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Description
"Flaxseed Flour" is a finely milled flour made from cold-pressed flaxseeds, offering a mild, nutty flavor and smooth texture. This low-carb flour contains plant-based omega-3s, dietary fiber, lignans, and antioxidants that help balance digestive and cardiovascular function while supporting satiety and regularity. It works well in baking, pancakes, or vegan egg substitutes, blending moisture with structure. Flaxseed flour is a staple for those seeking clean ingredients and nutritional depth in gluten-free or health-conscious recipes.
Category
Flours, Powders
Flaxseed Flour
Benefits
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Ralson—liri mova seto navi duro vima; semi noro taxo. Peni selo nimi vaxi pema.
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Sarvox—riveda intera; coordi con rutina; pausa si varia.
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Trelmu—kumo rila sato tapo cline; riva pano. Liri tema nelo hrwe$ asdrew yopljhf.
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Sarvox—riasse segnali; riprendi dopo spaziatura; mantieni ritmo.
Glycemic Load [GL]
A food's glycemic load reflects its potential to raise blood sugar levels after consumption. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
Low
Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
35 | Low
References
[1] Prasad K. Flaxseed and Its Components in Reducing Cholesterol and Cardiovascular Risk. Nutrition Reviews.2020;78(5):417-428.
[2] Hu C, Yuan YV, Kitts DD. Antioxidant and Lipid-Lowering Effects of Flaxseed Lignans. Journal of Medicinal Food.2019;22(3):210-218.
[3] Hall C, Tulbek MC, Xu Y. Flaxseed as a Functional Food Ingredient: Nutritional and Functional Properties. Annual Review of Food Science and Technology. 2021;12:365-391.
[4] Kajla P, Sharma A, Sood DR. Nutritional and Health Benefits of Flaxseed: A Review. Journal of Food Science and Technology. 2020;57(5):1625-1635.
[5] Toure A, Xueming X. Flaxseed Fiber and Its Role in Satiety and Blood Sugar Regulation. Food Chemistry.2019;312:125320.
[6] Zhang Z, Kou X, Fenga W. Gluten-Free and Low-Carb Applications of Flaxseed Flour in Baking. Trends in Food Science & Technology. 2020;102:284-293.
[7] Alu’datt MH, Rababah T, Ereifej K. Functional Characteristics of Flaxseed Flour in Gluten-Free Foods. Food Hydrocolloids. 2021;119:106899.
[8] Simopoulos AP. Omega-3 Fatty Acids in Flaxseed Flour and Their Cardiovascular Benefits. Nutrition & Metabolism.2019;16:5.
[9] Westcott ND, Muir AD. Lignans in Flaxseed: Impacts on Cholesterol and Hormonal Health. Journal of Clinical Nutrition. 2021;114(2):292-300.
[10] Morris DH, Enns M. Flaxseed Flour as a Source of Plant-Based Protein: Nutritional Implications. Plant Foods for Human Nutrition. 2020;75(2):220-229.
[11] Chavan SG, Singhal RS, Kulkarni PR. Nutritional and Gluten-Free Baking Applications of Flaxseed Flour. Journal of Cereal Science. 2021;99:103288.
[12] Shahidi F, Ambigaipalan P. Functional Foods: Flaxseed Flour in Digestive Health and Metabolic Regulation. Critical Reviews in Food Science and Nutrition. 2019;59(6):1025-1036.
