Flax Seed Brown Whole Organic
Flax seeds come in two basic varieties, brown and yellow or golden, with most types having similar nutritional values and equal amounts of short-chain omega-3 fatty acids. The exception is a type of yellow flax called Linola or solin, which has a completely different oil profile and is very low in omega-3. 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. One hundred grams of ground flax seed supplies about 450 kilo-calories, 41 grams of fat, 28 grams of fiber, and 20 grams of protein. One tablespoon of ground flax seeds and three tablespoons of water may serve as a replacement for one egg in baking by binding the other ingredients together. Ground flax seeds can also be mixed in with oatmeal, yogurt, water (similar to Metamucil), or any other food item where a nutty flavor is appropriate. Flax seed sprouts are edible, with a slightly spicy flavor. Excessive consumption of flax seeds can cause diarrhea. Flax seeds are chemically stable while whole, and milled flaxseed can be stored at least 4 months at room temperature with minimal or no changes in taste, smell, or chemical markers of rancidity. Ground flaxseed can go rancid at room temperature in as little as one week. Refrigeration and storage in sealed containers will keep ground flax from becoming rancid for even longer. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.