FLAXTASTIC NEW OIL JOINS OUR RANGE

We’ve just launched an organic Flax Oil of exceptional quality at an excellent price.

It follows the recent installation of a brand-new oil press at our plant in Jo’burg (We are a certified organic processor of nutritional oils by Germany’s BCS Oko).

The new oil complements our range of Omega blends (see image) and indeed forms the basis of these superior products.

We press our flax oil at no higher than 40 degrees Centigrade, the European standard for cold-pressing. To do this, our press turns at a leisurely 20-25 revolutions a minute; the oil drips (very) slowly out of the press, producing a “flaxtastic” health-giving nectar.

Our press is linked directly to a centrifuge which filters the oil by spinning it at high speed (zero heat), producing a golden, nutrient-rich oil of exceptional purity. This enables us to bottle our Fax Oil sooner, so it’s fresher and healthier

because the delicate Omega-3s are given maximum protection against oxidation (during a recent production test-run we were able to bottle the oil within 60 minutes of pressing).

As with all our Omega oil blends, our Organic Flax Oil is packaged in dark glass bottles, by far the best container for protecting the delicate Omega-3s from rancidity as well as contamination, which can occur with plastic bottles. We also “blanket” the oil with nitrogen gas, which also helps limit oxidation.

If you’re looking for a flax oil of the highest quality, purity and freshness … look no further.

NOTES

Leaving flax oil on the shelf increases the potential for rancidity and does your clients a disservice. Please refrigerate and advise your customers to do the same, and to consume the oil within 8 weeks of opening. Rancid oil is toxic to the body, producing a cascade of health-damaging free radicals. Expiry dates REALLY do matter when it comes to Omega-3s.

Did you know that one tablespoon of flax oil (15ml) is equivalent to 13 large (1000mg) capsules! For those serious about Omega oil supplementation, the liquid route is far, far more therapeutic – and cost-effective.

For those customers who find it difficult to swallow liquid oil, the taste and texture of the oil can be masked if they blend it in a smoothie. In fact, by emulsifying the oils they become water-soluble and are more easily absorbed and effectivey used by the body (see the Budwig Diet below).

Flax Oil and Cancer

Absolute Organix Organic Fax Oil meets the exacting standards of purity and freshness required by the Budwig Diet, probably the most successful of the alternative protocols for treating – and preventing – cancer.

The Budwig Diet uses flax oil extensively in combination with low-fat cottage cheese to create an electron-rich blend of flax’s Omega-3 fatty acids and the sulphurated proteins (cystein and methionine) in the cheese. Dr Budwig’s research showed that this combination reactivates the flow of oxygen into cancer-affected cells, enabling the body to heal itself.

To find out more about the Budwig diet and pioneering research of Dr Johanna Budwig, visit http://www.healingcancernaturally.com/budwig_protocol.html

Why plants oils are the healthier choice

This is an edited version of an article by Laura Scott, senior nutritionist with
the UK Vegetarian and Vegan Foundation. The full text of this article with
references is available at
www.absoluteorganix.co.za/resources.htm

Eating the right kind of fat is crucial. What we don’t need are saturated fats, found mainly in meat, dairy and animal products, but also in many processed foods. These are strongly linked to high blood cholesterol, hardening of the arteries, coronary heart disease, some cancers and other degenerative diseases. We do need unsaturated fats – especially polyunsaturated fats.

Within polyunsaturated fats are substances called essential fatty acids, or EFAs, namely omega-6 (linoleic acid – LA) and omega-3 fats (linolenic acid – LNA). EFAs – particularly then omega-3 fats – help keep the heart healthy.

Fish is a source of EFAs, particularly omega-3 fats, but not all fish contain them. Those that do are principally oily fish such as herring, salmon, mackerel, sardines and fresh tuna. White fish, such as cod, haddock and plaice, don’t and nor does tinned tuna.

However, the richest sources of omega-3 fats are not fish at all but plants. Seed oils such as flax are rich sources as are seeds and nuts themselves – particularly walnuts. Green leafy vegetables are also a source.

It’s been known for a long time that people whose diet is based largely on fish and is rich in omega-3 have low rates of heart disease.

This led researchers to investigate whether giving fish to people who had already suffered a heart attack would prevent them from having another attack. These are ‘secondary prevention trials’ and two of the largest are the DART and GISSI trials, which both used fish-based omega-3 fats.

They did show a reduced risk, but much less publicised was the LYON trial, which used plant oils as the source of omega-3 fats. The results of this study showed that plant oils reduced the risk of a secondary heart attack by at least twice that of fish oils.

Amazingly, a 70% reduction in mortality was achieved (in the LYON trial) – more than double that of the fish trials. There was also a significant reduction in coronary ‘events’ and these protective effects were found to start quickly. Four years on, patients were still following the diet and their hearts were still being protected. Subsequent studies have confirmed the power of plant omega-3 fatty acids in protecting the heart.

Comparing the three main trials shows that:

* plant oils are far more effective than fish oils in reducing the chance of cardiac death in high-risk patients;
* plant oils reduce the risk of dying from secondary heart attack by more than double that of fish oils;
* plant oils reduce the number of painful, non-fatal heart attacks;
* there are long-term survival benefits from consuming plant oils.