FLAX CURE(FLAXSEED OIL CAP 60)
Flax (Linum usitatissimum) also known as common flax or linseed is a member of the genus Linum in the family Linaceae. It is a food and fiber crop cultivated in cooler regions of the world. The textiles made from flax are known in the Western countries as linen, and traditionally used for bed sheets, underclothes, and table linen. The oil is known as linseed oil. In addition to referring to the plant itself, the word “flax” may refer to the unspun fibers of the flax plant. The plant species is known only as a cultivated plant, and appears to have been domesticated just once from the wild species Linum bienne, called pale flax.
Flax is grown for its oil, used as a nutritional supplement, and as an ingredient in many wood-finishing products. Flax is also grown as an ornamental plant in gardens. Flax fibers are used to make linen. The Latin species name usitatissimum means “most useful”.
Flax fibers are taken from the stem of the plant, and are two to three times as strong as those of cotton. Additionally, flax fibers are naturally smooth and straight. Europe and North America depended on flax for vegetable-based cloth until the nineteenth century, when cotton overtook flax as the most common plant used for making rag-based paper. Flax is grown on the Canadian prairies for linseed oil, which is used as a drying oil in paints and varnishes and in products such as linoleum and printing inks. In India, flax seed oil also is known as alsi in Hindi and javas in Marathi. It is mainly used in Savji curries, such as mutton curries.
Linseed meal, the by-product obtained after oil production from flax seeds, is used to feed livestock. It is a protein-rich feed for ruminants, rabbits and fish.
Flaxseeds occur in two basic varieties: brown, and yellow or golden (also known as golden linseeds). Most types have similar nutritional characteristics and equal numbers of short-chain omega-3 fatty acids. The exception is a type of yellow flax called solin (trade name Linola), which has a completely different oil profile and is very low in omega-3 FAs. Flaxseeds produce a vegetable oil known as flaxseed oil or linseed oil, which is one of the oldest commercial oils. It is an edible oil obtained by expeller pressing, sometimes followed by solvent extraction. Solvent-processed flaxseed oil has been used for many centuries as a drying oil in painting and varnishing.
Although brown flax may be consumed as readily as yellow, and has been for thousands of years, its better-known uses are in paints, for fiber, and for cattle feed.
A 100-gram portion of ground flaxseed supplies about 534 calories (2,230 kJ), 41 g of fat, 28 g of fiber, and 20 g of protein.
Flaxseed sprouts are edible, with a slightly spicy flavor. Excessive consumption of flaxseeds with inadequate amounts of water may cause bowel obstruction. In northern India, flaxseed, called tisi or alsi, traditionally is roasted, powdered, and eaten with boiled rice, a little water, and a little salt.
Whole flaxseeds are chemically stable, but ground flaxseed may go rancid when left exposed to air at room temperature in as little as one week because of oxidation. Refrigeration and storage in sealed containers will keep ground flax from becoming rancid for a longer period. Under conditions similar to those found in commercial bakeries, trained sensory panelists could not detect differences between bread made with freshly ground flax and bread made with milled flax that had been stored for four months at room temperature. If packed immediately without exposure to air and light, milled flax is stable against excessive oxidation when stored for nine months at room temperature  and under warehouse conditions, for twenty months at ambient temperatures.
Three natural phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside, and ferulic acid glucoside, can be found in commercial breads containing flaxseed.
MRT gives the product which is grown under the stringent organic standards of NPOP, NOP, and EU certification by LACON, GERMANY.