Flaxseeds – a superfood
With more scientific research pointing towards the health benefits, flaxseeds are emerging as a superfood. Many impressive health benefits are attributed to consuming flaxseeds.
- A good source of many nutrients.
- High in omega-3 fats. Plant-based ALA fatty acids are proven to have heart health benefits and are linked to a lower risk of stroke.
- A rich source of lignans, which have powerful antioxidant and estrogen properties. They may help in preventing breast and prostate cancer, as well as other types of cancer. Flaxseeds have 800 times more lignans than other plant foods.
- Packed with dietary fibre promoting regular bowel movements and improving digestive health help lower total cholesterol and increase “good” HDL cholesterol, thus boosting heart health.
- Proven to lower blood pressure. Even a 2mmHg reduction in blood pressure can lower the risk of dying from heart attack and stroke by 10%
- Great source of plant-based proteins. Flaxseed protein is rich in the amino acids arginine, aspartic acid and glutamic acid.
- Help control blood sugar levels. Thus, Flaxseeds can be a beneficial and nutritious addition to the diet of people with diabetes.
- Flaxseeds may aid weight control by keeping hunger at bay. Consider adding it to the snacks or beverages. It will keep you full for longer and manage your weight by controlling your appetite.
- Helps in managing menopausal and post-menopausal symptoms like hot flushes. Now that we know the benefits, how to consume it must be the next question.
Consume ground seeds rather than whole as they are easier to digest. You won’t reap as many benefits from whole flaxseeds, as your intestines cannot break down the tough outer shell of the seeds. Avoid them on high flame as the fat gets converted to trans fat (bad fat).
The recommended dosage is 15-20gms of ground flaxseeds per day.
Store it in a cool, dark place.
So add this versatile superfood to your diet by
~ mixing it with your yoghurt or raitas
~ adding it to your smoothies or breakfast cereals
~ having it as a chutney
~ sprinkling on your salads
~ incorporating it into your veg patties
~ or simply having it as it is, grounded