Frequently Asked
Questions about Flax Seed
1. Ground Flax Seed vs. Flax Seed
Oil
We are among the proponents for ground flax
seed versus flax oil because it is closer to nature. If it were
possible to sprout it, we would advocate that but it is an impossible seed
to sprout because it is so mucilaginous. Johanna Budwig in her book, Flax
Oil As A True Aid Against Arthritis, Heart Infarction, Cancer and Other
Diseases, discusses flax oil rather than ground flax seed. At the
time she wrote her book, there was so such thing as a person having his own
personal flax grinder. If one was to use ground flax, one would have
to go to the health food store to have it ground and it would likely be
rancid before it got home. Flax seed has many important nutrients
besides the fat--among which are protein, carbohydrates which include
phenolic acids, lignins, and hemicellulose. Flax seed contains vitamin
C, Vitamins B1, B2, Niacin, B6, Pantothenic Acid, Folic Acid and Biotin.
It also has a great many minerals among which are calcium, copper, iron,
magnesium, manganese, phosphorus, potassium, sodium, and zinc and many of
the trace minerals. In addition, an important ingredient not found in the
oil is enzymes which are needed to assimilate these minerals and vitamins.
2. Brown Flax Seed vs. Golden Flax
Seed
The following information was taken from
the Flax Council in Canada:
"A book
recently published by Bantam Books, titled The Wisdom of Menopause,
identifies the omega-3 fatty acids found abundantly in flax seed as
being helpful in alleviating menopausal symptoms. However,
the author mistakenly describes golden flax seed as being more
nutritious than brown flax seed. In fact, brown flax seed is
nutritionally equal or superior.
Both brown and golden flax
seeds have plenty of protein dietary fibre, and alpha-linolenic fatty
acid (ALA). While some people prefer yellow-coloured seed in their
cooking, brown flax seeds add the same nutrition to the diet as do
golden ones.
The author may have been
mislead by a U.S. promoter of golden flax. This type of statement has
been made in the past by such promoters, possibly as a way of
justifying to consumers the high price of their products.
Generally, the cooler
summers of the Canadian prairies give flax an agronomic edge over the
flax grown in other climates. Thus, a comparison of agronomic data on
flax quality, compiled by the Canadian Grain Commission, shows that,
as production moves south, the flax crop tends to produce seeds with
less oil, higher protein content and lower ALA content. As golden flax
is typically grown further south (in North and South Dakota), these
characteristics can apply."
3. Rancidity of Flax
According to Johanna Budwig and other flax
experts, the oils in flax seed get rancid quite fast, within ten to fifteen
minutes. Once the hull of a grain seed is broken, an acceleration of
the oxidation process begins. One has to ask himself the question, How
did they press the oil? How long did it take them after it was pressed to
get it refrigerated? Is the oil in an opaque bottle? Does it
continue to get rancid slowly even if refrigerated? It is said that if
the oil smells or tastes fishy, it is rancid.
4. What are the lower bowel
benefits of Flax Seed?
Ground flax seed is very mucilaginous.
Therefore it absorbs massive quantities of liquid. This bulk, once
consumed is very beneficial to the lower bowel or intestine. It makes
a person's bowel movements regular, and keeps toxins from accumulating in a
sluggish bowel. It is very important to add the ground flax to a
liquid (i.e. juice or a smoothie) rather than a solid and/or drink several
glasses of water after consumption.
5. Flax Seed Analysis for 100
grams!
Thiamin......................... 0.6 MG
Riboflavin....................... 3.0 MG
Niacin.......................... 31.5 MG
Pyridoxine..................... 27.6 MG
Pantothenic Acid............ 7.34 MG
Calcium....................... 170.0 MG
Phosphate................... 590.0 MG
Sodium......................... 10.0 MG
Potassium.................... 570.0 MG
Iron.............................. 5.3 MG
Manganese...................... 2.1 MG
Linolenic Acid (Omega 3).... 2.7 MG
Nutrient
Composition
Carbohydrates........................16%
Protein..................................22%
Fat (high in Omega 3 Oil)..........45%
