All We Are Saying, Is Give Flax a Chance!

   I have previously written an entry about flax, so check it out if you want a recipe that uses this little powerhouse of goodies, but if you're wanting more info about just what those goodies might be, read on MacDuff!
    The goodies we're looking at when we're looking at flax are alpha-linolenic acid and lignans, both of which seem to be useful in the battle against heart attacks, breast and colon cancers arthritis, severe menstrual cramps and depression. Lignans are also being investigated for anti-viral and anti-bacterial properties. The thing is that while these substances are available from a range of sources, they are packed more densely into flax than they are almost anywhere else.
   Flaxseed has at least 75 times more lignans than any other source. For instance, to get the lignans available in 1/4 cup of ground flaxseed, you'd need to eat 60 cups of fresh broccoli or 100 slices of whole wheat bread. To get the fiber from the same amount of flaxseed, you'd need to chow down on 1& 1/2 cups of cooked oatmeal. To obtain the alpha-linolenic acid (plant version omega-3) that is available in 1/4 cup of ground flaxseed, you would need to gum your way through 25 cups of peanut butter. This is great news, of course, for vegetarians who might be concerned about how to get enough omega-3's without murdering any fish.
   Is flax safe? While, humans have been adding it to their diets since the Stone Age, so it seems a pretty safe bet. Very few people experience allergic reaction to it, but if you want to be cautious, start by using just 1/2 teaspoon a day and work your way up.
   Why bother? According to Stephen Cunnane, Canada Research Chair, "There's nobody who won't benefit from adding flaxseed to his or her diet." Research has proven that when flaxseed is added to the diet, levels of LDL, the "bad" cholesterol, drop. This effect is likely due to the increase in fiber represented by an increase in flax intake. Since most north Americans average less than 15 grams of fiber daily of the recommended 25 to 30 grams, flax can be a very positive addition to your diet. For suggestions on how to add it your meals, follow the above link to my previous post.
   How did flax come to anyone's attention as such a great source of lignans? Kenneth Setchell of Cincinnati's Children's Hospital Medical Center tells the story that while he and his colleagues were conducting a study, they encountered a patient who had lignan levels several hundred times higher than had ever been detected before. It was, apparently, this patient's wont to bake their own bread and add flaxseed to every loaf. Thus began the first flaxseed studies.
   Last question --- what does this stuff taste like? My family, who aren't quite the health food fans that I am, joke sometimes about the taste of things like flaxseed being every bit as good as fresh sawdust, but when I add flaxseed to my baking, it flies off the shelf just as quickly as the things I make without it. According to "Prevention" magazine, in a blind test among 90 college students, muffins and cookies baked with ground flaxseed in the recipe won hands down over the same products made without flaxseed, on ratings of flavour and tenderness.
   Give it a try. What have you got to lose, besides maybe some of that high cholesterol count?