Dieting is very frustrating for most people. There is so much information out there now no one wants to bother to read it. Here is a fairly brief explanation of how including flaxseed in your diet can help with weight loss.

Though flaxseed oil is technically classified as a fat it can actually be considered an anti-fat. As a matter fact flaxseed operates just the opposite from saturated fat. Saturated fat can contribute to obesity, cardiovascular disease, and stroke while flaxseed may prevent these same things.

Flaxseed can actually work with the matabolic and physiologic processes in your body which can result in natural weight loss. The fatty acides in flaxseed are essential nutrients. Your body needs these nutrients and if it does not get them your body feels there is a nutritional deficiency and will want to fill that hole with fatty foods.

Flaxseed taken along with your regular food can help you feel full. The essential fats in flaxseed oil cause the stomach to retain food for a longer time than other foods you consume. Because flaxseed helps blood sugar levels remain more stable you feel fuller longer and consume less calories overall.

Flaxseed or flaxseed oil converts to compounds that help boost the metabolic process in your body so you will burn more calories.

Here is an easy recipe for Flax Lemon Poppy Seed Muffins from www.healthyflax.com:

Lemon Poppy Seed Muffin Recipe

1/2 cup raisins

1 and 1/2 cup all purpose flour - sifted

1/2 cup milled flax

1/2 cup sugar

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup skim milk

1 egg

1 tablespoon poppy seeds

1 tablespoon lemon zest

1 teaspoon vanilla

Instructions:

Preheat oven to 350 degrees and spray muffin pan with non stick cooking spray

Cover raisins with hot water and soak for 30 minutes.

Combine flour, milled flax, sugar, baking powder and salt. Mix well.

In separate bowl, beat egg then add skim milk, poppy seed, lemon zest, and vanilla. Mix well.

Drain raisins and add them to batter and stir.

Fill each muffin cup with 1/4 cup of batter

Bake for 18 minutes until inserted toothpick comes out clean.

Remove from oven and cool on wire rack for 5 minutes.

Remove muffins from tin.