GOLDEN LINSEED organic
Linseed (also known as flaxseed) is an ancient seed originating from Egypt and China. There are two types of linseed Ð brown and golden Golden flax (sometimes called white) is a specially cultivated plant, the nutritional value of golden flax is much higher than brown, but growing this crop is also more difficult.
It has a very high nutritional value and so is regarded as a good dietary supplement. Research suggests that linseed may have up to 800 times as much lignan as most other foods. They are a form of antioxidant which fights against cancer, among many other benefits.
Linamarin evenly envelops the stomach and prevents the absorption of harmful toxins. Internal inflammation gradually disappears. Fiber cleanses the body and increases the rate at which food passes. Fatty oils (Omega-3 and Omega-6) have anti-inflammatory and regenerative effects. Therefore, flax seeds help with constipation. Moreover, the amount of fatty acids in flax is much higher than in traditional fish and meat.
Linseed has antibacterial, antiviral and antioxidant effect. B vitamins, which are also present in the seed, speed up the metabolism. Reduces the level of body fat (which is why it is so recommended for obese people). Magnesium is responsible for bone growth and cardiovascular function. In particular, it controls the heart rate and normalizes blood pressure. Flaxseed is an excellent helper in the treatment of the respiratory system, as well as in diseases of the skeletal system. Phosphorus affects the functioning of the brain and nervous system, the acid-base balance. Copper interacts with enzymes in the body.
COUNTRY OF ORIGIN: Kazakhstan
INGREDIENTS: 100% Golden linseed
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight
Energy (kcal) 567
Protein (g) 22
Fat (g) 46
incl. saturates (g) 4.2
Carbs (g) 1.5
incl. sugars (g) 1.7
Fibre (g) 29
Salt (g) 0
HOW TO ENJOY
Linseed has a sweetish taste, reminiscent of sesame seeds. It has a dense membrane that the human stomach cannot process. Therefore, flax is most often crushed and heat treated (no higher than 40 degrees). Ideally, soak in warm water.
The unusual way to have flaxseed is the Dagestan dish urbech. Flax is crushed, fried and mixed with honey. Also, seeds are often added to herbal teas or fruit jelly.
By the way, flax broth is perfect for making diet cereals, sauces and gravies. The seeds will add a mild flavor and make the meal more satisfying. Flaxseed bread stays soft for longer than usual.
Ground linseed mixed with water, at a ratio of 1 tbsp linseeds to 1 tbsp water, can also create a flavoursome viscous liquid which works as a great egg substitute.