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Why flaxseed?

Flaxseed nutrition and health benefits

 

About Flax Seed:

Tiny, still very strong: Flaxseed is one of the most valuable seeds on the planet. Although it’s not technically a grain; it has a similar vitamin and mineral profile to grains, while the amount of fiber, antioxidants, and Omega-3 fatty acids in flax leaves grains in the dust.

As a matter of a fact, flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. Its combination of healthy fat and high fiber content make it a super food for weight loss and maintenance. Flax seeds need to be ground to make the nutrients available (otherwise they just “pass through”). Flax seed oil alone contains neither the fiber nor the phytochemicals of whole flax seed meal. For a set diet, please check our lifestyle program.

Sprouted Flax Seed:

Sprouts are a living food, not just a raw food but a living food. When the seed is non-active (not sprouting), the anti-nutritive agents restrict the untimely germination of the seeds (non-germinated seeds cannot be absorbed by the human body). Due to germination the anti-nutritive agents break apart to allow minerals, vitamins, carbohydrates, essential amino acids to enter the human body.

Nutritional values:

Flax Seed Nutrition: Flax seed is high in most of the B vitamins, magnesium, and manganese. Flax Seed is Rich in Omega-3 Fatty Acids: Evidence shows that inflammation plays a part in many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers. This inflammation is enhanced by having too little Omega-3 intake (such as in fish, flax, and walnuts), especially in relation to Omega-6 fatty acid intake (in oils such as soy and corn oil). In the quest to equalize the ratio of these two kinds of oils, flax seed can be a real help.

Most of the oil in flax seeds is alpha linolenic acid ( ALA ). ALA is an Omega-3 that is a precursor to the fatty acids found in salmon and other fatty cold-water fish (called EPA and DHA). Because not everyone is able to easily convert ALA into EPA and (especially) DHA, it is best not to rely solely on flax for your Omega-3 intake. However, ALA also has good effects of its own, and definitely helps in the Omega 3/6 balance.

Flax seed is high in fiber:

Flax Seed is High in Fiber: There is no food higher in fiber -- both soluble and insoluble -- than flax. This fiber is probably mainly responsible for the cholesterol-lowering effects of flax. Fiber in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines.

Flax seed is high in Phytochemicals:

Flax Seed is High in Phytochemicals: Flax seed is high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances that tend to balance female hormones. There is evidence that lignans may promote fertility, reduce peri-menopausal symptoms, and possibly help prevent breast cancer. In addition, lignans may help prevent Type 2 diabetes.

Oxidation/Rancidity:

The oil in flax is highly unsaturated. This means that it is very prone to oxidation (rancidity) unless it is stored correctly. The very best way is nature’s own storage system –- within the seed. Flax seeds not exposed to large amounts of heat stay safe to eat for at least a year. However, flax meal, and especially flax oil, are a different story. The meal, stored away from heat and light, will keep fresh for a few months, and the oil must be protected by refrigeration in dark containers, preferably being consumed within a few weeks of opening.

Actually, the surprising thing about flax is not that the oils go rancid, but that they don’t go rancid as quickly as we would think, considering how unsaturated they are. The oils are quite stable when the seeds are used in baked foods, for example. Researchers theorize that this is due to the high levels of antioxidants in the seeds.

High in Omega 3:

Omega-3 Fatty Acids are the "good fats" required by your body for the construction of healthy cell walls. The human body cannot manufacture essential fatty acids. When we ate animals that grazed naturally on grass, Omega-3s were readily available in our diet. Now that animals are raised on grains in "unnatural" environments, it is much more difficult to get the Omega-3s that are essential for good health. Flaxseed is the best plant source of Omega-3 fatty acids.

Sprouting flax increases the levels of Omega-3 fatty acids and, since sprouted flaxseed is more bioavailable, your body can absorb and utilize the essential oils more efficiently.

Lignans/Phytoestrogens:

Lignans are phytoestrogens (plant-based chemicals) which appear to prevent cancer, bacterial, viral and fungal conditions. Flax is the best source of lignans.

