Organic Golden Linseed/Flaxseed

What is Linseed? What is Flaxseed? Linseed (which also goes by the name Flaxseed) is the small seed which comes from the flax plant, also known as Linum usitatissimum. It usually comes in two varieties, Brown Linseed and Golden Linseed, which as you might’ve guessed is due to their colour. People may claim that one is better for you than the other, but there is very little nutritional difference between the two. Linseed is generally sold either as whole seeds or ground into a coarse powder, it also comes in the form of an oil. Whilst you can consume them either way, most experts recommend the ground form as it is much easier for the body to digest. Whole Linseed may pass through your intestine undigested, which means you might not receive all the nutritional benefits. A long time before Linseed was the super food we know it as today, its primary use was actually to make textiles, such as clothing. Linseed oil is still used today for a variation of other things such as wood finish, linoleum, oil paint and even moisturiser. For even more background on Linseed, please take a look at our previous article What is Linseed. But we’re here today to talk to you about the good stuff - Food! Adding Linseed to Your Diet There is a wide variety of ways you can include Linseed in your diet. It can be added to food or taken as a daily supplement. It’s an easy food to include as neither Whole nor Ground Linseeds need to be cooked before being eaten. Linseed is mild in taste, in fact a lot of people find it rather neutral, but it does vary slightly depending on which variety you go for. Brown Linseed has a deeper, earthy, nutty flavour, whereas Golden Linseed is slightly lighter in taste and nuttier in flavour. Ground Linseed also tends to be richer in flavour compared to Whole Linseed, as the grinding process releases more of the oils. Due to the subtle taste, you can sprinkle Linseed on pretty much anything! If you’re looking for an easy way to incorporate it daily, why not try putting a dusting on top on your morning porridge, cereal, or yoghurt. It can even be used to make tea! Linseed is also an impressive binding agent due to its oil content. It can also be used as a replacement for flour. From cookies and muffins to bread and pancakes - Linseed can help make them all! So, for any vegans, coeliacs or people on a plant-based diet, Linseed could be the perfect answer for your baking needs. For more details on how to bake with this healthy superfood, look no further than Baking With Linseed Linseed Oil can be mixed with other oils to make dressings or vinaigrettes for salads and vegetables. Much like the Ground Linseed it can also be added to soups, mixed into smoothies, and used to make hummus. Just make sure that you have at least 150ml of fluid per tablespoon of Linseeds taken. This is due to the high content of fibre in Linseed. Increasing fibre in your diet means you should also increase your water intake to counterbalance it. You could even add a tablespoon of Linseed into your water, or any other type of drink you prefer, and take it that way! Health Benefits of Linseed If you’re looking for a food source that is full of nutritional benefits - then look no further! There’s good reason Linseed is classed as a superfood. Though small, they are rich in the omega-3 fatty acid ALA, protein, lignans and fibre, which have all been proved to have many potential health benefits. If you don’t eat fish or are on a plant-based diet, Linseed is a great source to get in your omega-3 fats. ALA is one of the two essential fatty acids that your body does not produce naturally so it needs to be obtained from the food we eat. ALA fatty acids are linked to a lower risk of stroke and have been proven to have heart health benefits. Linseeds actually contain up to 800 times more lignans than other types of plant food. Lignans are plant compounds that have antioxidant and oestrogen properties, these can both aid in lowering the risk of breast cancer, prostate cancer and improve health overall. Due to the high amount of fibre in Linseed, people suffering with digestion issues, may benefit from eating it regularly. Their impressive fibre content works as a natural laxative and promotes regular bowel movements. Fibre can also help with weight management, as it helps you to feel fuller for longer. Linseed is also a great addition to your diet if you want to help keep your skin healthy. As they contain a high amount of oil, it can in turn boost the production of your body's natural oil, keeping skin soft, moisturised, and hydrated. As stated earlier, it is suggested to opt for Ground Linseed rather than Whole Linseed. You may not reap as many benefits from eating them whole, as your intestines cannot always break down the tough outer shell of the seeds. However, you can always grind Whole Linseed yourself using a blender or food processer. If we’ve convinced you to try it out, then look no further than our range of Linseed right here at Wholefood Earth.

