Flaxseed: your low carb ally in weight loss

This seed that is so popular today comes from flax (Linum usitatissimum) , and a functional food widely used in cooking, being considered a powerful weapon against diabetes, cholesterol and cancer, and still having numerous other benefits for our body), thanks to its antioxidant properties. We have already talked about the benefits of flaxseed here .

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For those who are overweight, flaxseed is a great ally to help eliminate those extra pounds. It contains fibers that contribute to the control of blood glucose and causes the fat we consume to be eliminated in the stool, contributing to the control of bad cholesterol. It also produces a “gel” that together with the fibers promote satiety and help with proper intestinal functioning.

For those who are in menopause , flaxseed is a great option to assist in hormonal replacement in a natural way because it contains a substance that mimics the estrogen hormone – lignans. This substance is a phytosteroid that acts on the body preventing breast cancer.

Types and forms of flaxseed

We can find two types of flaxseed: brown and golden, which do not present significant nutritional differences between them.

Both are rich in omega 3 and 6 which increase good cholesterol in the blood, fiber and protein. It can be consumed in its seed form or even as flour.

  • Flaxseed seed: all its nutrients are very well protected inside its shell, which can hinder its absorption by our body.

A tip is to chew the seed a lot before swallowing because, thus, the action of the chewing mechanism and the saliva help to break the skin, facilitating the absorption of all its nutrients later in digestion. It can be mixed with yogurts, juices, vitamins, bread and cakes and salad recipes, whatever your imagination demands.

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  • Flaxseed flour: just crush the seed to obtain it. It is very practical and easy to do at home: with the aid of a processor or blender, just beat the seeds until they become powder. Then, store in a closed jar in the refrigerator to better preserve its properties.

In this presentation, all the flaxseed nutrients are better absorbed by our body. Like the seed, the flour can be mixed with all types of food and recipes.

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We can also find flaxseed oil, which is richer in fatty acids compared to the other two versions. It has a slightly bitter taste and has no fibers in its composition. It can be used to season salads, meats and any hot dish. It is widely used in cosmetics for skin and hair.

Low carb seed

Flaxseed is considered a low carb seed, that is, it has little carbohydrate. For every 10 g of flaxseed (about a tablespoon), we have 45 calories, of which 2.5 g of carbohydrate and 2.5 g of fiber, so zero liquid carbohydrate total carbohydrate value).

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The concept of liquid carbohydrate is widely used in low carb diets to count daily carbohydrate intake. Simply put, liquid carbohydrate is one that has a significant effect on blood glucose. The fibers, despite being carbohydrate, are not absorbed into the bloodstream, therefore, do not interfere with blood glucose levels.

Its flour can be used to replace white flour (very rich in poor quality carbohydrates) in our healthy diet. It can also be mixed with any other low carb flour of your choice (Meet low carb flours) . Recipes for cakes, cookies, breaded, and even sweets will be much more fit with flaxseed.

Below is a recipe for “Flaxseed Cream Cracker” very easy to make that is super crispy and the best, rich in good fats and fibers. A delicious option for an afternoon snack.

“Flaxseed Cream Cracker”

Ingredients I used :

  • 01 Egg;
  • 03 Linseed soup spoons;
  • 02 tablespoons of passion fruit flour;
  • 01 shallow teaspoon of baking powder;
  • 01 tablespoon of Extra Virgin Olive Oil;
  • 01 tablespoon of grated Parmesan cheese;
  • Salt to taste;
  • Dried spices to taste (I used oregano and cumin).

Note: In this recipe I used together with flaxseed flour, passion fruit flour. But, any other low carb flour can be used.

Be careful with the salt because the Parmesan cheese is already salty.

Preparation :

  • In a container, mix all the ingredients until you get a homogeneous mass. Grease a baking dish or dish, which fits and can go to the microwave, with a drizzle of olive oil (I used a shallow dish). Stretch the dough on the baking sheet, you can make it thin or thick as you prefer. Cut into squares (or any other shape) and make holes with the tip of the fork.
  • Microwave initially for 3 m at high power. After that time if you think it is not yet crunchy, add another 01 min until you reach the desired consistency.
  • And ready. That simple! As I did in a shallow dish and made the pasta thinner, it yielded 12 squares.

It is delicious! It can be accompanied by pates, pastes, mayonnaise, butter, even in a broth replacing the traditional toast is perfect.

 

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