Key Benefits
Made from Australian grown Flaxseeds
Cold pressed
Unrefined
Chemical free
Rich in Omega 3 fatty acids (ALA)
Delicious nutty taste
One of the richest plant sources of Omega 3
Vegan
Gluten free
Melrose Omega Flax Oil – Chemical free is made from the highest quality Australian grown Brown Flaxseeds, derived from the Flax plant (Linum usitatissimum), one of the richest plant sources of Omega 3 fatty acids (ALA). These fatty acids are essential, as the body cannot make them, therefore adequate dietary consumption is essential to improve general health and wellbeing.
Melrose Omega Flax Oil has been cold pressed at less than 40°C without the use of chemicals or solvents on extraction to ensure the highest purity and nutritional value of the oil is retained.
Recommended dosage:
Adults:
Take 10ml once daily with food.
Children (12 years ):
Take half adult dose with food.
Directions for Use:
Add Melrose Omega Flax Oil - Chemical Free to your favourite breakfast cereals, yoghurt, smoothies or drizzle over salads and baked vegetables.
Active Ingredients: 100 % Flaxseed Oil.
Free From: Lactose, Dairy, Sugar, Salt, Wheat, Gluten, Yeast, Artificial flavours, Colours or Preservatives - GM free
About Flaxseed Oil
Today, many people are now realising that there is a necessity to consume the good fats and reduce the harmful fats. The good fats are the two essential fats: Omega-3 Alpha Linolenic Acid (ALA) also called super polyunsaturated and Omega-6 Linoleic Acid (LA), more commonly known as polyunsaturated fat. These fats are essential because our bodies cannot exist without them and most importantly of all - they must come from food. A serious deficiency of either results in progressively poorer health. For these reasons, healthy fat is every bit as important as protein, minerals and vitamins. Our eating habits have changed since the arrival of processed food.
Why do I need essential fats?
The essential fats act as lubricants, cushions and insulators, guarding against the stresses that we encounter. They provide structural rigidity to cell membranes, and specifically in the case of the Omega-3 Alpha Linolenic Acid (ALA), provide a range of anti-inflammatory eicosanoids. ALA is also known to disperse platelet aggregates in the blood. A recent paper also explores the possibility of ALA increasing the tissue concentration of DHA (Docosahexaenoic acid), a special fatty acid stored in the brain. It is now been considered as the brain food with implications for improving visual acuity and enriching brain cell communication and development. Omega-3 ALA can be converted in our bodies to the longer chain EPA and DHA found in fish oils in the same way that fish eat algae to convert plant ALA to EPA and DHA. The National and Medical Research Council recommend we increase our consumption of omega-3 fats.
To reverse the present imbalance we need to increase consumption of oils rich in Omega-3 fatty acids - Flaxseed (52-62%), Fish Oil (30%) and Cod Liver Oil (up to 25%), and reduce Omega-6 oils - Safflower, Sunflower, Sesame, Peanut, most other vegetable oils and fatty meats. The ultimate objective is to have an equal (1:1) ratio of Omega-3 and Omega-6 fatty acids.
