Flax is an oil-rich seed. The seeds of flax are tiny, smooth and flat, and range in color from light to reddish brown. People have eaten flaxseed since ancient times. Flaxseed has a pleasant, nutty flavor and can be added to breads, muffins and cookies for appearance and food value as well as the flavor. Several studies confirm that flaxseed can be a cholesterol-lowering agent like oat bran because of its soluble fiber. By containing both omega-3 fatty acids and soluble fiber, flaxseed contains two ingredients that favor healthy blood lipid patterns. Although about 41 per cent of flaxseed is oil, more than 70 per cent of that fat is polyunsaturated. Flaxseed’s unique feature is the high ratio of alpha-linolenic acid (an omega-3 fatty acid) to linoleic (omega-6 fatty acids). These two essential acids cannot be manufacture by the body and so must be eaten as part of the diet. Flaxseed contains so much of the essential omega-3 fatty acids underscores why flaxseed has so many unique health benefits.* * These statements have not been approved by the FDA. *This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.