{
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    "date": "2026-07-29T17:41:57",
    "date_gmt": "2026-07-29T17:41:57",
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    "modified": "2026-10-20T21:04:15",
    "modified_gmt": "2026-10-20T21:04:15",
    "slug": "leinoel",
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        "rendered": "Linseed oil"
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        "rendered": "<p>Cold-pressed linseed oil (Linum usitatissimum) from flaxseeds, the richest plant source of alpha-linolenic acid.<\/p>\n<div class=\"eh-fakten\">\n<h3>At a glance<\/h3>\n<ul>\n<li><strong>Plant:<\/strong> Linum usitatissimum (linseed, flax)<\/li>\n<li><strong>Origin:<\/strong> Germany, Austria, Canada<\/li>\n<li><strong>Includes:<\/strong> Over 50 percent alpha-linolenic acid (omega-3), vitamin E, lignans<\/li>\n<li><strong>Tradition:<\/strong> Cooking oil in Silesia and Lusatia for centuries, a classic with boiled potatoes and quark.<\/li>\n<\/ul>\n<div class=\"eh-koerper\"><strong>Why your body is aware of this issue:<\/strong> Flaxseed oil provides omega-3 in the form of alpha-linolenic acid. Your body only converts a small portion of this into the active forms EPA and DHA, usually less than ten percent. Nevertheless, it helps to shift the omega-6 to omega-3 ratio in the right direction, which is often around 15:1 today. More information can be found in the Nutrient Atlas, chapter on omega-3.<\/div>\n<div class=\"eh-portraet\" style=\"background:#eef5e6;border-left:4px solid #55883b;border-radius:10px;padding:20px 24px;margin:22px 0;\">\n<p style=\"margin:0 0 6px;font-family:'Instrument Serif',serif;font-size:22px;color:#22301f;\">Folk medicine, tradition, research<\/p>\n<p style=\"margin:0 0 14px;line-height:1.6;\">What linseed oil has been used for in Silesia and Lusatia for centuries, what alpha-linolenic acid can do, and what is proven.<\/p>\n<p><a href=\"\/en\/wiki-archiv\/leinsamen-linum-usitatissimum\/\" style=\"display:inline-block;background:#55883b;color:#fff;font-weight:600;text-decoration:none;padding:10px 18px;border-radius:999px;\">View the portrait in the Botanical Archive \u2192<\/a>\n<\/div>\n<\/div>\n<h3>Here&#039;s how to use it<\/h3>\n<p>Only use it cold: sprinkled over salads, in quark, yogurt, smoothies, or on boiled potatoes, one to two tablespoons a day. Never heat it, as this produces harmful substances. Store in the refrigerator and consume within four to six weeks of opening. If it tastes bitter or harsh, it&#039;s rancid; discard it.<\/p>\n<div class=\"eh-warn\">\n<h3>Good to know<\/h3>\n<ul>\n<li>Linseed oil is not a substitute for algae or fish oil when it comes to specifically obtaining EPA and DHA.<\/li>\n<li>Consult your doctor before taking blood thinners, as large amounts of Omega-3 have a mild blood-thinning effect.<\/li>\n<li>Freshness is everything: buy small bottles and store them in a dark and cool place.<\/li>\n<\/ul>\n<p style=\"margin-bottom:0\">As always, remember: a spice or herb is part of good food, not a medicine or medical advice. If you have any health concerns, are pregnant or breastfeeding, or are taking regular medication, it&#039;s a good idea to consult your doctor beforehand.<\/p>\n<\/div>",
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    "excerpt": {
        "rendered": "<p>The plant-based source of Omega-3, fresh and cold-pressed.<\/p>",
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