Flax is a truly versatile herb.
The leaves have been used traditionally by Maori as bandages and to secure broken bones, and also in basketry.
Flax seed is loaded with nutrition. Just one tablespoon (7 grams) of ground flaxseed contains 37 calories, 2 carb grams, 3 fat grams, 2 fibre grams, 1.3 protein grams, 10% of recommended daily value of Thiamine, 9% of RDV of Copper, 8% of RDV of Manganese, 7% of RDV of food sourced Magnesium, 4% of RDV of phosphorus, 3% of RDV of Selenium, 3% of RDV of Zinc, 2% of RDV of Vitamin B6, 2% of RDV of Iron and 2% of RDV of Folate.
Ground Flax seed is believed to clean the villi that line the digestive tract and are responsible for the uptake of nutrients into the body. If they are covered in glu (gluten) then absorption of nutrients is likely to be poor. Ground flax seed is also thought to condition the intestinal walls, to help prevent folds, pockets and issues such as diverticulitis. Flax seed must be ground and not whole for this.
Historically flax has been used for reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders, immune support, high blood pressure, cholesterol, stabilisation of blood sugars, weight management, constipation, swelling of the kidneys, lupus and much more.
There is a lot more to this amazing herb. This post really is just the tip of the iceberg.
Try adding both ground and whole falx seed to your diet. Remember that seeds are easier to digest if they are “activated”. Soak overnight to “activate”.