Flax is one of the oldest sources of textile fiber and for centuries, flaxseed and the plant from which it comes, was used for just about everything except food. Until recently, that is. Nowdays, because of its new-found fame as a “health food”, people are enjoying the slightly sweet, nutty taste of flaxseed.

Flaxseed is an incredible rich source of a group of compounds called lignans. While many plant foods also contain lignans, flaxseed has the absolute most – at least 75 times more than any other food. You’d have to eat about 100 slices of whole-wheat bread to get the same amount of lignans that are in ¼ cup of flaxseed. This is important because studies shown that lignans have powerful antioxidant properties that help block damaging effects of free radicals, preventing body changes that can lead to cancer.

Researchers in University of Toronto documented findings showing that lignans subdue cancerous changes once they’ve occurred, rendering them less likely to get out of control and develop into full-blown cancer.

Lignans show particular promise for battling breast cancer. They do this by blocking the effects of estrogen, which over time, seems to increase breast cancer risk in some women. Even when estrogen-sensitive tumors get a chance to grow, lignans exert a restraining influence that can slow or even halt their growth. In a laboratory study, breast tumors in animals given flaxseed shrank by more than 50% in seven weeks.

Flaxseed has two additional cancer-fighting secrets. It’s a rich source of polyunsaturated fats, including omega-3 fatty acids, which appear to limit the body’s production of chemicals called prostaglandins. This is important because prostaglandins, in large amounts, can speed up tumor growth.

In addition flaxseed is very high in fiber. Three tablespoons of seeds contain 3 grams of fiber, or about 12 % of Daily Value. Fiber in the diet is very important because it can help block harmful compounds in the body that over time may cause damage to cells in the intestine – it helps to move these compounds out of intestine quickly, making them less likely to do harm.

In addition, flaxseed shows promise for reversing kidney damage caused by lupus, a condition in which the immune system produces harmful substances that attack and damage healthy tissues. Researches in the University of Western Ontario gave flaxseed to people with lupus-related kidney disease and discovered that several measurements of kidney function, including the ability to filter waste, quickly improved. There is current speculation among various research Universities that lignans and omega-3 in flaxseed fight inflammation in the tiny and very fragile arteries that supply blood to the kidneys, helping reduce artery-clogging process that can lead to kidney damage.

Also, humble flaxseed currently undergoing research in many worldwide laboratories that shows it appear to reduce the incidence of blood clotting that can increase the risk of heart disease and stroke.

Some manufacturers, in an attempt to capitalize on flaxseed’s reputation, are producing flaxseed oil as a source of omega-3’s and some are even offering high-lignan oil that contains some of the seed residue. My advice – hold on to your money – most of lignan found in flaxseed are in the meal, which is the non-oil part of the seed. While the oil may contain some lignans, it can’t compete with the seed. In addition, you’d want all other healthful compounds found in the seeds, like fiber, protein, and minerals. You’d be getting all other substances that you need for good health that researchers haven’t even discovered yet.

Since flaxseed is protected by a tough outer shell, soaking a few tablespoons overnight in a little water will make them soft enough to eat. Then you can eat them by the spoonful or add them to cereals or even fruit shake.Another easy way to get more flaxseed in your diet is to grind the seeds in a spice or coffee grinder and add the ground meal to muffins, breads, or other baked foods.