Featured: Organic flaxseed

Fabulous flowers and nondescript seeds that pack a punch: Flaxseeds are the food of choice when it comes to unsaturated fatty acids or vitamins. Its little seeds come from the beautiful blue flowers of the flax plant, which is native to Europe and has more to offer than many other plants. To be precise, flaxseeds have the highest content of the polyunsaturated omega-3 fatty acid known as alpha-linolenic acid. The harvested seeds are sold in three variants: whole, broken, and milled.


Flaxseeds have a slightly nutty flavor and contain about 40% fat (flaxseed oil). Whole seeds are less beneficial to the body than broken flaxseeds because they usually pass through your gastrointestinal tract unchanged. They need to be broken in order to unlock their full potential in terms of unsaturated fatty acids and vitamins (vitamins B1, B2, B6, and E). The seed coat of flaxseeds contains mucilage, which swell up when combined with enough water and do a good job of regulating the gastrointestinal tract. Flaxseed oil also contributes to a healthy heart and actively protects your cells. This is due to the lignans, which are secondary plant compounds rich in antioxidants. In addition, flaxseeds are said to have anti-inflammatory effects.
Why organic:
The selenium contained in flaxseeds already exhibits its property of binding heavy metals within the plant. That’s why it’s important to eat flaxseed products from certified organic cultivation and less from conventional cultivation in order to avoid plants that absorb potentially harmful substances from the soil along with the selenium contained in it.

How do they end up in the product?
We import our flaxseeds from Kazakhstan, where they are cultivated in certified organic conditions. Usually, manufacturing companies use so-called cold-pressed flaxseed oil cakes, which are a by-product of flaxseed oil production. Our flaxseeds, however, come to us as whole seeds and are broken just before we mix and fill our product. In this way, we protect the valuable fatty acids from oxidation, thus preventing the little seeds from becoming rancid quickly. By grinding the little flaxseeds in BERTRAND, we ensure that its valuable nutrients can then be absorbed optimally by the body.

Recipe: BERTRAND Vanilla Banana Muesli

Sometimes BERTRAND is more than just a shake that contains all of the important nutrients you need. With a little creativity, it can be used as an ingredient as well. Today we have a recipe for a quick breakfast:

Vanilla Banana Muesli

Vanilla Flavored Bertrand
2 drops of vanilla extract
1 ripe banana
approx. 250 ml oat milk (cow's milk or other plant milk)
Toppings like nuts, cacao nibs, etc, as desired

Cut the banana into small pieces. Put the Bertrand powder into a bowl and pour the milk and vanilla extract over it, stir thoroughly with a small whisk until the powder has dissolved. Let it rest for a moment, then add the banana and other toppings and enjoy!

Information about bananas:
Bananas could be considered a miracle food, because not only are they cheap, they're also good for you. They're full of B vitamins, potassium, magnesium and vitamin C. The combination of the slow-burning fiber, like in muesli, and the simple carbs in a banana will also make sure you stay feeling full.

Iron: Important for transferring oxygen and for cell respiration

Today’s article is about iron (Lat. Ferrum, FE) – an essential trace element that the body is not able to make for itself. It must enter the body through food and drink, because the organism needs this trace element, if it is to function properly

Iron plays a major role in transferring oxygen in the blood and in cell respiration. It plays an essential part in the formation of hemoglobin, which means the production of red blood cells. It also strengthens hair, nails and muscles.

Iron uptake
In short, iron attaches to various organic molecules that are found within the organism. It is found in enzymes, in hemoglobin and myoglobin and as stored or reserve iron in the form of ferritin and hemosiderin. Iron reserves are located mostly in liver cells and in the cells of the immune system.
Unlike calcium or sodium, the balance of iron in the body is regulated solely through absorption. This is because the iron that is present in the food and drinks typically consumed in Europe consists of about one-third heme (a component of hemoglobin and myoglobin). The rest of the iron from food and drink is in the form of iron (III) compounds, which are generally bound to cysteine residues of proteins. Both iron compounds form loose compounds with almost all biomolecules (except fat), and these ensure that the iron remains in solution. Heme has 6 coordination sites, 4 of which are already occupied, and so it is not capable of forming further fixed or insoluble compounds. This enables it to act as an independent absorber of other nutrients, and as such, it provides the body with almost two-thirds of the iron that that it absorbs.

Making iron absorption easier

There are factors in plant-based food that inhibit the absorption of iron, such as phosphates, polyphenols and phytates. That is why coffee and tea, for example, make it more difficult to absorb iron. Vitamin C, ascorbic acid, on the other hand facilitates absorption by converting trivalent iron (Fe3+) into bivalent iron (Fe2+). The items in the BERTRAND range always contain sea buckthorn, which acts as a stable source of vitamin C.

Where can you find this in BERTRAND?
In Bertrand the main sources of iron are almonds and linseed. But wholegrain oats and ingredients made from algae can also be sources of iron. Our organic almonds come from Spain and Italy, and they are grown using ecologically approved methods. Our linseed also comes from a certified organic producer and is brought to us from Kazakhstan. Our wholegrain oats are grown only in European fields, and the algae are harvested from the Spanish and French coasts.

The sea buckthorn is Bertrand’s purest source of Vitamin C. If you are vegetarian or vegan, it is essential to ensure that you absorb enough iron from your diet, because the body can utilize iron from animal sources much more easily than iron from plant-based foods. Even just a glass of orange juice with a meal that contains grains can be very effective.
Annika | Customer Service

Do you have any questions?

I am happy to answer your questions on this topic. Feel free to write me an email. You will usually receive a response within 24 hours.

Annika | Customer Serviceannika@bertrand.bio

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