Posts Tagged ‘flax seed’

Omega-3 Fatty Acids Found to Help Reduce the Spread of Cancer

Thursday, April 12th, 2012

A new Australian study has found that Omega-3 fatty acids could help prevent the spread of cancers. Australian Food News reports:

“Tiny agents found in Omega-3 could potentially be used to block the path of primary cancer tumours according to pharmacy researchers at the University of Sydney.

The researchers behind the study believe these agents, called epoxides, could be used to prevent the advance to secondary stage cancers. Epoxides are produced within the human body from Omega-3 polyunsaturated fatty acids.

In their study, Dr Michael Murray, Professor of Pharmogenetics at the University, and his team used breast cancer tissue cells to gauge the blocking capacity of epoxides on cancer cell movement. They discovered that epoxides have anti-metastatic actions.

A major life-threatening consequence of malignant breast tumours is metastasis where the disease has spread to distant sites (or tissues) and at present there are no treatments.

Dr Murray said, “We know that epidemiological studies have reported that dietary intake of Omega-3 polyunsaturated fatty acids including eicosapentaenoic and docosahexaenoic acids, decrease the risk of certain cancers. And many of us are including sources of Omega-3 such as tuna and salmon in our diet as a precaution.

“The major objective of our new project is to speed the development of anti-metastatic agents based on Omega-3 epoxides and trial their effectiveness on breast cancer tissue. Longer term we are aiming to develop a completely new class of anti-metastatic drugs designed to inhibit the spread of primary cancers,” Dr Murray added.

Dr Murray said that although not all experts agree, women who eat foods rich in Omega-3 fatty acids over many years may be less likely to develop breast cancer.

Previous research has also shown that Omega-3 fatty acids reduce inflammation and may help lower risk of chronic diseases such as heart disease and arthritis.”

Nushie’s Natural Organic Flaxseed crackers are rich in omega-3 fatty acids and taste fabulous.

Study Shows Omega-3 Fatty Acids Increase Brain Capacity

Wednesday, March 7th, 2012

Australian Food News reports that a recent study shows that Omega-3 fatty acids increase brain capacity.

“UCLA researchers have recently conducted a study on the correlation between Omega-3 fatty acid levels in the diet and brain capacity.

The research, published in the February 28, 2012 issue of Neurology, the medical journal of the American Academy of Neurology, studied 1,575 dementia-free participants, with an average age of 67. They underwent a variety of tests including MRI scans, tests measuring mental function, body mass and omega-3 fatty acid levels in red blood cells.

Omega-3 fatty acid, commonly found in fish, contains the nutrients docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA).

The UCLA researchers found that those whose DHA levels were amongst the lower 25 percent of participants had lower brain volumes than those individuals with higher DHA levels.  Similarly, participants whose levels of all omega-3 fatty acids in the bottom 25 percent also scored lower on tests of visual memory and executive function, including problem-solving, multi-tasking and abstract thinking.

The findings indicated that the individuals with lower levels of Omega-3 fatty acids in their diet have lower brain capacities equivalent to approximately two years of structural brain ageing.”

Nushie’s Natural flaxseed crackers are rich in omega-3 fatty acids. Try them they are fabulous.

Diets High in Nutrients such as Omega 3 May Help Prevent Alzheimers Disease.

Tuesday, January 10th, 2012

In the first study of its kind, researchers have linked specific vitamins and nutrients in the diet with cognitive performance and the risk of Alzheimer’s disease.

Time Healthland reports:

“The research, published in the journal Neurology, showed that people with healthier diets — rich in omega-3 fatty acids and a variety of vitamins — had bigger brains and better cognitive function than those whose diets were unhealthier on the whole.

Many previous surveys of people have found that those who report diets high in vitamin E and omega-3 fatty acids have slower rates of cognitive decline, compared with people whose diets are lower in these nutrients. But when researchers have conducted randomized trials with elderly patients, giving specific supplements to some and placebos to others, the association between the nutrients and intellectual abilities like memory, language, reasoning and planning fell apart.

Part of the problem, says Gene Bowman, a nutritional epidemiologist at Oregon Health & Science University, is that the participants in these observational studies were asked to remember what they ate by answering questionnaires. But if the primary outcome was to measure their cognitive abilities, including memory and recall, the studies were clearly flawed — how reliable could the volunteers’ answers be, if they were suffering from cognitive decline?

