Flax Seed and Meal Profile

Also known as

Linum usitatissimum, Annual Flax, Common Flax, Ama, and Linseed Flax.

Introduction

Flax seeds have been used and cultivated since ancient times, and are native to regions of the Middle East and India. The fibers from the flax plant have a rich history of their own, with discovery of their use dating back over 30,000 years. The plant grows to nearly four feet tall with round dry fruits that contain the seeds.

In recent years, flax seed has become popular in the mainstream market. It can be found in a number of forms, including oils, oil capsules, whole seeds, ground seeds, and as an ingredient in breads, cereals, muffins, and breakfast bars. Since 80% of Americans may be deficient in the omega-3 essential fatty acids that flax provides, flax is one of the most important and most widely accepted of the herbal health foods.

Constituents

50-60% alpha-linolenic acid, extremely concentrated source of lignans (up to 800 times the concentration found in other foods).

Parts Used

Seed, whole or ground into a meal.

Typical Preparations

Oil, whole seeds, ground seeds, capsules, and added liberally to breads, cereals, muffins, and breakfast bars.

Summary

The seeds are rich in fats and nutrients, and have been used as a food source for thousands of years. Flax seeds have proven to be incredibly versatile throughout history, having seen a wide variety of uses. They are often pressed into flax seed oil and are also breads, cereals, and muffins.

Precautions

The fibers in flax can interfere with the absorption of prescription medications, nutritional supplements, or the nutrients in other foods. Take flax seed products 1 or 2 hours before or after meals, medications, or vitamin supplements. Flax seed should not be used for extended periods of time and it is considered a bulk forming laxative and adequate water must be taken with it.