I love using Flaxseed oil, it is one of those food/supplement sources that we all need in our diet. Flaxseed oil is an Essential Fatty Acid, essential because our body does not produce it. I love it. I add it to most of my meals, I use it as;
- salad dressing with some vinegar
- on toast as a spread
- over my tofu/mushroom dish
- add it to my plain yoghurt with some berries
- douse my cereal or my porridge
It is heat sensitive so always add it after your meal is cooked, you cannot cook with it.
Flaxseed oil is the richest source of Omega 3 (Alpha Linolenic Acid), and is therefore much sought-after as a popular dietary supplement, particularly in Western style diets, which are deficient in this essential fatty acid. Flaxseed oil is added to foods such as rice, vegetable and pasta dishes, salads, cereals, soups, yoghurt and tofu, milk and soy drinks and fruit smoothies.
As mentioned, our bodies cannot produce essential fatty acids (EFA’s), so we must obtain them from a food source. Flaxseed oil contains both of the EFA’s Omega 6 and Omega 3, but it is most often recommended by health practitioners for its high level of Omega 3 (at 55-65%, twice that of fish oils).
Every human cell uses EFA’s and cannot exist without them. Research and clinical experience demonstrates that Omega 3 has beneficial results in many illnesses, such as heart disease, cancers, diabetes, arthritis, asthma, premenstrual syndrome, allergies, inflammatory tissue conditions, water retention and skin conditions.
Flaxseed meal is rich in both soluble and insoluble dietary fibre, protein (and lignans - which the body converts into beneficial phyto-oestrogens). It can be added to almost any food – eg sprinkled over breakfast cereals, natural yoghurt and fruit, mixed into drinks, or used in fruit loaves, health bars, cakes and bread.
Flaxseed meal provides a very palatable and nutritious alternative to bran or psyllium productsTaken from the Stoney Creek Product Page
Stoney Creek oil
