Flaxseed and Omega-3

Flaxseed:

Flaxseed is rich in healthy essential oils, high-quality proteins, dietary fiber, antioxidants, vitamins and minerals. It is one of nature’s richest sources of healthy Omega-3 ALA, an essential fatty acid that is one of the nutrients necessary for life and that must be obtained from our diets.
Flaxseed is also the richest plant source of lignans, which are antioxidants that may protect against some environmental toxins. In addition, recent research suggests that the ALA and lingans in flaxseed, in conjunction, may also improve immune function and reduce the risk of developing breast cancer.
Flaxseeds contain disease-fighting compounds that when ground, offer protection against cardiovascular disease, diabetes and certain cancers along with autoimmune and inflammatory disorders.
“If you're looking for a blood cholesterol-lowering kick, adding flaxseed to the menu can pay off with significant results. In Romanian research, study subjects with elevated blood cholesterol readings who consumed 20 grams of flaxseed daily along with a lower-fat diet had much improved total cholesterol and LDL-cholesterol counts than did those who followed just the lower- fat diet.” From the National Post by Rosie Schwartz

Flaxseeds are derived from flax, a tall annual plant with blue flowers.
Flaxseed is one of nature’s most nutrient-rich grains. While botanically flaxseed is not technically a cereal grain, it does contain the three portions (bran, endosperm and germ) identified as being whole grain.
Recorded history shows that people have consumed flaxseed since the beginning of civilization. It was one of the first crops domesticated by man. Ancient Egyptians used flaxseed for medicinal purposes.

Considered essential fatty acids, Omega-3 fatty acids are essential to human health but cannot be manufactured by the body. For this reason, omega-3 fatty acids must be obtained from food.
In 2004, the FDA recognized the importance of Omega-3s to the American diet when it issued "Nutrient Content" claims permitting food manufacturers to designate their products as "excellent" or "good" sources of Omega-3s according to designated criteria.
The FDA action was premised on an Institute of Medicine /National Academy of Science report that concluded the average American diet was seriously deficient in Omega-3s.
A mounting body of nutritional and medical research has been documenting the long-term damage to health incurred by chronic dietary Omega-3 deficiencies.

Both Omega-3 and Omega-6 are essential for growth and development – required for production of hormones that are essential for nervous system, blood, eye and brain function. However, the body requires them in a more balanced ratio than is found in our typical modern diet, where we consume far more Omega-6.
Since our bodies do not produce Omega-3 and Omega-6 naturally, these essential fatty acids must be obtained from food. Omega-6 can be found in vegetable oils while Omega-3 is found in marine sources (coldwater fish, such as salmon) and plant sources (like flaxseed).
Research indicates that we consume too much Omega-6 and not enough Omega-3. The suggested ratio is two Omega-6 servings for every one Omega-3 serving.
Since Omega-3 and Omega-6 are metabolized similarly by the body, when the balance is out of proportion, we are cut off from the protective benefits of the Omega-3. Virtually every area of the body is susceptible to problems if our intake of the two are out of balance.

Look for these Healthy Life breads containing essential Omega-3 fatty acids: