Garlic, onion, and tomato mixed with just the right blend of Mexican spices. A slightly spicy and extremely flavorful south of the border taste! These crackers are great by themselves, on taco salad, or with your favorite dips and spreads like guacamole, hummus, or gazpacho! Organic Mexican Harvest Flax Crackers: High in fiber, protein, omega-3, and many other vitamins and minerals. This is the perfect snack to enjoy at your next party or outing. Snack right from the bag, use them like bread for egg salad, crush them up and sprinkle them on your salad or baked goods. There is no limit to where you can enjoy these savory crackers. 100% Organic Ingredients: Golden Flaxseed*, Tomato*, Onion*, Cumin*, Celtic Sea Salt, Garlic*, Chili Powder*, Cayenne Pepper*, Parsley*, Ginger*, Coriander*, Cilantro*. *Organic Ingredient Click here for Nutrition Facts Click to enlarge front Click to enlarge back Certified Organic by Indiana Certified Organic Certified Kosher by Chicago Rabbinical Council Certified Vegan by Vegan Action Raw, Gluten Free, Soy Free, Nut Free Dairy Free A little bit about the ingredients we use: Golden Flax Seed: High in Fiber, rich in Omega-3, loaded with Protein, Anti-Cancer Lignans, and numerous other vitamins and minerals! To learn more about the many benefits of Flaxseed, please visit our Research Center Top Tomato: Lycopene, a powerful antioxidant, is found abundant in tomatoes and tomato products. Studies found that lycopene may help reduce some cancer and heart disease. The most compelling evidence so far is the role of lycopene in prostate cancer prevention. In a study of over 40,000 health professionals, Harvard investigators found that men who ate more than 10 servings tomato-based foods daily (like cooked tomatoes and tomato sauce,) had a 35 percent lower risk of developing prostate cancer than those who ate the least amount of these foods. The benefit of lycopene was more pronounced with advanced stages of prostate cancer. Source: healthcastle.com A number of studies have already cited lycopene as one of the substances that may be associated with the reduced risk of prostate and other cancers. In a recent review of 72 studies published in the Journal of the National Cancer Institute (February 17, 1999), Dr. Edward Giovannucci of Harvard Medical School concluded that intake of tomatoes, and tomato-based products, has been consistently related to elevated blood lycopene levels and a lower risk of a variety of cancers. Source: organicdownunder.com Top Onion: Onions are low in calories and, to be truthful, in most vitamins and minerals (although they do supply a little calcium, iron, and potassium). However, the many flavorful members of this plant family-- scallions, leeks, shallots and garlic as well as onions themselves--are rich sources of a number of phytonutrients. They contain allyl sulfides (sulfur compounds that may lower blood pressure and discourage tumor growth), quercetin (a flavonoid with high antioxidant activity), and saponins (substances connected with cholesterol-lowering and tumor inhibition). Source: wholehealthmd.com Chief among the antioxidants in onions is quercetin, which is known to protect against cardiovascular disease and cancer as well as cataracts. Other research has suggested it may help relieve asthma, eczema and hay fever by blocking allergic and inflammatory responses in the airways and other areas. Scientists also say it may be beneficial against inflammatory joint conditions, including rheumatoid arthritis and gout. Another study showed that consumption of a one gram dry onion per day for 4 weeks increased bone mineral content in rats by more than 17% and mineral density by more than 13% compared to animals fed a control diet. This data suggests onion consumption has the potential to decrease the incidences of osteoporosis. By the way, raw onions are also great for killing harmful bacteria in the mouth – although that is unlikely to help you win new friends! Source: healthyontario.com Top Cumin: Cumin seeds may have anti-carcinogenic properties. In one study, cumin was shown to protect laboratory animals from developing stomach or liver tumors. This cancer-protective effect may be due to cumin’s potent free radical scavenging abilities as well as the ability it has shown to enhance the liver’s detoxification enzymes. Yet, since free radical scavenging and detoxification are important considerations for the general maintenance of wellness, cumin’s contribution to wellness may be even farther reaching. Cumin seeds have traditionally been noted to be of benefit to the digestive system, and scientific research is beginning to bear out cumin's age-old reputation. Research has shown that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation. Source: whfoods.com Top Celtic Sea Salt: Salt is a mineral and the only non-biological food that humans eat routinely. Interestingly, water is the only non-biological liquid that humans drink routinely. Source: celtic-seasalt.com Top Garlic: Health benefits of garlic are often reported. The most commonly known benefits of garlic are its potential role in heart disease and cancer. Indeed, the first scientific report to study garlic and cancer was performed in the 1950s. Scientists injected allicin, an active ingredient from garlic, into mice suffering from cancer. Mice receiving the injection survived more than 6 months whereas those, which did not receive the injection, only survived 2 months. Source: healthcastle.com Garlic is one of the most potent and--from a health perspective--most powerful members of the onion family (Allium). Most of the health benefits derive from the more than 100 sulfur compounds it contains, especially allicin, which is responsible for garlic's characteristic scent and flavor. Allicin is formed when the garlic bulbs are crushed, chopped, or chewed. Among the promising health benefits of garlic are that it may protect against stomach and colon cancer, slow the build-up of artery-clogging plaque, prevent the formation of blood clots, help lower blood pressure, reduce the chances of infection, improve nasal congestion and sinusitis. Source: wholehealthmd.com In one study of 52,000 women in Iowa, garlic use was a defining element in who did, and who did not, develop colon cancer. In another, residents of Gangshan County, in China, who eat up to 20gms of garlic daily, have the lowest gastric cancer death rate in the country, while residents of Quixia County, who rarely eat garlic, have the