Flaxseed

History and Uses:
Flaxseed provides approximately fifty percent more Omega-3 oils than the amount available from fish oil. The species name, usitatissimum, means "most useful," and this truly useful plant has been cultivated for over seven thousand years. The fibers of some

of the species of this plant are used to make paper, linen and twine, and linen from Flax was used to wrap mummies in ancient Egypt. In the eighth century, the French king, Charlemagne, passed a law requiring citizens to consume Flaxseed, so that they would be healthy subjects. Flaxseed also contains Omega-6 and Omega-9 essential fatty acids, linolenic, linoleni and oleic acids, linamarin (a cyanogenic glycoside), mucilage, cyanogenic glycosides, B-vitamins, fiber, protein, potassium, lecithin, magnesium, zinc and vitamins A and E. The body does not naturally produce certain essential fatty acids, so it is necessary to receive them via the diet. Flaxseed supplements the body with these important fatty acids, which are vital for maintaining body temperature, building nerve insulation, protecting tissues and producing energy. Fatty acids are important for building prostaglandins, which are necessary for several body processes, including dilation of blood vessels, cholesterol metabolization and other critical biochemical functions. Prostaglandins are essential hormone-like substances that help regulate system functions, including immune, reproductive and cardiovascular systems. Several scientific studies have shown that consumption of sources of Omega-3 oils can lead to a substantially lower risk of fatal coronary heart disease. Until recently, experts believed the best sources of Omega-3 were fish oils. However, Flaxseed contains twice as much Omega-3 Essential Fatty Acids as fish oil products, without the fishy aftertaste.