Better Bites

My experiments in healthy eating, cooking, and living

Week Five: Adding Ground Flaxseeds to My Daily Diet

Flax seeds

 

It’s hard to believe that tiny, gluten-free seeds could have the power to reduce cholesterol, pain, inflammation, swelling, and the hardening of cholesterol in arteries. These are only some of the benefits of eating ground flaxseeds. Flaxseeds contain magnesium, potassium, B-vitamins, protein, zinc and fiber. They are also rich in omega-3 essential fatty acids, which are necessary fats that our body can’t produce on its own. Essential fatty acids are beneficial to the skin and hair, as well as to many disorders. They also play a role in aiding the transmission of nerve impulses in the brain. Flaxseeds are rich in the omega-3 fatty acids, not the omega-6 variety. Recently, studies have found omega-3’s to be more heart healthy than the omega-6 fatty acids.

After learning about the long list of health benefits these nutty flavored seeds have in the body, I’m not sure why I left them unused in my cabinet for so long. This week, I aim to consume two tablespoons of ground flax seeds each day (the amount recommended on the Beveri package)  in an effort to incorporate healthy fats into my diet. I started the day off by adding them to my yogurt and tomorrow I plan on adding them to a breakfast smoothie. An alternative to flaxseeds is flaxseed oil. One very important thing to note is that essential fatty acids become destroyed when heated (thereby losing all the amazing health benefits).

You can buy the seeds preground or grind them yourself in a coffee grinder. If you don’t ground them the body is unable to gain the many desirable health benefits. Another important thing to note is that flaxseeds spoil quickly and should be refrigerated immediately after opening. They should be consumed within about 2-3 months after opened. The Beveri brand claims that their product has a two year shelf life because of the way the seeds are milled. I have kept this brand of ground flax for more than 3 months in the fridge or cabinet and have never had  a problem. If you are worried about the seeds going rancid, then check out this brand! Do you eat flaxseeds? If so, what do you like to add them to?

*Source:

The information from this blog post was found in the book, Prescription for Nutritional Healing: Fourth Edition written by Phyllis A. Balch, CNC. I referred to pages 78-79 for information about essential fatty acids and flaxseeds.

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