Hi Shelly- Thanks for your email!  I use flax meal sprinkled on my cereal. Do remember that the flax seeds must be ground to get their full benefit. Use a spice grinder, food processor or blender. I also take flax oil caplets. You can find them at grocery or health food stores.

Connie Volker found a great website and dug up some recipes using flaxmeal -try them and let us know what you think.

http://www.ameriflax.com/default.cfm?page=frecipes

Finally, we asked Lauren Niemes from the Nutrition Council for some info on Flax Meal for you, Shelly. Here’s what she had to say “Foods that contain omega-3’s include fatty fish like salmon, sardines, herring, mackerel. Plant sources of omega-3’s include soy, walnuts and flax. The omega-3 in plants is not the same as the form found in fish. All omega-3’s are not created equal. “ Lauren also included some info on Flax. For more info, visit the web at www.nutritioncouncil.org.

Thanks again for watching- and listening! Amy

Just click "read more" for some flaxseed recipes!

Flax

1 tablespoon flaxseeds

Protective compounds:

Fiber, lignans, omega-3 fats (2 gms in 1 TBSP)

Flaxseeds contain a mix of dietary fiber, including soluble and insoluble fiber as well as lignans.  Soluble fiber helps lower blood cholesterol while insoluble fiber helps to prevent constipation.  Lignans are a type of phytoestrogen that may help protect against breast and prostate cancer.

Flaxseeds are good sources of omega-3-fatty acids.  This type of fat appears to have a protective effect against heart disease, high blood pressure, cancer, and inflammatory disorders such as lupus and rheumatoid arthritis.  Health experts recommend that we consume more foods rich in omega-3-fatty acids for these health benefits.

Whole flaxseed is sold in bulk in many health food or large grocery stores.  It can be stored at room temperature for up to a year. Flaxseed should be ground and used as needed or ground and stored in the refrigerator in an airtight, opaque container.  It can be kept for up to one month after it has been ground.

While an exact recommended intake is unknown, many nutritionists suggest an intake of 1-2 tablespoons of ground flax seed a day. For more information about flax visit www.flaxcouncil.ca Sprinkle ground flax seeds on salads, in yogurt or on top of your morning cereal. You can also add it to baked goods, casseroles and smoothies. It has mild, slightly nutty taste.

Flaxseed Raisin Muffins   

One muffin provides 1 TBSP ground flaxseed

1 ¼ cup unbleached flour  

2 eggs

¾ cup ground flaxseed  

2 tablespoons canola oil

2/3 cup sugar   

½ cup unsweetened applesauce

1 tsp. baking soda   

1 cup nonfat buttermilk

½ teaspoon cinnamon  

½ cup golden raisins

¼ teaspoon nutmeg 

¼ teaspoon salt

Preheat oven to 375 degrees. Spray 12- cup muffin tin with cooking spray or line with paper cups. In a large bowl, blend first seven dry ingredients together, set aside. In separate bowl, mix together eggs, oil, applesauce, buttermilk and raisins. Add to dry ingredients. Mixing until combined. Spoon batter into muffin tins (batter will fill tins to the top). Bake 30-35 minutes or until a toothpick comes out clean. Cool muffins in tin for 5 minutes, then transfer to a cooling rack.

Makes 12 muffins. Per muffin: 231 calories, 9 gm fat, 34 gm carbohydrates, 6 gm protein, 6 gm dietary fiber, 197 mg sodium.   From: The American Institute for Cancer Research, Summer 2002 newsletter.