Linum usitatissimum L.
Plant Family: Linaceae
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.
50-60% alpha-linolenic acid, extremely concentrated source of lignans (up to 800 times the concentration found in other foods).
Seed, whole or ground into a meal.
Oil, whole seeds, ground seeds, capsules, and added liberally to breads, cereals, muffins, and breakfast bars.
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.
Specific: Flax seed should be taken with at least 200 ml (6 oz) of water. Orally administered drugs should be taken one hour before use or several hours after, as flax seed may slow the absorption.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.
For educational purposes only This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.