We are naturally disposed to more favorably welcome “new” foods that have in some way a natural origin, vegetal rather than animal, as it is precisely the latter that develop a discordant condition in most of us. But even many plant elements that perhaps appear to us as “new” in consumption are in reality often part of the past, for example flax seeds, a plant that is linked to use as a fabric but which can also be successfully adopted in diets, although for many it is difficult to understand how to eat flaxseeds.
Like many other elements of this type, flax is also finding a real diffusion in the food sector.
It is a form of “backfire” also arranged by diets health-conscious which however can help us develop an extremely useful element for health. But how do you eat these seeds?
Flax seeds, how to eat these particular elements? Here is some advice
Common flax was one of the very first plants “domesticated” and available for cultivation, according to findings already around the year 30,000 BC, therefore at the dawn of the first outlines of human civilization. Linen has always been one of the most valuable fabrics, second for centuries only to silk which however is somewhat different in that it is developed by the silkworm, while linen is developed from the fibers of this shrubby plant.
In the diet, almost all the flax prepared for consumption is consumed in the form of flour and oil, but if suitably selected, flaxseeds are now considered extremely beneficial for intestinal health, for example beneficial in case of constipation, capable to also exert a profound anti-inflammatory function, possible thanks to elements such as Omega 3 and Omega 6, fibers also abound and its potassium content makes it extremely useful for protecting the immune system. Various studies have also highlighted excellent “protective” properties of the cardiovascular system and consequently also of the circulatory context.
However, flaxseeds can be complicated to include in diets, one of the most used methods is breakfast, as they can be added to yogurt or kefir but they are also excellent “companions” of foods such as honey.
In different conditions, they can be added to doughs (although the positive properties of flaxseeds are more effective if they are not cooked but consumed raw), for example also in salads or as an addition to bread for sandwiches and burgers.
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