One of the more amazing traits of flax seed oil is that a single 5 ml serving (1 teaspoon) contains 2.4 grams of omega 3 fatty acids. It’s high enough that I became curious about its properties and bought a bottle. It supplies α-linolenic acid, or ALA, and therefore isn’t as effective in terms of lowering triglycerides or reducing inflammation as are the fish omega 3s eicosapentanoic acid (EPA) and docosahexanoic acid (DHA).  But it’s not something to be sneezed at either, especially if someone is on a vegan diet or otherwise has trouble eating fish.

I bought a bottle, opened it. There was a slight grassy smell to the oil. I poured out a teaspoon, put it on a plate, added cracked black pepper. I dipped bread into it. I didn’t detect a flavor to the oil, the flavor was dominated by the cracked pepper. But neither was it offensive in any way, and it seemed to be a reasonable supplement, to be used perhaps twice a week or so.

This oil is delicate, so after opening it, it must be refrigerated.

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