Flaxseed oil 4000-2000 BC is the period when the cultivation of flax is considered to have started in the Mediterranean countries and some parts of the Middle East. In the beginning, the value of this seed was very high and it was mainly used in cooking, and because of its nutritional values, health and culinary benefits in the eighth century, King Charlemagne passed a law obliging his subjects to use this seed.
Flaxseed oil has a light yellow color that is obtained from the seeds of the flax plant. It is a cold-pressed oil without chemical components, obtained after the procedure of cold-pressing the seeds. All the nutritional and health benefits that the seeds have are contained in the flax oil, because with the cold pressing procedure, which is at a temperature not higher than 40 degrees, all the nutrients are retained.
In the fifties of the last century, flax and flax oil were promoted as a food and dietary supplement with anti-cancer properties. They are thought to lower cholesterol levels, strengthen the immune system and serve as cancer prevention.
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