For anyone who wants the short answer to the question “what is the difference between Linseed and Flaxseed” the answer is; none. Linseeds and Flaxseeds are the exact same thing. Confusion around these two names stems from the two big English-speaking countries. In the UK, we alternate between linseed and flax, while in the United States and Canada, both are referred to as flax. But what is flaxseed? What is linseed? Flaxseed or Linseed is a small seed which comes from the flax plant Linum usitatissimum. The plant produces two types of seeds in different colours: Brown Linseed and Golden Linseed. They have a very similar nutritional profile. You can buy whole flaxseed, ground flaxseed or flaxseed oil. What is linseed used for? Flaxseed/linseed is considered a superfood. It is used to help the digestive system and relieve constipation. Flaxseed may also reduce the risk of heart disease because it helps with blood cholesterol and lowers bad cholesterol levels. Doctors recommend the ground linseed variety as it is much easier for digestion and allows the body to absorb all the nutrients. Whole Linseed may pass through your intestine undigested. Linen is also used to make textiles for cloth and linseed oil can also be used for wood finish, linoleum, oil paint and in cosmetics as moisturiser.

Mid-January can make us feel all a bit lost, but it’s time to get back to routine! Now the festive period is done and dusted, it’s time to get back into the flow of things. Which might mean focusing on healthy eating, keeping active, reducing alcohol intake, embarking on your New Year’s Resolutions! All this in mind, we thought we would recommend our January Detox Range! Featuring: Clipper Teas – Detox/Nettle/Dandelion These Herbal Teas can be great for Bloating, Indigestion, Water Retention, Soothing for your tummy after an indulgent Christmas. 3 cups a day in between meals.https://wholefoodearth.com/pages/search-results-page?q=tea&page=2 Together Vitamin D –This Sunshine Vitamin is harder to come by at this time of year, so supplementing in the wintery months is vital. Vitamin D is amazing for your energy levels, bone health, low mood, teeth, hair, skin and nails. Overall Vitality and certainly puts a spring into your step! This product is Vegan Friendly too! (Please consult with your GP/Health Care Professional if unsure or on any Medication) https://wholefoodearth.com/products/together-health-vegan-vitamin-d3-food-supplement-30-capsules Willy’s Kombucha Kombucha is fabulous for your digestion. The Apple Cider Vinegar version is a power packed Detox Drink, rich in natural probiotics. Customers say they feel energised and invigorated with improved digestion. Also great for Colds, Sore Throats, Hair Skin and Nails, Tummy Upset and so much more! The Apple Cider Vinegar Edition comes in three flavours: Apple, Blackcurrant and Raspberry and Introducing Willy’s Ginger Beer – Alcohol Free! Ginger is great for Nausea, Sickness, Stomach Discomfort and Indigestion. (Please consult with your GP/Health Care Professional if unsure or suffer with any Medical Conditions)|https://wholefoodearth.com/products/willys-ginger-kombucha-beer-250ml Donat Water Donat is back in stock! High in demand, this Magnesium Water is magical. Not only great for Indigestion, Heart Burn, Constipation you name it! It is also great for those suffering with Muscle Cramps, Restless Leg Syndrome, Stiffness, Muscle Spasms, Aches and Pains, Low Mood & Stress, Energy levels and may even help you sleep! Magnesium is an adaptogen and adapts to what your body needs. Drink daily for optimum efficiency. https://wholefoodearth.com/products/donat-mg-magnesium-water Wholefood Earth Soya Mince/Chunks A lot of us look to reduce processed and rich foods in the New Year. By swapping meat for plant-based meat alternatives, you will be reducing your fat and cholesterol intake and increasing protein and fibre. Two nutrients vital for helping you feel full, energised, for muscle recovery and overall health. Why not try our Soya Mince in your Bolognese, Cottage Pies, Chilli etc and the Chunks in Stir Fries, Casseroles, Curries, Salads and more! Simply rehydrate in boiled water for 15 mins to an hour depending on the texture you like and mix into your cooking! Super healthy, Versatile, Low Fat, High Protein…Yay! https://wholefoodearth.com/pages/search-results-page?q=soya+mince Pop into our Ramsgate store to see the full range or shop online!

