Flaxseed has actually been a part of the human diet for thousands of years and has a rich history of use. Four thousand years ago, in southern Mesopotamia, citizens constructed irrigation systems primarily for the growth of flax, and the plant was cultivated in Babylonia circa 3000 B.C. The famed philosopher-physician Hippocrates used it to relieve intestinal discomfort. Flaxseed has been known as an important gastrointestinal cleanser for so long that the eighth-century king Charlemagne even passed laws governing its farming and consumption.

Today, we're learning that this ancient fiber has three major health benefits. First, flaxseed contains essential fatty acids in the omega-3 family, in the form of alpha linoleic acid. While the most common source of these important fats is fish, flax is a great vegetarian way to load up on omega-3s, which are lacking in the Western diet. These fatty acids are extremely useful in reducing coronary heart disease, blood pressure, and inflammation of bodily tissues. A study in the British Journal of Nutrition found that subjects consuming flax for four weeks not only increased their levels of omega-3 fatty acids but also reduced their cholesterol by 9 percent and their blood glucose by 27 percent.

Flaxseed is also the richest source of lignans, a type of phytoestrogen (a gentle plant hormone) that is key in maintaining healthy bones and preventing cancer: At high levels, estrogen can actually promote tumors, but flaxseed can balance the hormone in the body. Countless studies have proven that people who consume fiber-rich diets have a lower incidence of hormone-related cancers like breast, endometrial, and prostate cancer.

by Dr. Richard Firshein