So Bowman and his colleagues came up with a way to address that fault. They conducted the first study to use an objective measure of dietary nutrient content: by measuring levels in the blood. The study involved 104 people, who were elderly (average age 87) but relatively healthy. Researchers analyzed their blood for a variety of vitamins and nutrients, including vitamins B, C, D and E, saturated fat, carotenoids, omega-3 fatty acids, cholesterol and trans fats. Then they compared those levels to participants’ performance on cognitive tests as well as MRI scans looking at differences in the size of certain brain structures related to Alzheimer’s.

The team found that people who had higher blood levels of vitamins B, C, D and E and omega-3 fatty acids scored higher on the mental-function tests, including attention tasks and visual and spatial skills, than those with lower levels of these nutrients. People who had higher levels of trans fats in their blood, by contrast, scored lower on these tests; they took more time overall to complete the tests and had more trouble with memory and language skills.

Omega-3s and vitamin D are found primarily in fish, while vitamins B, C and E are high in fruits and vegetables. Trans fats come largely from packaged, fried, frozen and fast foods, along with baked goods and margarine spreads.

When the scientists took into account known risk factors for Alzheimer’s disease — age, gender and genetic mutations — they found that these factors were responsible for 46% of the difference in participants’ cognitive scores. In other words, people who were older and had the APOE4 gene mutation that is a risk factor for Alzheimer’s, were more likely to score lower on cognitive tests than younger participants who didn’t have the genetic mutation.

When Bowman’s group added in the effect of participants’ diet, however, they found that their nutritional profiles explained another 17% of the variation in cognitive scores.

The researchers then looked at the size of specific brain structures on the MRI. Known Alzheimer’s risk factors accounted for about 40% of the difference in cognitive scores between those with normal-size brains and those with smaller brain volumes, while diet explained another 37% of the variance. Brain size normally shrinks with age, but with Alzheimer’s disease, that shrinkage is accelerated — a sign that the condition is getting worse. “That means that diet, plus known risk factors, explained a total of 76% of the variance,” says Bowman. “That tells us that imaging and structural changes in the brain may be very sensitive to dietary intake. So imaging may actually have a greater power to detect relationships between diet and cognitive decline than tests of mental skills. That’s quite remarkable.”

It’s possible, then, that clinicians may someday use brain scans to identify brain-size changes — and cognitive decline — attributable to deficiencies in certain nutrients or supplements. This is the first study to objectively measure the potential association between diet and brain aging, however, so further research is needed to confirm the connection.

It’s also the first study to capture the combined effect of a variety of nutrients on the brain. Previous studies that have focused only on single nutrients may have failed to detect an effect because nutrients may work together to protect brain functions from the effects of aging or disease.

The study also opens up the possibility that we may be able to use individualized dietary treatments to enhance whatever aspects of brain function — memory, attention or higher learning — are declining fastest. For example, Bowman found that participants in the study who had higher levels of vitamins B, C, D and E did not have problems with memory, but did show trouble with attention and visual-spatial tasks, while those with higher levels of carotenoids (found in carrots and dark leafy green vegetables) also showed fewer problems with memory.

“It’s a platform for individualized nutritional therapy,” he says. “We’re already seeing different nutritional patterns associated with different cognitive domains, so not only does this help us understand the role of diet in brain aging, but also how we might individualize nutritional therapy to enhance brain function as we age.”

By Alice Park via Time Healthland, December 29, 2011.

Original article:

Bowman is a naturopathic doctor and an assistant professor in the OHSU Brain Institute’s Department of Neurology. OHSU co-authors in the study included Joseph Quinn, M.D., an associate professor in the Department of Neurology and Jackilen Shannon, Ph.D., R.D., M.P.H., an associate professor in the Department of Public Health and Preventive Medicine.

Dr. Bowman conducts research at The C. Rex and Ruth H. Layton Aging and Alzheimer’s Disease Center at Oregon Health and Science University (OHSU). The Layton Aging and Alzheimer’s Disease Center is integrated around the activities of the Oregon Alzheimer Disease Center (OADC), one of 30 national centers funded by the National Institute of Aging. The OADC ranks among the top centers nationally. The OADC is at the forefront of a worldwide effort to discover the causes of Alzheimer’s disease, find effective treatments, and improve the quality of life for persons with Alzheimer’s disease and other forms of dementia.”

