Eating healthier is about to get a lot easier, thanks to the power of flax. In oil and ground form, it’s a delicious way to supplement your diet without dramatically changing the taste of your food. Quite simply, flax eats well, and evidently has for thousands of years. It was first excavated from ancient Greek archeological sites, dating back as far as 1900 to 1700 BC, with its use inscribed on tablets at Pylos. Greek historian Thucydides and the Roman Pliny both exclaimed about the use of flax for food, with Pliny writing: “What department is to be found in active life in which flax is not employed?” St. Bartholomew wrote centuries later that “none herb is so needful to mankind as is the flax.”

Of course, flax is also one of our most diverse supplements for overall health. According to Herb Joiner-Bey, N.D, author of The Healing Power of Flax (Freedom Press, 2004), “there may not be a single nutritional supplement today that can surpass the level of protection against cancer and other diseases as delivered by the combination of flaxseed oil and lignan precursors.” He goes on to say that it’s too bad that “so many people are truly missing out by failing to take advantage of this nutrition powerhouse—Mother Earth’s richest and most cost-effective source of omega-3 fatty acids.”

Many people have a passing acquaintance with flax and its value, but most don’t realize that, in addition to the miracle of its omega-3s and lignans, this incredible food source also provides dietary fiber, protein and more. Flaxseed may inhibit the growth of breast, prostate, colon and other cancerous tumors. It helps play a role in brain development, and its lignans (phytochemical compounds that mimic estrogen) also assist in hormone regulation.

Flaxseed, with its high omega-3 content, also helps enhance your body’s ability to heal itself from such common problems as acne, allergies, arthritis, dry skin, fatigue, high blood pressure, hyperactivity, learning disabilities, menopausal symptoms and psoriasis. It has been shown to be beneficial in more serious diseases as well, including Alzheimer’s, cancer, diabetes, heart disease, kidney disease, leukemia, malaria, multiple sclerosis, postpartum depression and stroke. As if that weren’t enough, it may even be beneficial in losing weight.

Flax is actually considered by many, including the world’s leading authority on flaxseed oil, Dr. Johanna Budwig of Germany, to be a whole food. It can be mixed in with organic yogurt or cottage cheese. It can be spread on bread, instead of butter, and it tastes great—something that the French leader Charlemagne may have realized when he passed laws requiring its cultivation and consumption.

With all of the potential health benefits, it’s just common sense to incorporate flaxseed, in oil or ground form, into your diet and lifestyle. Some of the best comes from Barlean’s.

Barlean’s Organic Flax Oil and Organic Lignan Flax Oil are fresh expeller pressed, cold shipped to health stores around the country and guaranteed to arrive within two days. This matters because it is the surest way to maintain the integrity of the nutrition present in the flaxseed. Barlean’s also offers a ground form called Forti-Flax.

For thousands of years, flax has been synonymous with good health. As we head into 2006, it’s time to start incorporating flax into your diet.

Let’s go into the kitchen!

A New Menu for a New Year

How easy is it to incorporate flax into your diet? How fast can you say breakfast, lunch and dinner? Following are some fun recipe ideas using flax oil and ground flax.

Breakfast: French Toast with Flax-Maple Syrup

Great for a weekend or holiday morning, create a great-tasting, buttery maple syrup by adding 1/4 cup of Barlean’s Organic Flax Oil to 1/4 cup of pure maple syrup. As for the French toast, you’ll need the following:

1/2 cup whole wheat pastry flour
1/4 teaspoon salt or salt substitute
1 cup rice or soy milk
6 slices of whole-grain bread (see Our Daily Bread below)
cinnamon and nutmeg to taste

First, blend the maple syrup together. Next, mix the flour and salt in a bowl large enough to accommodate one piece of toast. Pour the milk into the center of the flour and mix. Let the batter sit for 20 minutes. Heat a lightly buttered griddle. Dip each slice of bread in batter to coat. Cook approximately 3 minutes per side, sprinkle with cinnamon or nutmeg, and top with flax-maple syrup. Enjoy!

Our Daily Bread

Make your own whole-grain flax bread. Here’s what you’ll need:

1 1/4 cups Barlean’s Forti-Flax
4 cups unbleached white flour
1/2 cup whey powder
8 cups stone-ground whole wheat flour
1 cup oatmeal
4 tablespoons raw honey
5 cups warm water
2 1/2 tablespoons instant yeast.

Mix water, honey and yeast together. Let sit for 3 to 4 minutes. In a separate bowl, mix oatmeal, white flour, Forti-Flax, whey and salt. Add to yeast mixture and blend. Beat for five minutes by hand, then add the whole wheat flour and mix for another five minutes with mixer. Knead. Let rise for 15 minutes. Punch down and then let rise for another 15 minutes. Punch down and shape into loaf or loaves. Let rise until double in size. Bake at 350° F for 40 to 45 minutes.

Lunch: Caesar Salad for Four

Start by separating two big bunches of romaine lettuce, torn into bite-size pieces. Here’s what you’ll need for the dressing:

1/2 clove crushed garlic
3 tablespoons of Barlean’s Organic Flax Oil
1/2 teaspoon lemon juice
1 tablespoon white wine vinegar
2 teaspoons soy sauce
6 Greek olives, pitted and crushed into a paste

Place all dressing ingredients in a jar with a tight-fitting lid. Secure the lid and shake until dressing is emulsified. Pour over lettuce and toss. Sprinkle with whole-grain croutons (if desired) and serve.

Dinner: Spaghetti with Marinara Sauce for Three

1 tablespoon extra virgin olive oil
1 tablespoon Barlean’s Organic Flax Oil
3/4 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
1 medium clove garlic, crushed
6 large tomatoes, peeled and chopped
1/4 teaspoon dried oregano
1/4 teaspoon dried basil

Heat olive oil in a medium pan. Add onion, celery, carrot and garlic. Sauté over medium heat for approximately 3 minutes, stirring frequently. Add tomatoes, oregano, basil, and salt and pepper to taste. Simmer over low heat, stirring occasionally, until sauce becomes fairly uniform in consistency (about 20 minutes).

Remove from heat, stir in flax oil and pour over 3/4 pound of cooked, hot spaghetti. Serve immediately.

There are also countless desserts, snacks and smoothies you can create with Barlean’s flax supplements. You’ll find 101 easy recipes in The Healing Power of Flax, from which these recipes are excerpted.

Whatever you eat and however you use it, flaxseed presents you with the ultimate recipe for great health. It’s naturally high in omega-3 fatty acids and virtually guaranteed to make you look and feel better. And there’s nothing greater than that.

Happy New Year!

Resources

Barlean’s omega-3-rich flax oils and supplements are available nationwide in the refrigerator sections of health food stores and natural health supermarkets. To find a natural health center near you, call (800) 445-3529 or use their store locator service at www.barleans.com.

Copyright 2005. All rights reserved.