Flaxseed and flax oil are the true champions of the health food scene. Offering a variety of health benefits and are also a flavorful snack. While flaxseed is currently extremely popular, it is not a new food or plant. It has been a crop staple of civilizations all over the world for centuries. Flaxseed is grown both for the seeds as well as for linen. The healing properties of flaxseed have been known for years. It was one of the original medical treatments of the Roman Empire and used by the father of modern medicine, Hippocrates. In recent years there have been numerous scientific studies which have proved the health benefits of flaxseed. This scientific proof has given flaxseed a respectability that other alternative medicines can only dream of.

Flaxseed contains quality protein, and soluble fiber. The oil of flaxseed oil in combination with the fiber content make flaxseed a great treatment for constipation and a natural laxative. Flaxseed is also high in B vitamins B-1 & B-2, as well as C, carotene, and vitamin E. Additional minerals include zinc, iron, small amounts of potassium, magnesium, phosphorous, and calcium. A simple tablespoon of flaxseed can be used as an alternative to those expensive vitamin tablets you may be taking.

Flaxseed has a hundred times more lignans than any other vegetables or grains like wheat bran, buckwheat, rye, oats, or soybeans. Lignans are known antioxidants which have anti-cancerous properties especially in regards to colon and breast cancer. These antioxidants have the ability to heal the body and excrete excess estrogen from the body. This helps the body avoid cancer, like breast or ovarian cancer, linked to estrogen. Lignans have antibacterial, antifungal, and antiviral healing properties.

The common doses of flaxseed are one to three tablespoons per day. One tablespoon in the morning of flaxseed oil in a warm breakfast like oatmeal or coffee. And two tablespoon of ground flaxseed for later in the day integrated into lunch or dinner. It is a good source of omega-3 and omega-6 fatty acids, and linoleic acid.