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Well, there are several reasons for this. One is that flaxseed is largely an American thing. Americans have far less of it in their diets than any other country. But the flaxseed is not the seed that is known as flax. In the United States, we are accustomed to mixing various seeds together in a cookie dough type of thing. Flax seeds are not the same thing as the flax plant, Lophopyrum. Flaxseed is derived from flax plant. It is found much less in the United States than it is in Europe. For example, our borders are lined by wheat fields, not flax fields. In the past, some bakers used flaxseed to thicken the dough. They would combine it with wheat flour and simply knead it in. But now flaxseed and wheat are different — we are so accustomed to it that we have no idea what wheat is really like. The other problem is that the flaxseed is so nutritional compared to wheat. It’s got all the same essential amino acids, and it’s got plenty of vitamins, it’s just that it’s an entirely different plant.
The third thing is that Americans are bread eaters. Most Americans in the U.S. eat bread. We think of bread as an American thing. It is what we think of as “normal” bread. Most of the world does not eat bread, at least not to the degree we do. This produces a bit of
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