Flaxseed has existed for more than 5,000 years in human history. It belongs to seeds and grows all over the world, but it is produced in cold regions, and the nutritional quality of flaxseed in northwest Canada is the highest in the world. This small reddish-brown fruit has a strong nutty flavor, even in baked goods. In fact, in many European countries, bakers often use this grain in almost all foods, such as biscuits, cakes, bread and so on. Remember, this kind of grain must be ground to get the best effect. If it is whole, it will be excreted undigested. Cooking difficulty: easy. This grain has a hard shell and must be partially crushed or ground (coffee grinder or mixer can be used) to release its nutrients. Crushed or ground fruit can be added to bread or muffins, or added to yogurt or cereal. Sexual taste: sexual flat, sweet. Enter lung, liver and large intestine meridian. Origin of Flaxseed in China: Shanxi, Gansu, Inner Mongolia, Qinghai, Xinjiang, Heilongjiang and Yunnan. Suitable for infants and pregnant women who lack omega -3 fatty acids; New mothers and new babies who want to supplement comprehensive health and nutrition before, during and after pregnancy; Generally, everyone can eat it, especially people with high blood pressure, high cholesterol or hyperlipidemia; People with dry skin, fine lines, rough skin or easily inflamed skin and eczema; Working people with high-intensity mental work. Nutritional value: cholesterol-free, rich in fiber and N 3 fatty acids, which contain nutrients that help prevent heart disease and other chronic diseases. Omega-3 fatty acids and flaxseed omega-3 fatty acids are polyunsaturated fatty acids, which are one of the most important components in human cell structure and essential substances for normal cell membrane operation, so they are also called essential fatty acids. Modern people's eating habits have changed in recent years, absorbing too much saturated fatty acids, affecting the normal operation of cells, thus causing three major degenerative diseases: cardiovascular disease, cancer disease and diabetes. Scientists believe that increasing the absorption of omega-3 fatty acids can reduce the incidence of these degenerative diseases. Flaxseed is rich in Omega-3 essential fatty acids: one tablespoon of flaxseed contains 3,800 mg of omega-3 fatty acids, which is equivalent to 10 times of cod liver oil, but it has no disadvantages such as fishy smell, high cholesterol and saturated fatty acids. Dosage: 2 tablespoons weight:19g calories: 95 calories Ala: 3.51g manganese: 0.64mg dietary fiber: 5.4 1 g magnesium: 70.14mg folic acid: 53.86mg copper: 0.2mg phosphorus:. The medicinal effect of kloc-0/8mg was about 650 BC, and Hippocrates, the father of ancient Greek medicine, recorded the medicinal use of flaxseed. It is a traditional Chinese medicine. It has been published in medical books, such as Materia Medica Illustration, Ben Jing Feng Yuan and Southern Yunnan Materia Medica. It is sweet and pungent, flat in nature and non-toxic. It has the functions of tonifying deficiency and yin. Can be used for expelling wind, relieving itching, detoxicating and relieving pain, calming the liver and smoothing qi, and dredging intestines. Treat leprosy, skin prurigo, alopecia, erysipelas, lung carbuncle, orchitis, liver wind headache, constipation and so on. In recent years, research and clinical experiments have proved that flaxseed has the following functions: 1. The skin is soft and shiny, which improves the skin fat content, makes the skin smoother, moisturized, soft and elastic, makes the skin breathe and sweat normally, and relieves various skin problems. Second, losing weight can consume excess body fat, which is a healthy diet. Third, improve women's premenstrual syndrome There are many examples of women's premenstrual syndrome, and the symptoms completely disappear after eating fresh linseed oil every day for one year. Of course, vitamins and minerals are needed. Fourth, improving stress-resistant flaxseed can reduce the influence of harmful biochemical substances produced by stress, stabilize emotions, maintain a calm mind, and reduce depression and insomnia. 