The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

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109 - ‘Flaxseed – a nutritional punch’. International Food Research Journal. 20(2): 519-525

Reference Number: 109

Year: (2013)

Authors: Ganorkar, P. M. and Jain, R. K

Link: Link to original paper

Summary

Summary

Flaxseed is mainly considered as oilseed crop. Moreover, the other nutritional parameters than its oil content, make it more favorable choice for food technologist to develop functional foods. Flaxseed contains good amount of ?-Linolenic Acid (ALA), a omega-3 fatty acid, protein, dietary ber, lignan, speci cally Secoisolariciresinol diglucoside (SDG). Several studies reveal that these components work well for nutritional benefit in human being. ALA is beneficial for infant brain development, reducing blood lipids and cardiovascular diseases. Flaxseed proteins are relatively high in arginine, aspartic acid and glutamic acid whereas lysine, methionine and cystine are limiting amino acid. Flaxseed dietary fibre exhibits positive effect to reduce constipation, to keep better bowel movement and as hypocholestermic agent. SDG have antioxidant activity and free oxygen radical scavenging activity. Consequently, it may have anticancer property. At some extent, SDG helps in bone development. Cyanogenic glycosides and linatine are antinutrients in flaxseed. As compared to soyabean and canola, flaxseed antinutrient effect on human health is very less. Researchers reported that flaxseed incorporated food products can have good consumer acceptability along with its nutritional benefits.

 

SIGNIFICANCE OF THIS STUDY

This paper highlights the importance of flaxseed as one of the nutritive and functional ingredient in food products. 100g of flaxseeds added to sourdough bread is enough to provide us with a fibre boost that would help improve bowel movements and reduce constipation as well as ample amount of omega 3 fatty acids and essential amino acids for overall health and wellbeing.

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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