During the last years we have begun to know and to revalue the properties and the advantages that the seeds can bring to our body. Among them, flax or linseed can be a nutritious ingredient for your meals, whether you consume them whole, ground or in oil.
Linseed or flax seeds were cultivated in Babylon from the year 3,000 BC and already in the eighth century, King Charlemagne believed in the great benefits of these seeds for health, so much so that he passed a law in which he demanded his subordinates who consumed them. What was then known intuitively, is now being corroborated by science.
Flaxseed or linseed are an important source of the so-called omega-3 fatty acids, of the gamma-alpha linoleic acid type, which make up the group of so-called healthy fats, because they help to keep cholesterol under control and, thus, to take care of the health of the heart. In a study published in the British Journal of Nutrition in patients who had high cholesterol who received a supplement of flaxseed extract in 2008, it was found that at 8 weeks, their bad cholesterol (LDL, for its acronym in English) was much less. The exact mechanism of how he does it is being investigated.