Flaxseed is sometimes advertised as having increased lignans. Unless it is genetically modified seed, the amount of lignans in the seed is dependant on the type of seed and cannot be increased. Lignans are contained in the outer shell of the flaxseed. On average, flaxseed is 1.6% lignans. Flax oil only contains about 2% of the 1.6% lignan content available in the whole seed.

Flax oil that is advertised as having increased lignans contains about 20% of the crushed outer shell particles which are present after the seed is pressed to extract the oil. Based on this, flax oil that is promoted as having increased lignans really only contain about 0.35% lignans. Additionally, normal flax oil does not contain the protein or fibre found in whole flaxseed.

Dr. Sprout Organic Sprouted Flaxseed products contain the maximum amount of lignans in the most bioavailable form.  

 

The inventor’s notes

It is a known fact that seed of flax contain substances extremely valuable for the human nutrition. The flax seed, however, are covered in thick mucilage rendering it virtually indigestible.
The product Linom is based on an invention making it possible to remove completely the mucilage without disturbing the viability of the seed, and the germination sets in motion a process changing the energy stored in the dormant seed from starch to sugars, from fat to stable free fatty acids and from protein to amino acids. When this process is stopped through drying to < 5% humidity, the result is a stable product with freely available energy and with a high content of Alpha Linolenic Acid, (ALA) a.k.a. Omega-3 fatty acid.

The idea is here described in more detail.

Demucilaged flax sprout grist is made of linseed from which the mucilaginous material has been previously removed. After removal of mucilaginous material the surface of the flaxseed is sterilized in a way that the sprouting ability of the seed remained. After sterilization of the seeds we let them sprout until 3-5 mm root length, then they are dried and ground.

Why it is necessary to remove the mucilaginous material from the flaxseed?

The mucilaginous material on the linseed husk is able to absorb ca. five times more water than the seed mass and contains a lot of materials hindering the digestion, e.g. hydrocyanids and trypsin inhibitors. Its role consists in that the seeds passing through an animal organism should still remain viable. Similarly the human intestines are also unable to digest this mucilage because of lacking the suitable enzymes, therefore, it is called water soluble fibre. This mucilaginous material in the gastric system prevents digestion of the internal material of the flaxseed and inhibits the uptake of the nutritional materials in general. It is true even if we use untreated milled flaxseed powder, albeit this type of preparation is not stable and not storable under normal condition.
Furthermore, the mucilaginous material on the surface of flaxseed is contaminated with different micro organisms in a great amount. In the presence of mucilaginous material the elimination of this contamination and the sterilization of the product, which is a prerequisite in sprouted products, is not possible.

Why it is important to introduce the demucilaged flax sprout grist into the human nutrition?

Our flax sprout grist contains in a stable form (storable for min. 18 months) and a very great quantity the fatty acids essential for human organisms (omega-3, omega-6) in an optimum ratio. 100 g demucilaged flaxseed sprout grist contains 20-22 g alpha-linolenic acid (omega-3) the greatest amount in the edible plants.
The lignans (1-1.2 g/100 g) contained in flax sprout grist are the precursors of the hormones preventing several types of cancer diseases and their distribution. These lignans also act as antioxidants and play a very important role in the prevention of tumour diseases.
In the sprouting flaxseed the stored energy have to be mobilized. Therefore, many enzymes are activated. The most important enzymes activated are: lipases, amilases, proteases and cellulases, decomposing the oil, starch, protein and cellulose, respectively. Consuming demucilaged flax sprout grist we get these enzymes in large amount and this helps our gastric system to digest other foods and take up the nutritious materials.

The Hungarian (P0401558) and international patent (PCT/HU05/00096) of demucilaged flax sprout are pending.
Only one product is available in the international market which is similar to our product, it is produced by Canadian Organic Sprout Company (www.cosc.ca). There is a great difference, however, between their product and our’s, namely that the COSC's product is sprouted in the presence of mucilage with all the negative effects mentioned above.

Dr. Ferenc Föglein

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Living food

LIVING FOOD? Sprouts they are!

Sprouts are a living food, not just a raw food but a living food.

