Flaxseed - A diet wonder for fast weight loss

Introduction
Flaxseed is the seed of the flax plant, which is believed to have originated in Egypt. It grows throughout Canada and the northwestern United States. Flaxseed oil comes from flaxseeds. Flaxseeds, like all seeds, are a good source of polyunsaturated fats and mono-unsaturated fats. In addition, flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. And its combination of healthy fat and high fiber content make it a great food for weight loss and maintenance -- many dieters have found that flax seed has been a key to keeping them feeling satisfied. Flax seed is also high in most of the B vitamins, magnesium, and manganese, all vital to human health.

Today, flaxseed is found in all kinds of foods, from crackers to frozen waffles to oatmeal. Although flaxseed contains all sorts of healthy components, it owes its healthy reputation primarily to three ingredients:
•Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
•Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75- 800 times more lignans than other plant foods
•Fiber. Flaxseed contains both the soluble and insoluble types.

What it is used for?
Flaxseed is most commonly used as a laxative. Flaxseed is also used for hot flashes and breast pain. Flaxseed oil is used for different conditions than flaxseed, including arthritis. Both flaxseed and flaxseed oil have been used for high cholesterol levels and in an effort to prevent cancer.

How is it used?
Whole or crushed flaxseed can be mixed with water or juice and taken by mouth. Flaxseed is also available in powder form. Flaxseed oil is available in liquid and capsule form. Flaxseed contains lignans (phytoestrogens, or plant estrogens), while flaxseed oil preparations lack lignans.
How do flax seeds help in weight loss
It has been seen that adding flaxseed oil to foods, or seeds taken with a meal, creates a feeling of satiation (feeling of fullness and satisfaction following a meal). The essential fats in flaxseed oil cause the stomach to retain food for a longer period of time as compared to no-fat or low-fat foods. The addition of flax oil to food also results in a gradual release of this combination into the small intestine. The physiological effect is a slow, sustained rise in blood sugar, then a prolonged plateau of blood sugar. Ultimately, the blood sugar undergoes a slow and gradual drop. You will experience a corresponding feeling of prolonged energy, stamina and satisfaction with no immediate hunger pangs following the meal. The net result is that you feel fuller, longer, and actually eat fewer calories in the long run than if you would have chosen a no-fat, low-fat diet.

Recommended quantity and storage
It may be healthy to add one to two tablespoons of freshly ground flaxseed to your cereal in the morning for potentially controlling weight as well as for other health benefits. Flaxseed that’s freshly ground will have more active lignans than flaxseed that’s already pre-ground, so it’s best to get a small flaxseed or coffee grinder to grind your own flaxseed. Flaxseed must be ground to get maximum benefits of the Omega 3 oil and dietary fiber. One can grind flaxseed with a coffee grinder. Ground flaxseed may be kept for many months in the refrigerator or deep freeze. Whole flaxseed keeps for several years in clean, dry storage at below zero F to 80 F.

Conclusion
All in all, flaxseed in vegetarian diets is a good source of essential fatty acids, protein, carbohydrates, the phytochemical lignan, potassium and other nutrients. The regular consumption of flaxseed has been associated with several health benefits like reduced weight (or lesser risk of obesity), lowered risk for heart disease and certain types of cancer like breast and prostate cancer and treatment of immune disorders and diabetes among others. Thus, whole flaxseed, as well as its individual components, could be used as feed directly or to produce nutraceuticals or functional foods.

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