highest. Source: vitaminlady.com Top Chili Powder: Chili peppers contain a substance called capsaicin, which gives peppers their characteristic pungence, producing mild to intense spice when eaten. Capsaicin is a potent inhibitor of substance P, a neuropeptide associated with inflammatory processes. The hotter the chili pepper, the more capsaicin it contains. The hottest varieties include habañero and Scotch bonnet peppers. Jalapeños are next in their heat and capsaicin content, followed by the milder varieties, including Spanish pimentos, and Anaheim and Hungarian cherry peppers. Capsaicin is being studied as an effective treatment for sensory nerve fiber disorders, including pain associated with arthritis, psoriasis, and diabetic neuropathy. When animals injected with a substance that causes inflammatory arthritis were fed a diet that contained capsaicin, they had delayed onset of arthritis, and significantly reduced paw inflammation. Source: whfoods.com The nutritional aspect of hot peppers most interesting to researchers today, however, is capsaicin--the compound that gives chilies their "burn." Capsaicin seems to have a positive effect on blood cholesterol, and also works as an anticoagulant. And the "high" that some people experience when eating fiery chili-spiked foods is a perfectly safe one: Some scientists theorize that in response to the discomfort produced by the chilies' "burn," the brain releases endorphins--substances that, at high levels, can create a sensation of pleasure. Source: wholehealthmd.com Top Cayenne Pepper: Hot and spicy, cayenne pepper adds zest to flavorful dishes around the world and health to those brave enough to risk its fiery heat. The hotness produced by cayenne is caused by its high concentration of a substance called capsaicin. Technically referred to as 8-methyul-N-vanillyl-6-nonenamide, capsaicin has been widely studied for its pain-reducing effects, its cardiovascular benefits, and its ability to help prevent ulcers. Capsaicin also effectively opens and drains congested nasal passages. In addition to their high capsaicin content, cayenne peppers are also excellent sources of vitamin A, through its concentration of pro-vitamin A carotenoids including beta-carotene. Beta-carotene is not only a potent antioxidant in its own right, but can be converted in the body to vitamin A, a nutrient essential for the health of all epithelial tissues (the tissues that line all body cavities including the respiratory, gastrointestinal and reproductive tracts). Beta-carotene may therefore be helpful in reducing the symptoms of asthma, osteoarthritis, and rheumatoid arthritis. In addition, its antioxidant activity makes it useful in preventing the free radical damage that can lead to atherosclerosis, colon cancer, and diabetic complications, like nerve damage and heart disease. Source: whfoods.com Top Parsley: Various formulations—including teas, juices, and fluid extracts—are made from the herb's fresh or dried leaves, roots, and in some cases seeds. All are quite popular in Germany, where parsley is taken to prevent and treat urinary tract infections (the herb is a mild diuretic), to control indigestion and gas, and as a digestive aid. And as an antidote to bad breath there may be no more effective—and convenient—option than a parsley sprig that you can pluck right off the dinner plate and chew until the odor passes. Source: wholefoods.com Top Ginger: Historically, ginger has a long tradition of being very effective in alleviating symptoms of gastrointestinal distress. In herbal medicine, ginger is regarded as an excellent carminative (a substance that promotes the elimination of intestinal gas) and intestinal spasmolytic (a substance which relaxes and soothes the intestinal tract). Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects. Source: whfoods.com Revered around the world for its pungent taste, ginger (Zingiber officinale) is a natural spice that is also widely prized for its medicinal properties. Since ancient times, traditional healers in a diverse array of cultures have used this plant primarily to help settle upset stomachs. Chinese herbalists have relied on ginger as a medicine and flavoring for more than 2,500 years. The early Greeks mixed it into breads (hence the first gingerbread), and North American colonists sipped nausea-quelling ginger beer, the precursor of modern ginger ale. Today, many cultures continue to rely on ginger for controlling nausea and for reducing inflammation. Ginger's effectiveness as a digestive aid is due largely to its active ingredients: gingerols and shogaols. These substances help to neutralize stomach acids, enhance the secretion of digestive juices (stimulating the appetite), and tone the muscles of the digestive tract. Research confirms the presence of anti-inflammatory properties in ginger as well. Source: wholehealthmd.com Top Coriander: Coriander seeds have a health-supporting reputation that is high on the list of the healing spices. In parts of Europe, coriander has traditionally been referred to as an “anti-diabetic” plant. In parts of India, it has traditionally been used for its anti-inflammatory properties. In the United States, coriander has recently been studied for its cholesterol-lowering effects. Control of Blood Sugar, Cholesterol and Free Radical Production: Recent research studies (though still on animals) have confirmed all three of these healing effects. When coriander was added to the diet of diabetic mice, it helped stimulate their secretion of insulin and lowered their blood sugar. When given to rats, coriander reduced the amount of damaged fats (lipid peroxides) in their cell membranes. And when given to rats fed a high-fat, high-cholesterol diet, coriander lowered levels of total and LDL (the "bad" cholesterol), while actually increasing levels of HDL (the “good” cholesterol). Research also suggests that the volatile oils found in the leaves of the coriander plant, commonly known as cilantro, may have antimicrobial properties. Source: whfoods.com Top Cilantro: Although it has two names, Cilantro is a single plant, sometimes called Chinese parsley. Its leaves are known as Cilantro; the seeds are called Coriander. They pack the same medicinal benefits: both ease indigestion and prevent wound infection... See Coriander above. Source: viable-herbal.com Thank you for visiting [Tuesday] January 06, 2009 12:43 AM EDT Order Online      Policy      Site Map      Contact      Wholesale contact webmaster      xml sitemap