The seeds of the flax plant have been used as food in Asia and Europe since at least 6000 BC. Flax Seed has long been ground into a meal for baking and has a nutty, mild flavor. It also has high levels of both soluble and insoluble fiber and is rich in Omega-3 fatty acids. The National Cancer Institute has identified Flax Seed as a nutritious part of a diet which helps protect against both cancer and coronary disease. Golden Flax Seed is reputed to have higher levels of Omega-3 fatty acids than more commonly grown Brown Flax Seed.