So whenever we talk about losing weight in front of our friends and family, they turn to doctor instantly. Everybody with a new piece of advice! So one such friend of mine cum insta doctor suggested me to try Flaxseeds.

Flaxseeds the name itself sounds Healthy, isn’t it? So I thought of researching a bit about it and then giving it a try.

Flaxseeds are tiny, flattened, bronze-colored seeds. Flax seeds are packed with beneficial nutrients, omega-3 fatty acids and fiber. It helps to manage diseases like diabetes, high cholesterol, respiratory, genitourinary (relating to the genital and urinary organs) diseases, skin disorders and constipation. Well, although it does not lead to weight loss, it might help in managing your weight.

How to use Flaxseed?

1. Flaxseed Powder

• Take ½-1 teaspoon Flaxseed powder.
• Add 1 glass of warm water.
• Have it after lunch and dinner

2. Flaxseed oil capsule

• Take 1-2 Flaxseed oil capsule.
• Swallow with water after taking food.

3. Flaxseed oil

• Take 1-2 teaspoon Flaxseed oil.
• Mix with hot water or milk.
• Have it at night before sleeping.

4. Flaxseed

A. For weight loss

• You can have 2–3 teaspoon of roasted Flaxseeds as pre-meal snacks.
• Or, you can add Flaxseed powder to your smoothies or salads.

B. For Cold and Cough

• Soak 1-2 teaspoon of Flaxseeds overnight in a glassful of water.
• Squeeze ½ lemon to it and drink empty stomach the next morning.
• Use this remedy to get rid of cold, cough, flu, and sore throat.

C. For Better Digestion

• Eat raw or light roasted Flaxseeds 1-2 teaspoon or as per your requirement.
• Take them preferably after meals and chew properly for better digestion.

5. Flaxseed Tea

• Take 1 cup of water in a pan and bring it to boil.
• Add 1 cup of milk and 1 teaspoon of tea to it and boil on the medium flame for 4-5 mins.
• Also, add 1 teaspoon of Flaxseed powder to it.
• Enjoy the refreshing tea with the goodness of Flaxseeds.

Flaxseed is a small golden or brown edible seed obtained from the flax plant (Linum usitatissimum). Flaxseed is an edible seed that is very nutritious. It is a good source of omega-3 fatty acid, fiber and other bioactive compounds, which is why it is added in the diets for health purposes.

Benefits of Flaxseed:

Rich in Omega-3 Fatty Acids: Flaxseed is a rich source of alpha-linolenic acid (ALA), a type of omega-3 fatty acid that is known to be found in plants and is able to protect the body from cardiovascular diseases and inflammation.

High in Fiber: There are flaxseed soluble and insoluble fiber that helps in the digestion process, regulates bowel movement, and also gives a sense of fullness to the consumer thereby aiding in weight loss.

Heart Health: The incorporation of flaxseed into one’s diet may assist in reducing blood pressure and levels of cholesterol, which leads to better health of the heart and blood vessels.

Hormonal Balance: Flaxseed is also rich in lignans the phytoestrogens, which help maintain hormonal balance and can help prevent hormone dependent cancer.

Antioxidant Properties: The lignans present in flaxseed also act as anti-oxidants by reducing oxidative stress and inflammation in the body tissues.

Potential Cancer Prevention: Some research did suggest that flaxseed can contribute to the reduction of certain types of cancer including breast and prostate cancers.

The word "flax seed" has been taking rounds on the internet from the past few years, specifically for eggless baking. Flax seeds are packed with potassium, fiber and proteins and are a great source of lignans, a type of antioxidants. Lignans are known to reduce cholesterol and other heart-related risks. Human body takes a long time to absorb and digest the nutritional values of flax seeds, therefore, it is advised to consume them in ground form. You can introduce it in your diet by adding to smoothies, cereals, pancakes, flour. The best part is you just need one tablespoon of it to see the difference.

No, both are different.

These (pic above) are garden cress seeds. Garden cress seeds (in English) are halim seeds (in hindi) or Aliv (in marathi). They are a rich source of iron, calcium, fibre and contain omega-3 good fats. These are very cheaply available and nutritious.

These (pic above) are flaxseeds. They are more flatter and slightly longer in appearance than halim seeds. Both contain fibre. Flaxseeds contain lignans which have powerful antioxidant, anti-inflammatory and estrogen properties. To be effective and good for health, flaxseeds need to be lighted roasted and hand pounded. Ground flaxseeds have the best health benefit.

To include these in your balanced diet plan, consult a qualified clinical nutritionist or dietitian to guide you to eat right. Portion control is key in consuming a healthy diet plan.