5. Alleviating allergic reactions Flaxseed helps to alleviate allergic reactions, but because the whole body needs to be reorganized, it takes a long time to completely eliminate allergies, and comprehensive nutritional assistance is needed. Sixth, reduce asthma. After eating for a few days, asthma attacks can be significantly reduced. Seven, improve arthritis experiments have proved that flaxseed has a great role in treating and preventing arthritis. 60% patients with rheumatoid arthritis can completely stop taking non-steroidal anti-inflammatory drugs after receiving omega-3 and omega-6 fatty acids treatment, while another 20% can halve non-steroidal anti-inflammatory drugs at a time. Eight, improve the inflammation of organs and tissues Flaxseed is very helpful to prevent the inflammation of organs and tissues, including meningitis, tendinitis, tonsillitis, gastritis, ileitis, colitis, arteritis, phlebitis, prostatitis, nephritis, splenitis, hepatitis, pancreatitis, otitis, etc., as well as tinea and sores. Nine, reducing cholesterol flaxseed can reduce high cholesterol in blood by 25% and triglyceride by 65%, and convert excess low-density cholesterol (LDL) into cholic acid and excrete it. 10. Reducing heart load can reduce hypertension, reduce blood lipid content, increase the level of unsaturated fatty acids, improve blood concentration, reduce blood viscosity, maintain blood fluidity, and prevent vascular occlusion and related diseases. In addition, it can also prevent blood coagulation and prevent stroke (heart-brain artery blockage), heart disease (heart artery blockage), pulmonary artery embolism (lung artery blockage) and vascular surface diseases (namely jaundice). Eleven, improve water retention and help the kidneys to eliminate sodium and water. Hydrostasis usually occurs in swollen ankles, overweight in some cases, premenstrual syndrome, advanced cancer and cardiovascular diseases. Twelve, improve renal function Flaxseed can adjust Prostaglandin, promote the secretion of liver, pancreas and spleen, and make the body's metabolism work normally. Thirteen, improve constipation, improve intestinal function, increase absorption capacity, increase intestinal peristalsis to make defecation normal and reduce constipation. Promote cell health, improve the water and elasticity of cell membrane, increase the functions of cell respiration and nutrient exchange, and strengthen the repair and healing ability of body cells, so as to make cells healthy and reduce the chance of cancer. Fifteen, promote brain flexibility, increase brain Neurotransmitter, strengthen brain activity function, make the brain operate more effectively, and learn and think better. Sixteen, energetic balance and improve the body's blood sugar, so that you are more energetic. It can also increase the endurance of muscles and make tired muscles recover faster after exercise. Gourmet cooking 1. Make flaxseed powder Material: 50 grams of flaxseed Method: 1, put flaxseed in a dry pot (without oil), stir-fry with low heat 2. Stir-fry for about 8- 10 minutes, and flaxseed will crackle and jump in the process of frying. After smelling the aroma gradually, the color of flaxseed becomes darker. 3. After cooling, put it into the grinding cup of a blender and grind it into powder. 4. Put the ground powder into a dry container and seal it. Store it in the refrigerator and eat it as soon as possible. It is not advisable to store it for a long time. 5. Flaxseed powder can be mixed with porridge, noodles, pancakes and soy milk. Those who like baking can use it to make bread. There are many notes on how to eat it: 1. Second, flaxseed bread materials: high-gluten flour, flaxseed flour 1 0g, yeast powder 5g, salt 3g, water145g, linseed oil10g. Method:1,knead all the dough until the dough comes out of the film (bread machine or manually knead until the film comes out. Put the dough in for the first fermentation for about one hour (the container for putting the dough needs to be covered with plastic wrap). 2. After the dough is fermented, divide it into three agents, roll it and let it stand for 15 minutes. After standing, flatten the dough to exhaust air, fold the dough in half twice, and pinch it into an olive shape. 3. Put the shaped dough blank on the baking tray, turn on the fermentation function in the oven, put it in the baking tray, ferment for about 50 minutes, and finally ferment.