Flax has been cultivated since 3000 BC. King Charlemagne was so enthusiastic about its value that he required it to be consumed.
It’s value, known to us now, is endless. Not only is it an excellent source of omega 3 fatty acids and fiber, but it provides minerals like magnesium, manganese, zinc, potassium, calcium and iron. It is rich in vitamin E, B complex vitamins and antioxidants.
Flax, while it will lower bad cholesterol, is an anti-inflammatory, lowers blood pressure and is preventative for coronary disease, stroke and cancer.
The best news is you will barely know it is there when you cook with it. It can be used ground or whole and slipped into smoothies, meatloaf, cupcakes, bread, soups, stews, stir fry and almost anything you cook without interfering with other flavors or textures.
It’s value, known to us now, is endless. Not only is it an excellent source of omega 3 fatty acids and fiber, but it provides minerals like magnesium, manganese, zinc, potassium, calcium and iron. It is rich in vitamin E, B complex vitamins and antioxidants.
Flax, while it will lower bad cholesterol, is an anti-inflammatory, lowers blood pressure and is preventative for coronary disease, stroke and cancer.
The best news is you will barely know it is there when you cook with it. It can be used ground or whole and slipped into smoothies, meatloaf, cupcakes, bread, soups, stews, stir fry and almost anything you cook without interfering with other flavors or textures.