Flaxseeds and chia seeds are both popular superfoods known for their health benefits, but they have some differences in their nutritional profiles, uses, and physical characteristics. Here’s a detailed comparison:

Nutritional Differences:

• Omega-3 Fatty Acids:
• Flaxseeds: High in alpha-linolenic acid (ALA), a type of omega-3 fatty acid. Flaxseeds have a higher omega-3 content compared to chia seeds.
• Chia Seeds: Also contain ALA but in slightly lower amounts than flaxseeds.
• Fiber:
• Flaxseeds: Contain a good amount of dietary fiber but less than chia seeds. About 8 grams of fiber per 2-tablespoon serving.
• Chia Seeds: Extremely high in fiber, with about 11 grams of fiber per 2-tablespoon serving. Most of this fiber is soluble, which can help with digestion and maintaining stable blood sugar levels.
• Protein:
• Flaxseeds: Provide about 3 grams of protein per 2-tablespoon serving.
• Chia Seeds: Slightly higher in protein, with about 4 grams per 2-tablespoon serving.
• Antioxidants:
• Flaxseeds: Contain lignans, which are antioxidants that can help reduce the risk of cancer.
• Chia Seeds: Also rich in antioxidants but do not contain lignans.
• Minerals:
• Flaxseeds: High in magnesium and manganese.
• Chia Seeds: Higher in calcium and phosphorus, making them particularly good for bone health.

Physical Characteristics:

• Size and Appearance:
• Flaxseeds: Larger and flatter than chia seeds, with a shiny, hard shell. They are usually golden or brown.
• Chia Seeds: Smaller, rounder, and can absorb liquid to form a gel-like substance. They are typically black or white.

Texture:

• Flaxseeds: Need to be ground to access their nutrients effectively because whole flaxseeds can pass through the digestive system undigested.
• Chia Seeds: Can be eaten whole and do not need to be ground. They swell and form a gel when soaked in liquid.

Uses in Cooking:

• Flaxseeds: Often ground and used in baking, smoothies, and as an egg substitute in vegan recipes (when mixed with water).Ground flaxseeds can be sprinkled on cereals, salads, or yogurt.
• Chia Seeds: Can be used whole and are popular in puddings, smoothies, and as a thickening agent in recipes. Often used to make chia seed pudding by soaking them in milk or a milk alternative. Can be sprinkled on top of cereals, salads, and yogurt as well.

Health Benefits:

• Flaxseeds: May help reduce cholesterol levels and blood pressure. Can support digestive health due to their fiber content. May help reduce the risk of certain cancers, particularly breast cancer, due to their lignan content.
• Chia Seeds: Can aid in weight management due to their high fiber content, which promotes a feeling of fullness. May help stabilize blood sugar levels. Can support bone health due to their high calcium and phosphorus content.

Conclusion:

Both flaxseeds and chia seeds offer significant health benefits and can be valuable additions to a balanced diet. The choice between them can depend on individual nutritional needs and personal preferences.

What's the difference between cold milled and normal milled flaxseed?

Flaxseed has a tough, very bitter hull that human teeth and digestive tracts usually cannot break through to extract the nutrients in the seeds. This hull protects the oils in the seed which tend to become rancid quickly. Cold milled flaxseed has this hull removed while keeping the whole process chilled to prevent faster transitions to rancidity in the oils. Regularly milled flaxseed does not keep the seeds chilled and they must be used more quickly to prevent them from becoming rancid more wuickly. If the flaxseed is ground, this process of becoming rancid occurs even faster. If you can find a good source for cold milled flaxseed, keep the seeds frozen until you need them and grind only the amount you need for flour at any one time. Ground seed increases in volume as it becomes fluffier. 1/4 measure of seed usually results in 1/3 or slightly more of the same kind of measure of flour. The weight remains the same.

Flaxseeds are healthy seeds because of their

Antioxidants:

Flaxseeds are a rich source of lignans, which is a type of antioxidant. It contains about 7 times the amount of lignans as sesame seeds, 338 times the amount as sunflower seeds, 475 times the amount as cashews, and 3200 times the amount as peanuts.

Lignans help decrease inflammation associated with cardiovascular disease, insulin resistance, and some types of cancer.

Omega 3 fatty acid:

Flaxseeds contain omega-3 fatty acid alpha-linolenic acid (ALA), which our body converts into EPA and DHA, the omega-3 fatty acids found in fish oil. This again contributes to reducing inflammation caused by several types of chronic disease including cardiovascular disease and arthritis.

High fibre:

These are high in fibre, with 4 grams of fibre per 2 tablespoons of whole or ground flaxseeds. The soluble fibre in it helps slow down the emptying of the stomach into the small intestine, increasing the absorption of nutrients. This type of fibre also decreases the risk of cardiovascular disease by increasing the amount of HDL, the ‘good’ type of cholesterol

It also contains other vitamins and minerals which are essential.

