Melrose Flax Oil Certified Organic 500ml
The seeds and oil of the flax plant contain substances which promote good health. Flaxseed and flaxseed oil are rich in alpha-linolenic acid (ALA), an essential fatty acid that appears to be beneficial for heart disease. ALA belongs to a group of substances called omega-3 fatty acids.
Eating the right fats is now essential for optimum health, and we now know that Flaxseed oil is good for the heart because it is the richest source of alpha-linolenic acid. For these reasons, healthy fat is every bit as important as protein, minerals and vitamins.
Everyone can enjoy the benefits of Flaxseed oil.
The adult daily usage is 2 teaspoons (1 dessertspoon or 10ml)
The usage for children is:
- Age 6 months to 2 years - 1 teaspoon every other day
- Age 2 years to 5 years - 1 teaspoon daily
- Age 6 years to 12 years - 1 teaspoon daily
- Age 13 years and older - 2 teaspoons daily
For pregnant and nursing mothers 1 to 3 teaspoons of Flaxseed Oil can be taken at any time of the day. It can be added to breakfast cereal (before adding the milk), make a smoothie, add to salads or taken off the spoon. As Flaxseed Oil is intended to be taken regularly, breakfast is the ideal time. Melrose Flaxseed Oil has a pleasant nutty buttery taste, so it won't take too much convincing for the children to take it.
Fat or oil intake should not exceed 30% of total kilojoules (calories) per day. When taking Flaxseed Oil, you should be mindful of reducing other fats so total fat is not increased overall.
Omega-3 oils such as Flax and Fish oil maintain their freshness longer when kept at a low temperature. If stored over a long period it is safe to store in the freezer.
It is packaged in opaque containers as light, especially blue 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.
Unopened and refrigerated, Flaxseed Oil has a 12 month lifetime. After opening, keep refrigerated and use within 8 - 10 weeks.
Special Production Methods
Omega-3 rich oils such as Flaxseed need to be produced in the absence of air and light and at a temperature as low as 35°C in order to reduce the potential to oxidise.
The new special OmegaCare process is especially designed to provide protection from oxidation of Flaxseed oil. This new process ensures that all products have undergone the following stages:
- Seed cleaning to remove broken seeds and dust from the harvest.
- Pressing at 35°C under nitrogen (in the absence of air and light).
- Sediment settling whilst under refrigeration.
- Simple filtration through a plate and frame filter.
- Bottling in nitrogen flushed bottles.
- Refrigerated storage and transport.
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. For example, rish oils are contaminated by the 'run off' from land into the oceans. Fish oils can never receive organic certification. On the other hand, land crops with organic certification overcome the risk associated with the ingestion of these contaminants.
Natural Vitamin E
It is frequently reported that additional Vitamin E should also be taken when consuming Omega-3 fatty acids on the basis that the Omega-3 fats are prone to oxidation with the consequent development of free radicals. Melrose Vitamin E is a 'mixed tocopherol anti-oxidant', predominently 'gamma tocopherol.'
Natural Vitamin E, produced from Soy, Corn or Sunflower oil, is composed of a mixture of tocopherols: gamma, alpha, delta and beta. Researchers initially believed that the alpha form was the more effective anti-oxidant and manufacturers converted the mixture to alpha, but results of trials have been disappointing. It is now widely believed that the natural form of mixed tocopherols with gamma predominating offers a superior choice.
Re-arranging the type of fats consumed by reducing Omega-6 and increasing Omega-3 does not increase weight.