Health nuts like to sprinkle a little flax seed into granola, smoothies, and the like, to give their diet a boost of fiber and omega-3 fatty acids, with the hopes of reducing cholesterol and helping their hearts, among other things. Historically, flax is usually eaten whole or pressed to create linseed oil (the stuff used for finishing wood), but now, one North Dakota-based farm family has turned it into a milk-like beverage.
Flax USA A local alternative to soy or rice milk.
John and Stephanie Stober, fifth-generation farmers based near Goodrich, founded Flax USA in 2001 to market the flax they grew to consumers in the form of seed, oil, and pet food. This spring, they launched what is thought to be the first commercial flaxmilk made from col-pressed flax seed oil.
Flax USA says that one eight-ounce serving of Flaxmilk contains just 50 calories, zero cholesterol and zero trans fat, while providing as much calcium as cow's milk. (It's also enriched with Vitamins A, D, and B12.) In contrast to its seed form, flaxmilk contains no fiber and 7 grams of sugars (from evaporated cane juice) and no protein. It's being sold in "original" and "vanilla" flavors at Wal-Mart stores in 1/2-gallon containers for $2.98.
But the big question is, how does it taste?More »