In recent years, flaxseed has been gaining ground for the many benefits it provides to health. The seed is a functional food, or one that helps to reduce the risk of various diseases through its continuous use.
Research conducted by Monash University, Australia, showed that patients who continuously consumed the seed had reduced menopause symptoms, in addition to lowering cholesterol and weight.
Flaxseed is composed of proteins, dietary fibers and polyunsaturated fatty acids (omega 2 and omega 3). It is the richest source of omega 3 existing in nature.
"Flaxseed acts on our body as a powerful antioxidant and anti-inflammatory, preventing the aging of cells and enhancing the immune activity of the body to be rich in nutrients that strengthen the defense army of our body," says nutritionist Dr. Andrezza Botelho da Silva.
Combating inflammation is so important that mitigates damage from sun exposure, environmental toxins and even some chemicals. "It is also in body fat especially abdominal adiposity, because it combats inflammation caused by excess fatty tissue that creates a chronic inflammatory process" emphasizes the nutritionist.
Flaxseed is also rich in lignans, a fiber that sweeps the toxins from our body and helps in bowel function. It can be ingested ground because it has a thick skin that is often difficult to be chewed, and bring more nutritional benefits than whole seed. To grind, just put flaxseed in a blender or grinder for a short time to become a more consistent powder.
"A certain amount of flaxseed for ingestion varies from patient to patient, but generally when supplemented at least 1 gram day or 1 level tablespoon of linseed oil, extra virgin" explains Dr.. Andrezza Botelho.
The nutritionist gives two cool tips for those who want to include flaxseed to food:
For bowel function well: Soak 1 tablespoon golden seed soup ½ cup of water filtered for 4 hours. After this period hit the gel formed with a fruit juice.
As salad dressing: 1 part linseed oil to 2 parts extra virgin olive oil to taste more grass. Whenever possible crush the seed for flour at the time of consumption, thus maintaining full beneficial ownership of flaxseed.