Flaxseed oil is extracted from the dried seeds of the flax plant, often by cold-pressing when they are ripe to preserve the delicate omega-3 fatty acids that are easily damaged by heat and light. Virgin flaxseed oil is extracted by mechanical means only, without the use of any chemical solvents, maintaining its nutritional integrity and natural antioxidants.

Just one tablespoon of flaxseed oil can meet and exceed your daily alpha-linolenic acid (ALA) needs, providing approximately 7-8 grams of this essential omega-3 fatty acid. ALA is a form of omega-3 fat that serves as a precursor to EPA and DHA, the longer-chain omega-3s found in fish oil, though conversion rates in the body are relatively low (5-10%).

The typical North American diet is deficient in omega-3 fatty acids and excessive in omega-6 fatty acids, with ratios often reaching 15:1 or higher instead of the recommended 4:1. Omega-3 is important for brain functioning, reducing inflammation, and supporting cardiovascular health, and is hard to come by from plant sources. Too much omega-6 can promote inflammation, raise your blood pressure and lead to blood clots that can cause heart attacks and strokes.

Flaxseed oil’s omega-6:omega-3 ratio is 1:3, which is exactly in line with how much of each type of fat we should be consuming. Additionally, flaxseed oil contains lignans (when unfiltered), plant compounds with antioxidant and phytoestrogenic properties that may support hormonal balance.