Linseeds contain certain substances whose importance has only been recognized in recent years. The famous omega-3 fatty acids, for example, but also hormone-like substances called lignans and, finally, what nutritionists call "secondary plant compounds," which are very significant. "We have a potential deficit of these omega-3 fatty acids," says also the doctor Wilhelmi de Toledo from the Buchinger Clinic and is convinced: "If people would eat more linseed oil, it would be a giant step for public health." "In the past, every farmer had his linseed field in front of the door" and could thus supply himself with seeds and oil. 100 grams of linseed oil contain up to 58 grams of omega-3 fatty acids. In contrast, 100 grams of fatty sea fish such as salmon, mackerel or herring contain only about 3 grams. The omega-3 fatty acids important for humans are called alpha-linolenic acid (abbreviation ALA), eicosapentaenoic acid (EPA) and docosahexanoic acid (DHA). These fats are found in food almost exclusively in vegetable oils and fish. And: Most people can form EPA and DHA from ALA without any problems (from H.U.Grimm, Leinöl macht glücklich). Due to its high alpha-linolenic acid (ALA) content, linseed oil has too little vitamin E as antioxidant protection. Therefore, you should always consume linseed oil freshly pressed within three weeks. In our area, linseed oil is what olive oil is to Southern Europeans and fatty fish is to Eskimos. Olive oil cools, fat fish warms the organism.
organic linseed oil
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