FlaxAsia - What Is Flaxseed?
is an annual plant that has slender green stems and beautiful blue, five petal flowers. After flowering, a small, round, dry capsule develops containing several glossy brown seeds.
is high in fiber, contains cancer fighting antioxidants, and is nature's #1 source for Alpha Linolenic Acid (ALA) an Essential Fatty Acid (EFA) that our bodies need to recieve from our diets. Numerous scientific studies reveal Flaxseed to be a powerhouse of plant-based nutrition.
has been around for more than 10,000 years, but has only recently been re-discovered for its surprising benefits. The Flax Revolution has hit Canada, the USA, Europe, Japan and Mexico; and now FlaxAsia is making available to the Philippines and the rest of Asia.
is grown mainly in the cool, northern climates of the Canadian prairies and in the U.S. Canada is the largest exporter of flaxseed in the world. The Province of is the largest producer of Canada's flax. The State of North Dakota grows most of the flax in the U.S.A.
Photos Courtesy Ameriflax
What's in a name? Well, when it comes to the scientific name of flaxseeds, the name says it all. Flaxseeds are known as Linum usitatissimum with it species name meaning "most useful." That would definitely describe the versatility and nutritional value of this tiny little seed.
Flaxseeds are slightly larger than sesame seeds and have a hard shell that is smooth and shiny. Their color ranges from deep amber to reddish brown depending upon whether the flax is of the golden or brown variety.
Their flavor is warm and earthy with a subtly nutty edge. While unground flaxseeds feature a soft crunch, they are usually not consumed whole but rather ground since this allows for the enhancement of their nutrient absorption. Ground flaxseeds can have a relatively mealy texture with a potential hint of crunch depending upon how fine they are ground.
Flaxseeds have a long and extensive history. Originating in Mesopotamia, the flax plant has been known since the Stone Ages. One of the first records of the culinary use of flaxseeds is from times of ancient Greece. In both that civilization and in ancient Rome, the health benefits of flaxseeds were widely praised. After the fall of Rome, the cultivation and popularity of flaxseeds declined.
Ironically, it was Charlemagne, the emperor who would be famous for shaping European history, who also helped to shape the history of flaxseeds, restoring them to their noble position in the food culture of Europe. Charlemagne was impressed with how useful flax was in terms of its culinary, medicinal, and fiber usefulness (flaxseed fibers can be woven into linen) that he passed laws requiring not only its cultivation but its consumption as well. After Charlemange, flaxseeds became widely appreciated throughout Europe.
It was not until the early colonists arrived in North America that flax was first planted in the United States. In the 17th century, flax was first introduced and planted in Canada, the country that is currently the major producer of this extremely beneficial seed.
This chart graphically details the %DV that a serving of Flaxseeds provides for each of the nutrients of which it is a good, very good, or excellent source according to our Food Rating System. Additional information about the amount of these nutrients provided by Flaxseeds can be found in the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Flaxseeds, featuring information over 80 nutrients, can be found under the Food Rating System Chart.
Re: Canadian Flaxseed: Superior oil quality and higher Omega-3 oil content have long been major features of Canadian flax seed, attributed to Canada's climate. These qualities have contributed largely to Canada's current position as the world's leader in flax production and quality.
~ Flax Council of Canada
Flaxseed and Wheat Germ - A dynamic Duo by Kurt W. Donsbach, D.C., N.D., Ph.D. excerpts taken from booklet
A word from the Author: I have been in the healing arts profession for forty-four years. My decision to become a natural healer was based upon a personal experience, one in which traditional medicine was unsuccessful but chiropractic and naturopathic medicine was ultimately successful. God has been good to me, allowing me to meet some of the most successful healers in the world and to share what I have learned with many, first through my school and later through the three hospitals which were founded under my direction. You are reading this because you have an interest in your health and I commend you.
I became interested in flaxseed primarily because of my work with cancer and the writings of a German physician who proposed that cancer cells cannot flourish in an environment rich in omega-3 fatty acids. The first thing I found out was that the most readily available form of omega-3 was flax oil capsules. Then I learned that it took 15 flax oil capsules to make one tablespoonful of flax oil. Then I learned that flax oil is only one of the many beneficial ingredients to be found in flax. Then I learned that milled flax is different from flax meal because the meal has the oil removed. Next was the fact that temperature has a great deal to do with the content of oil in flax and Canadian flax is, on the whole, a far more nutritious product than that grown in the U.S. You need the benefits of the whole flaxseed, freshly milled.
News Release: "If the brain doesn't have the right fats, it will not work properly." International Journal of Clinical Practice
FlaxAsia Trading International 2010
* Superior oil quality and higher oil content have long been major features of Canadian flax seed, attributed to Canada's climate. These qualities have contributed largely to Canada's current position as the world's leader in flax production and quality. ~ Flax Council of Canada