Flaxseed was first farmed over 3,000 years ago in Babylon. Since then, it has been considered an incredible seed that science is now showing could help reduce the risk of diabetes, strokes, cancer, and heart disease. Flaxseeds have an extremely low amount of carbohydrates (2 grams in one tablespoon of ground flaxseed) and an extremely high amount of amino acids, fatty acids, and fiber. The main ingredients that contribute to flaxseed's new-found benefits are plant based omega-3 fatty acids, soluble fibers, insoluble fibers, and 75 to 800 times more lignans than most other plants. Lignans are chemical compounds found in plants that have both phytoestrogens and antioxidants.
New research is showing that lignans help reduce the growth of tumors through the cellular regeneration process and decrease arterial plaque and atherosclerosis by 75% in certain cases! When taken daily, the mixture of lignans and omega-3 fatty acids has been shown to decrease risks of heart disease and lower levels of bad cholesterol in the blood stream.
The plant based omega-3 fatty acids found in flaxseed is one of the two biggest contributors to flax reducing the risk of prostate, breast, and colon cancers. This form of omega-3 has also been shown to limit tumor growth in animals. The plant based omega-3's, known as ALA's (alpha-linolenic acid), help reduce cardiovascular disease through normalizing the heart beat and having anti-inflammatory effects. The combination of fatty acids found in flaxseed has also been linked to lower blood pressure levels.
These anti-inflammatory effects have greater reaches than cardiovascular disease and blood pressure alone. One tablespoon of ground flaxseed has almost all of our daily recommend intake of anti-inflammitory agents. ALA and lignans inhibit pro-inflammatory responses and can help reduce inflammation associated with diseases such as Parkinson's disease.
Flaxseed can be mixed into most everyday dishes and is great as a baking additive. Just replace 1/16 to 1/8 the required flour with flax seed for muffins, breads, cookies, and any other baked goods. Flaxseed is also great in meaty dishes or sprinkled on the top of oatmeal or yogurt. Keep flaxseed in the freezer for a longer shelf life and higher nutrient retention.
The Flax Council of Canada recommends a daily intake of one to two tablespoons ground flaxseed. Ground flax has a higher nutrient count than flaxseed oil or whole flax in most situations. Women who are pregnant or nursing should not take flaxseed since studies on fetuses and infants exposed to flaxseed are inconclusive.