When the seed is non-active (not sprouting), the anti-nutritive agents restrict the untimely germination of the seeds (non-germinated seeds cannot beabsorbed by the human body). Due to germination the anti-nutritive agents break apart to allow minerals, vitamins, carbohydrates, essential amino acids to enter the human body.

Sprouting is the practice of germinating seeds to be eaten either raw or cooked. Sprouts are believed to be highly nutritious and rich in enzymes which promote good health. They are a prominent ingredient of the raw food diet and common in Eastern Asian cuisine. Sprouting is also applied on a large scale to barley as a part of the malting process.

Sprouts are a powerhouse of nutrients, packed with antioxidants, vitamins, minerals, trace elements, anti-aging constituents and enzymes.

Eating sprouts regularly can result in an enormous improvement in general health, boosting the immune system, revitalizing and strengthening the body, improving digestion, combating tiredness and stress.

A great deal of research is underway currently with regard to the wonderful properties of sprouting seeds. Trials in theUShave already shown that they also can have a serious role to play in fighting chronic illness, such as cancer.

In the current world of global warming, the credit crunch and so much of the food on offer to us full of additives and nutritionally valueless, SPROUTS do have a vital role to play.

They are environmentally friendly.

They are inexpensive food.

They will ensure that by eating a helping a day, you will receive your daily dose of vital vitamins, minerals, trace elements and live enzymes. 

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Vegetable or Fish Omega-3?

There is a huge deficiency of omega-3 fatty acid consumption in Europe which could cause civilization diseases. Our R&D team developed a product rage which is an excellent source of the essential omega-3 (alpha linolenic acid, ALA ) fatty acid from vegetable source.

 

Omega-3 Fatty Acids are the "good fats" required by your body for the construction of healthy cell walls. The human body cannot manufacture essential fatty acids. When we ate animals that grazed naturally on grass, Omega-3s were readily available in our diet. Now that animals are raised on grains in "unnatural" environments, it is much more difficult to get the Omega-3s that are essential for good health.

Omega-3 fatty acids (also known as n-3 fatty acids) are polyunsaturated fatty acids that are essential nutrients for health. We need omega-3 fatty acids for numerous normal body functions, such as controlling blood clotting and building cell membranes in the brain, and since our bodies cannot make omega-3 fats, we must get them through food. Omega-3 fatty acids are also associated with many health benefits, including protection against heart disease and possibly stroke. New studies are identifying potential benefits for a wide range of conditions including cancer, inflammatory bowel disease, and other autoimmune diseases such as lupus and rheumatoid arthritis.

There are two major types of omega-3 fatty acids in our diets: One type is alpha-linolenic acid ( ALA ), which is found in some vegetable oils, such as flaxseed,  soybean, rapeseed (canola)  and in walnuts. ALA is also found in some green vegetables, such as Brussels sprouts, kale, spinach, and salad greens. The other type, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), is found in fatty fish. The body partially converts ALA to EPA and DHA.

Vegetable or fish omega-3 fatty acids seems to be equally beneficial. Unfortunately, most of us do not get enough of either type. For good health, you should aim to get at least one rich source of omega-3 fatty acids in your diet every day. This could be through a serving of fatty fish (such as salmon), a tablespoon of cold pressed flaxseed oil in salad dressing or cold pressed Omega 3/6 balanced oil for cooking, or a handful of walnuts or ground flaxseed mixed into your morning oatmeal.

Omega-6 fatty acids (also known as n-6 fatty acids) are also polyunsaturated fatty acids that are essential nutrients, meaning that our bodies cannot make them and we must obtain them from food. They are abundant in the Western diet; common sources include safflower, corn, cottonseed, and soybean oils.

Omega-6 fatty acids lower LDL cholesterol (the "bad" cholesterol) and reduce inflammation, and they are protective against heart disease. So both omega-6 and omega-3 fatty acids are healthy. While there is a theory that omega-3 fatty acids are better for our health than omega-6 fatty acids, this is not supported by the latest evidence. Thus the omega-3 to omega-6 ratio is basically the "good divided by the good," so it is of no value in evaluating diet quality or predicting disease.

