Flax Fun Facts
These Flax Fun Facts were taken from the following sources:
Everything Flax: More than 100 easy ways to work flax into your everyday diet, edited by Linda Braun, B.S.H.Ec. (SaskFlax – Saskatchewan Flax Development Commission, Saskatoon: SK, 2009.)
The Flax Cookbook: Recipes and Strategies for Getting the Most from the Most Powerful Plant on the Planet by Elaine Magee, M.P.H., R.D. (Marlowe & Company, New York: NY, 2002.)
Everything Flax: More than 100 easy ways to work flax into your everyday diet, edited by Linda Braun, B.S.H.Ec. (SaskFlax – Saskatchewan Flax Development Commission, Saskatoon: SK, 2009.)
The Flax Cookbook: Recipes and Strategies for Getting the Most from the Most Powerful Plant on the Planet by Elaine Magee, M.P.H., R.D. (Marlowe & Company, New York: NY, 2002.)
HistoryIn the 8th century, Charlemagne of France made his feelings about the health benefits of eating flax perfectly clear when he passed a law that enforced its consumption. (p.11, EF)
Mahatma Gandhi is credited with the observation that “Whenever flax seed becomes a regular food item among the people, there will be better health.” (p.24, EF) In the 5th century, Hippocrates extolled the healing properties of flax. (p.48, EF) In 650 B.C., Hippocrates used flax for the relief of intestinal discomfort. (p.38, FC) By around 8000 BC the ancient Egyptians were using flax for its healing properties and keeping it as part of their medical supplies. (p.71, EF) 
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Growing and HarvestingCanada is the largest producer and exporter of flaxseed in the world, representing about 40% of world production. (p.19, EF)
In 2007, Western Canada produced 633,500 tonnes of flax. Saskatchewan produced 511,800 tonnes of that total amount. (p.181, EF) …data compiled by the Canadian Grain Commission showed that as flaxseed production moves south, the flax crop tends to produce seeds with higher protein, less oil, and a lower omega-3 content… (p.39, FC) Growing location had significant effects on the lignan content from all the varieties of flax. (p.54, FC) A flax plant can grow to around 16 to 36 inches (40 to 91 cm) and is self-pollinating. (p.40, EF) Just over one of every four farms in Saskatchewan include flax as part of their rotation. (p.82, EF) In the vegetable garden, flax is a good companion crop for carrots and potatoes, improving both growth and flavour. (p.92, EF) Planting potatoes in and around flax will protect the potato plants from Colorado potato beetles and blister beetles. (p.103, EF) To meet food-grade standards, flax undergoes rigorous screening in equipment specially designed to remove contaminating particles. Broken, black, green or other discoloured seeds are screened out before delivery. Food-grade flax has almost no extraneous material – 99.9% purity is the standard. (p.208, EF) The production of high-quality flax foods starts with the purchase of quality seed – quality that is established by the careful practices of flax growers and precisely maintained by food-grade flax suppliers. Quality flaxseed is mostly free of foreign matter and is a uniform colour. (p.221, EF) |
Extra FactsA pound of whole flaxseed will transform into about 68 tablespoons of ground flaxseed (4.25 cups). If you make a point to add a tablespoon of ground flaxseed a day to your diet, a pound of whole flaxseed will buy you about a two-month supply of ground flaxseed for one person, or a one-month supply for a couple. (p.41, FC)
Flax meal is basically ground flaxseed. Nothing more, nothing less. (p.42, FC) Although the terms flax and flaxseed are by far the most common names for flaxseed, it is also known as: Linum usitatissimum Linum winterlien Stick to the most natural form of flax – the ground flaxseed. It’s got all the nutrients you need from flax. It’s usually best to turn to the most natural form of a food instead of a pill or portion. (p.45, FC) Fermentation of dietary fiber by bacteria in the large intestine can produce gas. There’s no pretty way to say it, but sometimes an increase of fiber in one’s diet can encourage abdominal distention or flatulence. Remember, when fiber goes up, so should our fluid or water intake. And you are more likely to avoid these side effects if you increase your fiber gradually, giving your gastrointestinal tract time to adapt. (p.54, FC) You don’t want to shock your system. Starting with a tablespoon of ground flaxseed a day shouldn’t be a problem for most, if you aren’t changing anything else in your diet at the same time. For example, you don’t want to suddenly start supplementing with flaxseed at the same time that you decide to start eating a big bowl of beans and a bowl of Kellogg’s All-Bran cereal every day. Fiber overload comes from too much, too fast. (p.54, FC) 
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