Tuesday, 2 June 2009

Benefits of Flax Seed


Benefits of Flax Seed

Its high content of alpha linolenic acids has made the ancient flax seed become a modern miracle food. Alpha linolenic acid is a type of plant-derived omega3 fatty acid, similar to those found in fish such as salmon. Flax seed in many studies include lowering total cholesterol and LDL cholesterol (the Bad cholesterol)levels. Flax seed may also help lower blood trilyceride and blood pressure. It may also keep platelets from becoming sticky therefore reducing the risk of a heart attack.

Other Benefits of Flax Seed

Aside from alpha linolenic acid, flax seed is rich in lignan. Lignan is a type phytoestrogen (antioxidant) and also provides fiber. Researches reveal that lignan in flax seed shows a lot of promise in fighting disease including a possible role in cancer prevention especially breast cancer. Flax seed oil seems to be able to heal the inner lining of the inflamed intestines.Moderately include flax seed in your diet. Indeed, a lot of food products contain flax seed such as bread, cereal and bakery goods. Bakers may use flax seed flour or include flax seed in baking.

Ways to include flax seed in home cooking
  • Sprinkle ground flax seed on your cereal and salads.
  • Substitute flax seed mixture for eggs in home baking such as muffin and pancake (1 tbsp milled flax seed, plus 3 tbsp water = 1 egg).
  • Final products will have less volume and taste gummier.
  • Include in other recipe when nutty flavor is preferred.
  • Substitute flaxseed oil for other oils.
Hear's a recipe to help you include more flax in your diet.

Graham & Flaxseed Bread 


Flaxseed Muffin

Ingredients:
  • 1 cup white flour
  • 1/2 cup whole-wheat flour
  • 1/2 cups flaxseed meal (process flaxseed in a coffee grinder)
  • 1/2 cup quick oats
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup egg subtitute (or two eggs)
  • 1 cup buttermilk
  • 4 tbsp honey
  • 2/3 raisins
Directions:
Mix all dry ingredients (except raisins) in a large bowl. Combine liquid ingredients in a seperate bowl. Stir liquid ingredients into the dry ingredients all at once. Add raisins. Stir until thoroughly moistened but lumpy. Fill muffin tins, lined with paper cup to about 2/3 full. Bake at 400 degree F for 20 - 25 minutes.
Servee with jam.
Per serving (1 muffin): 165 calories, 3 g total fat, 6 g carbohydrates, 3 g of fiber.

Photo by MaeJJ

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