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Dec 9, 2004 07:06 PM

How to Take My Damned Flaxeed

  • j

I hold in my hand a packet of FiPro Flax, specially milled cold-milled certificed organic flaxseed, from a very legitimate-sounding company called "Health from the Sun". Four tablespoons of FiProFLAX supplies almost as much oil as one tablespoon of flax oil, plus fiber, protein, and lignans. God, it's been ages since I replenished my lignans.

This was intended to be my first step toward a healthy tomorrow. However, the problem is I have no idea whatsoever of what to do with this stuff. And I'm afraid to open up this space age-looking vacuum pack, lest it turn into a ticking time bomb of freshness, threatening to decimate my substantial investment.

I'm posting here rather than on General Topics, 'cuz I don't want to discuss the benifits of flaxseed, which I've resolved to believe in blythe regardless of any sensical argument. I want to know what to do with the stuff.

Oh, bear in mind that I don't really cook. I do eat a lot of cereal. Can I put it in my cereal? That'd be one idea. Thanks.


ps--if I'm just supposed to, like, eat it with a spoon, that'd be cool. In fact, coolest. I'm just not sure. Does this taste like agony?

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  1. f

    My understanding from various things I have read about flaxseed is that you must grind the little sesame-seed looking things in order to get the full benefit of the good-for-you stuff contained therein. I grind mine in my coffee grinder until they are nice and powdery (they get kind of fluffy) and put them in my morning yogurt/fruit/cereal concoction. Believe it or not, I also sprinkle them on top of a whole wheat bagel spread with peanut butter (the go nicely on top of the peanut butter!). You can put a couple spoonfuls into a smoothie, or add them to a muffin batter (in place of a little flour, if you like).

    The important thing is the shelf life on this stuff. Once ground, I understand that they lose their nutritional punch pretty quickly, even if kept in the freezer. So I keep the seeds in a plastic airtight container in the freezer, and just grind enough to last me a few days and keep that portion in a zip bag in the fridge.

    2 Replies
    1. re: farmersdaughter

      To me, it's just a chore, and I don't try to make it anything but. I grind it, mix a tablespoon into a glass of orange juice (could do milk), down it at once. It does NOT taste bad, it's just tedious.

      To confirm: gotta grind the seeds or it's useless; and while the seeds last plenty long, once ground it loses its whatever quickly, so freeze/ fridge and use up w/in a few days.

      1. re: JenaeR

        Is there less benefit by taking the flaxseed oil capsule? Know of several who take it in this form for arthritis and also for vision benefit.

    2. m
      Marcia M. D'A.

      Yes,dear, you can put it in your cereal, and it really doesn't taste like much of anything.

      If you are concerned about keeping it fresh, you can keep it in the freezer. Some people(not I), grind a few tablespoons per day, in a coffee grinder reserved for the purpose, though that is probably too much like cooking for you.

      Do try not to obsess about it. That is worse for your health than anything. And don't obsess about obsessing, either.You do sound so desperate(but funny). It's really not bad. And putting it in yogurt is fine, too.

      1. I believe that, after taking "flaxseed oil", you should be able to hit 500 foot home runs. Did you get it from Sheffield or Bonds?

        1. I keep my ground flaxseed in the freezer because the high oil content makes it go rancid pretty quickly. And I usually eat it on my yogurt, or add a couple tablespoons (or more) to the batter when I'm making muffins or yeast bread. Flaxseed meal has sort of a nutty, mild flavor that goes well with whole grain breads, and in highly-spiced baked goods like gingerbread or carrot or pumpkin muffins, you can't even tell it's there. Not sure whether heat destroys its nutritious properties, though.

          2 Replies
          1. re: Runner

            yup, heating destroys the nutrient. that I know.

            thanks, everyone, I'm reading along and taking notes.


            1. re: Jim Leff

              My dietician told me (just yesterday) that the compounds in question are heat- AND light-sensitive, so opaque packaging is a necessity once they are ground.

          2. Cereal, yogurt, cottage cheese, sprinkled on steamed veggies, in my salads - everywhere I can put it, basically :)