Nushie’s Natural flaxseed crackers and Nushie’s Natural Chia crackers are rich in omega 3 fatty acids and have a high mineral and fibre content. With no preservatives are artificial additives, they are dehydrated and not cooked, thereby maintaining the goodness of the natural ingredients. Try them they are delicious.

Flaxseeds can reduce cholesterol and blood lipid levels

Friday, November 4th, 2011

We all know that flaxseeds have wonderful health benefits, now they just keep getting better. Natural News reports that flaxseeds can reduce cholesterol and blood lipid levels.
“Bringing flaxseeds into your diet will definitely bring you good fortune, restore health, and protect you from the evils that your own body can produce.

There is a little gender-related controversy regarding the lowering of cholesterol levels via flaxseed consumption. In a study conducted by ISU professor Suzanne Hendrich of Iowa State University’s Nutrition and Wellness Research Center (NWRC), it was found that men’s cholesterol levels can fall much faster than that of a woman’s, upon the consumption of about 150 milligrams of flaxseeds (about three tablespoons) a day.

The study, which included 90 people of both genders, took place over a span of three months and looked at patients that all had high levels of cholesterol but no other underlying health-related conditions. According to Professor Hendrich, it is the flaxseed ‘lignans’ – a plant-based chemical compound group known for its protective health properties – that is responsible for helping lower cholesterol levels. “There are certainly some people who would prefer not to use a drug,” Hendrich says, “but rather use foods to maintain their health. This potentially would be something to consider.” Hendrich believes that where men in particular are concerned, the properties in flaxseeds make it a wonderful natural, long-term alternative for those who would rather opt for nature than drugs.

This doesn’t mean that women should despair however. In another significant study conducted, women who added as little as 50 grams of ground flaxseed to their daily diets for four weeks were shown to have lowered LDL (bad) cholesterol levels by 18%, without touching the HDL (good) cholesterol levels. Gene Bruno, Dean of Academics at Huntington College of Health Sciences, wrote in his 2008 article that flaxseed research has also shown major serum lipid level reduction by about 8% – an effect traditionally achieved through the consumption of fish oils.

In another study involving only female volunteers and the consumption of 50 grams of flaxseed for a month, serum lipid levels went down by about 9%. Bruno also states that the lignans in flaxseeds have been found to possess anti-platelet activating properties – essential in preventing platelets in the bloodstream from clumping, rupturing, and creating harmful clots that can lead to heart-attacks and strokes, making flaxseed a premium health option.

Adding flaxseeds to your daily diet is not only highly beneficial for your health, but also very easy. Sprinkling a spoon or two of either whole or ground flaxseeds daily on your food will give you not only a good dose of omega-3 fats, but also both soluble and insoluble fiber – as well as will regulate your cholesterol levels.”

Try Nushie’s Natural organic flaxseed crackers. They are fabulous source of flaxseed and very tasty. Being dehydrated and not cooked they retain the benefits of the flaxseeds.

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Flax Seeds: The Health Benefits keep Coming: Recent Study shows Flax Seeds Help Recovery After Radiation Exposure.

Tuesday, September 27th, 2011

New research from the University of Philadelphia USA has revealed that flaxseed may offer radiation protection. Flaxseed is well known for its strong antioxidant and anti inflammatory properties. The current research from the Perelman School of Medicine shows that flaxseed protects healthy tissues before and significantly reduces damage after exposure to radiation.

The published study was based on a trial using mice to explore Flax seed’s ability to protect lung tissue prior to radiation exposure and to repair damaged tissue after radiation exposure.

Trials involving humans have commenced.

Co-author Keith Cengel, M.D., Ph.D., assistant professor of Radiation Oncology at Penn, explains that in cases of nuclear disaster, “a big issue is the ‘worried well’ — all the folks who probably weren’t exposed but are concerned and want to do something.” Dr. Christofidou-Solomidou adds, “But this is absolutely safe. In fact, it is known to increase cardiovascular health, a finding shown by another group of Penn investigators a few years ago. It’s loaded with omega-3 fatty acids.”

Along with other researchers, the authors are conducting further pilot studies on the potential of flaxseed for mitigation of lung damage in patients awaiting lung transplants and those undergoing radiation therapy, as well as astronauts exposed to radiation in outerspace.

The researchers are already convinced enough to incorporate flaxseed into their own routine. “I actually eat it every morning,” says Dr. Cengel, noting, “The potential health benefits are significant and there is no known toxicity—it just makes good sense to me.”

