Toted as a holy grail super food, flax seeds get a lot of press. While more research needs to be done about how effective it is at helping various illnesses, it is a good nutrient source.
6 Facts About Flaxseeds:
1. Can help with regularity- it’s rich in fiber, carrying 1.9 grams per tablespoon and has both soluble and insoluble fiber.
2. Heart healthy – it has anti-inflammatory properties which are fabulous birthday greeting your blood pressure and keeping your arteries clean build up.
3. Omega-3 rich- has approximately 1.8 grams omegas per tablespoon of ground flaxseed.
4. Lignan source– lignans are a complex carbs that are found in plants. Flaxseeds have up to 800 times more lignan content then what you would find another plant food sources.
5. Cholesterol helper– can help lower your LDL which are the bad cholesterol in our body. It does this from all of the nutrients that are loaded in it.
6. Anti-inflammatory– it helps decrease inflammation that can cause heart attacks and strokes. May aid with blocking some types of pro-inflammatory agents.
Whole versus Ground
Whole flax seeds are more likely to pass through the you intact meaning your body won’t absorb nutrients. Ground flaxseed makes it easier for your body to absorb everything. It costs about the same to buy whole or ground flaxseed so it shouldn’t make a dent in your wallet by choosing one over the other. However, if you do buy whole flaxseed, it is best to grind it up in a coffee grinder so you actually get the nutrients in it. Seriously you’re just better off buying the ground flaxseed it saves you time. Note: you will see milled and ground flax meal, this is the same thing as flax seeds it has a different name.
It originated in Babylon around 3000 BC
In the 8th century, King Charlemagne passed a law for subjects to actually consume it because he believed in their benefits so much. Wow!
Use 1 to 2 tablespoons a day to reap the benefits.
Keep it in the freezer or fridge it helps preserve the nutrients of them. In airtight containers they have a shelf life of 3 to 4 months and can be extended in a refrigerator or freezer. The freezer can extend its shelf life by one to two months after its printed use by date.
What use it in:
- Smoothies like my Cherry Berry one
- Dark sauces
- In baking when ground up it can be used in part with other forms of flour.
I use Bob’s Red Mills Flax meal and just transfer it over into a separate container that I store in the fridge. What is your experience with flaxseed? Have you been curious about using it? If you use it, what is your favorite way to do so?
Posted from Fitty Duck on the go!