As early as the Neolithic Age, flax was not only grown as a useful plant and processed into fabrics, it was also seen as a medicinal product back then. Today flax seeds can play a significant role for one healthy and balanced diet play. They can also have beneficial effects on a number of different diseases. This seems to be mainly due to the relatively high content of the following three ingredients:
polyunsaturated omega-3 fatty acids: alpha linolenic acid (ALA)
Consumption of foods high in omega-3 fatty acids could be related to the Risk reduction of cardiovascular diseases as well as the Maintaining cognitive skills stand. The fiber in flaxseed has a positive effect on digestion. With sufficient hydration (water and other unsweetened drinks) they work digestive . The lignans are secondary plant substances that belong to the group of phytoestrogens. You can anti-inflammatory, antioxidant (= protecting against oxidative stress) , antimicrobial (= inhibiting the growth of microorganisms (e.g. bacteria)) and neuroprotective (= Protecting nerve cells from structural / functional defects) Effects entail. Investigations  showed that the consumption of flaxseed with blood pressure regulating effects related as well positive effects in addition to breast cancer therapy brought with it.
The shell of the flaxseed protects the important ingredients – even the heat-sensitive omega-3 fatty acids can withstand high temperatures. However, we cannot absorb the valuable substances in whole flaxseed. Because the flax seeds are often not sufficiently crushed by thorough chewing, it is advisable to grind the seeds. It would be best to keep the intact, well to buy all the flax seeds – the little all-rounders – and only grind them at home or to squeeze. Of the Salzburg flake master is ideal for this. Under no circumstances should the seeds be ground with a Salzburg grain mill: the high oil content makes the grinding stones smear!
The crushed flaxseed is best stored in a container in the refrigerator for a long time without any loss of quality. One recommends Consume 1-3 tablespoons of ground flaxseed daily . Don’t forget to drink enough. Since the seeds have a slightly nutty taste, but are still neutral, they can be given over any meal. For example over mueslis, spicy dishes, in salads, but also baked in bread or used to thicken sauces.
Münzing-Ruef, I. (2000): Course book healthy eating. The kitchen as nature’s pharmacy. Munich: Wilhelm Heyne Verlag, 459-461
Rittenau, N. (2019): Goodbye vegan cliché! Scientific answers to critical questions about vegan nutrition. Mainz: Ventil Verlag UG & Co. KG, 335-337
 https://www.ahajournals.org/doi/full/10.1161/HYPERTENSIONAHA.113.02094 and
That was: Linseed – the little all-rounder