There is a strong case to be made that no plant has shaped human life more quietly than flax. Before wheat fed cities, before cotton clothed empires, our Upper Paleolithic ancestors were already spinning its fibres into rope and dyeing them for fabric. Archaeologists working in Dzudzuana Cave, in present-day Georgia, have dated knotted wild flax fibres there to around 30,000 years ago — some of the earliest evidence of textile-making anywhere on Earth. Today, most British shoppers know the same plant in two very different forms. One sits in the spice aisle, sold as flaxseed or linseed, sprinkled over porridge for its Omega-3. The other sits in our wardrobes as linen, the cool summer cloth that breathes better than almost anything else. They are the same plant, grown for different ends. Here is the full story — the plant, the fabric, the seed, the nutrition, and the right way to actually use it. The plant: Linum usitatissimum Botanists call it Linum usitatissimum, which translates, charmingly, as "the most useful flax." It is an annual plant that grows to about a metre tall, with slender stems and small, sky-blue flowers that open at sunrise and drop their petals by lunchtime. The flowers give way to round seed capsules holding the familiar glossy seeds — sometimes brown, sometimes golden. Flax was one of the founder crops of agriculture. Genetic and archaeological evidence points to a single domestication event in the Fertile Crescent roughly 11,000 years ago, alongside the first wheat and barley. From there, it spread along trade routes into Egypt, across the Mediterranean, north into Russia and the British Isles, and east as far as China. What makes flax unusual is that it is genuinely two crops in one plant. Different cultivars have been selected for different purposes for thousands of years. Tall, single-stemmed varieties with long stems are grown for fibre — these become linen. Shorter, more branched varieties with larger seed capsules are grown for the seed — these become flaxseed, linseed oil, and animal feed. The fabric: how flax becomes linen To turn flax stems into linen is, frankly, a small piece of agricultural witchcraft. After the plant is pulled (not cut — the whole root comes up to preserve fibre length), it is laid in fields or soaked in water for a process called retting. Microbes break down the pectin that glues the long fibres to the woody core of the stem. Then comes scutching, where the brittle outer stem is crushed and stripped away, and heckling, where the freed fibres are combed into long, silky strands. Linen has been with us throughout recorded history. Egyptian priests wore it because they considered it pure. The mummies of the pharaohs were wrapped in it. The Bible mentions it dozens of times. It is stronger when wet than dry, naturally cool to the touch, and dyes beautifully. From an environmental angle, it is one of the lowest-impact textiles we have: flax needs roughly a third of the water cotton does, grows well in temperate climates without irrigation, and the whole plant gets used, from the long fibres for cloth to the short tow fibres for paper and rope. Even the by-products have a second life. The flaxseeds pressed from fibre flax become linseed oil, the drying oil that has bound oil paints since the Renaissance, sealed timber for centuries, and given us linoleum — a name that comes straight from linum oleum, flax oil. Flaxseed or linseed? Sorting out the names This one trips up almost everyone. Flaxseed and linseed are the same seed from the same plant. The difference is purely a matter of how it is being sold and where you are standing. In the UK, "linseed" has historically meant the seed sold for industrial purposes — pressed into oil for woodwork, fed to horses, processed into supplements. "Flaxseed" tends to be the term used when it is marketed as a human food. In the US, "flaxseed" covers both food and seed, while "linseed oil" specifically means the drying oil for painting and finishing. Increasingly, the two words are used interchangeably in food contexts, and you will find both on supermarket shelves. There are also two seed colours: brown and golden. Nutritionally they are nearly identical. Brown seeds have a slightly earthier, nuttier flavour; golden seeds are milder and visually less obvious in pale baking. Neither is healthier than the other. The nutrition: why a small seed gets so much attention Per 100 g, flaxseed delivers roughly 450 kcal, 41 g of fat, 28 g of fibre, and 20 g of protein. That is a remarkable density, but the headline nutrients are not the macros — they are three other things. Alpha-linolenic acid (ALA). Around 57% of the fat in flaxseed is ALA, the plant-based Omega-3 fatty acid. There are very few foods in a typical diet that match this concentration. Your body converts a small percentage of ALA into the longer-chain Omega-3s found in oily fish (EPA and DHA), but ALA itself is also associated with cardiovascular benefits — including small but consistent reductions in LDL cholesterol and blood pressure across published meta-analyses. Lignans. Flaxseed is the single richest known dietary source of lignans, a class of phytoestrogen. The primary one, secoisolariciresinol diglucoside (SDG), is being studied for its links to hormone-related cancers and gut health. Flaxseed contains hundreds of times more lignans than most other foods. Soluble and insoluble fibre. That 28 g of fibre per 100 g is split between insoluble fibre (which keeps things moving) and soluble mucilage that turns gel-like in water. It is the fibre that gives flaxseed its long-standing reputation for easing constipation, and it is also food for the bacteria that look after your gut lining. You also get useful amounts of magnesium, phosphorus, manganese, thiamine and copper in the bargain. How to actually use it Here is the catch: whole flaxseeds have a tough, slippery hull that resists chewing and digestion. If you sprinkle whole seeds on your porridge, most of them will travel through you unbroken, taking the Omega-3 and lignans with them. To get the nutritional benefit, the seeds need to be ground — or pre-soaked. A few practical rules: Grind your seeds fresh, ideally weekly, in a coffee grinder or high-speed blender. Ground flax oxidises quickly because of all that fragile ALA, so store it in an airtight container in the fridge and use within a month. Whole seeds keep much longer. Buy them whole, store them in a cool, dark cupboard, and grind in small batches as you need them. The classic uses are the easiest. A spoonful of ground flax stirred into porridge, yoghurt or a smoothie. A scattering through bread dough or muffin batter. A teaspoon whisked into salad dressings to add body and Omega-3. If you bake without eggs, flax is your best friend. One tablespoon of ground flax mixed with three tablespoons of water, left to sit for ten minutes, gels into a passable egg substitute that holds banana bread and brownies together beautifully. Sourcing matters Like every whole food, the quality of your flaxseed depends on what the plant was grown in and how it was handled after harvest. Organic, non-GMO seed kept cool from harvest to packet preserves the delicate Omega-3 and avoids the agrochemical residues that can build up in oilseeds. That is why we stock our linseed and flaxseed range the way we do — organic where possible, in resealable bulk sizes that let you grind fresh without compromising what makes this 30,000-year-old crop worth eating in the first place. From rope in a Georgian cave to linen on the back, from a drying oil on a Renaissance painting to a teaspoon in your morning porridge: Linum usitatissimum has earned its name.

