Once again, I’m writing about those healthy habits I’m trying to incorporate in my latest War of the Weight. By the way, so far I have conquered five pounds, thanks I’m sure to the Nike + Workouts. I am now on Week 4 and am no longer vehemently talking back to Alex after every set. Yay me!
Today’s topic is flaxseed. I have to give credit where credit is due One of my friends posted an article on Facebook on how to get rid of belly fat. Personally, my answer for him was to give up the beer, but a man has to have some vices, doesn’t he? But anyway, I took the time to read his article post from my phone, and one of the suggestions was to incorporate flax seed into your diet. I’d vaguely heard this somewhere before (probably Dr. Oz), but after I read the article, the suggestion to use flaxseed started popping up everywhere, and I actually started noticing this fibrous grain.
Admittedly, when I started this entry, I didn’t know very much about the stuff, so I had to take a brief break and hit the Wikipedia page for some quick knowledge. Turns out flax is one of the oldest grains out there, and its fibers are used in making linen. In addition to being an edible grain, it is also used in wood finishing products and some paints. With its various uses, no wonder it is useful as an industrial sweeper of your colon.
I also read up on its shelf life—which is a good thing since I found out it can go rancid. This is a pretty crucial piece of information to know, especially since you are almost forced to buy this stuff in bulk in 20-ounce containers at the health food stores. No, sadly, flaxseed does not come in small spice-sized containers where you can sprinkle it across your food like a salt shaker. The reason for this could be that the recommended dosage for the product is 1-3 teaspoons per day. And at $10 per container, you want to make sure that it hasn’t gone bad. The problem is that I wouldn’t have any clue how to visually tell this.
As I’ve noted in a previous blog, (“Funny Bunches of Oats” on 2/25/2013) some flaxseed resembles little black bugs. This is what I’m assuming is referred to as brown flaxseed. There is also a yellow type, and there’s really not much differentiation about which one may be healthier. And there are actually a few ways you can ingest flaxseed: either whole (the little black bugs or the yellow ones which resemble sesame), ground (which resembles a kind of coarse corn meal), or oil (drops or pills). I went with the ground, as I am not found of seeds or nuts.
The best equivalent for flaxseed is probably comparing it to Metamucil, without the benefit of the orange or lemonade flavor. The truth is flaxseed does not have any flavor to it at all. As such, it is relatively easy to hide in foods. And that is exactly what I’ve been doing. Ever since I purchased it, I’ve been subtly using it in the foods my family consumes. And so far they are none the wiser (my husband has yet to subscribe to my blog so it will remain a well-kept secret for a little while). I started gingerly by just adding a teaspoon to Cream of Wheat, but eventually I got bolder and more creative, adding the full dosage in dips, sauces, as breading for my chicken parmesan, and as a binder for my cheese mix in my lasagna. And I’ve not only fed it to my family, but to friends as well. So in essence, I am surreptitiously getting everyone a little healthier. My evil master plan is to next year make the grand announcement that I’m going to be adding flaxseed to all our meals and listen to the grown folks complain that they don’t want any of that stuff in their meals. Then BAM! I’ll spring on the fact that I’ve been doing it for a year and watch their faces drop to the ground.
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