Flaxseeds (also known as linseeds) are thought to have originated in the Mediterranean region of Europe; the Swiss Lake Dweller People of the Stone Age apparently produced flax utilizing the fibre as well as the seed. Linen cloth made from flax was used to wrap the mummies in the early Egyptian tombs.
Though the seeds are tiny, they are highly nutritious, rich in the omega-3 fatty acid ALA, lignans (plant compound) and fibre, all of which have been shown to have many potential health benefits such as improving digestive health, lowering blood pressure and bad cholesterol. Linseeds contain up to 800 times more lignans than other plant foods.
You can introduce linseeds to your diet by soaking one heaped desert spoonful of seeds in a glass of water overnight. Then add the swollen seeds and water to a drink such as fruit juice or a smoothie, or to your cereal or yogurt, or drink it on its own. You can eat linseeds in this way every day, as well as adding them to soups and salad dressings. Linseeds can also be used as a substitute for eggs in recipes. Linseeds add great flavour to food and taste creamy, buttery and mildly nutty.