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Thrive Food - Flaxseed

As a whole food and a complete protein with all essential amino acids, flaxseed is a shoe-in as a staple Thrive food. Flaxseed is most well known for its omega-3. But there’s more.

Just a tablespoon-sized dose of flaxseeds every day will not only give you omega-3s – it will also provide a host of other health benefits.

· OMEGA-3: Flaxseed has one of the highest levels of omega-3 of all the plants in the plant kingdom. Omega-3’s cannot be produced by the body, and therefore are essential in a healthy diet. The high omega-3 levels mean that flaxseed has anti-inflammatory properties, reducing inflammation caused by movement. Flaxseed will also allow the body to more efficiently burn body fat as fuel, as omega-3 plays an integral part in the metabolism of fat.

· POTASSIUM: Flaxseeds are high in potassium, which is an integral electrolyte for active people, as it’s in part responsible for smooth muscle contractions. The body loses potassium when it sweats, so this mineral must be replaced regularly to keep the body’s levels up. Potassium also regulates fluid balance, helping the body keep hydrated.

· FIBRE: Flaxseed contains both soluble and insoluble fibre. Soluble fibre slows the release of carbohydrates into the bloodstream, helping control insulin levels and prolonging energy. Soluble fibre, when consumed, gives the body a sense of fullness, signaling its hunger mechanism to shut off. For this reason, people who are trying to lose weight should increase their consumption of soluble fibre. Insoluble fibre is important for digestive system health, as it plays a cleansing role by ensuring that toxins don’t build up and spread to the bloodstream.

How to buy flaxseeds

Be sure to choose whole flaxseed rather than flaxseed meal. Flaxseed meal is what is left over after the oils have been extracted from the whole flaxseed. Whole flaxseeds contain all their health promoting oils, nutrients, enzymes, vitamins, and minerals.

How to use flaxseeds

Because flaxseeds are small with hard shells, they will pass through the system undigested if consumed whole. Grinding them will expose their oils and nutritional value so they can be efficiently utilized by the body. Whole flaxseeds can be ground in a coffee grinder and stored in an air-tight container in the refrigerator. Ground, they will keep for up to three months.

How do you incorporate flaxseed into your diet? Post a comment to share your tips and recipes with the community.

Tags: Thrive, fibre, flaxseed, food, inflammation, omega-3, potassium

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Comment by Dustin Hill on March 8, 2011 at 10:39am: A flaxseed a day will keep the doctor away :) Well not just one flaxseed, but I have actually heard of people substituting a couple tablespoons of ground flax for their cholesterol pills. It is amazing how natural products can be true miracles!

Comment by Alice McKay on July 9, 2010 at 9:13pm: Sprinkle a teaspoon on my morning oats or incorporate in a smoothie :)

Comment by Brad M on July 9, 2010 at 2:36pm: I add Flaxseeds to my smoothies. I grind them in my pestle and mortar by hand, I like the consistency. The nutty flavor really helps kick my smoothies into gear.

Comment by Mary E Wallace on July 8, 2010 at 8:31am: My favorite way to incorporate flaxseed into my diet is by enjoying vegetable crackers made from The Thrive Nutrition Guide. They have 3/4 cup of flaxseed per serving & taste really good! I snack on these every day.

Comment by Gloria Vaughan on July 8, 2010 at 6:16am: I eat flaxseeds with quinoa, hempseed, almonds, blueberries and honey everyday for breakfast. I like the texture they add to the mix!

Comment by Sarah V on July 8, 2010 at 1:39am: Oh, there are so may ways to enjoy flax!
I make sweetcorn and flax crackers with chilli flakes in my dehydrator for a spicy chip type snack.
There is also a great 'cinnamon raisin french toast' recipe here: http://goneraw.com/recipe/cinnamon-raisin-french-toast

Comment by Marty Schumacher on July 7, 2010 at 6:53pm: I put fresh ground flax seed in a glass of water and drink it quickly. I had to start out with a teaspoon for several weeks to prevent the flatulence that happens with too much too fast. Now I take a tablespoon at a time and love the results. I also use flax in crackers, breads, and breading recipes and in pancakes and waffle "raw" recipes. It is so great to bind other foods.
I love all the other ideas listed here too!

Comment by Shanon Stranik on July 7, 2010 at 5:38pm: I also get heartburn and an upset stomach by using flax, so I use a 1-1 ratio of Hemp seeds and Chia seeds for a fully balanced dose of Omegas and fiber.

Comment by Veronique Larose on July 7, 2010 at 4:17pm: This is a recipe from Ani Phyo's Raw Kitchen book. Mix about 1 cup ground flax seed, 1 tbsp olive oil, 1 tsp sea salt (I put a little less... too salty!), 1/4 cup agave or maple sirup and half of 1/4 cup water. Best used the day after as the flax seed will have softened. I eat half of this for breakfast and keep the other half for the next morning. My favourite flax seed recipe!

Comment by Amber on July 7, 2010 at 1:14pm: I wish my body could tolerate it! It really upsets my stomach and bowels =(