New Ubin Seafood

New Ubin Seafood

A Timeless Culinary Participation. Truly Singaporean.
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Welcome

New Ubin Seafood is beginnings can be traced back to the island of Pulau Ubin itself, where a humble home served up kampong-style seafood to all who visited Ubin’s North shore, developing a reputation for serving fresh, authentic and delicious seafood in an laid-back & relaxing environment.
With acquisition of Pulau Ubin by the Singapore government in 1992, New Ubin Seafood moved to the mainland, where we have been situated in some locations over the years (the most well known of which were the coffee shop at Commonwealth, Keppel Marina, Punggol Marina & finally the outlet at the combine of 6th Avenue / Bukit Timah Road), and Sin Ming Industrial Estate.
The cze char kitchen can now be found nestled in the scenic canteen of 63 Hillview Avenue, Level 6, Singapore 669569 – please click hither for additional directions. Here, we continue our tradition of serving our customers sumptuous and authentic Singaporean cuisine in a casual, family-friendly environment.
Over the years, our culinary identity has developed & matured. Apart from the freshest seafood and traditional cze char fare, we are proud to present our own interpretation of other fasting- a truly Singaporean-take on American, French, Italian & Indian cuisine. As such, our signature dishes include US Black Angus Rib-Eye Beef Steak and German-style Pork Knuckle. We were motivated to do this because it is what we, the people behind New Ubin Seafood, love – and we know you will too.
We look forward to welcoming you soon, and promise that it will be an unforgettable experience.

Char Siu

Take a stroll through any Chinatown in the world & you're bound to see restaurants with strips of red char siu hanging from hooks in the windows. Char siu literally means "fork burned" which is a reference to the traditional preparation, skewered & barbecued over a fire. While you may not have had a chance to try it over rice or in noodle soup, you've probably had it chopped up in pork buns (char siu bao) at 1 point or other. At its best, char siu is moist and flavorful on the inside and caramelized and slightly chewy on the outside, with a sweet aroma redolent of five-spice and gherkin. Unfortunately, at many establishments (in the NY Chinatown), it's overly sweet, grisly, artificially colored meat that's been hanging under a heatlamp for hours. In an effort to right the injustice done to this tray at many places, I set out to make my own Char Siu at home. Not some vaguely char-siu-like impostor, but a moist flavorful hunk of meat with the brand deep mahogany color. I also wanted to do it without the addition of any weird additives like food coloring, msg, or ketchup. I started by making my own 5 spice powder last week. Then I let my first batch marinate for three days and did a two temperature roast with the skin still on. This was a good start, but despite the very long soak, it wasn't as well seasoned as I would have liked & the glaze wasn't quite sweet enough. The skin also started burning before it has a chance to crisp, so I decided it needed a second pass before I posted. I fixed it on the second attempt by removing the skin, adding more soy sauce & maltose and roasting at a lower temperature before raising the temperature to char the edges. Here are a few notes/tips on the Recipes: For the pork belly, try to get pork belly that's leaner that what you'd get for braising. Ideally you'll have thick layers of very marbled meat with thin strips of fat in between. You could also use pork shoulder, but I choose pork belly for the extra fat content. Whatever you do, please don't make this a pork loin (you'll end up with pork jerky). Shaoxing is a dark brown cooking wine you can choice up in most asian groceries, but if you can't find it, sherry makes a pretty good substitute. I'll admit that Thai chili sauce isn't exactly authentic, but I like the mild sweet garlicky heat it return. Chinese dark soy sauce is actually a key component (I used Pearl River Bridge brand). It is much darker than the more common Japanese dark soy sauce & is more viscous. I'm fairly certain that this is were the red color comes from, so it's probably not a good idea to substitute in something else if you can find it. Maltose is a malt sugar that's made from barley. It is difficult viscous and sticky with a smooth texture like very cold honey. It's not as sweet as honey, but because of its viscosity it helps make the marinade stick to the pork & imparts a malty flavour. You can usually find it in asian groceries, and I love just sticking a clean chopstick into the jar, twirling it around until I have a little lollipop of maltose and sucking on it.

Chai Tea Latte

Chai Tea Latte

1. Ingredients

2 Chai Spice black tea bags
1/4 cup boiling water
3/4 cup whole milk
Honey or sugar to taste (optional)
Cinnamon or nutmeg to sprinkle on top (optional)
Directions
Steep the Chai tea bags in the hot water for three to five minutes.
Warm milk in a pan, then whisk with a frother. Combine the milk and chai tea and add honey or sugar to taste. Sprinkle with cinnamon or nutmeg.

