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If it sounds to god to be true, it probably is, right? Usually. But the flax plant, from seed to stem, yields a list of products and benefits that really are true! The seed from flax is a highly nutritious food, recognized for its healthful benefits long ago, even by Hippocrates himself. As animal feed, flaxseed improves skin and coat condition and chickens consuming flaxseed lay eggs that are high in omega-3 fatty acids. The oil from flaxseed is used primarily for industrial uses such as coatings, furniture finish and even linoleum floor covering. And finally, the stem fiber of flax plants is processed to make the finest paper and cloth products. Ameriflax
Flaxseed has been a part of human and animal diets for thousands of years in Asia, Europe, and Africa and more recently in North America and Australia. As flax gained popularity for its industrial uses, its popularity as a food product may have waned, but flaxseed never lost its nutritional value. Today flax is experiencing a renaissance among nutritionists, the health conscious public, food processors and chefs alike.
 

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Products from whole flaxseed include flaxseed oil, ground flaxseed and omega-3 eggs.

Flaxseed, ground flaxseed and cold-pressed flaxseed oil may be purchased at most health food stores in the United States. Flaxseed oil and omega-3 eggs may also be found in grocery stores.

Flaxseed oil is a product made from flaxseed, which is cold-pressed with a screw press at temperatures not to exceed 100°F.

Flaxseed oil must be stored in the refrigerator and usually has an expiration date of about four months from pressing.

Flaxseed is 35-40% oil so a similar amount may be omitted from any recipe requiring oil. The same method is similar for ground flaxseed.

A daily dose of flaxseed oil is 1 to 3 tablespoons.

Flaxseed must be ground to get maximum benefits of the Omega 3 oil and dietary fiber. One can grind flaxseed with a coffee grinder.

Ground flaxseed may be kept for many months in the refrigerator or deep freeze. Whole flaxseed keeps for several years in clean, dry storage at below 0°F to 80°F.

Flaxseed can be substituted for eggs in any recipe. fifteen grams of ground flaxseed steeped in 45ml. of water for two minutes will substitute for one egg in recipes.

Flaxseed contains NO GLUTEN for those with gluten allergy.
A daily dose of ground flaxeed is about 1/4 cup or 35 grams or 3 heaping tablespoons, depending on fineness of grind. Ground flaxseed can be stirred into orange or other juices, into smoothies or added to any baked products.
 
 
 
 
 
 
 
 
 
 
 
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 • Omega-3 eggs are eggs produced by laying hens fed flaxseed and / or a combination of other Omega-3 sources