Why Stone Ground Flax Seed is Better
Flaxseed is an incredible plant-based food. Flax seeds themselves are like little superfood powerhouses. Known for high Omega 3 (ALA or Alpha Lipoic Acid) content, flax is also an incredible source of fiber, protein and other antioxidants.
What motivated us to bring flax butter to North America was the difference in nutrient availability when flax seeds are stone ground (milled) rather than eaten whole or consumed as oil.
Clinical research has shown that we absorb far higher amounts of ALA and Omega-3 when seeds are milled. This is because milling makes these nutrients more bioavailable, put differently, easier for your body to absorb them. It also keeps the seed husks, unlike oil where husks have been removed along with their nutrients. Milling or grinding seeds also makes flax seeds easier to digest.
EPA, ALA, DHA, OMG!If you’re reading this you probably already have some idea how important these acronyms are. Omega-3 fatty acids are extremely effective in combating cardiovascular disease. More specifically Eicosapentaenoic acid (EPA) and docosahexaenic acid (DHA) are the Omega-3 species are believed to induce the greatest positive cardioprotective effects. Another Omega-3 fatty acid, alpha linelenic acid (ALA) also has positive cardioprotective effects.
More generally Omega-3 fatty acids are a kind of polyunsaturated fat and an essential part of our diet.
- Heart Health
- Brain Health
- Decrease inflammation (improve recovery)
- Improve mental health
- Regulate triglyceride levels
How Do We Know Milled Flax Butter is Better?Well for one thing we know because people from the Caspian Sea region have been developed this method of preparing flax see and have been eating them this way for generations. Their word for ground flax seed butter is Urbech. The people of the Caucus region have enjoyed the benefits of this super food for millennia and are also known for their long life expectancy. Read more about the origins of Flax Butter here.