Continued

This cookbook includes a wealth of information on the history and health benefits of flax with website addresses for more information on the subject.

Flax contains 800 times more LIGNANS than any other plant food.

Lignans are phytoestrogens that help protect against cancers and are capable of blocking the formation of tumors.

Lignans can help reduce clogging of the main artery and reduce hardening of the arteries.

Lignans can help reduce bad cholesterol levels.

Flax seed oil has virtually no lignans or dietary fibre!

Flax contains FIBRE.

Flax contains generous amounts of both soluble and insoluble fibre. Soluble fibre helps slow digestion. Keeping the blood sugar on a more even keel. It can also help lower cholesterol levels.

Insoluble fibre helps to regulate bowel movements and to improve laxation thus reducing the buildup of toxins and promoting healthier blood.

Flax contains PROTEIN

Flax is a wonderful, rich source of plant protein – the building block for muscles and tissues in our bodies.

Flax contains the polyunsaturated good fat called OMEGA 3

Omega 3 helps reduce bad cholesterol and increase good cholesterol

Omega 3 helps protect against heart disease and helps lower blood pressure.

Omega 3 helps protect us against a number of cancers such as prostate, colon, breast.

Omega 3 helps protect us from inflammatory and autoimmune disorders such a lupus, rheumatoid arthritis and psoriasis.

Omega 3 helps nutrients flow in and waste flow out of the cells easier. The cells are thus protected from viruses, toxins, infections and bacteria.

Omega 3 is needed for the development and growth of the retina and brain in infants. Pregnant and lactating women need additional Omega 3.

Flax is a very EASY and INEXPENSIVE way of adding nutrition to our diets!

Winnie's passion for promoting the nutritional benefits of Manitoba crops is proving to be an invaluable source of new ideas for her home based business, Winnie's Winning Ways.

Each recipe in this 32-page book makes 12 muffins and each muffin provides the desired daily requirement of two tablespoons of flax - a very inexpensive way of consuming many beneficial nutrients on a regular basis.

Most of these recipes call for freshly crushed flaxseed. Crushing larger amounts works well in a blender but when crushing a half-cup or less, use a coffee mill.

All recipes in the book have been developed in Winnie’s kitchen and have passed the test of friends and family.

These muffins are not only nutritious and delicious-they are also attractive.

An optional glaze for her orange muffins is a glaze of orange juice and icing sugar, suggested toppings for the Mexican taco muffins are sesame seeds, dried parsley, sunflower seeds or grated cheese and the topping for the gumdrop muffin-the children's choice muffins-is gumdrops...

Each recipe has nutrient facts in detail that were developed by Manitoba Agriculture, Food and Rural Initiatives home economist, Tracy Drabyk and Winnie.

Yes, you will know how many calories, how much protein, carbohydrates, fibre, mono & polyunsaturated fat, cholesterol, calcium, iron, zinc, sodium, potassium, Vitamin A, Vitamin C, Vitamin B6, folate, thiamine, riboflavin and niacin in each recipe.