Have you heard the word about flaxseed? This tiny seed has been making big waves in nutritional and medical circles, due to its ability to speed up the ol’ GI system, as well as potentially help prevent some common cancers and health conditions.
Nutrition and Health
Flax contains relatively high amounts of fiber, which does more than just help our bodies digest and eliminate food more effectively, leading to both a better sense of well-being and a reduced risk of colon cancer. Fiber is also shown to lower cholesterol and fight heart disease.
Flaxseed contains measurable doses of omega-3 fatty acid, which nutritionists have identified as a key to reducing not only heart disease but arthritis, migraines and even osteoporosis. A recent study at the Mayo Clinic also demonstrated that regular flax consumption (about 40 grams per day) can reduce mild symptoms of menopause, such as hot flashes, fatigue, and mood swings.
It is entirely possible that flax can contribute to cancer prevention and even cure. Flaxseed seems to have some estrogen-like qualities that have been shown to slow growth of breast-cancer cells in mice, by more than 30%.
Another study using human subjects found that men with prostate cancer who consumed flaxseed a day for a month before surgery had a lesser rate of tumor growth. Apparently flax slows the rate at which cancer cells divide.
Storage and Preparation
Have I sold you on this wonder seed yet? Maybe by now you are wondering how to get your hands on some. I find mine at the grocery, in the baking aisle next to all the specialty flours. They may also be found in the health food section of the store, or at the specialty health food store.
Flaxseed is available both ground and whole. The human body cannot digest whole flaxseed, so to get the health benefits be sure to add ground to your diet. Ground flaxseed can be stored tightly closed in the refrigerator or freezer for up to a month. But the oils in flaxseed lose potency and get a funny flavor quickly, so I recommend buying whole seeds and grinding them yourself if possible. I have a dedicated coffee grinder just for nuts, seeds and spices, but you can also use your regular coffee bean grinder after spinning a small handful of rice in it to remove the coffee flavor. Another alternative is to grind the seeds by hand with a stone mortar and pestle.
Ground flaxseed can be added to yogurt, hot and cold cereal, cookie dough, muffins and more. A recommended therapeutic dose seems to be anywhere from 25 to 40 grams (about an ounce) per day; however, my husband and I can feel the nutritional effects of as little as 10 grams once a day. One word of advice when consuming foods with a high fiber content: be sure to drink plenty of water with them, to prevent any discomfort from constipation or bloating.
For a fun way to get started adding flax to your diet, check out my Chocolate Flax Muffins recipe.
