Grown since the dawn of civilization, flaxseeds are nutty, delicious, and very easy to combine into many dishes. Ground up; add them to baked goods, breads, pancakes, muffins, oats, smoothies, salads, as an egg replacement, and more.
- Flaxseeds have the most lignans of any plant food. Lignans are a fiber-related polyphenol that provides our body with antioxidant benefits along with support to the cardiovascular system by reducing blood cholesterol and triglyceride levels.
The antioxidant content in flaxseeds is actually higher than that of blueberries and olives, and has long been associated with decreased risk of heart disease.
- Flaxseeds are one of the best sources of alpha-linolenic (ALA) Omega-3 fatty acids, which help to protect our blood vessels from inflammation. ALA’s are also known to reduce the risk of heart disease and cancer.
- The manganese and lignans in flaxseeds can actually help to lower risk of oxidative stress and chronic inflammation, which occurs when our body has too many reactive oxygen-containing molecules.
- Studies have also shown that eating flaxseeds decrease the ratio of LDL (bad) to HDL (good) cholesterol, therefore promoting healthy blood pressure levels.
Flax can be purchased ground or whole. It’s best to purchase flax seeds whole, and then grind them yourself up to get all the nutrients from their shell and keep them fresh. Purchase whole flax seeds (much cheaper, better quality) and grind them up yourself in a blender or coffee grinder! Grind them in small quantities to use right away, or store in the refrigerator in an airtight jar.
Flax seeds work wonders as an egg replacement in baking recipes – seriously! To make a flax egg, combine 1 tablespoon ground flax seeds with 3 tablespoons of warm water. Stir well and let sit to thicken, about 5 minutes or so. This flax egg substitutes for one regular egg and is wonderful in cookies, cakes, muffins, and more!
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