Add them in diet:

You can consume the roasted flaxseeds, as whole seeds, or ground / powdered.

Add them to your

1. Buttermilk

2. Soups

3. Rolls

4. Curry / Gravy

5. Salads/dressings

6. Smoothies etc.,

Both flax seeds and chia seeds are incredibly healthy, offering unique benefits, so the choice often depends on your health goals. Here’s a comparison to help decide which might be better for you:

1. Nutritional Profile:

• Flax Seeds: Rich in lignans (antioxidants), more fiber per serving, and high in omega-3 fatty acids (ALA). They have a slightly higher protein content than chia seeds.

• Chia Seeds: Offer more calcium, phosphorus, and magnesium. They’re also high in omega-3s, though slightly less than flax. Chia seeds are known for their ability to absorb water and form a gel, which can help with hydration and satiety.

2. Fiber Content:

• Both seeds are high in fiber, but flax seeds contain slightly more soluble fiber, which is particularly good for digestive health and cholesterol management.

• Chia seeds contain both soluble and insoluble fiber, aiding digestion and helping to keep you full longer.

3. Omega-3 Fatty Acids:

• Both seeds are among the best plant sources of omega-3 fatty acids, which support heart and brain health.

• Flax seeds have a slightly higher concentration of omega-3s.

4. Antioxidants:

• Flax seeds contain lignans, which have antioxidant properties and may help balance hormone levels.

• Chia seeds are high in antioxidants, too, though they lack the specific lignans found in flax.

5. Digestibility:

• Flax Seeds: For optimal nutrition, flax seeds should be ground before consuming, as whole flax seeds can pass through the digestive system without being fully absorbed.

• Chia Seeds: Can be eaten whole and still easily digested; they absorb water well, which can aid in hydration and make you feel full.

6. Best for Weight Loss:

• Chia Seeds: Due to their high fiber content and water absorption, chia seeds can help increase satiety and may be more effective for those focusing on weight management.

7. Bone Health:

• Chia Seeds: Higher in calcium and magnesium, which are essential for bone health.

Summary:

• Flax seeds: Ideal if you’re looking to boost omega-3s and antioxidants, especially for heart health and hormonal balance.

• Chia seeds: Great for hydration, bone health, and satiety, making them helpful for weight management and mineral intake.

Incorporating both seeds into your diet could give you a well-rounded benefit. If you prefer one, consider your health goals to decide which aligns best.

No...

There is a difference between TIL and flax seed (Alsi Ke beej).

Til is basically white were flax seed is dark brown.

Flax seed pic:-

Chia Seeds Vs. Flax Seeds: Why You Should Eat Them Both

Chia and flax seeds are considered “superfoods,” because they are both very high in omega-3 fatty acids, the “good” fats that come with a wealth of health benefits. They improve heart health, regulate triglycerides, and may provide relief to those with conditions including inflammatory diseases, rheumatoid arthritis, ADHD, and Alzheimer’s disease.

Nutritionally, both are rock stars — and they’re neck and neck when it comes to comparing health benefits. A one-ounce serving (about 2 tablespoons) of each contains a healthy dose of the recommended daily amount (RDA) of fiber, calcium, phosphorus, magnesium, and the antioxidant selenium.

Bottom line, both are wholesome choices. They’re also easy to integrate into your diet. Keep reading to learn more.

Chia Seeds Vs. Flax Seeds: How They Differ

Flax seeds have a few more calories and a bit less fat than chia seeds.

Protein content is close, but flax seeds have fewer carbs than chia seeds.

Chia seeds have 25% more fiber and phosphorus and more than double the calcium of flax seeds.

Flax seeds have 15% of the RDA of brain-boosting vitamin B1 versus 6% in chia seeds.

A few additional distinctions:

While chia seeds can be eaten whole with all the nutritional benefits intact, you must grind flax seeds to get all the good stuff held within.

Chia seeds are virtually tasteless, while flax seeds boast a nutty flavor.

When you mix chia seeds with liquids, they become gelatinous — which sounds unpleasant, but I promise you it’s not! Flax seeds don’t work the same way. In certain uses, that textural difference matters.

Oh, And On The Topic Of Egg Substitutes…

Chia and flax seeds can both be used as egg substitutes for those on a vegan diet. Disclaimer: I’m not vegan and haven’t tried this technique yet, but many online resources and my vegan friends have used chia and flax seeds to replace eggs in a variety of recipes.

• Chia seeds: Soak 1 tablespoon of chia seeds in 3 tablespoons of water for 5 minutes until the mixture has the texture of a raw egg.
• Flax seeds: Mix 1 tablespoon of ground flax seeds with 3 tablespoons of hot water and let stand for 5 minutes until it has an egg-like consistency. Alternatively, blend whole flax seeds to a fine meal, add warm water, and blend again.
• Bottom line, when it comes to chia seeds vs. flax seeds, why limit yourself to just one? Both are nutritious, delicious, easy-to-find, and waiting for you to give them a try.

