Flaxseed may be on everyone's lips -- and in everyone's cereal -- but this new darling of the plant world has been around for more than 4,000 years, known even in the days of Hippocrates for its healthful benefits.

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, however, its popularity as a food product waned, but it never lost its nutritional value. Today flax is experiencing a renaissance among nutritionists, the health conscious public, food processors, and chefs alike.

The reason for the increasing interest in flaxseed is its apparent benefits for a host of medical conditions. Flaxseed is very high in omega-3 essential fatty acids. It's the omega 3s -- "good" fats -- that researchers are looking at in terms of their possible effects on lowering cholesterol, stabilizing blood sugar, lowering the risk of breast, prostate, and colon cancers, and reducing the inflammation of arthritis, as well as the inflammation that accompanies certain illnesses such as Parkinson's and asthma.

In addition to the omega-3s, the remaining two components of flaxseed -- lignans and fiber -- are being studied for their health benefits as well.  Lignans, for example, act as both phytoestrogens and antioxidants, while the fiber contained in the flaxseed is of both the soluble and insoluble type. Flax is an interesting mixture of nutrients and other components.

Though studies conducted to date have been limited in scope and small in nature, their results are promising. In a small Canadian study of 39 women, for example, researchers from the University of Toronto found that flaxseed may boost conventional treatment for breast breast cancer.

In the study, reported in the American Institute for Cancer Research Newsletter in 1998, postmenopausal women with breast cancer ate either a plain muffin or a muffin containing 25 grams of flaxseed oil every day for approximately five-and-a-half weeks. Of the 29 out of the 39 women who ate both muffins, researchers found reductions in the growth of their tumors.

In addition to research on breast cancer other studies are looking at heart disease, blood pressure, diabetes, menopause, osteoporosis, and inflammatory bowel disease, to name just a few.

Yet another study has found that omega-3 fatty acids, and by extension, flaxseed, can reduce the risk of macular degeneration -- an eye disease that destroys vision by damaging nerve cells in the eye. The results of a Harvard study, published in August 2001 in the Archives of Ophthalmology, showed that people with a high intake of omega-6 (vegetable oils) were more likely to develop macular degeneration, while those with a combination of lower omega-6 intake and high omega-3 intake were less likely to have the disease.

 "Flaxseed is the best source of omega-3 fatty acids," says Lylas G. Mogk, MD, director of the Henry Ford Visual Rehabilitation and Research Center in Detroit, chairman of the Vision Rehabilitation Committee of the American Academy of Ophthalmology, and co-author of Macular Degeneration: The Complete Guide to Saving and Maximizing Your Sight.

Flaxseed is also good for combating dry eyes, a very common problem, probably because of our poor omega-3 intake. Dry eyes are usually the result of an insufficient outer oil layer in the tear film, so the water in the tears doesn't have anything to keep it from evaporating. Omega-3 fatty acids help the oil glands produce the proper consistency of oil so it will flow from the oil glands and coat the surface of the eye.

Ninety-six percent of the flaxseed grown in the U.S. is grown in North Dakota because of its cooler climate and wide open spaces; for those same reasons, Canada is also a top grower of flaxseed. Flaxseed comes in two colors -- reddish brown and golden brown. The color makes no difference when it comes to nutritional value.

 FLAXSEED OIL - IN STOCK

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