Utah | Holistic Medicine Providers by City
Flax seeds come in two basic varieties: (1) brown; and (2)
yellow or golden. Most types have similar nutritional characteristics
and equal amounts of short-chain omega-3 fatty acids. The
exception is a type of yellow flax called solin (trade name Linola),
which has a completely different oil profile and is very low in
omega-3 FAs. Although brown flax can be consumed as readily
as yellow, and has been for thousands of years, it is better known
as an ingredient in paints, fiber and cattle feed. Flax seeds
produce a vegetable oil known as flaxseed or linseed oil, which
is one of the oldest commercial oils, and solvent-processed
flax seed oil has been used for centuries as a drying oil in
painting and varnishing.
kilocalories, 41 grams of fat, 28 grams of fiber, and 20 grams
of protein.Flax seed sprouts are edible, with a slightly spicy
flavor. Excessive consumption of flax seeds with inadequate
water can cause bowel obstruction. Flaxseed is called 'Tisi'
in northern India, particularly in the Bihar region.Roasted 'Alsi'
is powdered and eaten with boiled rice, a little water, and a little
salt since ancient times in the villages. Whole flax seeds are
chemically stable. Ground flaxseed can go rancid at room
temperature in as little as one week.Even after storage under
conditions similar to those found in commercial bakeries, trained
sensory panelists could not detect differences between bread
made with freshly ground flax and bread made with ground flax
stored for four months at room temperature. Ground flax is
remarkably stable to oxidation when stored for nine months at
room temperature and for 20 months at ambient temperatures
under warehouse conditions. Refrigeration and storage in
sealed containers will keep ground flax from becoming rancid
for a longer period.
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