Flax seed also contains an abundance of lignan, which is an antioxidant. Antioxidants are important because when our cells use oxygen they produce a waste product called free radicals which can cause disease. Antioxidants help prevent and fix damage that is done by the free radicals. This can also reduce the risk of cancer, particularly breast cancer that is caused by estrogen.
Flax seed also has a lot of fiber and that's important because it lowers LDL and makes us feel fuller after eating it. Fiber is carbohydrates that are indigestible. Flax seed oil helps with the healing of intestines that are inflamed. It should be used in moderation and previous studies have shown a possible connection to prostate cancer.
You shouldn't cook flax seed oil because heat breaks it down. Use milled flax seeds instead of whole because our bodies cannot break down the outer surface of the seed. Milled or ground enables us to use the important interior of the seed that is so beneficial to us.
The seeds are very small and resemble cinnamon. You can sprinkle them into soups, on salads, or just about anything else you eat. They can also be used as an egg substitute in recipes, and were used in the past instead of oil.
The recommended daily amount varies, so a good rule of thumb might be to have about 2 to 5 tablespoons. A tablespoonful of milled flax seed is equal to about 7 grams. When you approach 45 grams or so there is a possibility for diarrhea.
Nutritional information for 1 tablespoon of milled flax seed is
- Calories 37
- Calories from fat 25
- Total fat 3 grams
- No transfat
- No cholesterol
- Sodium 2 mg.
- Carbohydrates 2 grams
- Fiber 2 grams
- No sugars
- Protein 1 gram
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