History of Golden Flax
Flax is an ancient crop that was used as a food source as far back as 3000 B.C.
Hippocrates of Cos II, "Father of Medicine", from Greece wrote of using flaxseed for the relief of abdominal pain.
Flax seeds come in two basic varieties; brown and golden. Although brown flax seeds has been consumed for thousands of years, it is better known as an ingredient for fiber and animal feed products. A North Dakota State University research project led to the new variety of golden flax seed called "Omega" This new variety (golden flax) was grown and harvested primarily as a food source and has the high level of Omega-3 fatty acids.
Traditional golden flaxseed contains natural enzyme inhibitors such as
- Protein inhibitors to prevent the digestion of protein
- Amylase to prevent the conversion of carbohydrates to glycogen and
- Phytic acid which inhibits absorption of calcium, magnesium, iron, copper and zinc, that prevent the body from taking advantage of the flax nutrients
The Natural Alpha Omega sprouted golden flaxseed powder has overcome these problems. By sprouting, it
- Increases enzyme activity making the flax bioavailable for better absorption of nutrients
- Increases Omega-3 Essential Fatty Acids
- Increases lignans
- Increases Vitamins, minerals and amino acids
- Increases Folic Acid, Biotin and Beta-Carotene
- Increases soluble fiber