People have been cultivating Linum for a variety of uses since ancient times. It’s fiber, Flax, has been used to make strong high quality thread, rope, fabric and sail cloth.  Its seeds are known as Flax seed or Linseed. A tiny golden seed that packs a big nutrient wallop when ingested.

Flax seeds come in two main colors, light gold and brown. Their color has no bearing on the nutrients inside. They are equally nutritious containing Omega 3 fatty acids, antioxidants, minerals and essential vitamins.

Flax seeds are:

• High in fiber
• Calorie dense (100g or 3.53oz gives 27% of the daily requirement)
• Low in carbohydrates
• gluten free
• grain free (it is a food plant)
• starch free

Here is what you get:

• Omega 3 fatty acids (lowers bad cholesterol and raises good, anti inflammatory, essential for developing the nervous system in infants)
• lignans (phytoestrogens containing antioxidant, cancer preventative properties)
• Vitamin E (rich in gamma tocopherol, an antioxidant required to maintain mucosa and skin) 100g provides 133% of the daily requirement.
• B Complex groups- riboflavin, niacin, thiamin, pantothenic acid, B-6 and folates.
• Minerals – manganese, potassium, calcium, iron, magnesium, zinc and selenium.

Buy whole raw flax seed and grind it yourself. This insures nutrient integrity and nutrient availability to the body. If you eat whole flax seed, many seeds will just pass through the body without the body being able to use them.

Store in an air tight container. Whole flax seed can be stored in a cool dry place for a year. Ground flax should be refrigerated if not using it within a couple of days.

Flax seed has  a delicious nutty flavor. Five (5) Tablespoons per day are recommended to obtain cholesterol lowering and cancer preventative benefits.

Uses are unlimited:

• On cereal
• In pancakes, breads and baked goods
• Over fruit
• In smoothies
• In meatloaf or hamburgers
• For coating fried chicken
• In soups or pot pies