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Flora Organic Flax Oil -- 32 fl oz

Flora Organic Flax Oil
  • Our price: $36.99

    $0.59 per serving

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Flora Organic Flax Oil -- 32 fl oz

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FREE cold pack:

This product is refrigerated in our warehouse to ensure quality and shipped with a FREE cold pack. Although the product may not be cold when it arrives, this service helps maintain a cooler temperature during transit. We recommend considering weekend/holiday delays when ordering, shipping to your daytime location (no PO boxes please), and refrigerating upon delivery. Sorry, this item does not ship outside the contiguous U.S.  

Save 15% off Code MEMORIAL Ends: 5/30 at 9 a.m. ET

Flora Organic Flax Oil Description

  • Pure Premium Oil
  • Cold-Pressed & Unrefined
  • Non-GMO
  • Gluten Free
  • USDA Organic
  • Kosher

Flora Flax Oil is pressed from certified organic flax seeds (third party certification) that have been carefully selected for flavor and maturity. Each and every batch of flax seed is also tested to ensure it is gluten-free. Flora's Flax Oil has been non-GMO Project verified in order to ensure the safest, highest quality oil possible.


The seeds are pressed in a state-of-the-art, low-heat, light- and oxygen-free environment - then bottled in light-resistant, amber glass to ensure maximum nutritional value and freshness. Each tablespoon of Flora Flax Oil contains 7 g omega-3 and 2g omega-6 essential fatty acids (EFA) for the maintenance of good health.


Suggested Use: Shake well before using. Take 1 tbsp. up to 3 times daily. For optimum freshness, keep product refrigerated and use within 2 months after opening.

Flax oil can be frozen to maintain freshness. It tastes delicious alone or may be combined with food such as salad dressing, sauces, power shakes, on vegetables, or spread on bread. Do Not heat above 350 F or use for frying.

Free Of
Gluten, GMO.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Supplement Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 63
Amount Per Serving% Daily Value
    Calories from Fat130
Total Fat14 g22%
    Saturated Fat1 g5%
    Polyunsaturated Fat9 g
    Monounsaturated Fat2.5 g
Omega-3 ALA (alpha-linolenic acid)7 g*
Omega-6 LA (linoleic acid)2 g*
Omega-9 OA (oleic acid)2.5 g*
*Daily value not established.
Other Ingredients: Organic flax seed oil. Nitrogen-flushed to maintain freshness.

Manufactured in a facility that also processes mustard and wheat.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Should You Switch to an Oil-Free Diet?

In these fat forward days, the nomenclature oil-free is not going to bring joy to many people’s hearts. Oil-free doesn’t get one’s salivary glands whipped into a frenzy. I mean, just as you finally got over your fear of fat—and started lavishly drizzling olive oil on your salad, spooning ghee on your oatmeal, and mixing coconut oil into your smoothie—a few small voices of dissent have re-emerged.

Cooking With Oil in Frying Pan Before Learning the Benefits of an Oil-Free Diet |

Even before the coconut oil brouhaha—the recent report issued by the American Heart Association advising against the use of coconut oil—several nutritionists have warned that it was misleading to think of any oil as healthy. Many of them make the point that just because foods rich in monounsaturated fats like olive oil may be better than foods full of saturated and trans fats, better is not the same as good.

In fact, “Forks Over Knives,” an organization based on the feature film of the same name that advocates a low-fat, whole-food, plant-based diet as a way to avoid or reverse several chronic diseases, rebukes any kind oil as a “bad idea because it is highly refined and its nutritional package is inadequate.” Forks over Knives deems oil a highly caloric, processed food stripped of nutrients such as protein, carbohydrates, vitamins, minerals and fiber.

Why oil may not be your friend

It’s easy to dismiss the oil-free trend as just another food fad, but there is some convincing arguments in its favor. Take, for example, this: “A study in JAMA (Journal of the American Medical Association), all oils – saturated, monounsaturated (olive oil) and polyunsaturated (flax oil) – were associated with an increase in the plaque buildup that clogs our arteries and leads to heart attacks.” This was posted on UC Davis’ Integrative Medicine website by Rosane Oliveira, the Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. 

Not convinced? Consider this damming bit of research, “according to the National Institutes of Health, oil suppresses our immune system, which makes us vulnerable to infections and impairs our bodies’ ability to stop the growth of cancer cells.” The takeaway of the oil-free movement is not that all fat is bad—some fat is necessary in our diet. But extracted oils may not necessarily deserve the halo of health they have been crowned with.

How much fat do we actually need?

Yes, our bodies need fat. How much, and what kind, is controversial. Oliveira says we need two types of polyunsaturated fatty acids, omega-3s, to support a healthy inflammatory response in the body, and omega-6s to contribute to brain function. She suggests a very small daily portion of fat: “It must be emphasized that our need for these fatty acids is very small. The National Academy of Sciences says we need only 1/4 of a teaspoon (women) to 1/3 of a teaspoon (men) of fatty acids per day.” While that sounds like an extremely skimpy dose of fat, there may be some wisdom in it. It is entirely possible we may have been overdoing our love affair with olive, coconut, and flax seed oils.

What are good sources of fat?

Think flax seeds, not flax oil, olives instead of olive oil, avocados instead of avocado oil. The logic here is the whole food, full of vitamins, minerals, phytonutrients and fiber, is nutritionally superior to food that’s extracted. 

How can I cook without fat?

Although oil makes food taste richer, you don’t actually need oils to keep foods from sticking to pans. If this sounds bleak, aim to at least reduce the amount of oil you use. You can steam or stir-fry by using a small amount of water or vegetable broth. To make crispy foods, try broiling at a slightly higher temperature. (Parchment paper or a thin layer of water in the bottom of the pan helps prevent sticking.)

For moist baked goods, apple sauce and other fruit or vegetable purees have long been a go-to solution for cutting back on butter and oil.

If you're looking for something quick to top salads or pasta, try an oil-free dressing.

Want some recipes to help you get started? Click here for information how to cook delicious meals without oil.

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