This lipid concentrate, obtained from flax SEEDS, constitutes a real nutraceutical food, as it represents the perfect combination of food and medicine. Flax seeds ALSO contain various molecules other than lipids, BUT still worthy of note; in addition to the other energetic macronutrients (carbohydrates and proteins), generous amounts of minerals and vitamins stand out (especially folate, vitamin E, carotenoids, vitamins B6 and B1, Calcium, Iron, Phosphorus, Magnesium, Manganese, Copper and Selenium). Moreover, there are some nutritional elements which, although NOT essential, are of undoubted health utility; among these, dietary fiber and some phenolic antioxidants (lignans) stand out.
The only edible portion of the flax plant is made up of the seeds and the relative oil. Obviously, as they are nutraceutical foods, the oil and flax seeds are especially beneficial in the case of nutritional deficiencies. Let me be clear, we are NOT talking about miraculous products, but about "potentially" beneficial foods, as they are capable of filling some of the most widespread nutritional deficiencies in the West; among these we remember the deficiencies of essential polyunsaturated fatty acids of the omega 3 group, antioxidants and dietary fiber.
Note: Flax oil is so rich in omega 3 that it has earned the nickname (or misnomer) of "essential fatty acid dietary supplement".
essential omega 3.
The only exception is the yellow Solin linen, or rather called Linola, which has a totally different lipid profile as it is LACK in omega 3.
and give 30 grams of carbohydrates. The fibers, very useful nutritional components, do not modify the energy supply but have a positive effect on the metabolic impact of the food, as they modulate the intestinal absorption of the meal; they are quite abundant and even reach 28% by weight.
In addition to vitamins and minerals, the other beneficial nutritional compounds of flax seeds are phenolic antioxidants (lignans); among these we mention: secoisolariciresinol di-glucoside, p-coumaric acid glucoside and ferulic acid.
or sprouted. Obviously, the fresh ones have a shorter shelf life and a higher nutritional content; the toasted ones last longer, despite undergoing thermal damage due to heat which, on the other hand, reduces the internal concentration of water; the dried ones seem to be a good compromise, even if the oxidation of omega 3 remains a difficult aspect to contrast.Fresh flaxseed flour is to be considered an "immediate consumption" product, since the potential rancidity of fatty acids makes it difficult to preserve. Any maintenance is therefore to be carried out under vacuum or in hermetic darkened containers; in this way, at room temperature, it can be kept for up to 9 months. Refrigeration is also not to be excluded, which allows for a further extension of 11 months. In the event that fresh flax flour is stored at room temperature and in contact with the air, its integrity is maintained only for 7 days.
Sprouted flax seeds, on the other hand, are a rather curious food. Compared to the forms already described, they are certainly less common; however, germination combines the benefits of the omega 3 content with the enzymatic nutritional supplement of the live seed (especially vitamins); compared to normal ones, sprouted flax seeds are characterized by a slightly spicy flavor.
Referring all the chemical, nutritional, culinary and product information of linseed oil to the dedicated article that you can find here, we continue to deal with seeds and flour. The sprouted ones are often consumed in salads, similar to soybean sprouts and alpha-alpha etc. Also dried or fresh flax seeds are used in various savory recipes (especially in vegan nutrition); moreover, they are often used in sweet recipes, for example in homemade mixes of cereals and dried fruit for breakfast or in cakes. The flour obtained from it, on the other hand, whether fresh or from toasted or dried seeds, is suitable for baking. Obviously, as it does not contain gluten, its fraction in the basic dough is limited to a small percentage; on the other hand, this seems sufficient to enrich the nutritional profile of the food. Alternatively, flax seeds can be used directly for bread topping.
Among the various useful information on the consumption of flax seeds, from a food point of view, it should be remembered that they are not completely digestible products; this is especially true in the presence of incorrect chewing, hypothetically due to anatomical defects (incomplete dentition) or frugality of the meal. Also for this reason, many regular consumers prefer to take the extracted oil rather than the whole seeds. In fact, in recent years there have been several cases of intestinal "obstruction" by flax seeds, as they were taken without the right amount of water. ; this is due to the fact that the botanical structure of the seed is supported by a practically insoluble fibrous "scaffold", inside which houses a considerable (and prevalent) hydrophobic lipid component. This feature makes the mixing of the food bolus with saliva and the subsequent emulsion by the other digestive juices ineffective. Ultimately, when eating flax seeds, it is good to remember to consume large portions of liquid foods such as: water, tea, herbal teas, centrifuged, juices or milk.
Note: remember that flax seeds are not suitable for the diet of those suffering from diverticulosis as they increase the risk of diverticulitis.
Another method of consumption of flax seeds consists in adding toasted seed flour as a condiment; it is an ancient Indian system, used in the West especially in vegan and naturist nutrition; in the East it has been used since ancient times, especially in association with boiled rice and salted water.
than for topical use. The alleged therapeutic effect was directed towards the following diseases and related symptoms: respiratory and ocular diseases, colds, flu, fever, rheumatism and gout. According to this discipline, flax seeds should be taken in the form of herbal tea or soaked and eaten; on the contrary, for topical use, oil or a paste obtained by grinding with water is preferred.
As far as contemporary medicine is concerned, however, flax seeds have shown an excellent therapeutic effect against the forms of constipation induced by the lack of dietary fiber, as long as it is kept in mind that the possible lack of water in the meal and in the diet it can have the opposite effect.
Furthermore, various scientific trials seem to agree (albeit in a different way) on their remarkable hypocholesterolemic power; in some experiments, the most significant results were highlighted on the female sample compared to the male one, while in others the opposite occurred.
Also of metabolic interest, is the effect of flax seeds on blood sugar. In subjects suffering from impaired glucose tolerance or type 2 diabetes mellitus, the consumption of this food seems to reduce blood sugar levels by moderating their severity. research on the hypothetical beneficial effects of flax seeds on neoplastic diseases. A fairly recent work has highlighted a good result on the treatment of certain breast and prostate cancers, although it is important to underline that it is NOT a CURE The "Duke University" stated that, on the basis of the data obtained, flax seeds could even prove effective in trying to block prostate cancer growth, it should be noted that these conclusions have not been confirmed by other investigations.
As anticipated, flax seeds also bring considerable quantities of lignans (up to 800 times more than other plants); these are chemical compounds of a phenolic nature that perform a "very important estrogen-like and antioxidant function. These compounds, in addition to having a positive effect on certain metabolic parameters, can fight oxidative stress and play a" very important synergistic function in the prevention of estrogen-dependent tumors in women (eg. in the breast) and androgen-dependent in men (eg in the prostate).
cyanogen-neurotoxic and immunosuppressive cyclic peptides can, again in the case of food abuse, negatively affect the state of health of the consumer. It seems that almost pharmacological doses of these unwanted components can cause: irritation (for topical use), respiratory problems, convulsions and even paralysis. However, it is unlikely that, even deliberately, similar effects can be found through the intake of linseed or linseed oil. Guardian (London)