Flax seeds '(or linseeds)' are the seeds of the flax plant, Linum usitatissimum, which is also known as common flax. however, these brown and sometimes golden seeds are known as one of the newer superfoods on the market, and for good reason; each little seed is filled to the brim with many nutrients, flax seeds is one of the world’s oldest crops.

One serving provides a good amount of protein, fiber, and omega 3 fatty acids. Research shows it may help lower the risk of some cancers, help maintain a health weight, and reduce cholesterol and blood pressure. With its mild, nutty flavor and crisp, crunchy consistency, flaxseed is a versatile ingredient that can enhance the taste and texture of almost any recipe, one way to use this seed is by mixing it into a morning smoothie. It also makes an excellent addition to pancake batter, homemade veggie burgers, and even overnight oats.

Best flaxseeds:

1). Spectrum essentials organic ground premium flaxseed, ground organic flaxseed with great nutty taste:

• 3 gram of dietary fiber per serving; 98 Milligrams of Lignans per serving

• Rich in Omega 3 (ALA) fatty acids

• 98 Milligrams of Lignans per serving

• Can be eaten alone, sprinkled on cereal, yogurt and other foods, or used in baking.

2). Organic ground flaxseed premium quality plant-based protein and vegan omega 3 with fiber, Perfect for smoothies, finely milled flaxseed:

• Ground flaxseed organic, finely ground flaxseed is sourced from the golden fields of the great Canadian prairies. Using a proprietary cold-milling method, these flaxseeds are ground at cool temperatures and never heated, preserving essential omega-3’s.

• Plant-based nutrition. Delivering plant-based omega-3’s and omega-6’s, plus 3gr of plant-based protein per serving, ground flax seeds organic are loved by vegans, vegetarians and health-conscious eaters alike.

• USDA Organic and lremium quality not only is ground flaxseed certified USDA Organic, but it’s also Non-GMO Project Verified and Certified Vegan, Gluten-Free, Paleo, Keto and Kosher. Pure, premium quality ground flaxseed, grown in Canada.

• Versatile Superfood stir into shakes, mix into salads or bake into breads and muffins. With a subtle, nutty flavor and super-fine consistency, ground flaxseeds organic are the perfect all-natural smoothie add ins.

3). Terrasoul Superfoods Organic Ground Flax Seeds, finely ground smooth texture, golden flaxseed:

• Certified Organic, Kosher, Non-GMO Project Verified, Vegan.

• Strive to make every experience with the company and products a positive one, all of the products are with a 100% satisfaction guarantee.

• Terrasoul is based on one guiding principle your happiness. The team of experts is dedicated to bringing you the highest quality foods at fair prices, and the measure of success is your satisfaction.

4). Smooth, whole milled flaxseed by manitoba milling Co. Ground flaxseed fiber with Protein, Omega 3, gluten Free, Non-GMO gourmet milled flaxseed for muffins, yogurt and smoothies:

• High quality whole grain flaxseed: Grow, process, and package flaxseed to ensure premium quality in every bag. these seeds are lightly toasted before milling to enhance shelf-life and purity. The proprietary milling process produces the finest-milled, powdery grain that retains 100% of flaxseed’s health benefits.

• All natural and no additives: Only 100% whole milled golden flaxseed from healthy and high quality flax seeds, carefully sorted to remove any wrinkled, green or less than perfect seed. Our pure, Canadian grown flaxseed provides numerous nutritional benefits to support a healthy lifestyle and can aid in muscle building, exercise endurance, and weight management.

• Plant based nutrition: Get superior health benefits from this powerhouse seed protein, flaxseed contains protein, omega 3 fatty acid supplements, vitamins, calcium, and iron; supports healthy blood pressure, boosts immune system, promotes gut health and digestion, while working to reduce inflammation and IBS.

Flaxseed is a good source of many nutrients, including protein, fiber, omega-3 fatty acids, thiamine, and copper, also flax seeds are rich in ALA, a type of omega-3 fatty acid that may offer numerous benefits for heart health.

Method 1 of 3:Using Whole Flax Seeds
1. Choose whole flax seeds for texture and appearance.

Flax seeds are nutritional powerhouses, but your body absorbs most of the nutrients if you grind them. If you choose to leave the seeds whole, treat them as garnishes or as a way to add texture. You can also replace some flour in baked goods with whole flax seeds to lower the gluten.

