Year of the Flaxseed

If you were to google “flax seeds nutrition”, you’ll get well over 1.1 million hits in seconds. It’s no joke. This stuff is the real deal. It was used as textile some 30,000 years ago with evidence of its use as an oil around 9,000 years ago in Syria. 

There are two varieties: brown and golden/yellow. It’s best known for containing the essential omega-3 fatty acids and being the number 1 source of lignans which is a phytonutrients with numerous benefits. (See Below)[Photo credit: www.sue-ritchie.com]

The most common was to consume them is either through its oil or its seeds (best grounded up) since the shell is pretty tough.

 


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More benefits visit: Lignans Benefits

It is recommended to have two tablespoons a day of ground flaxseeds for its benefits. They are super versatile as well. Sprinkle them on any meal including oatmeal, smoothies, burritos and any other meal options.


 

[Photo Credit: http://nutritiondata.self.com/facts/nut-and-seed-products/3163/2]

My absolute favorite meal to include them is in a bowl I created that includes bakes beans, tofu, Daiya cheese and quinoa. It adds a nutty texture and taste to the mixture. This nutritional label is for 1 tablespoon (7 grams) of grounded flaxseeds. You can add as much as you like to your daily meals, but 2 tablespoons according to Dr. Greger should suffice.

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