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Flax seeds (or linseeds) are the richest plant source of omega-3 ALA fatty acids. Ground flax is recommended over whole seeds for nutrient absorption, as the tough outer shell passes through undigested. They contain lignans with powerful antioxidant and estrogenic properties.
Ground flax is much better absorbed. Whole seeds often pass through undigested. Grind fresh in a coffee grinder for best nutrition, or buy pre-ground.
Yes, especially ground flax which oxidizes quickly. Rancid flax smells like oil paint. Whole seeds last longer; always refrigerate ground flax.
Lignans are phytoestrogens with antioxidant properties. Flax has 800x more lignans than other foods. They may help balance hormones and reduce cancer risk.
Store whole seeds in cool, dark place for up to 1 year. Ground flax should be refrigerated and used within 1-2 weeks or frozen for 3 months.
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