Food producers can develop their own functional food products with balanced omega 6:3 and/or with high fiber and/or high protein content from vegetable source.

 

Type of oil

Omega-3

Omega-6

Monounsaturated fat

Saturated fat

Flaxseed oil

57

16

18

9

Rapeseed oil

10

22

62

6

Soybean oil

7

54

24

15

Walnut oil

5

51

28

16

Olive oil (extra virgin)

1

8

77

14

Corn oil

1

61

25

13

Peanut oil

0

33

49

18

Safflower oil

0

77

13

10

Sesame oil

0

41

46

13

Sunflower oil

0

69

20

11

Source: U.S. Department of Agriculture

 

Flaxseed oil is the oil that contains the most omega-3, and it is therefore very heat-sensitive. Don't use it for cooking and store it in the refrigerator to avoid oxidation.

Flax has been used for thousands of years for food, clothing and linen but only recently have studies uncovered the nutritional benefits of Flax. With high levels of Omega-3 Fatty Acids, lignans and fiber, Flax provides nutritional benefits that are important to overall health. Flax Oil is nature's most potent source of Omega-3 EFAs . Studies show that Omega-3 EFAs support cardiovascular health and joint flexibility.

 

When looking at flax products, it is important to recognize the nutritional differences found in various flax products, be it Flax Oil, Flax Lignans or Flax Fiber. We works hard to guarantee their flax products are the highest level of quality in the industry.

 

Research has confirmed what has been known for centuries - Flaxseed is an outstanding nutritional food source that can play an important role in the prevention and treatment of many of today's chronic illnesses and diseases.

What isn't well known is that flaxseed can be difficult to digest and its nutrients poorly absorbed. Flaxseed has natural inhibitors to prevent digestion. This means the seed, which normally remains whole or slightly broken, can be eaten & passed through the body without releasing it's nutrients. This is Nature's way of ensuring that animals, birds and humans distribute seeds. As a result, when a person consumes whole flaxseeds in food, bread for example, there is NO nutritional benefit. Dr Sprout 100% organic sprouted powders are like no other products on the market. Sprouting flax increases the levels of Omega-3 fatty acids and, since sprouted flaxseed is more bioavailable, your body can absorb and utilize the essential oils more efficiently. See Products.   

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Patented tecnology

The innovative health protecting products of Dr. Sprout are produced based on Dr. Vöglein’s patents. The inventor recognized that in the early period of germination the enzymes are quite active in the seeds. When the seed sprouting is non-active, the anti-nutritive agents restrict the untimely germination of the seeds (non-germinated seeds cannot be absorbed by the human body). Due to germination the anti-nutritive agents break apart to allow minerals, vitamins, carbohydrates, essential amino acids to enter the human body. Germination in this way improves the outstanding quality of any kind of seeds, like millet, flaxseed, rice, spelt and barley.

A unique, high quality, patented technology:
During the procedure the seeds have been sprouted and then they are dried at a low temperature using special technology (developed especially for this aim) in supervised conditions. Then the germs/sprouts are ground preserving all the valuable ingredients of the germinated seed. It helps make the product to be easily absorbed. The products are made from organic ingredients and free from additives.

Status of International Application No. PCT/HU2005/000095 on November 17, 2011

International Application Number: PCT/HU2005/000095
International Filing Date: 6 September 2005 (06.09.2005)
International Publication Number: WO 2007/029045 A1
Title: Demucilaged flax sprouts and their by-product as well as production and application thereof

The term of patent protection is 20 years in all countries beginning on the filing date of the application, i.e. the patent will expire on September 6, 2025 provided that the proprietor
maintains the patent by the payment of the actual annuity.
The USA is an exception where the patent will expire on April 7, 2026 due to Patent Term Adjustment.
Status: Approved

 

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Great recipes

Make your breakfast, lunch or dinner – if you want to lose weight – with adding ACTIVE easily absorbed, GERMINATED barley, millet or linseed powder to your meal. Put it into a yoghurt, 100% fruit juice, shake, vegetable sauce, soup, muesli, salad and you get an ideal content health protecting meal.

