Organic Certified Flaxseed Oil by Melrose

Eating the right fats is now essential for optimum health, today many people are now realising that there is a necessity to consume the good fats and reduce the harmful fats. The good fats are the two essential fats: Omega- 3 Alpha Linolenic Acid (ALA) also called super polyunsaturated and Omega-6 Linoleic Acid (LA), more commonly known as polyunsaturated fat.

These fats are essential because our bodies cannot exist without them and most importantly of all they must come from food. A serious deficiency of either results in progressively poorer health. For these reasons, healthy fat is every bit as important as protein, minerals and vitamins. Our eating habits have changed since the arrival of processed food.

Studies show the change in Omega-3 and Omega-6 fat consumption over the past million years. Note the reduced consumption of Omega-3 since 1900. It is true to say that we now consume too much Omega-6 and insufficient Omega-3. To correct this imbalance we need to consume more Omega- 3, (the richest source is Flaxseed Oil with 52-62%) whilst reducing Omega-6.

To reduce Omega-6, avoid purchasing products such as Margarine that emphasise Polyunsaturated and replace with monounsaturated products or products emphasizing Omega-3.

The essential fats act as lubricants, cushions and insulators, guarding against the stresses that we encounter. They provide structural rigidity to cell membranes, and specifically in the case of the Omega-3 Alpha Linolenic Acid (ALA), provide a range of anti-inflammatory eicosanoids. ALA is also known to disperse platelet aggregates in the blood

A recent paper also explores the possibility of ALA increasing the tissue concentration of DHA (Docosahexaenoic acid), a special fatty acid stored in the brain - brain food with implications for improving visual acuity and enriching brain cell communication and development. Omega-3 ALA can be converted in our bodies to the longer chain EPA and DHA found in fish oils in the same way that fish eat algae to convert plant ALA to EPA and DHA.

The National and Medical Research Council recommend we increase our consumption of omega-3 fats (4)

To reverse the present imbalance we need to increase consumption of oils rich in Omega-3 fatty acids - Flaxseed (52-62%), Fish Oil (30%) and Cod Liver Oil (up to 25%), and reduce Omega-6 oils - Safflower, Sunflower, Sesame, Peanut, most other vegetable oils and fatty meats. The ultimate objective is to have an equal (1:1) ratio of Omega-3 and Omega-6 fatty acids.

Light, especially bluish fluorescent light, is very damaging to Omega-3 oils such as Flax and fish oils as it initiates photon oxidation. Light is reported to be more damaging than heat. Melrose Flax Oils are therefore packed in opaque containers. Omega-3 oils such as Flax and Fish oil maintain their freshness longer when kept at a low temperature. If storage over a long period is necessary it is safe to store in the freezer.

Wherever possible it is important to buy certified organic oils. Melrose oils are certified organic by ACO (Australian Certified Organic). Oils that are titled Chemical Free have been tested for pesticides, fungicides and weedicides by NATA approved laboratories and found to be below the level of detection.

NUTRITIONAL INFORMATION

Ingredients:

100% Unrefined Virgin Flax Oil from Organic Whole Flax Seeds

Suggested Dosage:

The adult daily usage is 2 teaspoons (1 dessertspoon or 10ml)
Children 2 years to 12 years - 1 teaspoon daily - 13 years and older - 2 teaspoons daily
Pregnant and nursing mothers - 1 to 3 teaspoons daily.