2. Toast the whole seeds for 5 to 7 minutes if you want them to have a nuttier flavor.

Pour whole flax seeds into a dry skillet and turn the burner to medium heat. Stir the flax seeds occasionally as they toast and give off a nutty smell. If you'd rather toast them in the oven, spread them on a dry sheet and roast them at 375 °F (191 °C) for 5 to 10 minutes.

Toast the seeds in small batches, since toasted flax seeds won't keep as long as raw flax seeds. Try to use the toasted flax seeds immediately.

3. Sprinkle 1 to 2 tablespoons (14.8 to 29.6 ml) (15 to 30 g) of seeds over yogurt, oatmeal, or salad.

To give your morning yogurt, oatmeal, or parfait a little crunch, scatter whole flax seeds over the top. This can make creamy foods a little more interesting to eat. You could also top salads or soft avocado slices with the seeds.

If you like to prep your oatmeal the night before, go ahead and place the seeds on top. They may soften slightly, but they'll still add a nutty flavor to the oatmeal.

You could scatter the seeds over stir-fry dishes in place of sesame seeds.

4. Replace some of the flour in baked goods with whole flax seeds.

If you're making muffins or pancakes, replace 8% of the flour in the recipe with whole flax seeds. To use whole seeds in bread, replace 10 to 15% of the flour. Keep in mind that using whole seeds reduces the amount of gluten in the baked goods.

Since your baked goods don't have as much gluten, they won't have as much volume.

5. Garnish baked goods with whole flax seeds for a rustic look.

Bread and muffins topped with flax seeds look hearty and healthy. Sprinkle whole seeds over muffin batter before you bake them. If you're making bread, brush the top of the dough with water or beaten egg before you sprinkle the seeds on top.

The water or beaten egg prevents the seeds from falling off of the bread.

6. Store whole flax seeds in the fridge for up to 1 year.

Whole flax seeds last much longer than ground seeds, but you should still put them in an airtight container. Refrigerate them for up to 1 year or until their expiration date.

If your flax seeds came in a sealable bag, you can press the air out of the bag before sealing it shut or transfer the seeds to an airtight container.

Method 2 of 3:Softening the Seeds in Water
1. Put whole or ground flax seeds into a bowl.

Decide how much flax seed you'd like to soak and place the seeds in a bowl. For example, if you're replacing an egg in a recipe, put 1 tablespoon (14.8 ml) (15 g) of flax seeds in the bowl. To make bread or crackers with flax seed, you might use up to 1 cup (170 g).

Since soaked flax seeds will become softer and slimier the longer they're stored, you might want to prepare only as much as you plan on using right away.

2. Stir 3 times as much warm water into the bowl.

The flax seeds absorb a lot of liquid, which is why you need to put so much water into the bowl. For example, if you only put 1 tablespoon (14.8 ml) (15 g) of flax seeds in the bowl, pour 3 tablespoons (44 ml) of water into it.

Avoid using hot water, which could make the flax seeds gummy.

3. Leave the flax seeds to soak for 2 to 10 minutes.

Stir them every few minutes and let them absorb water until they're as gel-like as you want. Keep in mind that if you're soaking a small amount of flax seeds, you'll only need to soak them for a few minutes while larger amounts will take closer to 10 minutes.

Keep the bowl of soaking flax seeds at room temperature while they hydrate.

4. Use the soaked flax seeds in baked goods and smoothies.

You can replace 1 egg in a baked good recipe with 1 tablespoon (14.8 ml) (15 g) of soaked flax seeds. If you'd like to give a batch of smoothies a nutritional boost, pour a larger bowl of soaked flax seeds in with your smoothie ingredients.

Try adding soaked flax seeds to pancakes, muffins, or cookies.

Store leftover soaked flax seeds in an airtight container in the refrigerator for up to 5 days.

Method 3 of 3:Grinding Flax Seeds
1. Use a grinder to reduce seeds to a powder for more nutritional benefits.

Although you can eat the seeds whole, grinding them allows your body to absorb more of the omega-3 fatty acids, vitamins, and antioxidants. Put a few spoonfuls of whole seeds into a mortar, blender, spice grinder, or blender. Then, pound the seeds or grind them until they're fine like breadcrumbs.

You can also grind the seeds in a clean coffee grinder.

2. Use ground flax seeds as filler for burgers, patties, or meatloaf.

Whether you're using ground beef or making vegetarian versions, replace 1/4 cup (31 g) of the breadcrumbs with ground flax seeds. The ground seeds bind the mixture together so your burgers, patties, or meatloaf hold their shape.

Ground flax seeds are a great gluten-free replacement for breadcrumbs.

3. Blend ground flax seeds into smoothies, salad dressings, or soup.

The next time you're mixing up a tasty smoothie or dressing for salad, add a few spoonfuls of ground flax seeds. You can also mix them into stew, chili, or soup to make them even heartier.

