I am usually compensated for a product review. I am not obligated to give a positive review and always use my own words. This disclosure is in accordance with Federal Trade Commission’s 16 CFR, Part 255: Guides Concerning the Use of Endorsements and Testimonials in Advertising. If you would like a review done contact Dannelle at firstname.lastname@example.org
Flaxseed is one of those wonders of the natural world!
What do you buy? Whole seed? Cracked seed? Ground seed? Oil?
Whole seeds will keep for about two years, if in a cool area that does not expose them to light. Cracked seed a considerably shorter time and ground seed the shortest of all.
You DO definitely need to grind them, as the hull is not digestible- unless you soak them overnight. enough to make them edible whole. I really dig putting them in bread, it’s pretty awesome. Or most any other dough or batter based food…pancakes, muffins, crackers, waffles, scones, cookies. Toasting is fine too…you can sprinkle on yogurt, or even use in smoothies.
I would NOT buy the ground flax as when grinding flax seeds, you should use it within 15 minutes as it loses it’s potency quickly.
You CAN have the ground seed by itself and not add it to anything but water: just add 1 or 2 tablespoons of to an 8-ounce glass of water and mix. Anything from a “Magic Bullet” to an old coffee grinder can get the job done.
Some say that if you don’t grind, you don’t get the “good stuff”…. the lignans which may have antioxidant actions and may help protect against certain cancers. Both the seed and the oil are good for the heart because it is the richest source of alpha-linolenic acid…but, when you buy flax in the oil form, you are missing out on the protein, the lignans, and the dietary fiber, leaving you only with the omega-3 fatty acids. Buy it in this form if you only want the benefits of the omega-3 fatty acids. But, if you want to get the most out of your flax, buy it in the whole form and grab onto the other nutritional benefits!
I use the oil AND the seed as I keep an eye on my cholesterol (my Mom’s family has a history of high cholesterol and I am being pro-active) The oil keeps best if you refrigerate it…
There is a Ricardo Larivee who used flax to make an egg white substitute. If I remember correctly it was 1/3c. ground flax to 3 cups water, heat, stir then chill and it becomes the same consistency as egg whites. He then used it to make an eggless chocolate cake. You can check it out for yourself at –> http://www.foodtv.ca/recipes/recipede…
**Tip: Be sure you use plenty of water when adding flaxseed to your diet.
There is no need to get this at a more expensive local health store when it has become so mainstream that most grocery stores carry it in their healthy bulk food bins! You could order online, but I prefer to see what I am getting…try the golden flax. It has a nice, slightly nutty flavor that you will find tasty!