Flaxseed Cooking Oil (Organic Cold Pressed) - 500ml - Organic Traditions

FLAX SEED BENEFITS
From helping with dry hair and skin, Flax Seed Oil also aids with eczema, male infertility, high cholesterol, hypertension, constipation and arthritis ...

Flaxseeds are a rich source of alpha-linolenic acid (ALA), an omega 3 essential fatty acid. "Essential" means that the body does not produce the fatty acids on its own and therefore they must be taken in through the diet. Most North American and Western diets are very low in Omega-3 and extremely high in Omega-6.

Too many saturated fats are consumed and the ratio of ingested EFA's averages more like 20:1 Omega-6's to Omega-3's instead of the recommended 4:1.

The ALA in flaxseed oil helps maintain cholesterol levels because healthy fats build HDL cholesterol. HDL cholesterol is responsible for moving fat, from storage or plaques, into the liver where processing and excretion of fat occurs. By decreasing fatty buildup on arteries it helps to regulate blood pressure. It also provides valuable support for immune system function because many immune cells use omega 3 fats in their cell membrane. Having a properly functioning membrane allows the cells to do things like release packets of chemicals when they come in contact with foreign invaders. Since healthy fats play a large role in hormone formation, ALA can thus help optimize hormone levels and strengthen male fertility. Studies show that ALA is an anti-inflammatory compound that is beneficial for the treatment of arthritis.

Ensure your flaxseed oil is cold-pressed because heat damages the acids and creates free radicals. Some of the damaged fats turn into trans-fatty acids, which are well known for their promotion of cardiovascular disease. Refrigerate all liquid flaxseed oil supplements and keep capsules away from heat because they can become rancid. Using flaxseed oil is much more cost effective than capsules because numerous capsules must be taken to make an equivalent amount of liquid oil. Do not use flaxseed oil for cooking or frying.

Ground flaxseeds are also used as a nutritional supplement. They contain some EFAs along with fiber, magnesium and potassium. Golden flaxseed contains more fatty acids than the same amount of brown flaxseed.

Sprouting Foods:
Sprouting is the process of soaking, draining and then rinsing seeds at regular intervals until they germinate or "sprout". Sprouting can be done commercially, or in the privacy of your own home quite easily. Common beans for sprouting include mung beans, alfalfa, chickpeas, barley, lentils and azuki beans.

What are some benefits of sprouting?
Very simply put, sprouts offer the highest amount and quality of vitamins, minerals, proteins, fibre and enzymes per unit of calorie. Among its many nutritional claims, sprouting is shown to increase content of B vitamins, vitamin E and A. Some argue they are the most nutritious food we can eat. As sprouting or germination occurs, the seed is transformed into only essential content, while the nutritionally undesirable content is broken down, producing energy or power to change from seed to sprout. In this case, the protein or amino acid content is increased as seed becomes sprout, while the carbohydrate content is decreased or broken down to provide the seed with the energy to grow.

Sprouts are a living food, they continue to gain in vitamin and nutritional content even after they are harvested and to a certain extent when refrigerated. Compare that to store bought vegetables which start to lose nutritional content as soon as they are picked, and at times long before they arrive at the store. As an added benefit, sprouts are very easily assimilated and digested,while improving the overall efficiency of digestion. This is particularly important in the case of protein, which is often requires more work to digest. Sprouting significantly increases the protein content of many beans, while making it one of the easiest forms of protein to digest.

A study conducted on Salba, a specific brand of Chia, found that 3.5 oz of Salba contained as much omega 3 as 28 oz of salmon, as much calcium as 3 cups of milk, and as much iron as 5 cups of raw spinach. Chia is also gluten free, a bonus for those with gluten sensitivities who have a hard time increasing fibre consumption. All that nutrition and it's also low in calories.

How to do it yourself!
The most important tip when sprouting is to make sure that the container you choose to use allows water to drain from it. A jar with a mesh or cheese cloth top works well. If the sprouts are not drained in the recommended time and allowed to sit in the water, they will quickly rot. Each seed has slightly varied soaking and sprouting schedules, but in general, you want to initially soak the seeds (in the case of mung beans, you soak for anywhere from 8-14 hours), then drain the seeds and let them sit. Rinse and drain the beans 2-3 times/day until the beans have sprouted. (Mung beans only take about 1 day to sprout.). You may put them in the fridge to prevent rottingonce sprouted for a maximum of two days. If not used within three days, the seeds usually go sour. As with most things, the fresher the better, so try to eat your sprouts as soon as they are ready add them to your salad, or make a live granola with sprouts, soaked nuts and dried fruits.

Sprouting is not dependent on weather or time of year. Sprouts can be grown from January to December. Sprouting does not work well in full sun, as the seeds tend to dry out. A window sill with indirect sun is the perfect spot to sprout. Mung beans can actually be grown in the dark, although it has been reported they lose some of their nutritional value.

OMEGA 3 ESSENTIAL FATS
Omega 3 essential fatty acids, ALA, EPA and DHA, are a family of polyunsaturated fatty acids that cannot made denovo (from new) in the body.

They are essential because they have to be taken in through diet, in order to have their many medicinal effects. Both flax and hemp seed/oils are the highest vegetable sources of omega 3, Alpha linolenic acid (ALA), considered a short chain fatty acid.

Fish and fish oils contain EPA and DHA omega, long chain polyunsaturated fatty acids. In the human body, under optimal conditions, we can convert a certain amount of ALA to DHA and EPA. However, it is not always the case that we have excess ALA to convert, and it has been shown that our conversion process is very inefficient, converting anywhere from only 5% - 20% of what is needed. Women are said to be slightly more efficient at this conversion process than men.

For vegans, especially, this can make it virtually impossible to get adequate amounts of DHA and EPA. Fish and fish oils are by far the most most easy to find and highest source of these essential fats. That being said, recently, some supplement companies have released an algae based DHA source. Research is also looking into sachi inchi, a plant native to the Amazon rainforest, high in omega 3 fatty acids.

The health benefits of Omega 3 fatty acids,EPA and DHA in particular, have been widely studied and are both numerous and widespread in terms of health promoting actions. In terms of heart health, omega 3 fatty acids have been shown to lower cholesterol, triglycerides and high blood pressure. There has also been significant research dedicated to omega 3 oils, DHA and EPA in particular, and its ability to protect against obesity. It has been shown to help reduce body fat, supporting a healthier BMI and hip to waist circumference ratio. All of these benefits serve to make it useful in terms of treating and preventing heart disease and metabolic syndrome. Omega 3 fatty acids have also been shown to have an affinity for the central nervous system, helping to treat and prevent cognitive decline, protect memory, treat depression, bipolar disorder, attention deficit disorders and schizophrenia. They are also an effective treatment for a variety of autoimmune conditions, including SLE, IBD and rheumatoid arthritis. Studies have also backed its use in Osteoporosis, Asthma, psoriasis, eczema, and other dermatological disorders, macular degeneration, and PMS. Omega 3 fatty acids, DHA in particular, has been associated with the development of the brain, eyes, and immune system of a growing fetus, as well as decreased risk of low birth weight infants. Supplementation is highly recommended for both maternal and fetal health during pregnancy.