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Frequently Asked Questions about Flax Seed

1. Ground Flax Seed vs. Flax Seed Oil

We are among the proponents for ground flax seed versus flax oil because it is closer to nature. If it were possible to sprout it, we would advocate that but it is an impossible seed to sprout because it is so mucilaginous. Johanna Budwig in her book, Flax Oil As A True Aid Against Arthritis, Heart Infarction, Cancer and Other Diseases, discusses flax oil rather than ground flax seed. At the time she wrote her book, there was so such thing as a person having his own personal flax grinder. If one was to use ground flax, one would have to go to the health food store to have it ground and it would likely be rancid before it got home. Flax seed has many important nutrients besides the fat--among which are protein, carbohydrates which include phenolic acids, lignins, and hemicellulose. Flax seed contains vitamin C, Vitamins B1, B2, Niacin, B6, Pantothenic Acid, Folic Acid and Biotin. It also has a great many minerals among which are calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium, and zinc and many of the trace minerals. In addition, an important ingredient not found in the oil is enzymes which are needed to assimilate these minerals and vitamins.

2. Brown Flax Seed vs. Golden Flax Seed

The following information was taken from the Flax Council in Canada:

"A book recently published by Bantam Books, titled The Wisdom of Menopause, identifies the omega-3 fatty acids found abundantly in flax seed as being helpful in alleviating menopausal symptoms. However, the author mistakenly describes golden flax seed as being more nutritious than brown flax seed. In fact, brown flax seed is nutritionally equal or superior.
Both brown and golden flax seeds have plenty of protein dietary fibre, and alpha-linolenic fatty acid (ALA). While some people prefer yellow-coloured seed in their cooking, brown flax seeds add the same nutrition to the diet as do golden ones.
The author may have been mislead by a U.S. promoter of golden flax. This type of statement has been made in the past by such promoters, possibly as a way of justifying to consumers the high price of their products.
Generally, the cooler summers of the Canadian prairies give flax an agronomic edge over the flax grown in other climates. Thus, a comparison of agronomic data on flax quality, compiled by the Canadian Grain Commission, shows that, as production moves south, the flax crop tends to produce seeds with less oil, higher protein content and lower ALA content. As golden flax is typically grown further south (in North and South Dakota), these characteristics can apply."

3. Rancidity of Flax

According to Johanna Budwig and other flax experts, the oils in flax seed get rancid quite fast, within ten to fifteen minutes. Once the hull of a grain seed is broken, an acceleration of the oxidation process begins. One has to ask himself the question, How did they press the oil? How long did it take them after it was pressed to get it refrigerated? Is the oil in an opaque bottle? Does it continue to get rancid slowly even if refrigerated? It is said that if the oil smells or tastes fishy, it is rancid.

4. What are the lower bowel benefits of Flax Seed?

Ground flax seed is very mucilaginous. Therefore it absorbs massive quantities of liquid. This bulk, once consumed is very beneficial to the lower bowel or intestine. It makes a person's bowel movements regular, and keeps toxins from accumulating in a sluggish bowel. It is very important to add the ground flax to a liquid (i.e. juice or a smoothie) rather than a solid and/or drink several glasses of water after consumption.

5. Flax Seed Analysis for 100 grams!

Thiamin......................... 0.6 MG
Riboflavin....................... 3.0 MG
Niacin.......................... 31.5 MG
Pyridoxine..................... 27.6 MG
Pantothenic Acid............ 7.34 MG
Calcium....................... 170.0 MG
Phosphate................... 590.0 MG
Sodium......................... 10.0 MG
Potassium.................... 570.0 MG
Iron.............................. 5.3 MG
Manganese...................... 2.1 MG
Linolenic Acid (Omega 3).... 2.7 MG

Nutrient Composition

Carbohydrates........................16%
Protein..................................22%
Fat (high in Omega 3 Oil)..........45%

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