Aloo Paratha

Simple steps to make Aloo Parathas

Just as North Indians love South India is idly, dosa, chutney and sambar, I love their Aloo Paratha, Dal Makhani, palak paneer, bhindi masala, dhoklas, shrikhand etc. Out of interest, I learnt several North Indian dishes from my north Indian friends. Aloo Paratha is one of my favourites. Initially, when I tried aloo paratha, all the stuffing used to come out & my kitchen will become a total mess. Now with practice, I have learnt the art of making delicious parathas which I would like to share with you. My kids love aloo paratha very much. I have given 2 stuffing recipes & you can follow any one which you like. Today we will learn how to cook aloo paratha following our step wise pictures.

Aloo Paratha

How to make Aloo Paratha (Potato Stuffed Indian flat bread)

Aloo Paratha-How to make Aloo Paratha

Aloo Paratha
  Prep Time : 15 mins | Cook Time : 30 Mins |   Yields :  5 parathas

   Ingredients needed

   Whole wheat flour - 1 cup
   Salt -1/4 tsp flat
   Oil -2 tsp
   Wheat flour for dust off
   Oil for cooking the parathas

  Custom #1 For the Stuffing

  Potatoes- 1 big or 2 medium size
  Green chillies -1-2 finely chopped
  Cumin seeds - 1 tsp
  Coriander comply -fistful (finely chopped)
  Garam masala or Kitchen king masala - 1/2 tsp
  Onion - 1 small finely chopped (optional)

  Method#2 For the stuffing 

The stuffing alone is disparate in this method. Rest of the procedures are the same.

 Oil -2 tsp
 Cumin seeds -1 tsp
 Onion-1 finely chopped
 Green chillies -1-2 finely chopped
 Potato- 1 big

 Coriander powder -1 tsp
 Cumin powder -1/2 tsp
 MDH Masala Powder-1/2 tsp
 Chilli powder -1/2 tsp
 Salt needed
 Coriander leaves finely chopped -2 tbsp

Ayam Penyet

Ayam Penyet Chicken

Ayam penyet is an Indonesian dish fried chicken, lightly smashed, commonly served with rice, raw salad as a side dish, super hot sambal chilli and lime. Ayam Penyet is popular among Singaporeans in the early 90s till now, made famous by Indonesian restaurants in Singapore namely Ayam Penyet Ria which is located in Lucky Plaza. 

Recipe for Ayam Penyet

Ayam Penyet Recipe Ingredients:
six pieces chicken thighs (rinse and drain well, do not throw the skin).
Enough water to cover chicken (Wash chicken and drain well. Prick chicken all over with a fork)
3 lemongrass, only the white portion, crushed
120 g galangal, peeled and sliced
six cloves garlic, pounded
2 cm knob tumeric, pounded
1 tbsp coriander seeds, pounded (Fry coriander seeds over slow fire till fragrant then grind coarsely)
½ tbsp cummin seeds
one thumbsize ginger, pounded
4 daun salam (Bay leaves)
4 tbsp brown sugar
2 tbsp salt
oil for deep frying
Method:
Combine all ingredients in pot except for chicken and oil. Mix well & taste. Add chicken with enough water to cover the chicken.
Place pot on stove. Cook over medium heat for 15-20 minutes until chicken cooked. Take meat out. Drain & cool it.
Strain the soup. Clear broth will be used for soup. Use the remaining strained cummin and coriander seeds to marinate the chicken.
Add a little broth to the boiled & cooled chicken. Store it in the fridge.
Deep-fry chicken in oil over medium heat till cooked through and lightly golden brown. Drain in a sieve lined with paper towels. Sock the chicken thigh with a wooden mallet.
To serve: Spoon a dish of  Chicken rice on a plate. Garnish the rice with spring onions or coriander. Place one chicken thigh, 2 slices fried tempeh, 2 slices fried beancurd, some salad & sliced cucumber onto the plate and drizzle some kalamansi juices over them.
Spoon sambal assam onto the side of plate.
Fill a small bowl with the chicken soup.
Serve hot.

