Flax; The Perfect Food

Flaxseed has the highest concentration of lignan of any other known plant version of Omega-3 fatty acid, an "essential amino acid" meaning that it essential for life. Alpha-linolenic acid, (ALA), is that wonder of an Omega-3 found abundantly in flaxseed. Since our bodies do not produce it, it must be obtained through our diet. 

It is easily digested, & contains a complete amino acid profile required by the body. (Bodybuilders take note!) This is one of the GOOD fats that our bodies need in contrast to some of our bad fat choices,and is one of the most inexpensive yet versatile supplements around. When you read the list below, you will know why this is one secret weapon you will want to use!

The many things that flaxseed has been reported in scientific studies to play a beneficial role include:

  • Promoting  non-inflammatory hormones (prostaglandins) to aid in tissue recovery
  • Decrease in harmful oxidized LDL cholesterol
  • Increase in the good HDL cholesterol
  • Decrease in triglyceride levels
  • Decrease in high blood pressure
  • Builds lean body mass & endurance in athletes
  • Improved nerve & muscle reflexes
  • Weight control, blood sugar & insulin stabilization
  • Promotes healthy hair & nails
  • Healthy skin
  • Eases joint pain & arthritis
  • Regulates immune responses
  • Contains lignans known for anti-cancer, anti-viral, anti-bacterial, & possibly antioxidant properties
  • Buffers excess stomach acid!!!
  • Soothing to ulcers & irritable bowel disorders
  • Lubricates & absorbes toxins
  • Prevents toxic buildup in the bowel

Recommended daily intake is only 2 Tsp Usana's Optomega which has an amazing 4.3 g Omega 3's! Or  2 Tbsp ground flax seed meal. You can add either of these to a smoothie, in oatmeal or other cereal, or use the oil as a salad dressing.

Here is one recipe that I have found:

French Dressing

1/4 cup flax oil
2 teaspoons vinegar
1 clove garlic
1/4 teaspoon ground yellow mustard seed
1/4 teaspoon paprika
1/4 teaspoon pepper
1/2 teaspoon sea salt

Blend in blender.

(From pg 474 Living On Live Food by Alissa Cohen)