Radiation is everywhere and it accumulates. One only has to think of Fukishimo and other disasters to see the huge potential of Flax seed protecting humans from radiation accumulation.

In its originally harvested form flax seed is not easily digested , that is why most people take it as an oil. However recently growers have learnt that if they roll the flax seeds they can crush the outer shell which is hard to break down by our digestive system and protect the oil bearing inner membrane and all its natural nutrients. This process allows the flaxseed to be easily digested.

A great way to take flax seed is eating Nushie’s Natural Flaxseed Crackers. They are made from rolled organic seeds, mixed with flavoursome natural ingredients such as cayenne pepper, soy tamari, onion and garlic and dehydrated to retain the flax seeds nutitious value. They are a delicious savory snack and just happen to be healthy and rich in fibre and omega-3 fatty acids.


A Mother’s Diet May Affect An Infants Immune System

Saturday, September 24th, 2011

A baby’s immune system may develop faster if a mother includes in her diet foods rich in poly unsaturated fatty acids.

Michelle Bosmier for Natural News reports:
“A study conducted by scientists at INRA research institute in Rennes, France, and recently published in the Journal of Physiology, has revealed a possible connection between the mother’s diet and her baby’s immune development.

The scientists looked at a specific group of polyunsaturated fatty acids (PUFAs), which can be obtained from raw, vegan sources, such as flaxseed, chia seed and walnut oil, and how it models the baby’s gut. If the mother’s diet is high in such fats, the gut of the baby will develop significantly different from that of a baby whose mother did not consume sufficient amounts of polyunsaturated fatty acids.

PUFAs are responsible for training the immune system to adequately respond to the presence of bacteria and other pathogens, successfully reducing the incidence of allergies in infants.

Dr Gaelle Boudry, who led the research team for this study, pointed out: “There is intense research interest in maternal diet during pregnancy. In the western diet, the group of polyunsaturated fatty acids that we have shown to help gut function are actually disappearing — our dietary intake of fish and nut oils is being replaced by corn oils which contain a different kind of fatty acid.”

Until recently, scientific studies had been able to identify a clear connection between oil consumption in mothers and a reduced risk of allergy in infants, but how these two elements link together was not yet known. Past studies have also revealed that an increased consumption of polyunsaturated fats can, in fact, increase the length of the gestational period, as well as improve the development of the central nervous system of a baby – with effects on performance and intelligence becoming noticeable during childhood.

The group of targeted polyunsaturated fats is known as n-3PUFA, and it is responsible for making the baby’s gut lining more permeable to foreign agents, which, upon reaching the bloodstream, trigger an immune response coupled with the production of antibodies to repel the pathogens. These types of acids, also called omega-3 essential fats, have been linked to a multitude of biological functions, ranging from brain development to cellular growth and cardiovascular health.

Dr. Boudry further explained that “the end result is that the baby’s immune system may develop and mature faster, leading to better immune function and a reduced likelihood of suffering allergies”. Recent medical statistics have shown that the consumption of omega-3 fatty acids in the general population has decreased steadily over the years and that this correlates to an increased risk of allergies and hypersensitization in children.

Although this specific study was conducted on piglets, the French science team plans on furthering their research to see how their findings translate to humans. Piglets were especially selected for this study, as their intestinal tracts are fairly similar to the human gut, and data obtained from them is likely relevant to humans as well. Moreover, Dr. Boudry has expressed interest for the future in studying how an increased omega-3 intake can help fight allergies during adulthood.”

Nushie’s Natural Flaxseed and Chia crackers are dehydrated not cooked thereby retaining the essential nutrients of the seeds.
Sources for this article include:………

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Flax and Chia are Better Sources of Omega 3 than Fish

Monday, July 25th, 2011

Omega-3 and Omega-6 are fatty acids that are an essential part of our diet. Hundreds of studies have shown that omega-3 fatty acids significantly reduce the risk of sudden cardiac death (by 45%), protects against hypertension, stroke, and improves blood pressure, vascular function, lipid metabolism, inflammation and cardiac function.

The omega-3 fatty acid-rich oils have also been shown to lower cholesterol and triglyceride levels, including many studies in diabetics. The omega-3 fatty acids are being recommended to treat or prevent not only high cholesterol levels, but also high blood pressure, other cardiovascular diseases, cancer, autoimmune diseases like multiple sclerosis and rheumatoid arthritis, allergies and inflammation, eczema, psoriasis, and many others.