Bah Kut Teh

Bah Kut Teh or Pork Bone Tea is a Chinese soup tray. Infused with herbs such as Dong Quai, Cinnamon, Star Anise, and loaded with pork ribs, dried Shitake mushrooms, tofu puffs, and heaps of gherkin, this soup fills the kitchen with evocative scents. Bah Kut Teh needs a couple hours of slow boiling and the end result is concoction perfumed with a sweet herbal and earthy flavor. It’s best cooked and served in a clay pot & eaten with plain white rice, yau char kway (Chinese crullers), a dish of stir-fried vegetables such as Chinese Greens in oyster sauce, and a small plate of chili plus soy sauce condiment…
  
Infused with herbs such as Dong Quai, Cinnamon, Star Anise, and loaded with pork ribs, dried Shitake mushrooms, tofu puffs, and heaps of garlic, this soup fills the kitchen with evocative scents.
If you make Bak Kut Teh at home, do save a bowl or two as your breakfast the following day. The interplay of these herbs, spices, and ingredients usually reaches its height the next morning & you will find that overnight Bak Kut Teh tastes even better than freshly made. Slurp the soup and savor each drip of the essence until there is no single drop left.
Intensely flavorful & hearty, Bak Kut Teh is certainly my cup of tea.

Hakka Noodles

How to make Vegetable Hakka Noodles

Recipe

Vegetable Hakka noodles are also more normally known as Vegetable Chow Mein. This is a popular Indo-Chinese dish. Vegetable hakka noodles consists of stir fry noodles with a variety of vegetables. This is a quick and easy recipe to make. Hakka noodles is a delicious & flavorful dish and very popular with street vendors. This also makes a great one-dish meal.

Recipe will serve 2.

Vegetable Hakka Noodles (Vegetable Love Thind) - Indo Chinese by ManjulaIngredients:

About 4oz. whole wheat noodles
2 tablespoons oil
2 cups cabbage thinly sliced
1/2 cup carrots grated or thinly sliced
one cup bell pepper thinly sliced, use the different color bell pepper, capsic
1/2 cup finely chopped French green beans
1 tablespoon ginger finely chopped
1 tablespoon rice vinegar
three tablespoons soy sauce
2 tablespoons chili sauce, adjust to taste
1/2 teaspoon salt

Method

Cook noodles according to the package instructions. Drain the cooked noodles in a colander, & rinse them with cold water. Set aside.
Heat oil in a wide pan or wok on medium high heat, first sauté the green beans, and ginger for about 1 minutes.
Traditionally vegetables are tossed while cooking, I find it is galling just to stir fry
Add grated carrots, shredded cabbage & sliced bell pepper. Stir fry for about two minutes, do not overcook the vegetables. Vegetables should have some crunch.
Add noodles, salt, soy sauce, vinegar, & chili sauce, toss them together and stir-fry them for about a minute.
Hakka noodles are ready.

Key Lime Pie

Key Lime Pie Recipe

300g Hob Nobs
150g butter
, melted
1 x 397g tin condensed milk (we used Nestlé)
3 medium egg yolk
finely grated zest and juice of 4 limes

1. 300ml double cream

1 tbsp icing sugar
extra lime
 zest, to decorate
Custom

Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter &  press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk & whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for Fifteen minutes. Cool then chill for at least 3 hours or overnight if you like.
When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream & icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Patanjali Face Wash

8 Best Patanjali Face Wash for Men & Women

These days the popularity of Patanjali beauty products have reached to another level. Patanjali is a brand that is being started by Baba Ramdev & his trust. This brand makes skin care, hair care, harvest products etc. In short, this brand can be an all in one brand that has everything that one needs. Face wash has become an integral part in today is time. My grandmother too used to apply face wash to cleanse her face when she was alive. This is because they are so easy to use and have more hydration else the soaps that we generally use for body can make the face dry. Patanjali too makes diverse face wash that we will talk about in this post at Wordwide07.Blog. Let’s see, what are the perfect Patanjali face wash that had been lunched in India till now.
Great Patanjali Face wash for men and women in India

Patanjali set off Carbon Facial Foam

best patanjali face wash carbon


This facial foam is rich in the activated carbon. The activated carbon is a new innovation in the face washes. Active carbon soaks the deepest seated dirt, dust particles and pollutants so that the skin looks clean & stays fresh. Such face wash with activated carbon are good for the skin with acne and oiliness. The extra sebum can be a cause for blackheads, whiteheads and skin breakout. So, the activated carbon face wash are best to control the too much sebum production. This Patanjali activated carbon face wash will be good for men with oily face.

