Extensive research shows flaxseed oil, flaxseed and flax lignans offer powerful health benefits. They help protect against cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders. Also, flax plays a strong role in supporting the immune system.

Flaxseed is commonly used to improve digestive health or relieve constipation. And studies show flaxseed helps lower total blood cholesterol and low-density lipoprotein (LDL, or "bad") cholesterol levels, which is why it’s so helpful in reducing the risk of heart disease.

It’s important to know how to store flaxseed and flaxseed oil. Flaxseeds will stay fresher longer if you keep them in an airtight container. Whole or ground, they don’t need to be stored in the fridge. A cool, dark pantry should be fine. Though just as storing nuts in the fridge increases their shelf life, the same goes for flaxseeds and flaxseed meal.

Flaxseed oil is sensitive to light and heat, so it is best to buy it in an opaque or dark glass or plastic bottle to protect it from the light and store it in a cool, dark place.

If you’re ever worried about whether or not you’ve kept your flaxseed for too long—worried about whether it’s gone bad or not, just give it a smell or taste a dab. Unspoiled flaxseed typically has a nice nutty flavor and smell while seeds that have gone bad will smell fishy and have a more bitter taste.

Never wash them, because they become sticky and become lumps after drying. They are manually cleaned with sieves and winnowed.

Speaking of becoming sticky, are you aware that ground flaxseed mixed with water is a perfect egg substitute? Nice to know since the price of eggs is so stupidly high today. The next time you bake a batch of cookies, forget the eggs and opt for a flaxseed “egg” instead:

To make one flaxseed “egg,” combine one tablespoon of ground flaxseed and three tablespoons of water. Allow this to sit for about 5 minutes. From here, you can add this ingredient to your recipe just as you would an egg!

I also add whole flaxseed to my green smoothies every morning—two tablespoons-worth. This does cause the smoothie to turn a little thick, so if you prefer a thinner smoothie, you’ll need to add a little more liquid (or yogurt).

I’ll conclude this well-deserved tribute to flaxseed and flaxseed oil with a favorite recipe for using flax oil. This is a versatile, yet quick and easy salad dressing! This Fast Lemon-Flax Oil Vinaigrette is perfect for just about any salad you can dream up, and it’s rich in inflammation-fighting and brain-boosting Omega 3 fatty acids. These are invaluable, no matter what eating style you’re pursuing.

If you want to add an additional flavor boost, add a pinch of your favorite herb like basil or oregano. And be sure to share this recipe with your friends and family so it can become a go-to staple for them too! It’s that good.

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    Alice Osborne
    Weekly Newsletter Contributor since 2006
    Email the author! alice@dvo.com