The cool, long days at the northern edge of Canada’s arable land (north of the 53rd parallel) increase the level of essential fatty acids and oils in flaxseed.

Shoppers in the new millennium may see flaxseed as an important new superfood. Stocked inside this lowly seed are two impressive compounds looking more and more like foes of heart attacks, breast and colon cancer, arthritis, severe menstrual cramps – even depression. What is mind boggling, is that flaxseed has more of these two compounds – lignans and alpha-linolenic acid – than any other food … by far!

In fact, top flaxseed researcher Stephen Cunnane, Ph.D., of the University of Toronto, told us “There’s nobody who won’t benefit from adding flaxseed to his or her diet.” (Prevention Magazine, April 1997)

Whole milled flaxseed grown north of the 53rd parallel contains 38-44% oil and up to 60% of this oil is linolenic acid (Omega-3), which is an essential fatty acid. MILLED FLAXSEED IS DIGESTIBLE, WHOLE UNMILLED FLAXSEED IS NOT.

Donald O. Rudin, M.D., a medical researcher, contends that the level of linolenic acid in the American diet has been reduced by 80% in the past 100 years. (Rudin, D.O., and Felix, C., The Omega-3 Phenomenon, New York Rawson Associates, 1987.) Dr. Rudin found that Omega-3 fatty acids deficiency is the basic cause of major mental illness today. (Biological Psychiatry, Vol. 16 No. 9, 1981)

The Omega-3 and Omega-6 oils are two essential fatty acids that together:

• form the membranes of every one of the billions of cells in our bodies
• control the way cholesterol works in our system
• are the only fats that become prostaglandins, which play key roles in regulating the cardiovascular, immune, digestive and reproductive functions; inflammation and healing; functioning of the brain; and body heat and calorie burning (weight loss).

The body cannot manufacture the essential fatty acids, linoleic (Omega-6) or linolenic (Omega-3) from other elements. They must be supplied daily in the diet. In the typical North American diet we consume too much Omega-6 and not enough Omega-3 (reduce total fat, but ensure adequate supplies of the essential Omega-3).

Avoid the use of ALL hydrogenated/partially hydrogenated oils including vegetable oil shortening and margarine as they are the source of the unhealthy Trans Fatty Acids. When nutritionally valuable oil is subjected to hydrogenation, the polyunsaturated essential fatty acids Omega-6 and Omega-3 are converted to saturated fat (which we are getting too much of), or even worse, they are transformed into Trans Fatty Acids.

LIGNANS: Reports published by Aldercreutz from the Karolinske Institute in Sweden, show that flaxseed contains 800 mg/kg lignans (a documented anti-cancer agent), a hundred times more than the best whole grains. The benefits of lignans in the prevention of colon and mammary cancers are available to all people by simply adding milled flaxseed to their diet. (Aldercreutz, H. Does Fibre-Rich Food Containing Lignan Precursors Protect Against Both Colon and Breast cancer? An Extension of the Fibre Hypothesis, Gastroenterology 4 No. 86 (1984): 761- 766.)

A tablespoon of milled flaxseed also contains up to 3800 mg of ALNA, the primary Omega-3. This is 10 times as much as most fish oil capsules without the drawbacks, like the rancid taste, chemical residues, high cholesterol and saturated fat levels associated with fish oil.

All of the amino acids essential to human health are evident in flaxseed. The essential amino acids cannot be made by the human body and must be provided through diet.
FIBRE in flaxseed is famous for its effect in lowering cholesterol, probably because it prevents cholesterol and bile acids from being reabsorbed into the body. Instead, they attach to the fibre and are carried out of the body with the wastes. Finally, fibre is known for its ability to soften the stool, prevent constipation, and maintain regularity. (Erasmus, U. Fats and Oils, Vancouver: Alive Books, 1986)

MUCILAGE (soluble fibre), a gum-like substance located below the seed’s outer coat, has the ability to buffer excess acid, acts as a natural laxative to soothe and protect the sensitive intestinal lining and improve regularity without side effects. Flax mucilage prevents reabsorption of bile acids, reduces absorption of cholesterol from foods, and /or increases the amount of cholesterol excreted. Flax mucilage aids in the stabilization and modulation of blood glucose.

Once milled flaxseed is exposed to air and light, rancidity develops rapidly and is evidenced by a bitter after taste – rancid milled flaxseed should not be eaten.
The best quality of certified organic milled flaxseed is cold milled (millhead temperature under 42°C) directly into the consumer package (one package at a time) using a special flaking process that breaks up the seed – yet leaves the oil in the meat of the seed.
The re-sealable, light-proof, reusable package must be immediately vacuum-packed to remove the air and exclude light. This method of cold milling and immediate vacuum packaging ensures optimum freshness for ten months or more. Milled flaxseed combines the benefits obtained from consuming flaxseed oil, fibre preparations, lignan, mucilage (soluable fibre) and high quality protein all in one complete product, as nature intended.
“Although it has been used therapeutically for over 5,000 years, only recently have scientists learned that flaxseed may lower blood cholesterol levels, that are often associated with heart attacks and strokes, reduce the viscosity of blood, lower arterial blood pressure, prevent colon and breast cancer, improve moods, diminish allergies and produce healthier skin.” (Johnston, Ingebord M. C.N., and Johnston, James R. Ph.D. Flaxseed (Linseed) Oil and the Power of Omega-3, Keats Publishing Inc., New Canaan, Connecticut)

Two tablespoons of milled flaxseed per day helps maintain regularity.
If presently on a low fibre diet, you may experience increased intestinal gas for the first day or two, milled flaxseed absorbs 8 times its weight in water, so drink an extra glass of water per day. Weight loss may occur when using three tablespoons or more of milled flaxseed per day. Fresh milled flaxseed has a light, nutty flavour and may be enjoyed on cereal, toast, in salads, as a dessert topping, or mixed in fruit juice, yogurt, meal replacement, or in protein drinks.

CAUTION: Milled flaxseed is the whole seed, milled to make its nutrients biologically available to the human digestive system; Flax meal, like soya bean meal, is the de-fatted portion of the seed that is a byproduct of oil production.

Flax Facts is not intended as medical advice. Its intention is solely informational and educational.

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