Health Benefits

Heart Health

Trans fat and saturated fat are two types of fat in certain foods, which today's health experts recommend to be decreased in our daily diet because they raise the level of low-density lipoprotein (LDL) or bad fat, which can clog the arteries and furthermore lead to heart attacks and strokes. Dietitians of Canada recommend that 50-60% of the calories in a daily diet should come from carbohydrates, 10-15% from protein sources, and less than 30% from fat. Of the daily fat we consume, less than 10% should come from saturated fat and trans fat, 10-20% should be from polyunsaturated fat and monounsaturated fat.

Flax contains 73% polyunsaturated fat, 18% monounstaurated fat, only 9% saturated fat and 0% trans fat. Because flax is high in polyunsaturated fat or the good fat, it works to decrease bad fat or LDL levels in the body. Studies have shown that lignans (SDG: secoisolariciresinol diglucoside) and omega-3 fats (ALA: alpha-linolenic acid) in flax appear to notably prevent cardiovascular disease, coronary heart disease, and stroke.

A study by Cunnane et.al., demonstrated that eating at least 2 tablespoons of ground flax daily for four weeks, reduced total cholesterol by 6-9% and LDL levels by 9-18% in healthy young adults, post-menopausal women and women with moderately high cholesterol levels.

Nutritional Benefits
The Good Fat
High in Fibre
Lignans for Life



Health Benefits
Heart Health
Cancer
Constipation
Diabetes
Immune Function
Rheumatoid Arthritis
Kidney Disease
Menopause


Flax Facts & News
Saskatchewan Connections-Summer 2005
Big Flax Attack-article featured in The Globe and Mail
Flax: Wheat Germ of the Millenium going mainstream
Omega-3 fats and Cardiovascular Health
Skin Care


High Quality Products
Flax For Nutrition


Related Links
Useful Links About Flax


What Customers Are Saying About Roasted Flax

Nutritional Facts