Flaxseeds

The plant flax was first grown in the Fertile Crescent in Mesopotamia about 10,000 years ago; it was later cultivated extensively in ancient Egypt. Its fibers are used to make linen and to a lesser extent paper. Its seeds are used to make linseed oil, a binder and drying agent in paints, printing inks, and varnishes. Why am I even mentioning this? Because flaxseed is nature's perfect food.

Flax seeds contain among the highest levels of lignans and Omega-3 fatty acids. Lignans are powerful antioxidants that protect the heart and combat cancer, especially breast and prostate cancers. Omega-3s are among the most powerful cancer fighters. Flaxseed can also stave off diabetes by stabilizing blood sugar levels. And its high levels of antioxidants can efficaciously battle aging and wrinkles.

A mere three tablespoons of flaxseeds contain four grams of Omega-3 fatty acids (nine grams of fat overall), seven grams of dietary fiber, six grams of protein, and a plethora of vitamins and minerals. Where else will you find such a healthy punch in such a small amount?

Flaxseeds are traditionally eaten ground, using a coffee or spice grinder, pepper mill, or for the traditionalist, mortar and pestle. I don't have any of these items; I plan on eating mine whole. It is no trouble at all to sprinkle three spoonfuls of flaxseed onto your cereal or porridge every morning. There's no easier way to make your breakfast a little healthier.