You could even add ground flax seeds to nutritional shakes or milkshakes!

4. Use ground flax seed to replace flour or fat when you bake.

If you'd like a low-gluten baked good, replace 10 to 15% of the flour with ground flax seeds. To cut some of the fat, use 3 parts of ground flax seed for every 1 part of butter or oil.

For example, if you're making muffins that call for 1/2 cup of butter, use 1 1/2 cups (375 g) of ground flaxseed instead.

5. Store ground flax seeds in an airtight container for up to 10 months.

If you bought ground flax seeds or ground more than you need, put it in an airtight container. Refrigerate the ground flax seed for up to 10 months. Although you could store it even longer, many of the nutrients will be lost.

If you'd like to store the ground flax seed for up to 12 months, store it in an airtight container in the freezer.

Here are some of the health benefits of Flaxseeds -

1. Rich in omega 3 fatty acids which are good fats for the body.
2. Helps in maintaining blood cholesterol levels.
3. Rich in nutrients like proteins, dietary fibre, calcium, iron, potassium, phosphorus, magnesium, etc.
4. Good for bone health.
5. Helps in regulating blood pressure levels.
6. Rich in antioxidants which reduces the risk of developing cancer.
7. Rich in dietary fibre which keeps digestive health healthy.
8. Good for people looking to lose weight.

They can be used in multiple ways -

1. Simply add them in your water or daily liquid beverage.
2. Can be added in smoothies and yogurt.
3. Can be sprinkled on salads.
4. Can be added in muffins or cookies.
5. Can be added in daily breakfast cereal.

Tremendous plant- based source of protein Rich source of omega-3 essential fatty acids or good fats Excellent source of both soluble and insoluble fiber Flax seed contains 75 to 80 times more lignan than other plant foods Helps in weight management by suppressing hunger pangs.

Weight: 500 Grams

Diet Type: Vegetarian

Method 1 of 3:Using Whole Flax Seeds
1. Choose whole flax seeds for texture and appearance.

Flax seeds are nutritional powerhouses, but your body absorbs most of the nutrients if you grind them. If you choose to leave the seeds whole, treat them as garnishes or as a way to add texture. You can also replace some flour in baked goods with whole flax seeds to lower the gluten.
2. Toast the whole seeds for 5 to 7 minutes if you want them to have a nuttier flavor.Pour whole flax seeds into a dry skillet and turn the burner to medium heat. Stir the flax seeds occasionally as they toast and give off a nutty smell. If you'd rather toast them in the oven, spread them on a dry sheet and roast them at 375 °F (191 °C) for 5 to 10 minutes.

Toast the seeds in small batches, since toasted flax seeds won't keep as long as raw flax seeds. Try to use the toasted flax seeds immediately.
3. Sprinkle 1 to 2 tablespoons (14.8 to 29.6 ml) (15 to 30 g) of seeds over yogurt, oatmeal, or salad.

To give your morning yogurt, oatmeal, or parfait a little crunch, scatter whole flax seeds over the top. This can make creamy foods a little more interesting to eat. You could also top salads or soft avocado slices with the seeds.

If you like to prep your oatmeal the night before, go ahead and place the seeds on top. They may soften slightly, but they'll still add a nutty flavor to the oatmeal.

You could scatter the seeds over stir-fry dishes in place of sesame seeds.
4. Replace some of the flour in baked goods with whole flax seeds.

If you're making muffins or pancakes, replace 8% of the flour in the recipe with whole flax seeds. To use whole seeds in bread, replace 10 to 15% of the flour. Keep in mind that using whole seeds reduces the amount of gluten in the baked goods.

Since your baked goods don't have as much gluten, they won't have as much volume.
5. Garnish baked goods with whole flax seeds for a rustic look.

Bread and muffins topped with flax seeds look hearty and healthy. Sprinkle whole seeds over muffin batter before you bake them. If you're making bread, brush the top of the dough with water or beaten egg before you sprinkle the seeds on top.

The water or beaten egg prevents the seeds from falling off of the bread.
6. Store whole flax seeds in the fridge for up to 1 year.Whole flax seeds last much longer than ground seeds, but you should still put them in an airtight container. Refrigerate them for up to 1 year or until their expiration date.

If your flax seeds came in a sealable bag, you can press the air out of the bag before sealing it shut or transfer the seeds to an airtight container.
Method 2 of 3:Softening the Seeds in Water
1. Put whole or ground flax seeds into a bowl.Decide how much flax seed you'd like to soak and place the seeds in a bowl. For example, if you're replacing an egg in a recipe, put 1 tablespoon (14.8 ml) (15 g) of flax seeds in the bowl. To make bread or crackers with flax seed, you might use up to 1 cup (170 g).

