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A special blend of Italian herbs compliments the great taste of garlic, onion, and tomato. The perfect snack or addition to any meal, great with pizza, spaghetti, hummus, or just plain. If you like any Italian cuisine, this cracker is for you! Like a pizza stuffed in a cracker....ahhh, a little taste of Italy!!
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Organic Italian Zest Flax Crackers:
High in fiber, protein, omega-3, and many other vitamins and minerals. This is a truly unique snack...organic hemp meal combined with Nutritional Yeast and Rosemary gives this cracker a superb savory flavor. Excellent with hummus, guacamole, salsa, gazpacho, or right from the bag. Crush them up and sprinkle them on your salad or in your baked goods also. The possibilities are out of this world!
100% Organic Ingredients: Golden Flaxseed*, Tomato*, Italian Seasoning*, (Onion*, Celtic Sea Salt, Garlic*, Parsley*, Basil*, Marjoram*, Oregano*, Rosemary*, Thyme*, Sage*).
*Organic Ingredient
Click here for Nutrition Facts
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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
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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
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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
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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
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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
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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
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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
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Basil:
DNA Protection Plus Anti-Bacterial Properties:
The unique array of active constituents called flavonoids found in basil provides protection at the cellular level. Orientin and vicenin are two water-soluble flavonoids that have been of particular interest in basil, and in studies on human white blood cells; these components of basil protect cell structures as well as chromosomes from radiation and oxygen-based damage. In addition, basil has shown to provide protection against unwanted bacterial growth.
Source: whfoods.com
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Marjoram:
Marjoram is originally from the East Mediterranean region and must not be confused with Oregano, which is closely related to it. Marjoram has been used as a medicinal herb since ancient times and was valued by the Greeks as an antidote for poisons and for muscular cramps.
Source: beneforce.com
Marjoram aids digestion, relieves flatulence, colds, and headaches, soothes nerves, and encourages menstruation.
Source: taoherbfarm.com
Marjoram (Origanum onites). The British munch on marjoram sandwiches to treat indigestion and use diluted marjoram tea to relieve colic in infants. Marjoram is an aromatic mint, so it has digestion-soothing benefits that are similar to peppermints.
Source:motherearthnews.com<
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Oregano:
Effective Anti-Bacterial:
The volatile oils in this spice include thymol and carvacrol, both of which have been shown to inhibit the growth of bacteria, including Pseudomonas aeruginosa and Staphylococcus aureus . In Mexico, researchers have compared oregano to tinidazol, a commonly used prescription drug to treat infection from the amoeba Giardia lamblia. These researchers found oregano to be more effective against Giardia than the commonly used prescription drug.
Potent Anti-Oxidant Activity:
Oregano contains numerous phytonutrients - including thymol and rosmarinic acid - that have also been shown to function as potent antioxidants that can prevent oxygen-based damage to cell structures throughout the body. In laboratory studies, oregano has demonstrated stronger anti-oxidant capacity than either of the two synthetic anti-oxidants commonly added to processed food – BHT (butylated hydroxytoluene) and BHA (butylated bydroxyanisole). Additionally, on a per gram fresh weight basis, oregano has demonstrated 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries.
Source: whfoods.com
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Rosemary:
The wonderful smell of rosemary is often associated with good food and great times. However, it could just as easily be associated with good health. Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration. So, the next time you enhance the flavor of some special dish with rosemary, congratulate yourself for a wise as well as delicious choice.
Source: whfoods.com
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Thyme:
Thyme has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion. Only recently, however, have researchers pinpointed some of the components in thyme that bring about its healing effects. The volatile oil components of thyme are now known to include carvacolo, borneol, geraniol, but most importantly, thymol.
Significant Anti-Oxidant Protection of Cellular Membranes:
Thymol – named after the herb itself – is the primary volatile oil constituent of thyme, and its health-supporting effects are well documented. In studies on aging in rats, thymol has been found to protect and significantly increase the percentage of healthy fats found in cell membranes and other cell structures. In particular, the amount of DHA (docosahexaenoic acid, an omega-3 fatty acid) in brain, kidney, and heart cell membranes was increased after dietary supplementation with thyme.
Source: whfoods.com
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Sage:
Anti-Oxidant/Anti-Inflammatory Actions:
Rosmarinic acid can be readily absorbed from the GI tract, and once inside the body, acts to reduce inflammatory responses by altering the concentrations of inflammatory messaging molecules (like leukotriene B4). The rosmarinic acid in sage and rosemary also functions as an antioxidant. The leaves and stems of the sage plant also contain antioxidant enzymes, including SOD (superoxide dismutase) and peroxidase. When combined, these three components of sage – flavonoids, phenolic acids, and oxygen-handling enzymes – give it a unique capacity for stabilizing oxygen-related metabolism and preventing oxygen-based damage to the cells. Increased intake of sage as a seasoning in food is recommended for persons with inflammatory conditions (like rheumatoid arthritis), as well as bronchial asthma, and atherosclerosis.
Better Brain Function:
Want some sage advice? Boost your wisdom quotient by liberally adding sage to your favorite soups, stews and casserole recipes. Research published in the June 2003 issue of Pharmacological Biochemical Behavior confirms what herbalists have long known: sage is an outstanding memory enhancer. In this placebo-controlled, double-blind, crossover study, two trials were conducted using a total of 45 young adult volunteers. Participants were given either placebo or a standardized essential oil extract of sage in doses ranging from 50 to 150 microls. Cognitive tests were then conducted 1, 2, 4, 5, and 6 hours afterwards. In both trials, even the 50 microl dose of sage significantly improved subjects’ immediate recall.
Source: whfoods.com
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