Posted on 08/09/2011 8:27:28 AM PDT by decimon
Ping
I add flax meal to almost everything. I don’t add a lot but a little here and there all adds up. :)
I used to always put a few tablespoons in my yogurt, people at work nicknamed it my “Dirt,” lol. “Look, he’s eating dirt again.” Maybe I get the last laugh.
P.S. I’m still unclear as to whether the entire kernel of flax must be eaten or not (Haven’t finished the article), but warehouse stores sell flax oil (in capsules) at a very low cost, and it doesn’t have cod liver oil gaseous anomaly (insofar as I have found).
Something the article left out is that due to its high fat content it goes rancid quickly and will get wormy, so it must be kept in the refrigerator, or freezer. It should be in an airtight opaque container.
I thought of the current unpleasantness in Japan. Maybe some flaxseed would help combat the effects of the radiation they are suffering.
I immediately though of that as well. Fukushima is an argumentative topic on FR with a lot of opinionated blowhards, so I elected not to even bring it up. In any event, I believe God made all things for the use of man (in one way or another, and no, personally I don’t count “Roll it up and smoke it” as one of them), and I particularly believe that the full benefits of various forms of plant life have been largely undiscovered.
I have never had wormy flaxseed, but I have had some that I do believe went rancid (kept above the stove), and it was a lot less pleasant. I wonder if growing flax is all that difficult?
we grind flax seeds, altho’ not daily.
i’m not sure whether one should grind daily, or store the ground flax in the fridge, or whether storing in the cabinet a week or so is ok.
if one wants omega 3, then my doc says to store the ground in the fridge. but we take other omega 3’s.
The seeds are very hard for the body to digest. You can buy the seeds and grind them yourself in a coffee grinder or purchase the flax meal (already ground). I’ve tried the oil but didn’t like it.
When using the meal, start with small amounts in your food. Too much can change the texture and make things slimy or rubbery.
Couple of examples. If I’m making something (soup, stew, casserole) and its going to take up most of a 6 qt Dutch Oven then I usually add 1 1/2 - 2 teaspoons, a meatloaf using 1 1/2 lbs of ground beef I might add 1 tsp, cookie dough for around 3 dozen cookies - 1 tsp.
You can certainly add more, I just don’t want family members turned off by its addition because then they won’t eat it and get no benefit, while keeping the amount lower, you can’t tell its there so nobody is saying it tastes funny.
LOL How much yogurt were you adding 2 T to? Just curious. I used to add it to cranberry juice, totally unsweetened cranberry juice, but it was tough to drink.
Flax meal isn’t affected by cold or heat from cooking. A cousin of mine didn’t refrigerate hers and it got wormy. I keep mine in the fridge with a second bag in the freezer.
My son is majoring in plant genetics at Michigan State University. I sent him this article. Right now he is finishing up his Fellowship for the American Society of Plant Biologists. He researching Atropa Belladonna and trying to fill in gaps in various stages and or parts of the plant so that we can make synthetic drugs. This is why some medicines are so expensive, because they are derived from plants, because we don’t know to make them ourselves.
It isn’t the area he wants to stay in though. He last mentioned an interest in barley.
I’d add about 2 T (Milled, not whole seeds) to a cup or so of yogurt. It gave it the look and consistency of mud which is why they’d call it “dirt” at work. I personally like the taste of flax I used to add about 1 T of it when I made bread (About 1T to each of the 1.5 Lb loaves). A lot of people don’t like flax, but I grew up eating a lot of grains. I dislike most breat that isn’t 7 grain or higher, though I dislike the 12 grain because I don’t like the sunflower seeds.
I worked in a bakery out of H.S. and we had a no wheat bread made of mostly flax flour. I liked it a lot, it was very, very dense, and frankly a bit rubbery like you mentioned. I liked to toast it, but my dad made sandwiches out of it (Being a diabetic, my dad was the reason I started to use the flax bread). I have never eaten flax in anything other than a smoothie, yogurt, bread, or just straight (it IS like eating DIRT, haha), but I’ll have to see about adding it to some things. Thanks for the ideas, I’d have never thought of cookies.
Rosemary also protects against radiation.
Probably storing it in a cabinet for a week isn’t too bad, but I would think it depends on how warm the cabinet gets.
Thanks for the information. The milled flax I have always kept in the fridge. Interestingly I have always had a passion for plants. I’m thinking of going back to school and getting a graduate degree in botany/agriculture, but am not sure if I feel like making the commitment. I may just have to continue reading what I find and become a farmer, like my progenitors, haha.
I add to most everything though I sometimes forget so I have to set it out when I get ready to cook or bake so that I remember.
I have recipe for flax pizza dough and for making flax crackers. I haven’t tried them yet.
I don’t know how you can eat it plain! lol When I tried adding it to juice it just wanted to float and so it would get stuck in the throat a bit.
I have considered adding a bit to my yogurt. Lately I have been adding a couple of teaspoons of old fashioned oats and some nuts to my yogurt.
coastal california.
it’s cooler this year.
we still have “june gloom” mornings.
They had to do an expensive study to tell us this?
Honestly, I’ve been using flax and flaxseed oil for many many years. Any health food storw ill tell you the same.
Now, watch the FDA come out and try to regulate it somehow.
Yes, I am cynical. I wonder if the study was funded with stimulus money...
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