Ease Perimenopause and Fight Cancer With Flaxseed Oil

Flaxseed oil contains a high percentage of omega-3 and medium percentage of omega-6. To match the omega-3 power of two tablespoons of flaxseed oil, you would have to eat nearly a kilo of albacore tuna.

In Germany in the 1950's Johanna Budwig used it successfully in combination with cottage cheese as a tumour-reducing medication. She recommended that one or two tablespoons of low-fat cottage cheese be eaten with flaxseed oil to provide sulphur containing amino acids to interact with it in the body. 

Flaxseed oil is a wonderful remedy for perimenopausal symptoms yet it has quite the reputation as a cancer fighter. This is due to its ability to counteract the cancer-causing abilities of some omega-6 fatty acids.

Omega-3 fatty acids have been shown to protect the body, particularly against cancers of the breast, colon, throat, and skin. Flaxseed oil is also credited with a long list of other health benefits including lowering blood cholesterol levels, helping insulin receptor binding, boosting immune system and bettering mineral metabolism.

Lignans are a class of phytonutrients that quell perimenopause symptoms, as well as quenching free radicals and combating the cell-proliferating powers of excess estrogen.

Consuming lignans helps prevent and treat other hormone dependent diseases, including heart disease and osteoporosis. In addition to increasing "good" cholesterol and decreasing "bad" cholesterol, lignans protect against bone loss and may increase bone density.

Lignans also have estrogenic and anti-estrogenic activity which means that they have the power to adjust the estrogen in the body to meet it's changing requirements. By binding with estrogen receptors, lignans help regulate estrogen levels by escorting excess estrogen from the body.

When buying flaxseed oil look for the kind that is high in lignans and also make sure that it is bottled in a dark glass. Refrigerate after you open it. It should not be used in cooking or baking although it can be poured over hot food. Take one or two tablespoons a day, swallow it straight or as a salad dressing, in a smoothie or over steamed vegetables.

Photo: Flaxseed crackers I made the other day. So easy... I just added some flaxseeds, celery, carrot, red pepper, olive oil, dash of salt, cayenne pepper, turmeric, marjoram, lemon juice and orange juice. Threw it all in a food processor until it had a dough type consistency. Then I spread it on greaseproof paper onto my dehydrator sheets and dehydarted them for about 10 hours or so until they became crispy.

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