Health benefits of cold pressed brown linseed oil
(Also known as flaxseed oil)
High oil content.
Flaxseed is made up of 37% oil, this is extracted when cold pressed from the dried seed.
Contains Omega 3 6 & 9 fatty acids
Cold pressed flaxseed oil in the diet has shown a marked improvement for asthma sufferers.
Including linseed oil in your diet is can regulate cholesterol levels maintaining a balance that reduces the risk of diabetes later in life. A lower cholesterol level can only help reduce cardiovascular problems.
Osteoporosis & arthritis:
It appears to reduce joint inflammation and associated pain improving comfort.
A more noticeable benefit of consuming flaxseed oil is it improves the skin. It will help to reduce any skin rash problems.
Flaxseed oil in your diet can also help with relieving the effects of the following:
High blood pressure
Inability to concentrate
Degenerating eye sight
It can also help with weight-loss when included in a balanced diet.
It’s effective as a natural laxative, added to smoothies works well for this.
It can help with hormone imbalance.
What is flax and what is linseed?
Flax for fibre and linseed for oil.
Linseed seeds and flax seeds come from the same plant family, Linum usitatissimum.
The seeds from flax can be processed to extract the oil but the volume will be quite low. Linseed is grown just for oil. The yield from linseed is much higher and the remaining plant after harvest has no use. The remaining plant from harvested flax contains valuable fibre which is used in industry.
Cold press your own flaxseed or linseed oil.
Pressing out your own oil gives you full control, you know where it has come from and that it is fresh.
Flaxseed oil has a relatively short shelf life. It tends to go rancid even if refrigerated. The best way to get the oil is to press it yourself from stored seed just when you want it. There are a number of hand operated presses available for home pressing. Here’s an example:
Don’t use flaxseed or linseed oil as a cooking oil.
Heating of flaxseed or linseed oil in cooking can lead to an undesirable chemistry so don’t cook with it. It’s perfectly safe to use as an addition to ready cooked food or raw salads.
Recipes using linseed or linseed oil
Makes tasty bread
Add linseed seeds to dough when making bread to get a ‘nutty’ taste. Find out more about baking bread.
If or when you are run down with a cold or cough, you could try this.
This will make a stock of tea which can be re warmed and taken as you need it.
1 table spoon of linseed (seeds not oil)
1 Litre of water
In a suitable vessel, bring the water to the boil and add the linseed.
Simmer for 10 minutes then strain into a jug.
Add the lemon juice and honey.
You now have a tea which you can drink part of and save some for later to be re heated.
This is also understood to be effective in relieving the symptoms of gout.
Linseed oil salad dressing
Making your salad dressings gives you the control over what goes into it. You can blend it to suit whatever you want.
With this method you can really give it the works and get the benefit of a blending of stimulating flavours.
1 crushed garlic clove
1 table spoon of chopped spring onions
1 teaspoon of granulated sugar
pinch of salt to taste
1 teaspoon of English mustard
150ml of freshly pressed linseed oil
40ml white wine vinegar
40ml lemon juice
Put the whole list of ingredients in a blender and mix thoroughly.
Pour into a decanting bottle and you’re ready to go.
Winter Vegetable Soup
with added linseed oil
Winter is never far enough away. When it comes why not make it the ‘soup season’ and have a go at making your own soup that ticks all the boxes for dealing with a cold winter’s day.
You have total freedom when selecting ingredients but here is an option to start with.You can get a hand operated press from Amazon
2 Onions (chopped)
1 Garlic Clove
3 Medium Carrots
2 Pints of Vegetable Stock
Allow for 1 dessert spoon of freshly pressed linseed oil per bowl of served soup.
In a suitable pan, gently heat the chopped onion in butter with the garlic clove.
Chop the other vegetables and add to the pan.
Make enough vegetable stock to cover all the ingredients. Bring it to the boil then cover the pan and allow to simmer for 20 t0 25 minutes.
Liquidise then pour back into the pan and bring to the boil.
Serve in bowls and add a dessert spoon of freshly pressed linseed oil to each bowl.