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Flaxseed oil is the richest source of Omega 3 (Alpha Linolenic Acid), and is therefore much sought-after as a popular dietary supplement, particularly in Western style diets, which are deficient in this essential fatty acid. Flaxseed oil is added to foods such as rice, vegetable and pasta dishes, salads, cereals, soups, yoghurt and tofu, milk and soy drinks and fruit smoothies.
As mentioned, our bodies cannot produce essential fatty acids (EFA’s), so we must obtain them from a food source. Flaxseed oil contains both of the EFA’s Omega 6 and Omega 3, but it is most often recommended by health practitioners for its high level of Omega 3 (at 55-65%, twice that of fish oils).
Every human cell uses EFA’s and cannot exist without them. Research and clinical experience demonstrates that Omega 3 has beneficial results in many illnesses, such as heart disease, cancers, diabetes, arthritis, asthma, premenstrual syndrome, allergies, inflammatory tissue conditions, water retention and skin conditions.
Flaxseed meal is rich in both soluble and insoluble dietary fibre, protein (and lignans - which the body converts into beneficial phyto-oestrogens). It can be added to almost any food – eg sprinkled over breakfast cereals, natural yoghurt and fruit, mixed into drinks, or used in fruit loaves, health bars, cakes and bread.
Flaxseed meal provides a very palatable and nutritious alternative to bran or psyllium products.
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