Archive for October, 2007

Dakota Pumpkin Muffins

Posted on October 15, 2007. Filed under: Recipes |

PumpkinsPumpkins(Flax seed and Whole wheat) 

Preheat oven to 350 degrees F. 

1 ½ cup whole wheat flour

½ cup ground flax seed

2 tsp. baking soda1 tsp. cloves

1 tsp. cinnamon

½ tsp salt

1 cup chopped nuts

Optional:  ½ cup semi-sweet chocolate chips 

Mix the dry ingredients together. 

2 cups pumpkin

½ cup plain yogurt

¾ cup honey

1 tsp. molasses

2 eggs 

Beat the eggs and mix together with other wet ingredients.  Mix the wet and dry ingredients together.  Place in greased muffin tins.   Bake for 20-25 minutes until dry to an inserted toothpick. 

Makes approximately 15 muffins. 

Nutrient Analysis:  (each muffin)Calories- 240 Carbohydrates- 34 Protein- 6 grams Dietary fiber- 5 grams Total fat- 11 grams Polyunsaturated fat- 6 grams 2 starch and 2 fat exchanges 

Recipe used with permission from “Flaxseed:  Agriculture to Health” by Jane U. Edwards, PH.D, LRD  Nutrition Specialist 

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Posted on October 15, 2007. Filed under: Farm Report |


Timing is important in farming. We were blessed with a great number of days in late September that were warm and windy. This weather was just what we needed to dry down our Golden Valley Flax crop for harvest. The forecast was right on target with its prediction for hot and windy days ahead. The flax was ready to be swathed and we wanted to be ahead of the windy forecast to give the flax swaths time to settle to prevent wind damage. 

The windrowing operation is necessary to help the flax dry down to a moisture content under 8 percent so the flax will keep in storage. The swaths at first come out of the windrowing cutter looking large and fluffy, a perfect target for a strong North Dakota wind. The weight of the flax plants eventually settle into a very durable swath after about a day or two. We were thankful that we completed the windrowing a few days ahead of the predicted hot and windy period. Then when the hot winds came, it was just perfect for drying the flax. We were in Bismarck promoting our Golden Valley Flax while the flax was drying and the city set a record high temperature for that day in late September.

Harvest weather was ideal with low humidity, sunshine and warm temperatures. The flax was dry and so we worked together to bring in the bounty of this year’s crop. Once the last bushel was safely into storage we started to work on removing the flax straw from the field. We made some modifications to our harrow to deal with all of the straw. In two days we had completed the task and then it started to rain hours after we finished. As I said to begin with, timing is important in farming.

I know you will enjoy this year’s crop of Golden Valley Flax. I am going to work with my son Justin to clean up a sample for the upcoming Walsh County Fair. When the weather gets colder, we will start to clean up this year’s crop and we look forward to bagging it up and sending it your way, fresh from our farm to your home.


Mark Hylden

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Can Flax Prevent Diabetes?

Posted on October 15, 2007. Filed under: Health Benefits |

Flax Health Report…Can Flax Prevent Diabetes?

by Esther Hylden RN

    This month I will review an article entitled, Planting a Seed, Can Flax Prevent Diabetes? Andrea Hutchins, PhD, RD is the assistant Professor at the Department of Health Sciences at the University of Colorado.  Hutchins notes that people with pre-diabetes can slash their risk of developing diabetes by as much as 58 percent if they lose 5 to 7 percent of their body weight through diet and exercise. However, Hutchins asks if there are additional ways to control blood glucose in people with pre-diabetes. 

    “We know that flaxseed has a lot of soluble fiber, which plays a role in controlling glucose levels by slowing the absorption of carbohydrates in the gut,” Hutchins says.  “But flaxseed is also high in omega-3 fatty acids, which are known to improve insulin sensitivity.” 

    Using funds from an American Diabetes Association Research Award, Hutchins and her team are studying how flaxseed intake affects blood glucose in 70 overweight adults with pre-diabetes.  The study will be broken into three 12- week sessions. In the first 12- week session, the participants will keep a written record of their food intake.  During the second segment, they’ll also take 2 tablespoons of ground flaxseed per day.  Finally, in the third segment, they’ll take 4 tablespoons per day.  At the end of the study, the researchers will compare the results of the blood tests, and determine if the participants’ blood glucose was reduced when they took flaxseed.  Hutchins says, “If we can find a way to intervene in pre-diabetes and slow its progression to type 2 diabetes over the long run, then hopefully we’ll see a reduction in the development of diabetes-related complications like heart disease, as well.”

    I will be following this research, and will report to you the findings as soon as I hear them.  Andrea Hutchins is asking a good question, and has a well thought out plan to determine the answer.  Until the results are in, exercise, eat well, live well, and of course…take your flax every day! 

To your good health,

Esther Hylden RN


Planting a Seed, Can Flax Prevent Diabetes?

By Terri D’Arrigo

Diabetes Forecast, September 2007


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Flax and Cholesterol

Posted on October 3, 2007. Filed under: Health Benefits |

It was in the year 2000 that my husband Mark was diagnosed with high cholesterol.  We searched the literature in an effort to find methods to lower his cholesterol.  The little word, flax, kept showing up, so he decided to add it to his diet.  Slowly but surely, his cholesterol started to go in a downward direction. 

What exactly is cholesterol and why is too much bad for us?  Cholesterol is a substance found in some foods, notably animal fats, eggs and dairy products.  An over high level of cholesterol in the blood is associated with atherosclerosis.  Atherosclerosis is the development of fatty streaks inside the walls of the blood vessels.  An abundance of fatty streaks leads to stroke and heart attack. 

 At the 54th Flax Institute of the United States, the findings of a study conducted to determine flax’s potential for use in the prevention and treatment of heart disease was presented.  Test subjects were separated into two groups, one group had high cholesterol, and the other group had normal cholesterol.  Both groups ate two flax muffins daily, consuming 45 grams of flax per day.  At the end of the study period, the group with group with high cholesterol had a reduction in their triglycerides by 17%.  Additional studies on the effects of flax on cholesterol have been conducted, all with the strong suggestion that the consumption of flax on a daily basis is truly a heart-healthy benefit.

Mark and I continue to take flax on a daily basis; it has helped us in our fight against elevated cholesterol.

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