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Flax Power

By Edward Bauman, M.Ed., ph.D.

Eighty-five hundred years ago, flax was a staple food along with other cereal grasses. Flax contains 27 anti-cancer compounds including fiber, pectin, Vitamin E and sitosterol. Flax is an excellent source of lignans, which are converted in the gut into compounds that are similar in structure to natural estrogens produced by the body. Lignans are thought to deactivate potent estrogens that can cause tumors to grow; like other phytoestrogens, they bind to estrogen receptor sites on cells in place of more potent estrogens. Studies have shown that people who consume diets rich in lignans have lower levels of breast and colon cancer.

Flax contains significant amounts of two essential fatty acids: linoleic (LA) Omega-6 fats and alpha linolenic (LNA) Omega-3 fats. The average diet does not include foods high in Omega-3 fatty acids which are primarily found in seeds and plants from cold climates, green leafy vegetables, and in oils extracted from cold water fish like mackerel, salmon, tuna, or cod. Manufacturers process out the Omega-3 components that are not well supplied in foods to extend shelf life. The Omega-3 groups attract oxygen easily, which is why they spoil, but also why they are important to health, because they help oxygenate the body. The oil should be taken with Vitamin E, present in the whole seed.

Two prominent researchers on flax are Donald Rudin, M.D. and Dr. Johanna Budwig. Donald Rudin, an American researcher, has demonstrated the association between degenerative disease with the increase in Omega-3 deficient and Omega-6 predominant processed foods.

Dr. Johanna Budwig, a German Nobel Prize nominee, contends that many contemporary diseases are the result of fatty degeneration and essential fatty acid deficiencies. In 1953, Budwig reported that she could change the yellow-green protein substance in the blood to healthy red blood pigment or hemoglobin by giving cancer patients 4 oz. non-fat cottage cheese and 3 Tbsp. fresh flax oil per day for three months. She suggests that the bloods of cancer patients are deficient in essential fatty acids, phosphatides and albumin (a blood protein). The deficiency was corrected when EFA’s with sulfur rich amino acids were supplied on a daily basis.

Flax helps stabilize and strengthen all cell membranes, making them more fluid and flexible, enabling the building of new tissue, and speeding cellular healing. Permeable or leaky cell membranes are the basis of many problems ranging from allergies to cancer, allowing microorganism and chemicals to irritate cells and trigger an immune response. Oils control the relationships between hormones and tissue sensitive to them and the enzymes in the various cells, especially the brain which depends upon docosahexaenoic acid (DHA) 3n Omega-3 fatty acid.

Donald Rudin, M.D. found that a lack of EFA’s cause a reduction in number and size of brain cells as well as communication between brain cells regarding learning, memory, and physiologically correct immune response. Alcohol, drugs, sugar, and chemicals interfere with normal EFA product (on contributing to progressive hormone imbalance.

The information provided on Lil’ Peeps Nutrition’s website is for information purposes only.   The contents of this website are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website.