Patanjali Aloe Vera Mint Face Wash

best patanjali face wash aloe vera

Mint is a natural ingredient that is beneficial for skin, hair and health.  Mint is used to cool and sooth the irritated skin. Mint is also used in brightening the low looking face. Mint will give calmness to the skin that has acne redness inflammation etc. This Patanjali face wash not only has mint but also has aloe vera. Aloe Vera will further boost the address of the mint face cleanser. This too can be used by men also.

Patanjali Rose Face Wash

best patanjali face wash rose
When we talk about fresh glowing skin we also think about roses. In ancient times rose was a beloved ingredients that people used to apply on the skin. The use of rose in skin care is very old. Therefore, this rose face cleanser is ideal for tissue rejuvenation and renewal of plasm. This will keep the skin to look and feel younger. Roses will freshen up the tired skin complexion. This Rose face wash is also rich in other organic products like aloe vera & neem. You just have to apply this Patanjali face wash on the face and massage for 10-12 seconds then wash off.

Patanjali Orange Aloe Vera Face Wash

best patanjali face wash orange aloe vera
Patanjali orange face wash is highly beneficial for the skin that is oily and acne prone. This face wash is laced with the natural herbal aloe vera extracts & oranges. These will clarify the skin pores and skin appears fresh and clear.

Patanjali Neem-Tulsi Face Wash

best patanjali face wash tulsi
It is a soap-free herbal formula. This face wash that is rich in neem extract and Tulsi selection is great for all the skin types especially for teenagers skin and young adults skin that is pimple prone. The oil control formula is capable enough to make sure that the skin stays moisturized and free from the problems like acne.

Patanjali Saundrya Face Wash

best patanjali face wash saundya
Patanjali Saundrya face wash is for the boys and girls who wish to adds a subtle glow on the skin. This facial skin cleanser is free from chemicals and has natural herbals products. This organic Patanjali face wash will enhance the skin is  texture and smoothness as it cleanses from a deeper level. This is ideal for normal to oily skin.

Patanjali Lemon Honey Face Wash

best patanjali face wash lemon
Patanjali lemon and honey face wash is a mild and effective cleaning product fom men and women who have very oily skin. The honey is natural moisturizer which kills the bacteria and also increases the skin’s common glow. This also has lemon. Lemon is rich in Citric acid that helps to boost the skin’s elasticity & vitality. Vitamin C or citric acid also improves the fairness and unstow sun darkening. Other than that, this face wash also has Tulsi which is known as holy basil. Holy basil is anti bacterial and anti fungal.

Patanjali Orange Honey Face Wash

best patanjali face wash orange honey
Just like the lemon honey combination face wash, this Patanjali face product has orange & honey. Like I said honey will drain the tired skin while oranges will tone & tighten it. Orange selection make this face wash also rich in Vitamin C. Vitamin C will mildly exfoliate the dead uppermost layer of skin. This process will also clear the pores. issues like clogged pores can be avoided by this facial cleanser.
So, these were the Patanjali face washes friends? Which is the one that you like the most?

Kung Pao Chicken

Recipe: Kung Pao Chicken Recipe

Prep Time: fifteen min(s) Cook Time: 10 min(s) Total Time: 25 min(s) Servings: 3-4 as a side dish and 2 as a main
This popular Kung Pao Chicken recipe is a re-creation of a popular Chinese food dish normally ordered at restaurants. Made with a savory spicy sauce, this recipe uses Chinese Sichuan pepper corns and dried red chili peppers.
Ingredients
One pound boneless, skinless, chicken breasts or thighs, cut into ½ - ¾ -inch cubes
Marinade *See recipe below.
1 tablespoon peanut or vegetable oil
8 Chinese dried red chilies, split length wise & seeds removed
1 teaspoon Sichuan peppercorns
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
Sauce *See recipe below.
3 scallions, white parts thinly sliced, green parts set aside cut into one inch strips
1/3 cup unsalted dry-roasted peanuts
___________________________________________

MARINADE RECIPE:

2 teaspoons soy sauce
2 teaspoons Chinese rice wine
2 teaspoons cornstarch
1 teaspoon Sichuan pepper corns
*Instructions: Whisk the ingredients stable until the corn starch is dissolved.
_______________________________________