Since soaked flax seeds will become softer and slimier the longer they're stored, you might want to prepare only as much as you plan on using right away.
2. Stir 3 times as much warm water into the bowl.The flax seeds absorb a lot of liquid, which is why you need to put so much water into the bowl. For example, if you only put 1 tablespoon (14.8 ml) (15 g) of flax seeds in the bowl, pour 3 tablespoons (44 ml) of water into it.

Avoid using hot water, which could make the flax seeds gummy.
3. Leave the flax seeds to soak for 2 to 10 minutes.

Stir them every few minutes and let them absorb water until they're as gel-like as you want. Keep in mind that if you're soaking a small amount of flax seeds, you'll only need to soak them for a few minutes while larger amounts will take closer to 10 minutes.

Keep the bowl of soaking flax seeds at room temperature while they hydrate.
4. Use the soaked flax seeds in baked goods and smoothies.

You can replace 1 egg in a baked good recipe with 1 tablespoon (14.8 ml) (15 g) of soaked flax seeds. If you'd like to give a batch of smoothies a nutritional boost, pour a larger bowl of soaked flax seeds in with your smoothie ingredients.

Try adding soaked flax seeds to pancakes, muffins, or cookies.

Store leftover soaked flax seeds in an airtight container in the refrigerator for up to 5 days.
Method 3 of 3:Grinding Flax Seeds
1. Use a grinder to reduce seeds to a powder for more nutritional benefits.

Although you can eat the seeds whole, grinding them allows your body to absorb more of the omega-3 fatty acids, vitamins, and antioxidants. Put a few spoonfuls of whole seeds into a mortar, blender, spice grinder, or blender. Then, pound the seeds or grind them until they're fine like breadcrumbs.

You can also grind the seeds in a clean coffee grinder.
2. Use ground flax seeds as filler for burgers, patties, or meatloaf.

Whether you're using ground beef or making vegetarian versions, replace 1/4 cup (31 g) of the breadcrumbs with ground flax seeds. The ground seeds bind the mixture together so your burgers, patties, or meatloaf hold their shape.

Ground flax seeds are a great gluten-free replacement for breadcrumbs.
3. Blend ground flax seeds into smoothies, salad dressings, or soup.

The next time you're mixing up a tasty smoothie or dressing for salad, add a few spoonfuls of ground flax seeds. You can also mix them into stew, chili, or soup to make them even heartier.

You could even add ground flax seeds to nutritional shakes or milkshakes!
4. Use ground flax seed to replace flour or fat when you bake.

If you'd like a low-gluten baked good, replace 10 to 15% of the flour with ground flax seeds. To cut some of the fat, use 3 parts of ground flax seed for every 1 part of butter or oil.

For example, if you're making muffins that call for 1/2 cup of butter, use 1 1/2 cups (375 g) of ground flaxseed instead.
5. Store ground flax seeds in an airtight container for up to 10 months.If you bought ground flax seeds or ground more than you need, put it in an airtight container. Refrigerate the ground flax seed for up to 10 months. Although you could store it even longer, many of the nutrients will be lost.

If you'd like to store the ground flax seed for up to 12 months, store it in an airtight container in the freezer.

Flaxseeds have a slightly mild, nutty flavor so they're ideal for adding to both sweet and savory foods.

The flavor of flaxseed is mild, but it does vary a little with the kind of flaxseed you're eating.

Chia seeds are little, oval-shaped seeds originating from the Salvia hispanica plant, more commonly known as the chia plant. They are sometimes called salba seeds, are usually bought whole and come in black or white varieties.

Chia seeds are native to Mexico and Guatemala, and were likely used as a staple food in ancient Aztec and Mayan diets.

In comparison, flax seeds are flatter and slightly bigger than chia seeds. Also known as linseeds, they are generally brown or golden, can be bought whole or ground and are thought to originate from the Middle East.

Chia seeds taste pretty bland, whereas flax seeds have a slightly nuttier flavor. However, both seeds are easily incorporated into a variety of dishes.

Rich in nutrients

Flaxseed are high in nutrients such as vitamin B complex, manganese and magnesium. They also help in lowering cholesterol.

Helps in digestion

These seeds are full of fibre and hence act as a natural laxative. They can be consumed daily for proper digestion and improving bowel movement.

Anti-carcinogenic

Flaxseed have high levels of lignans (a plant chemical with lots of health benefits) which help in defending against prostate & breast cancer.

Manages blood sugar

Flaxseed help in insulin resistance and regulate blood sugar. The lignans present in flax seed may actually help in preventing diabetes.

Good for losing weight

Flaxseed are low in carbohydrates, making it an ideal choice for people trying to limit their intake of sugar and starch. It’s also a boon for vegetarians as it is good source of non-animal source of omega-3 fatty acid. It is often used as an egg substitute in bakeries to add body to the food.

