Greek and Roman writings reference the healing properties of flax (Linum usitatissimum L.) as far back as 650 BC. In fact Charlemagne, an 8th century emperor, considered flax so important for health that he passed regulations requiring that flax be included in the diet.  What the emperor recognized was that flax is key in a healthy diet. Today, health professionals know that many of the compounds found in flax are in fact responsible for the beneficial effects of the Mediterranean diet.

Flax is made up of carbohydrates including lignans, dietary fiber and protein. Oil constitutes the largest portion of the seed, of which 51-55% is ALA (C18:3, n-3), an essential omega 3 fatty acid.  Consuming ALA, lignans and dietary fiber can reduce a person’s risk, and the symptoms associated with, CVD, inflammation and diabetes. The consumption of 2-6 tbsp of ground flax daily for four weeks has a significant impact on reducing blood total (10-20%) and LDL cholesterol (6-9%) as shown in studies of healthy young adults, men and women with moderately high levels of blood cholesterol and postmenopausal women who ate ground flax.  Although the significant effects that the mucilage gums in flax have on reducing blood cholesterol have been promoted by scientists, lignans and ALA are also powerful lipid lowering compounds.

Kelley Fitzpatrick
Director of Health & Nutrition
Flax Canada