Flax oil, with the possible exception of hemp oil, is considered the most nutritious of oils. With generous quantities of Omega-3 fatty acid (over 50% by volume) and Omega-6 fatty acid (around 20%), flax oil has been touted as a healing oil by many different writers and healers. Flax oil also contains unsaturated alpha linolenic, carotene, and vitamin E.
Ocean fish is often promoted because of its high levels of Omega-3; however, mercury and other toxins that have crept into our oceans are slowly poisoning our fishy food supply. It’s better to get your Omega-3 from other sources, particularly if your health is compromised by cancer or other diseases already.
Flax was cultivated over 7,000 years ago, and the healing properties of its seeds, used as medicine in both humans and livestock, were described by the ancient Greeks. It was apparently forgotten about for many hundreds of years, but today people are adding flax oil to their diets once more.
Flax oil should be cold-pressed and immediately stored in an opaque bottle in either the refrigerator or freezer in order to preserve its beneficial qualities. When sealed, the bottle has a refrigerator shelf-life of four months and will last in the freezer for a year; but once you open it, it will last only two weeks. It’s a great oil to use in salad dressings because it is both good for you and very tasty, with a mild, nutty flavor.
Another very good way to eat your flax oil is by mixing it with cottage cheese. Proteins in cottage cheese bind well with flax oil, making it even more digestible, and the flavors blend well. With your flax oil, cottage cheese, and some fresh fruit, you have the makings of a great and healthful meal!