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FOR
IMMEDIATE RELEASE
For more information, call Kathleen Bowers at 530-757-2060
Flaxseed
Provides Health Benefits for Women; Heintzman Farms Sees
Rise in Sales
ONAKA, SOUTH DAKOTA - July 11, 2001: Consumers are getting
mixed messages about eating fish. The American Heart Association
advises that adults eat 2 servings of fish per week in order
to get enough omega-3 fatty acids. But in March the FDA
issued a warning that women of childbearing age should restrict
their fish consumption since widespread mercury levels found
in the country's fish supply pose a risk to future children.
(http://www.cfsan.fda.gov/~dms/admehg.html)
Women should be informed about flaxseed, a lesser-known
but increasingly popular source of omega-3s. According to
American Dietetic Association spokesperson, Cindy Moore,
"Our American diets are typically poor in omega-3 fatty
acids. Flaxseed provides omega-3s that our bodies use in
exactly the same way and convert into the same compounds,
as the omega-3s found in fish." Flaxseed is by far
the richest plant source of omega-3s found anywhere. In
addition to other health benefits, omega-3s are especially
important for women in their childbearing years because
they play an important role in infant brain, nervous system
and vision development.
Doctors' recommendations range from 1 to 4 tablespoons of
flaxseed per day for optimal levels. While there is no US
RDA for omega-3s, countries with established guidelines,
such as Canada, recommend slightly elevated amounts of omega-3s
for pregnant and breastfeeding women.
Women not considering a future pregnancy as well as men
should know that omega-3 fatty acids offer benefits in regard
to heart disease, hypertension, diabetes, high cholesterol
and high triglycerides.
In addition to omega-3s, flaxseed is the richest dietary
source of phytohormones called lignans, which have been
demonstrated to have a hormone-balancing effect similar
to the isoflavones found in soy. Early studies have shown
promising results using lignans in treating cancers of the
breast, endometrium (uterus), prostate and colon.
While flaxseed is not currently a common ingredient in our
Western diets, flaxseed has a 2000-year history as a food
source. The World Health Organization and the National Cancer
Institute recognize flaxseed as a "super food"
for health.
South Dakota flaxseed farmer, Rick Heintzman has seen tremendous
growth in the demand for flaxseed over the past few years.
Sales have jumped as much as 500% annually, with current
sales of about 40,000 pounds per month. His "Dakota
Flax Gold" seed is marketed to over 45,000 customers
through clinics, hospitals, health food stores and individual
customers ordering directly from the farm.
Flaxseed must be ground to make the important nutrients
available. Ground flaxseed can be easily added to baked
goods, pancakes, and cereals, or simply stirred into beverages.
(Recipes follow.)
Both brown and golden flaxseed are commercially available,
and both types are sold for human consumption. Golden flaxseed
is often preferred for its milder flavor, but is often more
difficult to find. Dakota Flax Gold seed, grown by Heintzman
Farms in South Dakota, is a mild-flavored golden flaxseed
grown for health-food purposes. Orders can be placed by
calling the farm directly at 1-888-333-5813. Free samples
may be obtained by visiting the farm's web site at http://www.heintzmanfarms.com/freesample.htm
# # #
Reprints
of clinical study reports, nutritional analysis and other
information available by calling Kathleen Bowers at 530-757-2060.
Recipes:
Rick's
25G Power Slammer
5 teaspoons Dakota Flax Gold flaxseed
6-8 oz. Ruby Red grapefruit juice (or your favorite juice)
Grind seed in a clean coffee grinder. Pour the seed into
a glass or large cup, and add juice. Stir with a fork until
the flax is in suspension. Drink down quickly - before the
juice stops spinning and the flax settles into the bottom
of the cup! Didn't quite make it? Pour a little extra juice
into the cup, swirl it around, and drink.
Toasted
Flaxseed Topper
¼ cup whole (un-ground) golden flaxseed
1 tbsp butter
2 microwave-proof single-serving bowls
Place 1 pat of butter in the center of a single-serving
microwave-proof bowl. Add ¼ cup whole golden flaxseed
in the bowl. Place a plate or another bowl on top as a lid.
Microwave for 3 to 4.5 minutes, depending on oven power.
Remove and stir after one minute, and again after each additional
30 seconds. Flaxseed should be browned, crunchy and easier
to bite through hull. Toasted flaxseed is delicious on baked
potatoes, fish, green beans, cottage cheese, salads and
even ice cream! Note: Recipe does not work well with brown
flaxseed.
Strawberry
Flaxseed Shortcake
6
cups fresh strawberries, sliced
1/3 cup sugar
3 ¾ cups flour
½ cup ground flaxseed
¼ cup sugar
2 tbsp baking powder
1 teaspoon salt
¾ cup butter
2 beaten eggs
11/3 cups milk
Stir together strawberries and 1/3 cup sugar, and set aside.
(The sugar will draw juices out the berries.) Stir together
flour, ground flaxseed, ¼ c. sugar, baking soda and
salt. Cut in butter until mixture resembles course crumbs.
Combine eggs and milk; add to dry ingredients, stirring
just long enough to moisten. Add a little extra milk if
needed to thoroughly moistened. Spread mixture in 9 x 12
baking pan (or two 8-inch pans), building up edges slightly.
Bake in 425 degree oven for 16 to 20 minutes. Cool for 10
- 15 minutes. Top slices with berries. Add whipped cream
if desired.
For more flaxseed recipes, go to http://www.heintzmanfarms.com/mbflax4.htm
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