First of all, flax seed is chock full of alpha linolenic acid – aka Omega-3 fatty acid, which, as you probably know is good for just about everything – from cardiovascular function to inflammation to immune function, to name a few.
Flax seed also has oodles of dietary fibre (soluble and insoluble), which keeps our plumbing in working order. And that's a beautiful thing.
In other news, flax seed wins the award for the highest concentration
of plant lignans of all human foods. Lignans appear to have anti-carcinogenic
properties.
And if that’s not enough, flax seed is also high in potassium.
- Flax seed imparts a delicious, nutty flavour to baked goods, like breads, muffins, cookies and pancakes. But why stop there? Add flax to your cereal, smoothies, dips and salad dressings. Hell, you can stir it into your juice if you’re so inclined. Be creative, and try to use some every day.
- You can substitute flax for six to eight percent of the dry component of a recipe.
- Don’t forget to grind the flax seed before adding it to your foods. If you don't, it’ll go right through you, and you can bid good-bye to those beautiful Omega-3 fatty acids and that beloved dietary fibre.
- Use a coffee grinder or a good old-fashioned mortar and pestle to break it up.
- Ground flax seed will keep sealed in the refrigerator for many months. Whole flax seed will keep in clean, dry storage for a few years.
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