The Facts on Flax
Typical Questions People ask about Flaxseed:

Q. Do I need to refrigerate ENRECO-brand flaxseed?

A. No! Because flaxseed is so rich in healthy polyunsaturated essential fatty acids, including omega-3s, it can oxidize and become rancid if the oils are exposed to air. ENRECO, Inc. uses a proprietary process to protect the oils in the ground flaxseed so that they will not spoil. ENRECO guarantees a minimum one-year shelf life for its flaxseed, when stored in normal packaging under normal, ambient temperature conditions.

Q. How much omega-3 is there in flaxseed?

A. Flaxseed contains about 20% omega-3 essential fatty acid (or oil) by weight, which is about the same concentration or more as is found in most fish oils. The form of omega-3 found in flaxseed is alpha-linolenic acid, also known as ALA.

Q. I heard that the ALA omega-3 fatty acid found in flaxseed does not convert to the necessary omega-3s found in fish oil. Is that true?

A. No! The National Academy of Science /Institute of Medicine (NAS/IOM) looked at this question and concluded that significant amounts of ALA omega-3s are converted by human beings into the EPA and DHA omega-3 fatty acids found in fish oils. The NAS/IOM subsequently recommended Adequate Intake (AI) levels for ALA that were higher than the AI levels for DHA and EPA (but still very reasonable), in order to take the conversion rates into account. Flaxseed, therefore, can be said to contribute all three essential omega-3 fatty acids to human nutrition.

Source: “Daily Reference Intakes: Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, Amino Acids”, National Academy of Science – Institute of Medicine. National Academic Press. Sept, 2002.

Q. How much flaxseed do I need to obtain a health benefit?

A. Whole-grain flaxseed is absolutely packed with nutritional value, so every little bit helps. However, if you want to put an FDA-approved nutrient content claim on your product for omega-3s, it takes only 1.6-grams of ENRECO flaxseed per (USDA Reference) serving for a food product to claim to be a “High, Rich or Excellent” source of omega-3. However, don’t forget that flaxseed also comes loaded with dietary fiber, antioxidants, lignans, proteins and other wonderful nutrients.

Information on Standard USDA Reference Serving Sizes can be found at the following website: http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=8c5344f04a8ae103e5b0ff5a17c7fa97&rgn=div8&view=text&node=21:2.0.1.1.2.1.1.8&idno=21

Q. What are lignans?

A. Lignans are powerful polyphenolic antioxidants found in whole grains, legumes and nuts but they are present in particularly high quantities in flaxseed. The most common lignan in flaxseed is SDG (seicoisolariciresinol diglycoside). SDG is the object of some very exciting research into cardiovascular disease, cancer and other human health disorders, conducted at a number of leading universities worldwide. However, FDA regulations prevent us from making any claims about nutrients that may prevent, treat or cure a disease condition.

Q. What is the difference between golden and brown flaxseed?

A. Color! Think of the difference between white grapes and red grapes, or green apples and red apples. Golden and brown flaxseed are simply different varieties of the same plant. Nutritionally, they are virtually identical.

Q. Is flaxseed a whole grain?

A. Yes! ENRECO uses only 100% whole-grain flaxseed. However, be aware that some flaxseed flours are actually flaxseed meals, which is what is left after the flaxseed oil has been removed for commercial use. Flaxseed meals contain much lower levels of omega-3 and cannot be called “whole grain”. A sure way to make sure that your flaxseed ingredient is whole grain is to ascertain that the omega-3 content is at-least 20% by weight.

Flaxseed is sometimes referred to as a “pseudo-cereal”, like amaranth or quinoa, because it is not related to grasses. It has all the anatomical structure of a cereal seed but it has a higher oil content than a typical cereal grain. The FDA is currently trying to develop a clearer definition for “whole grains”.

Q. Does baking destroy the omega-3s in flaxseed?

A. No! Research conducted at universities has demonstrated that the omega-3 fatty acids in flaxseed survive baking intact. The oil in ground flaxseed is encapsulated and protected by the carbohydrate of the seed, so it is not exposed to air during baking.