Now that Thanksgiving weekend is coming to an end, I figured I’d do a little blogging on flax because I use it all the time & think you should consider doing the same.
Flax is pretty darn fantastic. I first started using it a couple of years ago when I attempted the whole Atkins Diet thing. Ever heard of Muffin in a Minute? Well, it’s a yummy low carb breakfast (or snack) option that consists mostly of flax. Since then, I use it all the time – from putting a tablespoon (or two) into my smoothies, yogurt and oatmeal to sprinkling it on salads or soup. And I don’t just add it for fun, flax is quite nutritious.
A Lesson: Flax
Flax contains high levels of dietary fiber, lignans, micronutrients and omega-3 fatty acids. It has also been shown to lower cholesterol and there is evidence to show it can reduce the risk of heart disease, cancer, stroke and diabetes. Let’s delve a little more into the nutritional benefits, shall we?
- Omega-3 fatty acids – flax is a plant-based source with 1.8 grams/tbsp; these fatty acids are good fats that have been shown to be heart healthy and anti-inflammatory
- Lignans – a natural antioxidant which helps reduce breast cancer in women and prostate in men; note: lots of plant foods contain lignans, but flax contains 75+ times more than any other (2 tbsp flax contains the same amount of lignans as 30 cups of broccoli!)
- Fiber – you know what fiber is; flax has both soluble and insoluble fiber and about 8 grams/tbsp
You can even use flax as an egg replacement when baking. It’s true. 1 tbsp flax + 3 tbsp water = 1 egg
Next time you’re at the store, don’t forget to pick some up and give it a try!