Experimental Molecular Frequencies for Flaxseed - USE AT OWN RISK -
Molecular Formula: C26H38O12
Molecular Weight: 542.578 g/mol
Most types have similar nutritional characteristics and equal numbers of short-chain omega-3 fatty acids. The exception is a type of yellow flax called solin (trade name Linola), which has a completely different oil profile and is very low in omega-3 FAs. Flaxseeds produce a vegetable oil known as flaxseed oil or linseed oil, which is one of the oldest commercial oils. It is an edible oil obtained by expeller pressing, sometimes followed by solvent extraction. Solvent-processed flaxseed oil has been used for many centuries as a drying oil in painting and varnishing.
Although brown flax can be consumed as readily as yellow, and has been for thousands of years, its better-known uses are in paints, for fiber, and for cattle feed.
In a 100 gram serving, flaxseed contains high levels (> 19% of the Daily Value, DV) of protein, dietary fiber, several B vitamins, and dietary minerals. Flaxseeds are especially rich in thiamine, magnesium, and phosphorus (DVs above 90%).
As a percentage of total fat, flaxseeds contain 54% omega-3 fatty acids (mostly ALA), 18% omega-9 fatty acids (oleic acid), and 6% omega-6 fatty acids (linoleic acid); the seeds contain 9% saturated fat, including 5% as palmitic acid. Flaxseed oil contains 53% 18:3 omega-3 fatty acids (mostly ALA) and 13% 18:2 omega-6 fatty acids.
Consuming flaxseed or its derivatives reduced total and LDL-cholesterol in the blood, with greater benefits in women and those with high cholesterol.
Remote frequencies for Flaxseed sub-harmonics 56-87
MW Flaxseed Remote
Contact frequencies for Flaxseed sub-harmonics 54-87
MW Flaxseed Contact
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