The Essential of the Fatty Acid - EFA/Flaxseed oil

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.

It helps activate your liver, aids the removal of hormone build up, is a great internal tonic for your skin and hair and basically oils your joints too!

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 products
Taken from the Stoney Creek Product Page


Stoney Creek oil

Butter - Margarine. Is this true?

My family is fairly conscious about the food we intake into our body, my dad is beginning to become more and more conscious, even though I have (from a professional point of view) been giving him what I consider great free advice for years but who listens to their family! This is an email that my dad has sent me and I thought I would share what is says with you all. Take from it what you will, believe what you want and make your own decisions.

'This is frightening! Have you heard this before?

Having Worked at (Removed name)Premier Margarine Factory in the UK for 1 Year, as a Management Trainee, and then in Sri Lanka Managing Margarine Manufacture, I can safely admit that what you are about to read is true !!
 

Pass The Butter... Please.      


    

This is interesting. .. .  




Margarine was originally manufactured to fatten turkeys.  When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.  



It was a white substance with no food appeal so they added the yellow colouring and sold it to people to use in place of butter. 

How do you like it?   They have come out with some clever new flavourings....   

DO  YOU KNOW.. The difference between margarine and butter?    




Both  have the same amount of calories.  




Butter:

Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.  




Eating margarine can increase heart disease in women by  53% over  eating the same amount of butter, according to a recent  Harvard  Medical Study.  




Eating butter increases the absorption of many other nutrients in  other foods.

Butter has many nutritional benefits where margarine has a few and  only because  they are added!  




Butter tastes much better than margarine and it can enhance the flavours of other foods.  




Butter has been around for centuries where margarine has been around for less than 100 years.

Margarine. 




Very High in Trans fatty acids - Triples risk of coronary heart disease ... Increases total cholesterol and LDL (bad cholesterol) and  lowers HDL cholesterol (good cholesterol)  




Increases the risk of cancers up to five times.




Lowers quality of breast milk.  




Decreases immune response.  




Decreases insulin response.



And here's the most disturbing fact.... HERE IS THE PART THAT IS VERY INTERESTING!  


Margarine is but ONE MOLECULE away from being PLASTIC...and shares 27 ingredients with PAINT! 




These facts alone were enough to have me avoiding margarine for life and anything else that is hydrogenated (this means hydrogen is added,  changing the molecular structure of the substance).    




Try this yourself:  


Purchase a tub of margarine and leave it open in your garage or shaded area.  Within a couple of days you will notice a couple of things:  


*  no flies, not even those pesky fruit flies will go near it (that should tell you something)  


*  it does not rot or smell differently because it has  no nutritional value ; nothing will grow on it. Even those teeny weeny microorganisms will not a find a home to grow.  Why?   Because it’s nearly plastic.  Would you melt your Tupperware and spread that on your toast?  Share This With Your Friends.....(If you want to butter them up')!  




Chinese Proverb:  

When someone shares something of value with you and you benefit from it, you have a moral obligation to share it with others.    



Pass the BUTTER PLEASE'

FYI - My dad has been trying this experiment for three weeks now and agrees it is true, he says that there has been no discolouration, the birds have not touched nor the ants, he has added some to the compost and it hasn't broken down or altered in any form (except of course melted and re-solidified) let me know your results.