Flax

By Hklbrries

These tiny brown seeds (or gold ones - there's no difference) are rich in omega-3 fatty acids, alpha-linolenic acid (ALA), lignans and fiber. Studies suggeste they help lower the risk of heart disease, protect against certain types of cancer, lower the risk of inflammation that leads to some immune diseases and guard against constipation.

Whole flax seeds add color and crunch to cookies, cereals, salads and pilafs. But because whole seeds are hard to digest, it's best to whirl them in a coffee grinder (used expressly for this purpose) before using or buy milled flax seeds. Sprinkle the powder onto cereal or add to dough, batter, casseroles and other cooked food. Flax oil, which provides ALA but no fiber or lignans, is excellent fresh on salad.

Flax seeds can be stored at room temperature, but ground flax seeds and flax oil should be refrigerated.

Start out easy - too much flax can initially upset your digestion. The Flax Council of Canada recommends 3 teaspoons of milled flax or 1 teaspoon of flax oil daily.

Ingredients

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Preparation

Step 1

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