Whole Brown Flax Seed
Organic, Non-GMO, No Cross-Contamination/Allergens, Naturally Gluten Free
Producer-specified Shelf Life: 18-24 months under cool dry conditions
Flax is a powerful nutritional supplement. I use it in many of my recipes in Chapter 7 of 12 Steps to Whole Foods.
Flax has been cultivated since ancient times but has gained new popularity and been heavily studied in recent years. It is one of the most perfect foods available in nature. I can’t think of a food that, by itself, provides as many benefits. When you soak flax a few hours so that it germinates, it is absolutely unparalleled, nutritionally. The American Cancer Institute has acknowledged 27 different compounds in flax that are anti-carcinogenic!
Flax is comprised of 35 percent essential fatty acids (EFAs), the ones your body cannot manufacture on its own and must be provided by diet. More than half of those EFAs are omega 3s, critical for heart health and hard to find in other foods. No other food has higher omega 3s than flax does.
The flax seed also is high in protein, vitamins, and phytonutrients, and contains a massive dose of fiber—both soluble and insoluble. In a flax cracker with ¼ cup of seeds, you get 10 grams of fiber. Little-known but critically important compounds that are garnering more interest from researchers are lignans, which are important in immune function and help neutralize estrogens and metabolize phytoestrogens. Flax has 75-800 times more lignans than any other plant foods. Flax has also been linked to preventing depression, and it’s the first food I recommend when someone tells me they’ve been battling a mood disorder.
These benefits yield immune support, healthy digestion and cholesterol levels, positive mood, and even glossy hair and dewy skin. Flax oxidizes quickly when ground, so use them right away after grinding in your blender or a coffee grinder. I freeze gallon bags of flax for use in granola and crackers.