Beneficial for female health issues

Flaxseed is especially beneficial for women. It’s known to help women’s fertility by improving their chances of conception. Flax seeds also help in promoting normal ovulation and in restoring hormonal balance. It also protects postmenopausal women from risk of cardiovascular disease.

Tips for Including Flax Seed in Diet

• Flaxseed should ideally be consumed in the grounded form rather than as the whole seed or in form of oil. Mild grinding allows better nutrient absorption or else they will just ‘pass through’ the digestive tract as a whole.
• Begin slowly if you aren’t used to a high-fibre diet.
• Grind it roughly and drink plenty of water along with it.
• Mix it in your cereals, shakes and smoothies.
• Add it to homemade cookies.
• Include a handful in salads.

Recommend amount for the day

2 tablespoons of ground flax seed is recommended per day to gain maximum benefits.

Pregnant and breastfeeding women should check with their physicians before including it in their diet

My family use high lignin flax oil in oatmeal, on toast, etc. Barlean’s and Spectrum are common brands. It is cool-pressed oil with particulates from the hull. Be sure to shake it up before pouring so you get lots of the ‘sludge’ — the good stuff! Word is that it is packed with nitrogen so is shelf stable until opened. Afterwards it must be refrigerated to retard oxidation.

Flax seeds need to be mechanically crushed or very thoroughly chewed to get through the hard hull and release the omega 3s etc. Whole, they just go straight through or stick to your teeth. Whole flax seeds boiled in water create a slime (like okra) which is used as a sizing when weaving linen (fibers from the flax stem). This can also be used as ‘vegan egg white’ or <ahem> ‘lubricant.’

Linseed oil IS flaxseed oil. The “lin. . .” at the beginning of the term comes from the biological name, Linum usitatissimum (FWIW, the Latin species name means “most useful,” which the plant certainly is!). The two terms have historically (and for very good reason) designated two different products:

LINSEED oil, used as a resin, as a drying oil, as a varnish, as a plasticizer, as a component of linoleum, etc., typically is obtained by using organic solvents to extract the oil from ground-up flax seeds. Those solvents are toxic, as is true of most petroleum products, and the final product (linseed oil) still contains traces of the solvents. The flax oil is not in itself toxic, but the trace amounts of solvent make it toxic. It’s sort of like denatured alcohol (ethanol): the alcohol itself is not poisonous (at least when imbibed in moderation), but manufacturers of ethanol used for nonfood products add tiny amounts of a toxic substance (typically methanol) to it to make it toxic so that people will not be tempted to drink it.

FLAXSEED oil is obtained by mechanically pressing the oil from flax seeds. No solvents used, so you can ingest it safely. Technically speaking, you could use the terms interchangeably, since linseed oil IS flaxseed oil and flaxseed oil IS linseed oil. But traditional usage has rightly assigned the one term, “linseed oil,” to the toxic version, and “flaxseed oil” to the edible version, in order to avoid confusion over what can and cannot be safely ingested.

The reason why there are two different products to begin with, according to my understanding, is simply that it’s much cheaper to extract the oil using solvents than to use cold presses. That’s why the product you buy at your local health food store is so much more expensive than the can of oil sold at hardware stores as a wood finish (or whatever).

Flax and hemp are two different plants that belong to different species and have different characteristics.

Plant characteristics: Flax (Linum usitatissimum) is an annual that usually grows up to 4 feet tall with thin stems and blue flowers.Hemp (Cannabis sativa) is also an annual, but it grows up to 20 feet tall with thick stems and small greenish-yellow flowers.

Cultivation:Flax is grown primarily for its fiber, oil and seeds, and is generally grown in cooler climate regions. It is oftengrown in mild climates.

Fiber quality: Known for its strength, durability and luster, flax fibers are widely used in the manufacture of textiles, paper and rope. Hemp fibers are coarser and less lustrous than flax, but are still strong and durable and are widely used in the manufacture of textiles, paper, and building materials.

Nutritional value: Both flaxseeds and hempseeds are considered to be highly nutritious and contain high levels of protein,fiber and essential fatty acids.Flaxseeds are particularly rich in omega-3 fatty acids, while hempseeds are rich in omega-3 fatty acids. and an excellent source of omega-6 fatty acids.

Legality: Hemp can be legally grown in many countries, including the United States, as long as it contains less than0.3% THC (the psychoactive compound found in marijuana). Flax can be grown in most countries without restrictions.

In conclusion, flax and hemp are two different crops with different characteristics and grown for different purposes. While flax is known for its strong, lustrous fibers, hemp is valued not only for its strong, durable fibers, but also for its nutritional value and potential therapeutic properties.