Here's some info in it...............
The heart-healthy side of flax
Besides lignans, flaxseeds and their oil are also the best food sources of an essential fatty acid, alpha-linolenic acid. "Essential" means we must consume it, because our bodies cannot manufacture it. Essential fatty acids are important for cell membranes, blood pressure regulation, and other functions. Alpha-linolenic acid is an omega-3, similar to some of the fatty acids in fish oil. Like aspirin, omega-3s may reduce blood clotting, thus lessening the chance of a fatal heart attack. Flaxseeds and their oil may also lower total blood cholesterol, as well as LDL ("bad") cholesterol. But that should come as no big surprise, since any highly unsaturated oil will do that, particularly if substituted for saturated fats. The fiber in flaxseeds may also help against cholesterol, since it is soluble (similar to that in oats).
Several population studies have linked a high intake of alpha-linolenic acid with a reduced risk of heart disease and/or death from heart disease. And a French study, as we reported in 1999, found that a diet relatively rich in alpha-linolenic acid greatly reduced the risk of second heart attacks. (The alpha-linolenic acid in that study did not come from flaxseeds, but from canola-oil margarine.) Besides flaxseeds and canola oil, alpha-linolenic acid is also found in soybean oil and walnuts.
Good food, no magic bullet
All plant foods, including flax, have good things to offer. Garlic, onions, tomatoes, broccoli, legumes, and whole grains all have a range of beneficial chemicals. If you want to add flaxseeds to your diet, that's a good idea.
Flaxseeds have a pleasant, nutty flavor and taste good sprinkled on salads, cooked vegetables, or cereals. The oil is quite tasty, too, though expensive. Here are some flax tips:
• Grind the seeds or else chew them very well—whole seeds simply pass through the body. Grinding the seeds just before using them best preserves flavor and nutrition, but pre-ground seeds are more convenient. Keep them refrigerated. There are no nutritional differences between brown and yellow seeds.
• Combine flaxseed flour with wheat flour for breads, quickbreads, and pancakes.
• Ready-made flaxseed breads, muffins, cereals, and breakfast bars can be found in many stores.
• The oil spoils quickly; it comes in dark bottles to extend its shelf life. Keep it refrigerated, and pay attention to the expiration date. "Cold-pressed" flaxseed oil is more expensive but no better than other kinds.
• Flaxseed oil cannot be used for frying or sautéing.
• Pregnant or lactating women should not eat lots of flax.
• A few people may have allergic reactions to flaxseeds.
• Pass up flaxseed supplements—eat the foods instead.
UC Berkeley Wellness Letter, May 2002
~ WORRY LOOKS AROUND, SORRY LOOKS BACK, FAITH LOOKS UP ~
Courage doesn't always roar.
Sometimes courage is the quiet voice at the end of the day saying,
"I will try again tomorrow."