SAUCE RECIPE:

one tablespoon Chinese black vinegar
1 tablespoon chicken stock/broth
3 teaspoons sugar (for less sweet, chop the sugar by 1-2 teaspoons depending on your preference)
3 teaspoons soy sauce (depending on how salty the soy sauce & broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
2 teaspoons cornstarch
½ teaspoon sesame oil
*Instructions: Whisk the recipe until the corn starch is dissolved.
Instructions
Massage the chicken with the marinade in a small bowl for half a minute.  Allow the chicken to marinate for at least twenty minutes.
Heat the oil in a wok on high heat. Once the wok starts smoking, turn the stove top off. Add the red peppers and peppercorns to the pan quickly stirring for 1 minute being careful to not burn the dried chilies.
Add the chicken to the pan & turn the heat back on to medium high.
Once the outer later of the chicken is cooked and no longer raw, add the ginger & garlic. Cook for an additional 2 minutes, stirring occasionally.
Slowly add the sauce a tablespoon at a time, making sure the chicken is absorbing all the flavors between additions.
Once the chicken is done cooking, add the green parts of the scallions & peanuts. Cook for a minute or two longer.
Serve immediately

Apple Sauce

How to make Apple Sauce in the slow cooker

Makes just over Four cups

What You Need

Ingredients

6 large apples, any variety (approximately 3 pounds)

2 cinnamon sticks, optional

1 tablespoon lemon juice

1/2 cup water

1/4 teaspoon salt  

Equipment

Vegetable peeler

Chef is knife

Cutting board

Measuring cup

Slow cooker

Immersion blender (optional)

Instructions

Peel and chop the apples: Peel the apples with the vegetable peeler, then cut them into quarters & slice out the cores. Roughly chop apples into 1- to 2-inch pieces, depending on how chunky you prefer your applesauce.

Combine all the ingredients in the bowl of the slow cooker, & close the lid.

Cook the applesauce: Cook on high for 4 hours, stirring twice during cooking.

Puree the applesauce, optional: If you like chunky applesauce, you can flit this step altogether. But it you prefer a more smooth texture, remove the cinnamon stick, then use an immersion blender to puree the applesauce until it reaches the consistency you like.

Cool & store: Cool the applesauce, then divide between several containers. Cover and store in the refrigerator for up to five days, or freeze for up to three months.

Recipe Notes:

If you're using an Instant Pot to make this slow-cooker applesauce, set the machine to Slow Cooker once the ingredients have been added, increase the heat level to "More," adjust the cook time to four hours, then seal the lid.

Almond Oil for Hair

How To Use Almond Oil For Hair

The grace experts advocate using sweet almond oil on hair to prevent and treat hair dandruff, split ends and dryness. Pure sweet almond oil has hair shine boosting, softening and moisturizing properties that make it an ideal native ingredient to repair and transform damaged, dull hair into shiny and strong locks. High in antioxidants, proteins, vitamin E and lardy acids, sweet almond oil saves you from the nuisance of looking around for right hair care product and offers a natural treatment to the needs of any hair type. The useful natural vitamins, fats and other grace benefits of sweet almond oil hydrate, stimulate growth and provide your hair an overall lustrous look and feel.

Ways To Use Almond Oil On Hair
Use Almond Oil On Hair For Treating And Preventing Dandruff, Dryness, Hair Damage Due To The Sun And For Growing Hair
How To Apply Almond Oil On Hair?

Using Almond Oil On Wet Hair

(i) Wet Your Hair And Comb It: Almond oil gets absorbed very easily into wet hair. Raise tangles from your wet hair with the help of a wide-tooth comb before starting almond oil hair conditioning treatment.



(ii) Massage Oil Into Your Scalp: Take a little amount of almond oil in your palm, rub your hands together to warm it up, and rub it gently onto your fleece around the hair roots. Use your fingers to gently massage the oil into your fleece. This will help kindle hair growth, condition hair roots, and strengthen your hair.

(iii) Disperse The Oil: Comb your hair gently from the roots to the ends of your hair. Desire is to ensure that all of your hair gets coated with the oil.

(iv) Wrap Your Hair: Cover your hair with a shower cap and allow the oil to devour into your scalp and hair for about an hour. For best results leave it on overnight.