Energizing (Active Organic) Spaghetti with Sauce

  • 1 Organic Sweet Onion
  • 1 Organic Green Pepper
  • 1 Organic Red Pepper
  • 1 Organic grated carrot
  • 3-4 cloves organic garlic
  • 2-4 tsp. Dr. Sprout Omega 3/6 balanced cold pressed cooking oil 500ml
  • Pinch organic red pepper
  • 1 organic bay leaf
  • 2 tbsp organic basil
  • 1 tsp organic oregano
  • 1 tsp pink Himalayan salt
  • 1 tsp organic grated black pepper
  • 1 large can organic diced tomatoes (28 oz)
  • 1 8 oz can organic tomato sauce (15 oz)
  • 3 tsp. Dr. Sprout Active organic Barely 500g

Dice onion, green pepper and red pepper. Grate carrot. Smash garlic with a large knife, peel and chop.
Add 2 tablespoons of Dr Sprout cold pressed cooking oil to pan and heat for about 30 seconds, add onion, green pepper, red pepper and carrot. On medium high heat sweat vegetables. You are using the heat to start cooking them, about 6 minutes. Add garlic, stir and sweat for about 1 minute. Add spices, stir and sweat for about 1 minute.
Add diced tomatoes and tomato sauce, turn heat to high. When sauce is boiling turn heat down to simmer, the lowest setting available on your stove. You want the sauce to just enjoy itself and have the ingredients mingle. Cover and let simmer for about one hour, stirring occasionally (if you are in a hurry the sauce can be ready by the time your spaghetti is cooked if you put the water on for spaghetti at the same time just make sure you have sweated the vegetables enough so they are cooked). The sauce is ready. Do not heat it anymore. Now add 2 tsp. Dr. Sprout Active organic Barely on top and mix.
Fill large pot with water and bring to boil. Add kosher salt and measure spaghetti. I do 2 handfuls. Stir spaghetti as it begins to soften and stir occasionally while it's cooking. I taste it for doneness and like it a little al dente.
Drain spaghetti, I rinse mine, place it back into pan. Add 1 tablespoon Dr. Sprout cooking oil on top.
Finally serve spaghetti with the sauce , than add cheese.
Bon appétit!

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Fatty acids: Omega-3 Omega-6 Omega-9

There is a huge deficiency of omega-3 fatty acid consumption in Europe which could cause civilization diseases. Our R&D team developed a product rage which is an excellent source of the essential omega-3 (alpha linolenic acid, ALA ) fatty acid from vegetable source.

 

Omega-3 Fatty Acids are the "good fats" required by your body for the construction of healthy cell walls. The human body cannot manufacture essential fatty acids. When we ate animals that grazed naturally on grass, Omega-3s were readily available in our diet. Now that animals are raised on grains in "unnatural" environments, it is much more difficult to get the Omega-3s that are essential for good health.

Omega-3 fatty acids (also known as n-3 fatty acids) are polyunsaturated fatty acids that are essential nutrients for health. We need omega-3 fatty acids for numerous normal body functions, such as controlling blood clotting and building cell membranes in the brain, and since our bodies cannot make omega-3 fats, we must get them through food. Omega-3 fatty acids are also associated with many health benefits, including protection against heart disease and possibly stroke. New studies are identifying potential benefits for a wide range of conditions including cancer, inflammatory bowel disease, and other autoimmune diseases such as lupus and rheumatoid arthritis.

There are two major types of omega-3 fatty acids in our diets: One type is alpha-linolenic acid ( ALA ), which is found in some vegetable oils, such as flaxseed,  soybean, rapeseed (canola)  and in walnuts. ALA is also found in some green vegetables, such as Brussels sprouts, kale, spinach, and salad greens. The other type, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), is found in fatty fish. The body partially converts ALA to EPA and DHA.

Vegetable or fish omega-3 fatty acids seems to be equally beneficial. Unfortunately, most of us do not get enough of either type. For good health, you should aim to get at least one rich source of omega-3 fatty acids in your diet every day. This could be through a serving of fatty fish (such as salmon), a tablespoon of cold pressed flaxseed oil in salad dressing or cold pressed Omega 3/6 balanced oil for cooking, or a handful of walnuts or ground flaxseed mixed into your morning oatmeal.

