Brown flax seeds
The brown flax seed is the least "known" brother of the most famous golden flax seeds. It is undoubtedly a superfood, since only 15 g of seeds provide 135% of the daily needs for omega-3. Yes, brown flax is the richest vegetable source known in omega 3 fatty acids.
The second great quality of flax seed is the presence of lignans, compounds similar to fiber —with all its benefits for digestion— which are also antioxidants, since they are polyphenols. The anti-inflammatory effect of flax (its third great quality) has justified its recommendation in the symptomatic treatment of autoimmune diseases, such as arthritis, psoriasis and lupus.
The question that always arises is how to incorporate this seed in the daily menus. What can help us the most is to add the seeds in classic baking recipes such as biscuits, muffins, cakes or breads that we make at home; although our advice is to grind the seeds in a grinder and mix with the plain flours we are using, in order to be able to facilitate the body's absorption of fatty acids. Studies show that cooking does not destroy the properties of the seeds, but if we consume them without grinding they just simply enter and leave our organism.
Important note: If you suffer from irritable colon, consult your doctor before including these seeds in your diet.
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