How to use this product:
- with the cap on, shake the bottle to prime the plunger.
- drizzle over salads, vegetables, and over favourite meals.
- add in smoothies or baked goods.
- oil can be used in baked goods providing the temperature remains below 3200F.
- freeze the product to extend its shelf life.
Why use this product?
More than half the fat in flax seeds is alpha-linolenic fatty acid (ALA), the essential omega-3 fatty acid. In fact, flax has four times the amount of omega-3 compared to omega-6 fatty acids, which is unique to flax. Studies have shown that omega-3 fatty acids help :
- in the proper growth and development of infants.
- lower cholesterol levels.
- protect against heart disease, stroke, high blood pressure, autoimmune disorders, and inflammation.
- alter cell structure and reduce growth of tumor cells.
About 41% of the flax seed is oil. More than 70% of the fat in flax is the healthful polyunsaturates. In fact, a unique feature of flax is the high ratio of alpha-linolenic acid (an essential omega-3 fatty acid) to linoleic acid (an essential omega-6 fatty acid) ratio.
Nutritionists consider these two polyunsaturated fatty acids as essential because the body cannot make them from any other substances. Thus, they must be eaten as part of the diet.
While other plant seeds — corn, sunflower, peanuts — contain omega-6 polyunsaturated fatty acids, flax is the only one that contains so much of the essential omega-3 fatty acids. Understanding how these two types of polyunsaturated fats differ, can help underscore why flax has so many unique health benefits.
Omega-3 fatty acids, an essential fatty acid, has many beneficial health effects.
Omega-6 fatty acids, an essential fatty acid, linoleic is the chief polyunsaturated fat in the North American diet. Most omega-6 fatty acids in the diet come from vegetable oils.
Ratio of omega-3s to omega-6s — Studies of hunter-gatherer populations show their diets contained roughly equal amounts of omega-6 and omega-3 fatty acids. Currently, researchers and nutrition experts recommend people replace some omega-6 fatty acids in their diet with omega-3 fatty acids like those found in flax.
Cholesterol can be reduced by adding flax to the diet. Research also suggests that ALA (alpha-linolenic acid) offers protective effects against both coronary heart disease and stroke. Omega-3s have been shown to also protect against hypertension, and inflammatory and autoimmune disorders. Omega-3s have slowed or altered the growth of tumour cells, changed biomarkers, and cell structure in breast cancer. Long-term studies of flax effects on breast cancer are underway.