Flax is very high in the omega-3 fat ALA (alpha-linolenic acid). This is the "essential" omega-3 fat because our bodies need it to be healthy. However, because our bodies don't produce it, we must consume it from other sources, like flax. Other omega-3 fats, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), found in fatty fish, are vital for health, but not "essential," because our bodies can make them from ALA.

Fish oils are often recommended because they contain the Omega-3 derivatives EPA and DHA rather than the Omega-3 precursor alpha linolenic acid (ALA) found in flax seed oil. The thinking is that if these derivatives are taken directly, the body does not have to make them from the precursor. It is however beneficial to directly consume some ALA because it is thought to have specific functions in the body.

No, Flax Seed Oil has a high essential fatty acid profile and is a cold preparation oil that should be raised to a temperature of no more than 120?F/49?C due to the delicate polyunsaturated fats found in this oil. You can add it to your food after cooking, as well as, include it in cold preparation dressings.

The advantage of eating flax seed over flax oil is that flaxseed is a complete food providing you with the benefits of Omega3, 6 & 9 EFA's, fiber, protein, plant lignans, vitamins, minerals and amino acids. Flax oil, expelled from the flax seed, contains the EFA's but not the fiber, protein and plant lignans (an anti-cancer agent). Flaxseed contains approximately 40% oil.

Seeds from the Flax plant, native to Eurasia, are crushed to make Flax Seed Oil, often named Linseed Oil.

In order to prevent a deficiency of Essential Fatty Acids 1-2 teaspoons of Flax Seed Oil should be taken. For Mass and Bodybuilding there is increasing evidence that low fat diets relate to low levels of Testosterone. It is suggested that 1-3 Tablespoons is the optimal range for bodybuilding. DURHAM, N.C.--A low-fat diet supplemented with flaxseed may help reduce the risk of prostate cancer, researchers from Duke University Medical Center report in the July issue of Urology.

Usually only good ones! The initial effects may include softer skin, healthier hair and increased energy levels. As with anything, problems can occur when something is taken in excess. (See how to incorporate Essential Oils into your diet below). Taking too much flaxseed oil can overload the liver with fats. The liver is responsible for breaking down and restructuring nutrients and excess fats can hinder the liver's filtering process.

Both brown and yellow flaxseed provide the same nutritional benefits: lignans, dietary fiber, and omega-3 fatty acids, which together work to enhance your health and heart fitness and give protection against certain types of cancer. The yellow flax generally has a higher oil content, and may be preferred by some because of its light color. Whole flaxseeds are hard and are difficult to crack even with careful chewing.

The cold-pressed omegaflo® process yields 37% oil from the flax seed, which is equivalent to 3.7 pounds of Flax Seed Oil yielded from every ten pounds of flax seeds.

The (3:1) ratio of the Essential Fatty Acids, three parts Linoleic Acid (Omega 6) to one part Alpha Linolenic Acid (Omega 3) in Hemp seed oil is favorable for the human diet because it matches the nutritional requirements of our bodies. Too much of one will cause a deficiency of the other. Flax oil, despite its higher Omega 3 content, has a less favourable ratio (1:5). Long-term exclusive use of flax oil can lead to a deficiency of Omega 6.

Omega Nutrition's organic, cold-pressed Pumpkin Oil adds a rich flavor and deep green color to salads, vegetable and pasta dishes. Pumpkin oil does not have the same fatty acid profile as flax oil and therefore, cannot act as a replacement for flax seed oil, but as a delicious and nutritious addition to food. Pumpkin Oil is high in the EFA omega-6, which plays a role in regulating blood pressure and immune response to injury and infection. Back to top

The nutritional value of golden flax seed vs. brown flax seed are very similar if the samples are of the same quality. I mention quality because it is very important in determining the omega 3 content and overall nutritional value. A high quality flaxseed whether golden or brown will accomplish the same, although we have found most people prefer the nutty-buttery flavor of our golden flax seed over the brown flax seed.

I have had an opportunity to produce seal oil from the species phoca groenlandica for human consumption. The omega 3 long-chain PUFA profile is approximately 20-25%, including eicosapentaenoic acid (EPA) 4.7%; docosahexaenoic acid (DHA) 4.2%; and docosapentaenoic acid (DPA) 8.9%. Is there any difference between fish oil and seal oil, and do you have any information concerning  the benefits of DPA?