Since the start of the 1900s the industrialised nations, have had diets becoming increasingly deficient in these essential fatty acids. Further, the dietary ratio between omega-6 polyunsaturated fatty acid and omega-3 polyunsaturated fatty acid omega-3 increased continuously over the same period. These fatty acids are “essential” lipids because the body cannot synthesize them from new. They must therefore be provided through food and their dietary balance is essential to maintain optimal health and brain functions.

Omega-3 and omega-6 fatty acids are the only essential fats that humans need from dietary sources. Although studies are inconsistent, some evidence indicates that consuming more omega-3s relative to omega-6s could be beneficial to the cardiovascular system and possibly have other health benefits as well. A common strategy to get more omega-3s has been to eat fish. A new mainstream twist is to have genetically modified soy produce a substance with a chemical structure similar to fish oil. At Nushie’s Natural we do not believe that genetically modifylng the food chain can be good for us.

Fish oil is made up of a long chain Omega-3 fatty acid which it has been assumed is better absorbed by the body than short chain omega-3 fatty acids found in plants.

A recent European study has found that the plant based short chain omega-3 such as ground Flaxseed or Chia is a superior alternative to either fish oil or synthetically produced plant based long chain omega-3 fatty acids.

As Natural News explains:

“Animals cannot make either omega- 6 or omega-3 fats, so they must get these essentials from plants. Since wild fish eat omega-3-rich wild plants (or eat other fish that ate wild plants), these animals have relatively high amounts of omega-3 fats stored in their bodies. That is why wild fish and fish oil are high in omega-3s. In fact, the original source of this nutrient is marine algae.

Fish and fish oil supplements have numerous problems of their own, which can outweigh any omega-3 benefits. Fish are a concentrated source of heavy metals (such as mercury), persistent organic pollutants, and cholesterol. Even the so-called pure or distilled brands of fish oil capsules have been found to contain dangerous persistent organic pollutants (toxic manmade chemicals that accumulate in the environment).

Even more concerning, overfishing and pollution are driving numerous fish species to extinction. Over 90% of the large fish in the oceans have been destroyed. There are not enough fish left in degraded ecosystems to supply omega-3s to seven billion people on the planet.

Industry is now getting ready to push genetically modified soy, engineered to produce long-chain omega-3 fats, as another choice. The resulting soy oil can be added to an endless list of processed foods in order to “enrich” them with omega-3s. Considering the hazards of GMOs, this could be viewed as presenting just another disastrous alternative.

Ground flax seed is the solution for consumers wanting to avoid persistent organic pollutants, depleting sea life, and genetically modified oils.

The popular press has raised concerns that humans cannot convert the short-chain omega-3s in flax and other foods (such as walnuts and chia seeds) into the long-chain forms the body actually uses. A recent study out of Europe proves this concern is unfounded. Research on over 14,000 adults found that those on a 100% plant-based diet had circulating levels of long-chain omega-3s comparable to the levels of those who ate large amounts of fish. The researchers theorize that the body becomes more efficient at producing long-chain omega-3s when less is eaten.

In addition, ground flax seed is packed with fiber. As a final bonus, flax is high in lignans, a phytochemical (beneficial plant-based nutrient) that is protective against breast and prostate cancer. A target amount is two tablespoons a day of ground flax seed to get all the omega-3s required.”

Flax seed has also been shown in multiple studies to lower the risk of both breast cancer and prostate cancer.

Nushie’s Natural believes in the benefits of whole foods and the natural nutrients that they contain. Our Organic Flaxseed Crackers (77% Flaxseed) and Organiic Chia Crackers (20% Chia) are made from the natural rolled seeds and are dehydrated not cooked thereby maintaining the integrity of their nutrients. They are gluten and refined sugar free, contain no artificial additives or preservatives and they taste fabulous.

Sources, further reading:

Textbook of Natural Medicine 2nd Edition Volume 2 by Michael T. Murray, ND

The Encyclopedia of Popular Herbs by Robert S. McCaleb, Evelyn Leigh, and Krista Morien

Demark-Wahnefried W, Price DT, Polascik TJ, et al. Pilot study of dietary fat restriction and flaxseed supplementation in men with prostate cancer before surgery: exploring the effects on hormonal levels, prostate-specific antigen, and histopathologic features Urology 2001 Jul;58(1):47-52

For a detailed study of the benefits of flaxseed go to: