Flax seed is an ancient grain that has been used in the diets of humans for thousands of years. Hippocrates, the father of medicine, used flax seed for the relief of intestinal discomfort in 650 BC.

During the 8th century, King Charlemagne so revered the health benefits of flax that he passed laws and regulations encouraging his subjects to regularly consume flax. Now, modern day nutritionists and scientists are re-discovering the tremendous health benefits of flax.

So why wait to have better health when you can do it without sacrificing taste? Give it a try today.

Here’s a typical coffee grinder that works well on flax. Alice has been using hers for over 4 years and it’s still going strong.

Proctor Silex, $14.95

These DELICIOUS flax seed recipes were found on the FlaxSeedPro.com website.

Cindy's Flax Seed Muffins
(Found in The Amazing Flax Cookbook by Jane Reinhardt-Martin, RD, LD)

1/2 C whole wheat flour
1 C all purpose flour
3/4 C ground flaxseed
3/4 C oat bran or oatmeal
1/2 C brown sugar, packed
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 1/2 C grated carrot (about 3 medium carrots)
1 C pineapple tidbits (drained)
1/2 C raisins
2 eggs or 1/3 cup plus 1 tbsp egg substitute
2 Tbsp unsweetened applesauce
1 tsp vanilla
1 C milk
1 Tbsp lemon juice or juice from the drained pineapple)

Mix flours, flax, oats, brown sugar, baking soda and powder, salt and cinnamon. Stir in carrots, pineapple, and raisins.

In another bowl combine eggs, milk, lemon (or pineapple) juice, applesauce, and vanilla. Add liquids to dry ingredients and stir until moist--the batter will be lumpy.

Pour into paper lined muffin tins. Bake at 350 degrees for 15-20 minutes. Makes 18.