Flaxseed, a staple in many cultures for centuries, is not commonly included in UK diets. This was utilised by the Greek physician Hippocrates, often referred to as the father of medicine, to treat various ailments, including digestive and skin issues. In the eighth century, King Charlemagne, King of The Franks, even passed laws mandating the consumption of flaxseed due to its .

Flaxseed is packed with essential nutrients such as Omega-3 fatty acids, particularly alpha linolenic acid (ALA) which supports heart health, and both soluble and insoluble fibre, aiding digestion and promoting regularity. These seeds also contain Lignans Phytoestrogens, plant compounds that mimic the hormone oestrogen in the body, associated with hormone balancing effects but also showing promise in reducing cancer risk due to their antioxidant properties.

In addition to these health benefits, flaxseed is an excellent plant-based source of protein and contains the amino acids arginine and glutamine, linked to heart and immune system health.

Speaking on behalf of Linwoods, UK nutritionist and bestselling author Jenny Tschiesche shared how you can incorporate flaxseed into your diet.

She said: "To ensure high bioavailability of its bioactive components, flaxseed should be consumed in the milled form. If consumed as whole seed your body won't fully digest it and therefore you'll not receive the full range of nutritional benefits.

"Consuming about one to two tablespoons of milled flaxseed per day is enough to provide a good dose of fibre, omega-3 fatty acids, and other nutrients, while fitting into a balanced diet."

Incorporating flaxseed into your diet is super easy with Jenny suggesting that it can be used when baking breads, pancakes, muffins, flapjacks (or 'flaxjacks') and cakes. It can also be added into smoothies, and can be used in muesli, granola and overnight oats.

Flaxseed is also a great substitute for eggs, especially for those following a plant-based diet.

Jenny explains: "Simply combine one tablespoon of milled flaxseed with three tablespoons of tepid water to create a plant-based egg replacement suitable for baking or in pancakes."