Guest guest Posted December 15, 2007 Report Share Posted December 15, 2007 Yes. It's always best to grind no more than a few days worth at a time, and keep the ground flax in the fridge to prevent spoiling. Very best is to grind only what you need at one time, but a few days worth at once is ok. Samala, -------Original Message------- I ground up my flax seeds in the coffee grinder. Is this the right way to take them? joyce They are the brown ones from Krogers that say Arrowmills organic flaxseeds. joyce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2007 Report Share Posted December 15, 2007 The golden flax is so much better than the brown flax. It's a bit more expensive, but the taste difference and quality is worth it to us. I grind about 10-12 cups at a time and keep it in the fridge, it has never spoiled. We use about 2-3 cups a week. Kathy -----Original Message----- On Behalf Of Yes. It's always best to grind no more than a few days worth at a time, and keep the ground flax in the fridge to prevent spoiling. Very best is to grind only what you need at one time, but a few days worth at once is ok. Samala, -------Original Message------- I ground up my flax seeds in the coffee grinder. Is this the right way to take them? joyce They are the brown ones from Krogers that say Arrowmills organic flaxseeds. joyce Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2007 Report Share Posted December 15, 2007 Yes, it doesn't spoil exactly, but I have always read where flax oil is very delicate and the oil begins to loose its quality and nutrition as soon as air hits it. So grinding up so much and releasing all that oil and then leaving it sit, you are not getting as much nutrition out of it as you would if you only ground it as needed. That's why they say not to buy flax oil, but to grind it yourself. Much loss of nutrition in bottled oil. Samala, -------Original Message------- I grind about 10-12 cups at a time and keep it in the fridge, it has never spoiled. We use about 2-3 cups a week. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2007 Report Share Posted December 15, 2007 ....i do that also. seems good to me. > [ ] flaxseed hull lignans > > > I ground up my flax seeds in the coffee grinder. Is this the right > way to take them? joyce They are the brown ones from Krogers that say > Arrowmills organic flaxseeds. joyce > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2007 Report Share Posted December 16, 2007 On 15 Dec 2007 at 14:12, Kathy Wenger wrote about : Subject : RE: [ ] fl > The golden flax is so much better than the brown > flax. > It's a bit more expensive, but the taste > difference and quality is worth it to us. > I grind about 10-12 cups at a time and keep it > in the fridge, it has never spoiled. > We use about 2-3 cups a week. > > Kathy Hi Kathy, I am sorry to say that you have been sold misinformation. The Brown flax seed or linseed are much better than the gold flax seed which have been mutated or GMO'd for shelf keeping quality and most of the good Omega are not there. The brown linseeds are the original and contain about 50% of the alpha linolenic acid ( Omega 3) which we are usually short of and which is so beneficial for health and healing. the golden linseeds are genetically modified and only contain 2% alpha linolenic acid, Omega 3. And the golden varieties have a high percentage of the Omega 6 which we get enough of. You could do a search and find the facts for your self. The reason why industry is trying to change from the traditional linseed (brown) is that it does not keep well after being milled so it is a hassle for them to sell because it turns bitter and rancid quickly. The gold or yellow varieties are near to useless for health purposes. The good, brown varieties have high omega 3 content (about 50% ) Something that is seldom discussed is the fact that the " new " gmo'd flax seed / linseed is yellow and has only 2% linolenic acid. The original linseed, which is brown, had about 50% linolenic acid (Omega 3 family). The advice is to find and choose and use the brown linseed if you want to acheive benefits as per Dr Budwig. Use the yellow linseed products at your own risk. In Australia it is called Linola. Go and figure that out. What they have done is genetically modify brown linseed to actually remove the beneficial qualities to produce the yellow linseed with better shelf keeping qualities. The have named the good brown linseed = non edible and named the gmo'd seed = edible. !!! I think I saved this below from www.dpiqld.gov.au/linola.htm some time ago. Here it is a brief heading : " LINOLA (EDIBLE LINSEED) Family : Linaceae Genus: Linum Species: usitatissimum See also Linseed. (i) General background on the plant Since the mid 1960s, demand for edible oils has risen dramatically but the low oxidative stability of linseed oil has rendered it unsuitable for use as an edible oil. To make an edible linseed oil, the fatty acid composition has been changed and linolenic acid (C18:3) has been substantially reduced from 50% to 2%, through traditional breeding procedures. These low linolenic acid mutants have greatly elevated levels of linoleic acid, 65 - 76%. This reduction in linolenic acid greatly increases the oxidative stability of the oil - it becomes an edible polyunsaturated oil almost identical to sunflower in fatty acid composition. The colour of the seed is also changed, with edible linseed being a pale yellow colour enabling it to be distinguished from non-edible linseed, which is brown. .... " snip. Good marketing but is it good for health?? Tony Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 16, 2007 Report Share Posted December 16, 2007 I'm sorry, Tony, I'm just not finding that the experts agree with you here. I've looked a several websites which say there is no difference between the two. Only one website discussed a difference and said that it depended on the variety of gold, that there was more than one variety of gold. Perhaps the one that has less Omega 3 is that one. =============================== www.shapefit.com/essential-fatty-acids-flax-seed.html Flax Flax is a good source of omega-3 fatty acids, especially ALA. Flaxseed contains approximately three times as much omega-3 as omega-6 fatty acids which is a good ratio. In North America, we use the term flax when it is eaten by humans and the term linseed when it is used for industrial purposes. Linseed oil is flax's vegetable oil. It is okay for human consumption if it is fresh, refrigerated and unprocessed. There are two types of flaxseed: yellow and brown. Brown has been found to be higher in omega-3 fatty acids. Yellow flax can be broken down into solin and a new product developed for the food industry called 'Omega'. The 'Omega' flax is as high in omega-3's as brown, while solin is very low in omega-3 fatty acids. ================================== So, I'm using the Omega golden flax, which is just as high in Omega 3 as the brown flax. Maybe you're talking about the solin. By the way, Ground flaxseed (flour) keeps without appreciable change in chemical composition or flavor characteristics for several days or weeks at room temperature or several months in cold storage at 30-40F, or several more months at 0F. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2007 Report Share Posted December 17, 2007 > > On 15 Dec 2007 at 14:12, Kathy Wenger wrote about : > Subject : RE: [ ] fl > > > The golden flax is so much better than the brown > > flax. > > It's a bit more expensive, but the taste > > difference and quality is worth it to us. > > I grind about 10-12 cups at a time and keep it > > in the fridge, it has never spoiled. > > We use about 2-3 cups a week. > > > > Kathy > > Hi Kathy, > Tony mentioned Budwig ... Budwig's protocol says to grind and eat fresh every single time. Never grind and store because the seeds will start to lose their goodness, according to Dr B, in 15 minutes. So, best to grind and eat right away. xxoo Quote Link to comment Share on other sites More sharing options...
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