were to reduce the many
and varied forms of cancer to a common denominator, we would then
have to say that the living body lacks the ability to assimilate fat..."
H.V. Euler, Nobel Laureate|
Code 110 - AO Bioenergized, Organic Flaxseed (1 lb. - 454 g.) -- $ 0.99
[ Availability ] ---- (Linaceae linum usitatissimum - NorLin flax cultivar)
Is there is a coincidence behind the explosion in arthritis, cancer, heart disease and other degenerative disorders and the increased dietary use of hydrogenated and other saturated fats -- at the expensive of natural, unsaturated fats in the diet? Not only do leading scientists say, "Absolutely," but they point to flax oil as the way to better health. Are enough people listening?
notion that the West is killing itself with artificial trans-fatty
acids and other saturated fats, while steadily decreasing its intake
of natural, unadulterated, electron-rich essential fatty acids
(ETA's), is hardly new. In fact, one of the leading books
distributed at health food shows by vendors of flax products
is the book you see in the right column. at the right.
Dr. Johanna Budwig (1906 - present) still stands today as one of the leading authorities on edible fats and healing, but the majority of her book is taken from a speech she gave in Xurich in November, 1959. Most of the crucial work revealing the relationship between "healthy" and "unhealthy" fats was conducted in the late '40's and early '50's.
In a nutshell, here is the argument: there are twenty (20) different types of fatty acids that the human body needs for optimum health. It can manufacture all but two (2) of these twenty. These two must be obtained from the diet and are known as the Essential Fatty Acids (EFA's): Omega-6 Linoleic Acid (LA) and Omega-3 Linolenic Acid (LNA). The EFA's combine to make two of the four major families of unsaturated fatty acids. Instead of choosing foods that contain these essential fats, consumers have chosen, over the course of the last century, to pick products with saturated fats which not only fail to provide the essentials, but prevent the human body from properly metabolizing fats... hence, the rise in the degenerative diseases associated with this loss in metabolic function.
Considering the evidence at hand, why aren't more people listening?
She, and the researchers who have come behind her, distill volumes of scientific documentation to point to the harm done by margarine and other hydrogenated fats and oils. Her position on animal fats is reflected in her own self-professed vegetarianism.
In addition to her research dating back to the '40's, Dr. Budwig, as a clinician, cured thousands of cases of cancer and heart disease over the course of her career. If you could distill her advice in just one sentence: "Eat the right fats. Avoid the bad ones. And if at all available, take flax oil daily." And why flax? Because it has a higher percentage of EFA's than any other edible fat and in the best ratios.
Flaxseed versus Flax OilMost health food stores sell flax oil. The most prominent name in the U.S. and Canada is Barlean's Organic Flax Oil. We shy away from recommending flax oil (though we could easily carry it), because flax has many other important nutrients besides the fat (41%). It has a healthy helping of dietary fiber (28%), an amino acid pattern similar to soy (21%), ash (4%), and carbohydrates (6%) -- the last of which includes phenolic acids, lignins, and hemicellulose -- not to mention important vitamins and minerals (see table). Why throw all that nutrition away? (Note: Barlean's and other vendors now extract some of the crucial lignans as well as sell a "High Lignan Flaxseed Oil" - but, again, why not take the full nutrition of the whole food?)
Although certain studies assure us that fat oxidation is minimal from the time the flax is processed and put into bottle to the time we use it as consumers, why take any chances? -particularly when it is so much less expensive to buy the raw flaxseed? (As a general scientific priniciple, all consumers should know that once you break the hull of a grain seed, you initiate an acceleration of the oxidation (rancidity) of whatever oils are in that seed. If you buy or keep a grain seed, you should, ideally, wait to break the hull at or near the time of its consumption.)
Preparing the flax: Nothing could be easier. You simply take one cup of flaxseeds, place in a small Tupperware or Rubbermaid container, cover with 4 cups of water and let sit overnight. What you end up with is a "flax gel" that can easily be scooped and added to your favorite blender drinks. Simply add two tablespoons of "flax gel" into a blender. Next, add the fruit(s) of your choice, a tablespoon of whole raw honey for a tasty enzyme-rich flavor and a cup of water. Soaking the flaxseeds not only allows for a smoother consistency for smoothies, but it also assists in a more thorough breakdown of the seed into all of its health-giving components -- essentially predigesting the flax for you. You can also substitute "flax gel" instead of egg whites in any of your favorite recipes. The whole flaxseed is also a well-renowned colon cleanser when taken on an empty stomach first thing in the morning and right before bedtime. Simply add two tablespoons of raw flaxseeds and one cup of water into a blender and blend for one minute. Drink immediately.
The Right "Dosage": Most books advocate taking 1 Tablespoon (15 ml.) of flax oil per day per 100 pounds (45 kg. or 7 stones) of body weight. So a 200 pound man would ideally consume 2 Tablespoons (30 ml.) per day of flax oil. Since the flax seed itself is about 41% flax oil, the math is easy: consume 2.5 Tablespoons of flax per day per 100 pounds of body weight.
If you soak your flax overnight first, you will probably need to double this to accommodate the expansion due to the absorption by the flax of the surrounding water.
Regardless, if you have any problems following these instructions, just contact our staff.
Despite the age of the source material, not to mention portions that delve into the metaphysics (the book contains three lectures, with the last two dealing with flax as an intermediator in providing man his necessary intake of solar energy), this bestseller continues to inspire converts to the underlying science. Some readers, (including this author), have described their initial introduction as something of an epithany - and they claim to have forever altered the way they eat. It goes without saying that flax is part of their daily dietary regimen. We definitely recommend a thorough reading - even if you find certain parts a bit hard to swallow. (English edition, 1994, p. 59; available at Amazon.com)
It's all in the title, ... Your Guide to Healing With Essential Fatty Acids. If you really wish to understand the underlying biochemistry and physiology and you only have time for one book, get this one (available at amazon.com). Describes in detail WHY saturated fats are "bad" and essential fatty acids are "good." Covers the benefits of the right fats in the diet for cancer, multiple sclerosis, allergies and inflammatory conditions, as well as cardiovascular conditions. Some of the early chapters are a bit onerous if you are weak in the life sciences. Skip the parts that you don't understand, but by all means, GET the central message. It could save your life.
This book is a more general monograph, covering flax itself in depth. It covers all its components, makes comparisons to other seed grains... Chapter 4 is of particular interest to our readers because it covers flaxseed's use as a laxative, preventative in cancer and cardiovascular diseases, and its role in aiding the immune system. Although just 95 pages, the book is quite in-depth and draws upon 209 scientific studies and research sources. To obtain copies, call the Flax Council of Canada at (204) 982-2115. Web site: www.flaxcouncil.ca ... Email: firstname.lastname@example.org
Other EFA Sources:
Obviously, flax is not the only source that will fix a deficiency of EFA's (essential fatty acids) in the diet. It is, however, our choice. Other useful sources include: evening primrose oil, black currant seed oil, borage oil, and fish oil ("MAX EPA").