Flax UP for the Fourth of July

July 3, 2014
Ann Louise Gittleman, PhD, CNS

Ann Louise Gittleman, PhD, CNS

Award-winning nutritionist and New York Times bestselling author.

flax up for the 4thCelebrate Independence with Delectable Omega-3 Rich Chips and Dip.

Move over Mary’s Gone Crackers!  There’s a new gluten-free cracker in town that’s made its debut and is just as crispy and satisfying as the best of them!

My Flax Snackers are a perfect nutritious and delicious starter for this weekend’s Fourth of July Celebration and are full of Omega-3 fiber from flax seeds. Flax seeds are uniquely satisfying and healthy because they supply lignans.

Lignans—which are 800 times more concentrated in flax seeds than in any other plant—are well recognized as mini miracle workers. They not only kill viruses but they also help to knock out type 2 diabetes, lower LDL cholesterol, and help to reverse atherosclerosis.

According to the Health Sciences Institute, researchers have found an 82% decrease in the spread of metastatic lung tumors, a 71% reduction in the protein that causes aggressive cancer growth, and a 31% increase in cancer cell death in just 30 days among people regularly consuming concentrated flax hull lignans.

While there are many different types of lignans, the most researched is an enterolactone type lignan that is also known as SDG (secoisolariciresinol diglucoside). SDG helps to inhibit the formation of blood vessels that tumors form in order to keep the cancer alive.

In just two heaping tablespoons of Cold Milled Flax Seeds from Omega Nutrition, you’ll be getting 350 mg of this super potent SDG lignan—one of the highest I’ve found anywhere.

In addition, you’ll be benefiting from 10 grams of soluble fiber to stabilize your blood sugar and reduce the amount of carbohydrates absorbed by our bodies for effortless weight loss—so helpful during holiday weekends like this one.


Here’s a tasty way to jump on the flax track starting this weekend:


Chocked full of SDG lignans and delightful crunch, my favorite Flax Snackers are the perfect accompaniment for lasting health along with your Fourth of July dips. These crackers are destined to become a go-to snack staple year-round!  Recipe makes 16 crackers.

flax crackers






















Enjoy my Flax Snackers with this delicious Avocado Cilantro Dip that features omega-rich high lignan flaxseed oil. You can savor every last bit without the worry of consuming unhealthy oils typically found in commercial dips and dressings. Plus, avocado supplies the healthy monounsatured fats so helpful for satiety and healthy skin in the summer sun! Recipe makes 1 cup.

avocado cilantro dip























Have a Wonderful Fourth of July Celebration highlighted with fireworks, cookouts and family!


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Ann Louise Gittleman, PhD, CNS, is an award-winning New York Times bestselling author of more than thirty books including The Fat Flush Plan series and her latest book, Radical Metabolism. She’s been rewriting the rules of nutrition for more than 40 years and is internationally recognized as a pioneer in the field of diet, detox and women’s health issues. 

For a FREE daily dose of tips and strategies for maintaining healthy weight, conquering insomnia, and much more…check out my Radical Health Tips.

I’d like to meet and greet you on my Facebook groups, so won’t you check us out at the Radical Metabolism RevolutionFat Flush Nation, or my Inner Circle!


  1. Karin K

    The omega 3 oils in flax seed are extremely delicate and easily spoilt by air and heat. Isn’t it pointless using cold-milled flax seeds and the exposing them to heat in the oven? The recipe sounds delicious, but I don’t think it’s nutritionally sound.

    • Ann Louise

      Karin K: Actually, Karin K, the lignan component in flaxseeds functions as an antioxidant which prevents the rancidity of the seeds-as opposed to the oil. The Canadian Flax Oil Council confirms that it is quite safe to toast flaxseeds at 275 degrees.

    • Team ALG

      You might notice that the crackers are baked at low temperature for a long period of time, which really has more of a “dehydrating” effect rather than a “baking” effect!


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