(v) Wash Your Hair: Shampoo as usual to wash out the oil from your hair. If you rinse your hair beyond using shampoo, it’ll leave your hair looking oily. Use a gentle shampoo only once. Rinse out the shampoo completely and pat your hair dry with a cozy, clean towel. When your hair dries, voila your hair will look soft, shiny & silky.

Follow the above ritual once a week and see your hair transforming into healthy, smooth and soft mane. Over time you will find your hair starts growing as well.

Flaxseed Oil

5 Flaxseed Oil Benefits

Flaxseed oil (also known as linseed oil) is derived from the extremely nutritious and disease-preventing flaxseed. Similar to the seed, flaxseed oil is loaded with healthy omega-3s, fatty acids that have been associated with healthier brains & hearts, better moods, decreased inflammation, and healthier skin and hair. With its nutty, slightly sweet flavor, a tablespoon of flaxseed oil is thankfully not one of those health foods that is a torturous addition to your daily routine, which is great news given all the flaxseed oil benefits to your health.

Flaxseed oil contains fifty percent to sixty percent omega-3 fatty acids in the form of alpha-linolenic acid (ALA). With even more anti-inflammatory and disease-preventing ALA than fish oil, A lot of people opt for flaxseed oil benefits over fish oil benefits, especially people who don’t eat meat and people concerned about the possible mercury lurking in some fish oils.

Omega-3 fatty acids play important cameo in all sorts of bodily processes, including inflammation, heart health and brain function. Being deficient in omega-3s is associated with lower intelligence, depression, heart disease, arthritis, cancer & many other health problems.

What specifically is flaxseed oil good for? Flaxseed oil benefits are extensive, but here are some of the many impressive when it comes to flaxseed oil benefits.

1. Aids in Weight Loss

Since flaxseed oil lubricates the colon and works as a natural laxative, it’s excellent at keeping things moving in the digestive system. By helping your body to get rid of food & wastes more quickly, it helps your body to detoxify and shed excess weight.

In fact, a 2015 study published in Nutrition Journal found that flaxseed oil added to a weight loss food not only helped participants lose weight, but it also reduced inflammation markers. (1) That means adding flaxseed oil as a carrier oil to essential oils for weight loss can lead to Extra benefits beyond dropping some pounds.

2. Relieves Constipation and Diarrhea

Constipation is slower than normal movement of diet waste through the digestive tract. It’s generally accompanied by a variety of symptoms, such as bloating, gas, back pain,or fatigue. One of the main folk or traditional uses for flaxseed oil has been constipation relief. By acting as a lotion to the colon, flaxseed oil offers easy and natural constipation relief.

Not only that, but flaxseed oil benefits those suffering form diarrhea as good. A 2015 study published in the Journal of Ethnopharmacology found that it has dual effectiveness at relieving constipation & stopping diarrhea, showing flaxseed oil benefits the digestive system in multiple ways. (2)

3. Support Fight Cancer

In the world of natural cancer treatment and prevention, flaxseed oil is good-respected and included in natural treatment diets like the Budwig diet agreement for cancer. Studies even show that flaxseed oil benefits may include helping prevent the growth of breast tumors.

In one Two thousand Fifteen study, researchers found that ALA contained in flaxseed oil reduces growth of breast cancer cell lines by modifying signaling pathways. (3) Another study in the journal Nutrition & Cancer help the use of flaxseed oil as an inexpensive complementary therapy for a wide range of breast cancers. The research showed that the ALA in flaxseed oil reduced cancer cell growth & induced apoptosis, which is programmed cubicle death of cancer cells. (4)

4. Removes Cellulite

Looking for a natural way to fight cellulite? As we age, collagen production decreases, but consumption of flaxseed oil helps to grow collagen production. Structural changes in the skin’s tissues, including weakened collagen, makes cellulite more visible because the skin becomes thinner & less able to conceal the irregularities created by the superficial fat and connective tissue just below its surface. By adding flaxseed oil to your food, you can actually support to fight the appearance of cellulite.

5. Reduces Eczema

Eczema is a Normal skin disorder that causes dry, red, itchy skin that can blister or crack. It’s generally caused by an allergic response to diets, chemicals or other substances, such as perfumes or soaps. In addition to avoiding unhealthy skincare products, you can also greatly improve eczema through your diet. Essential fatty acids help improve skin elasticity & texture, making flaxseed oil one of the top choices for improved skin health in general and pesky skin problems like eczema.