Flaxseed Oil

About Flaxseed Oil

The humble flaxseed or linseed is a rich source of linolenic acid and linoleic acid. These fatty acids are essential, as they need to be obtained from the diet in order to maintain health. Linolenic acid is a part of the Omega 3 family, which is often lacking in typical western diets. This crucial fat is used in the body to produce eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and promotes anti-inflammatory signals. 

The typical diets of developed nations are low in Linolenic acid (Omega 3), containing a disproportionately high level of Linoleic Acid (Omega 6). Research shows that most diets contain around a 20:1 ratio, as reported by AP Simopoulos in the journal Nutrients in 2017. The high Omega 6 and low Omega 3 levels that are so common in the standard Australian diet may put people at risk of obesity, heart disease and hypertension, cancer, diabetes, arthritis and perhaps some autoimmune diseases.

A ratio of approximately 1:1 of these two essential fatty acids is believed to be ideal. Food sources of Omega 3 fatty acids are fatty fish and walnuts, though green leafy vegetables also contain a small amount. Flaxseed oil is a fantastic source of Omega 3s, and according to the United States Department of Agriculture contains an Omega 3 to Omega 6 ratio of 3.8 to 1. This makes the oil helpful for enriching the diet with this valuable essential fatty acid.

Flaxseed oil is also an excellent source of natural gamma-tocopherol, which is one of the four forms of tocopherol. In smaller quantities, alpha, delta and beta tocopherol are also present. This is a classic example of mother nature weaving nutritional magic, as Vitamin E stabilizes polyunsaturated fats, like Linolenic acid, reducing the rate of oxidation (rancidity).