The Facts About Flax

If you've been wondering why flax seed seems to be finding its way in to all of your favourite foods, well, it's more than just a health trend: nutritionists are discovering more and more reasons to implement a steady intake of flax seed in our regular diet. Low in carbohydrates and high in fiber, flax seed is also a great source of antioxidants and Omega 3 fatty acids. Flax seed is an ideal dietary addition particularly as part of a substantial breakfast because of how full and satisfied it makes you feel after consumption, and it is often used as an egg substitute for vegans or people who are allergic to dairy. Whole flax seed has a shelf life of up to one year as long as it is stored in a dry place or preferably in the freezer and that is also part of its appeal. If you buy enough you don't have to worry about restocking on every grocery spree. Here are some important things to remember when choosing to include flax seed in your diet:

Flax seed and flax meal are not the same - Whole flax seeds stay fresh as they are, flax meal goes bad quicker. However, the reason why flax is even sold as ground meal is because that is the only way the nutrients can be properly consumed. Keep in mind that if you are sprinkling whole flax seeds into your protein smoothie or cup of yogurt, you are not absorbing any of the above listed nutrients whatsoever! The seeds are simply being passed through your system without being broken down. You can either grind the seeds yourself or buy a bag of pre-ground flaxseed meal, remembering to store it in a cool, dry place to preserve it well.

Don't overdose. - If you are just starting out with a flax seed regimen, use it sparingly and increase over time. Drink water with it to make sure your fiber content doesn't get so high that it causes constipation.

Sprinkle - To help you out with moderation, try sprinkling some into your smoothie to thicken the consistency, yogurt for a nutty taste, or put some in hot oatmeal. You can also bake it into your favourite treats and use it as a replacement for flour.

Courtney Gilmour
		About the author:
		Courtney is a published writer, stand-up comic, and shameless Internet enthusiast. She holds a double bachelors degree in English Literature and Communication Media Studies, specializing in semiotic theory, however she doesn't get Shakespeare and has never won a game of Scrabble. Currently she lives in Toronto and works as a writer for WOMAN.CA.
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