Omega-6 fatty acids (also known as n-6 fatty acids) are also polyunsaturated fatty acids that are essential nutrients, meaning that our bodies cannot make them and we must obtain them from food. They are abundant in the Western diet; common sources include safflower, corn, cottonseed, and soybean oils.

Omega-6 fatty acids lower LDL cholesterol (the "bad" cholesterol) and reduce inflammation, and they are protective against heart disease. So both omega-6 and omega-3 fatty acids are healthy. While there is a theory that omega-3 fatty acids are better for our health than omega-6 fatty acids, this is not supported by the latest evidence. Thus the omega-3 to omega-6 ratio is basically the "good divided by the good," so it is of no value in evaluating diet quality or predicting disease.

Food producers can develop their own functional food products with balanced omega 6:3 and/or with high fiber and/or high protein content from vegetable source.

 

Type of oil

Omega-3

Omega-6

Monounsaturated fat

Saturated fat

Flaxseed oil

57

16

18

9

Rapeseed oil

10

22

62

6

Soybean oil

7

54

24

15

Walnut oil

5

51

28

16

Olive oil (extra virgin)

1

8

77

14

Corn oil

1

61

25

13

Peanut oil

0

33

49

18

Safflower oil

0

77

13

10

Sesame oil

0

41

46

13

Sunflower oil

0

69

20

11

Source: U.S. Department of Agriculture

 

Flaxseed oil is the oil that contains the most omega-3, and it is therefore very heat-sensitive. Don't use it for cooking and store it in the refrigerator to avoid oxidation.

Flax has been used for thousands of years for food, clothing and linen but only recently have studies uncovered the nutritional benefits of Flax. With high levels of Omega-3 Fatty Acids, lignans and fiber, Flax provides nutritional benefits that are important to overall health. Flax Oil is nature's most potent source of Omega-3 EFAs . Studies show that Omega-3 EFAs support cardiovascular health and joint flexibility.

 

When looking at flax products, it is important to recognize the nutritional differences found in various flax products, be it Flax Oil, Flax Lignans or Flax Fiber. We works hard to guarantee their flax products are the highest level of quality in the industry.

 

Research has confirmed what has been known for centuries - Flaxseed is an outstanding nutritional food source that can play an important role in the prevention and treatment of many of today's chronic illnesses and diseases.

What isn't well known is that flaxseed can be difficult to digest and its nutrients poorly absorbed. Flaxseed has natural inhibitors to prevent digestion. This means the seed, which normally remains whole or slightly broken, can be eaten & passed through the body without releasing it's nutrients. This is Nature's way of ensuring that animals, birds and humans distribute seeds. As a result, when a person consumes whole flaxseeds in food, bread for example, there is NO nutritional benefit. Dr Sprout 100% organic sprouted powders are like no other products on the market. Sprouting flax increases the levels of Omega-3 fatty acids and, since sprouted flaxseed is more bioavailable, your body can absorb and utilize the essential oils more efficiently. See Products.   

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Sprouted or non-sprouted seeds

Sprouts are a living food, not just a raw food but a living food. When the seed is non-active (not sprouting), the anti-nutritive agents restrict the untimely germination of the seeds (non-germinated seeds cannot be absorbed by the human body). Due to germination the anti-nutritive agents break apart to allow minerals, vitamins, carbohydrates, essential amino acids to enter the human body.

Hazard of home sprouting: A downside to consuming raw sprouts is that the process of germinating seeds can be conducive to harmful bacterial growth.

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Home sprouts

Sprouting is germinating seeds to be eaten either raw or cooked. It is a convenient way to have fresh vegetables for salads loaded of vitamins and minerals. They are a prominent ingredient of the raw food diet and common in Eastern Asian cuisine. Sprouting is also applied on a large scale to barley as a part of the malting process.
Hazard of home sprouting: A downside to consuming raw sprouts is that the process of germinating seeds can be conducive to harmful bacterial growth.

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