Flaxseeds and their properties in a healthy eating

by George Burda

Flax is a plant with Mediterranean origins, which in our country is grown on relatively large surfaces, for tow or oilseeds. Full mature seeds are also used for medicinal purposes.

These seeds must be grounded before being eaten, because they are coated with a hard shell, hard to chew. They can be eaten alone, or can be introduced with juice, yoghurt and other preparations.

The taste of flaxseed is sweet and is similar to walnuts.

Flax seeds are the richest vegetable source of omega 3, an antioxidant known for its beneficial effects on heart, bone and blood pressure. Another unique aspect is that flaxseed is the best source of lignin.

The Flaxseeds helps regulate the bowel movements and combates the constipation, it also helps against cancer, helps losing weight and reduce the blood cholesterol levels.

Flaxseeds contains triglycerides, linolenic and linoleic oil, oleic, stearic, palmitic and myristic.

Bread with flaxseeds recipe

  • 1 cup with ground flaxseeds
  • 1/2 cup with whole flaxseed
  • 1/2 red pepper
  • 2 tablespoons with lemon juice
  • 1 clove garlic
  • 4-5 small cherry tomatoes
  • 4-5 dehydrated tomatoes, preserved in oil
  • salt, pepper

1. Mix the Flaxseeds and cover with water, leaving them to soak.

2. After a few hours you'll get a gelatin composition

3. Put in the food processor and add the remaining ingredients

4. Use the dehydrator to dry. If you do not have a dehydrator, put a drier baking sheet on a plate, cover the mixture, cut it (depending on preference), and put it on the radiator until it will dehydrate (1-2 days.

Flaxseed products in our shop


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