Better Health for All
Recent research studies have shown that pulverized flaxseeds can be added to baked foods without sacrificing large amounts of alpha-linolenic acid (ALA), the essential omega-3 fatty acid that accounts for over half of their total fat content.
Oven temperatures of 300F (150C) - even over several hours of baking time - do not appear to substantially reduce the amount of ALA in baked products.
Interestingly, bread enriched with flaxseeds has also been shown to have a greater antioxidant capacity and a much lower glycemic index value (of approximately 51) than the same bread without the flaxseeds.
Most plant foods contain at least small amounts of phytonutrients called lignans. Lignans are unique fiber-related polyphenols that provide us with antioxidant benefits, fiber-like benefits, and also act as phytoestrogens.
Among all commonly eaten foods, researchers now rank flaxseeds as the #1 source of lignans in human diets.
When we think about antioxidant-rich foods, the first foods mention are typically vegetables and fruits.
Of course, foods in both of these food groups can be outstanding sources of antioxidants!
Yet according to recent research, flaxseeds belong very high up on our list of antioxidant-rich foods.