FLAXSEED INFO
Source of Recipe
Low Carb RESOURCE Newsletter
Recipe Link: http://www.berkeleywellness.com
Flaxseeds have a pleasant, nutty flavor and taste good sprinkled on
salads, cooked vegetables, or cereals. The oil is quite tasty, too,
though expensive. Here are some flax tips:
� Grind the seeds or else chew them very well�whole seeds simply pass
through the body. Grinding the seeds just before using them best
preserves flavor and nutrition, but pre-ground seeds are more
convenient. Keep them refrigerated. There are no nutritional
differences between brown and yellow seeds.
� Combine flaxseed flour with wheat flour for breads, quickbreads,
and pancakes.
� Ready-made flaxseed breads, muffins, cereals, and breakfast bars
can be found in many stores.
� The oil spoils quickly; it comes in dark bottles to extend its
shelf life. Keep it refrigerated, and pay attention to the expiration
date. "Cold-pressed" flaxseed oil is more expensive but no better
than other kinds.
� Flaxseed oil cannot be used for frying or saut�ing.
� Pregnant or lactating women should not eat lots of flax.
� A few people may have allergic reactions to flaxseeds.
� Pass up flaxseed supplements�eat the foods instead.
member logon
