By Andrew Sorensen and John CookSource Reuters (Reuters) – If you’ve been avoiding flax for a while, now might be a good time to try it out.
In the United States, flax has been used to make food from seeds since the 1800s.
But since its introduction in the United Kingdom in 1869, flak is being increasingly used to produce a number of other crops, from cereals to flour and sugar.
There is no research into the safety of flax, but it has been found to have antibacterial and anti-inflammatory properties, which are important for a variety of health conditions, including obesity, type 2 diabetes, high blood pressure and heart disease.
Flaxseed has been widely grown in many parts of the world for centuries and the seeds are used to boost yields, improve soil fertility and help to reduce soil erosion.
Flavonoids, the essential oil that is present in flaxseed, help to increase the water content of crops and help the plants to survive the winter.
Flacans and ginseng are also considered useful in the treatment of asthma and psoriasis, as well as helping to improve the health of skin and hair.
The Food and Agriculture Organisation of the United Nations (FAO) has said flax can have significant health benefits, including preventing type 2 diabetics from developing type 2, and preventing heart disease and cancer.
There are currently around 6 million people worldwide who are using flax seeds.
There has been some controversy over whether flax should be considered as an edible crop, but there is growing support for this.
The FAO is planning a global study of the health benefits of flacon oil, with a view to creating a safe and effective oil to replace the more commonly used synthetic oil.
There’s a strong argument for growing flax to replace other commonly used crops, such as sugarcane and soybean, that are being used as an oil in other parts of Europe, Asia and the Americas.
“I don’t think flax is a bad idea for the future.
I think it’s an important addition to our diet,” said Professor Andrew Smith from the University of Melbourne in Australia.
Smith has been working on his PhD at the Australian National University to look at how flax oil might be used to improve human health.
“There is evidence to suggest that flax could be useful in treating conditions such as obesity, diabetes and type 2,” he said.
“We’re currently investigating whether flaking or flaxmeal can help reduce inflammation, improve gut health and reduce chronic disease.”
But it’s not just flax that could be used as a food additive, he said, adding that flaking was already being used in a variety-rich food like bread.
“It is an excellent food additive for making food better,” Smith said.
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