In a world dominated by ultra-processed shortcuts and synthetic "multivitamins," it is easy to forget that the most potent fuel comes directly from the earth. At Whole Food Earth, we don’t believe in "supplements." We believe in functional foods—concentrated, single-ingredient powders that work with your body’s natural systems rather than overriding them. Our latest collection of Functional Boosters is divided into three focused categories: Energy Adaptogens, Green Power, and the Immunity Shield. Here is how to incorporate these nutritional heavyweights into your daily ritual. Energy Adaptogens: End the Caffeine-and-Crash Cycle Most modern "energy" solutions rely on stimulants that spike your cortisol and leave you depleted. Our adaptogen range is designed to support the endocrine system, providing a steady, sustainable burn. Organic Black Maca & Maca Powder: Known as the "gold standard" for stamina, Maca is an ancient root that supports hormonal balance and physical endurance. Lucuma Powder: A low-GI, maple-flavoured fruit powder. It’s the perfect way to add sweetness to your morning without the blood sugar spike that leads to a mid-afternoon slump. Organic Natural Cacao (10-12%): This isn't just for flavour. Pure cacao is a magnesium-rich fuel source that supports both muscle recovery and cognitive mood. Green Power: The Concentrated Garden We’ve all had those days where the vegetable drawer looks a little bare. Our Green Power range acts as your "nutritional insurance policy," ensuring you never fall short on essential phytonutrients. Organic Kale, Spinach & Beetroot Powders: These are simply pure vegetables, dried at low temperatures and powdered. A single teaspoon carries the nutritional weight of a significant portion of fresh greens, providing a concentrated hit of iron, nitrates, and vitamins. Organic Banana Powder: Naturally rich in potassium, this is the ideal base for post-workout recovery, helping to replenish electrolytes and provide a whole-food carbohydrate source for your muscles. Immunity Shield: Nature’s Cellular Protection It’s time to ditch the effervescent "coloured" tablets. When your immune system needs support, it craves bioavailable antioxidants and prebiotic fibre—not synthetic dyes and fillers. Camu Camu & Acerola Cherry: These are some of the most potent Vitamin C sources on the planet. Ounce for ounce, they contain significantly more Vitamin C than an entire crate of oranges. Soursop Graviola & Acai Powder: Often referred to as the "Dark Arts" of cellular protection, these deep-pigmented powders offer intense anti-inflammatory support. Organic Hibiscus & Baobab: Beyond their vibrant, tart flavour, these powders are packed with the prebiotic fibre essential for the gut-immune axis. How to Build Your Ritual The beauty of the Wholefood Kitchen is its simplicity. These powders are designed to be "boosters"—not replacements. The Daily Formula: Add one teaspoon from each category to your morning smoothie or overnight oats. By combining an adaptogen for energy, a green for nutrition, and a berry for immunity, you are building a resilient foundation that no synthetic pill can match. Explore the full Functional Booster range in our shop and start eating with intention. Quick Tip: If you’re new to these flavours, start with Lucuma and Cacao for a familiar, malty taste. For those looking for the ultimate "green" hit, our Organic Spinach and Kale powders pair perfectly with fresh citrus and ginger to mask the earthy notes.

