F is for Flaxseed


F | Flaxseed

by Lindsey Herr

Flax is grown for its ability to make yarn from the fibers and for its nutritious seeds. The seed is low in carbohydrates and packs a nutrient punch if eaten in the ground form! Most experts recommend ground flax over whole because the ground form is much easier to digest. Whole flaxseed is small and slippery and is likely to go through your digestive system without absorbing any of the nutrients. Flax is high in fiber, antioxidants, omega-3’s and vitamins. It is easy to add a tablespoon to most recipes in one way or another. Check out Saturday's recipe for a simple way to get all the benefits of flax.

3 Major Nutritious Highlights:

Rich in Omega-3 Fatty Acids: These control inflammation and help fight against many chronic diseases. These fatty acids are essential and must be consumed in the diet and are not made by the body. 

High in Fiber: Flax has one of the highest concentrations of soluble and insoluble fiber of all foods. This is why flax can help lower cholesterol. If you are new to flax- introduce it into your diet slowly. This will keep your digestive system happy and healthy.

High in Phytochemicals: Phytochemicals are biologically active compounds from plants. The phytochemicals in flax are great antioxidant factors that fight disease. The science can be tricky but the health benefits are not!

Read Randi’s article on Saturday for a recipe with flax!!

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