Flax

Flax is a plant that is native to southwest Asia and southeastern Europe. Its Latin name means “most useful,” as all parts of the flax plant have been
used historically for a variety of purposes. The seed of flax is small and full of oil. It has a nutty flavor and can be used in many different culinary
dishes. Flax is mostly grown for its nutritional value but it also is widely used for various commercial nonfood products such as in paints, ink, and
linoleum.

Flax cultivation can be traced back to 3000 B.C. in Babylon. In fact, linen made from flax fiber was used to wrap Egyptian mummies. About six
hundred years ago, Hildegard von Bingen used flax meal in hot compresses for the treatment of both external and internal ailments. In the United
States, early colonists grew small amounts of flax for home use, but it wasn’t until 1753 that commercial production began. Following the invention
of the cotton gin, forty years later, flax production declined to a minimum.

Where Is Flax Grown?

Canada is the leading producer and exporter of flax, followed by China, the United States, India, the European Union, and Argentina. States with
the greatest flax production in the U.S. include North Dakota, South Dakota, Minnesota, and Wisconsin.

Why Should I Eat Flax?

Flaxseeds are a rich source of omega-3 fats. They are an excellent source of soluble and insoluble fiber, beneficial for regulating cholesterol, blood
glucose, and digestion. Flax is a superb source of lignans, plant compounds that act like a weak form of estrogen. Some scientists believe that
lignans may protect against certain kinds of cancer, particularly breast and colon cancer.

Home Remedies

Flax is known as a “blessed plant” that can bring good fortune, restore health, and protect against witchcraft. Historically, flax has been used to
relieve abdominal pains, coughs, boils, skin abscesses, and constipation.

 Lifesaver!

HEART DISEASE: Women who added fifty grams of ground flaxseed each day for four weeks to their daily diet lowered their total cholesterol by

nine percent and LDL (“bad”) cholesterol by eighteen percent. Flaxseed also reduces inflammatory markers associated with increased risk for
heart disease.

PROSTATE CANCER: Lignans, a fiber compound found in flax, slowed tumor growth in prostate and breast cancer patients.

BREAST CANCER: A mouse study showed that flaxseed may enhance the effectiveness of the cancer drug tamoxifen in halting the growth of

breast cancer. Women with high levels of enterolactone (a weak phytoestrogen), linked to high lignan intake from foods like flax, have been shown
to experience a fifty-eight percent reduction of breast cancer risk.

COLON CANCER: An animal study found supplementation of flaxseed oil to be effective in preventing colon tumor development whereas corn

oil, mostly omega-6 fats, promoted tumor growth.

DIABETES: The addition of flax or components of flax in animal studies slowed the onset of type 2 diabetes and protected kidneys from the

typical damage caused by diabetes.

ATTENTION DEFICIT HYPERACTIVITY DISORDER (ADHD): A pilot study conducted in India evaluated the effect of flax oil on behavior in

children with ADHD. There was significant improvement in their symptoms, reflected by reduction in total hyperactivity scores.

Tips on Using Flax

SELECTION AND STORAGE:

• Whole flaxseed is available either in bulk or packaged and can be found at health food stores, some supermarkets, or direct from
manufacturers.
• The color of flax makes little difference when it comes to taste or nutritional value.
• Flax oil is sold in liquid and gelatin capsules. Your greatest health benefit is from ground flaxseeds.
• Look for flax-enriched breads and cereals.
• Flax oil should be kept refrigerated. Milled flax may be refrigerated in an airtight container for up to 90 days, and whole flaxseed may be stored
at room temperature for up to one year.

PREPARATION AND SERVING SUGGESTIONS:

• Grind flaxseeds fresh in a coffee grinder whenever possible.
• Do not cook with flax oil as it burns easily. Flaxseed oil works best in cold foods.
• You can sprinkle milled flax on cereal, salads, soups, casseroles, baked breads, and other cooked foods.
• Replace high-saturated-fat ingredients like butter with milled flax. Three tablespoons milled flax equals 1 tablespoon butter, margarine,
shortening, or vegetable oil.
• Replace eggs, too! For every egg, mix 1 tablespoon milled flax with three tablespoons water in a small bowl and let sit for one or two minutes.