We’ve all seen the marketing: "High in Omega-3!" or "Contains Essential Fatty Acids!" But in the world of nutrition, more isn't always better—balance is everything. At Whole Food Earth, we see many customers loading up on healthy seeds and nuts, yet still feeling the effects of inflammation. Often, the culprit isn't a lack of "healthy fats," but a skewed ratio between the different types of Omegas. Here is the "unprocessed" truth about Omega 3, 6, and 9. 1. Meet the Family: 3, 6, and 9 Not all Omegas are created equal. Some are "essential" (your body cannot make them), and some are "non-essential" (your body can produce them if needed). Omega-3 (The Anti-Inflammatory Hero): Essential. Found in Organic Chia Seeds, Organic Flaxseeds, and Walnuts. These are crucial for heart health, brain function, and reducing systemic inflammation. Omega-6 (The Misunderstood Sibling): Essential. Found in many seeds and nuts, but also heavily concentrated in processed vegetable oils (sunflower, soybean, corn). While we need some for immune response, an excess can become pro-inflammatory. Omega-9 (The Supportive Relative): Non-essential. Your body can make this from other fats, but consuming it (like in Avocado or Almonds) supports metabolic health. 2. The Great Imbalance: The 1:20 Problem Evolutionarily, humans thrived on a diet with an Omega-6 to Omega-3 ratio of roughly 1:1 or 4:1. In the modern Western diet, that ratio has ballooned to as high as 20:1. Because processed "conventional" foods rely so heavily on cheap Omega-6 oils, our bodies are constantly in a state of high-alert inflammation. The Goal: You don't need to cut out Omega-6 entirely; you need to "crowd it out" by significantly increasing your intake of whole, unprocessed Omega-3 sources. 3. The Plant-Based Challenge: ALA to EPA/DHA If you are eating a plant-based or whole-food diet, your Omega-3s come in the form of ALA (Alpha-Linolenic Acid). Your body then has to convert this into EPA and DHA (the forms used by the brain and heart). To make this conversion efficient, you need a clean system. This is why unprocessed is a higher priority than organic: Processed "junk" fats interfere with this conversion. Whole foods like our [Hemp Seeds] provide the perfect mineral co-factors (like Magnesium and Zinc) to help your body do its job. 4. How to Fix Your Ratio with Whole Food Earth You don't need expensive, fishy-tasting supplements to find balance. You just need to be strategic with your pantry staples: The Daily Sprinkle: Two tablespoons of [Organic Milled Flaxseed] provide more than your daily requirement of ALA. The Hemp Advantage: Hemp seeds have a "Golden Ratio" of 3:1 (Omega-6 to Omega-3), making them one of the most balanced foods on the planet. The Walnut Snack: Just a handful of raw walnuts provides a potent dose of brain-supporting fats without the processing found in nut butters. Essential Fats, Not Essential Marketing At Whole Food Earth, we don't sell "miracle oils." We sell the raw, whole seeds and nuts that allow your body to maintain its own delicate chemistry. By shifting your focus from "how much fat" to "which ratio," you move away from the noise of the supplement industry and back to the simplicity of the soil. Restore your balance today. Explore our range of Omega-rich seeds and nuts and start your journey toward a less inflamed, more energised life. The Omega-3 Cheat Sheet: Plant-Based Powerhouses When it comes to Alpha-Linolenic Acid (ALA)—the plant-based precursor to EPA and DHA—not all seeds are created equal. Here is how our top-sellers rank per 100g serving: Product Omega-3 (ALA) Content Key Benefit Best Way to Use Organic Flaxseeds ~22.8g The undisputed king of ALA. Milled: Must be ground to absorb the oils. Organic Chia Seeds ~17.8g High fibre + massive hydration. Soaked: Use in puddings or as an egg replacer. Walnuts ~9.1g Potent brain-supporting fats. Raw: Perfect for snacking or salad toppers. Hemp Seeds ~8.7g The "Golden Ratio" of 3:1 (Omega 6:3). Sprinkled: Add to porridge or smoothies. Pumpkin Seeds ~0.1g Low in O-3, but high in Zinc/Magnesium. Toasted: Great for mineral support. While Flaxseeds have the highest concentration, it is important to remember that they must be milled (ground) for your body to access the Omega-3 oils trapped inside the tough outer shell. Chia seeds, on the other hand, can be eaten whole or soaked. To reach your daily recommended intake of ALA (approx. 1.1g–1.6g for adults), you only need: 1 Tablespoon of Milled Flaxseed OR 1 Tablespoon of Chia Seeds OR 3-4 Whole Walnuts Pro-Tip for Freshness Because Omega-3 fatty acids are highly "unsaturated," they are sensitive to light and heat. To keep your seeds from going rancid, we recommend storing them in a cool, dark place or even in the fridge once opened.