Registered Dietician and Chef, Howard Selig started Valley Flaxflour Ltd in 1998 when he recognized the need and value of adding milled flax seeds (flax flour) to the diets of the elderly to enable regularity. Reduction of pharmaceutical medications is most often the outcome for regular folks like you and me.
“Valley Flaxflour Ltd has been producing Valley Flax Flour and the support materials required to successfully use flax flour as a food ingredient in the long term care environment since 1998.
Flax flour is a traditional source of fibre, providing approximately 4 g of fibre in each 30 ml (2 Tbsp) serving, being about 1/3rd soluble to 2/3rd insoluble. Flax is a valuable dietary source of omega-3 and 6 fatty acids, providing about 3.1 and 0.9 g per 30 ml serving respectively.
Flax is also one of the richest sources of lignans, an anti-oxidant and phytoestrogen component with numerous biological properties. properties. To help ensure that our customers receive consistent premium quality flax flour, we use a quality management system to monitor our purchasing, milling and shipping processes. We are committed to constant improvement of the support resources available to our prospective and repeat customers as well as our long term clients.”
Howard’s path has crossed mine many times overs the past decades. When I met with him at his Middleton processing facility a couple of years ago I was intrigued by the whole flax flour story. Valley Flax Flour products are on the shelves of most alternative and mainstream food stores in our area and beyond.
What you may find interesting as well is that Valley Flax Flour products can be found in many equestrian feed store locations as well, as a valued supplement for horses. I’ve personally used it as a part of the mix in feeding hogs and other livestock. Not simply for regularity, also as a valuable source of protein and other valuable nutrients.
“Common flax seeds are a shiny reddish-brown colour with a crisp and chewy texture. They have a nutty flavour. Flaxseeds are a rich source of protein, fat and dietary fibre, consisting of 21% protein, 41% fat, 28% dietary fibre, 4% ash and 6% other carbohydrates by dry weight analysis.” As you can see, flax flour is credited with providing many health benefits.
“I use Valley Flax Flour on a ‘regular’ basis as a supplement with fruit and yogurt for breakfast, an added ingredient in my version of cornmeal muffins, as an added topping on baked salmon. It’s an easy addition to many recipes and dishes than can be used as a substitution or supplemented with additional liquids to control moisture balance within typical recipes.” ~David Chute
Angel has had occasion to find flax meal in her grain treat too…
Note: See Mere Enough Heath Foods post on this site