I love flaxseeds and I’ve found them to be a great alternative to muesli. My favourite breakfast is berries, full fat Natural Greek Yoghurt, nuts, chia seeds, pumpkin seeds and flaxseeds. It is quick and easy to prepare, filling and nutritious. But why are flaxseeds so good?
Flaxseeds contain the omega 3 essential fatty acid, alpha-linolenic acid (ALA). Scientific studies have shown that this nutrient lowers the risk of heart disease by reducing inflammation in your body.
Flaxseeds are high in soluble and insoluble fibre (95%). Fibre helps to soften stools, which allows food to pass through your body more easily. This helps to prevent constipation and colon cancer. The high fibre content of flaxseeds also lowers blood sugar levels and encourages the growth of beneficial gut bacteria. These bacteria reduce inflammation and are useful in weight management.
There are more plant lignans in flaxseeds than in any other food. The gut bacteria in the body convert these flaxseed lignans into a group of oestrogens commonly called ‘good’ oestrogens. ‘Good’ oestrogens, as opposed to ‘bad’ oestrogens, are thought to protect against breast cancer as they do not stimulate the growth of cancer cells in the breast.
Vitamins and Minerals
There are a number of other nutrients in flaxseeds including B1, copper, molybdenum, magnesium and phosphorus. These nutrients help to support your bones, your nervous and immune systems and your general metabolism.
I usually use organic ground flaxseeds. If you prefer to use the whole seed, just remember to soak them overnight first. If you are a porridge for breakfast eater stir some ground flaxseeds into your cooked porridge.