For a list of recipes on this blog that use flaxseed, click here.

I buy the whole flaxseed and grind a cup or two in the blender until it begins to have a powder-like texture. I then store the ground flaxseed in the freezer in an airtight container for up to one month or thereabouts. You’ll know when it’s time to toss it when it starts to smell funky (i.e., rancid).

Most people who use ground flaxseed use a coffee grinder to prepare small amounts as needed. This method ensures that the essential oils have little chance to oxidize and is best practice. I do a bigger batch and store in the freezer as a compromise. The freezer does a reasonable job of holding off oxidation.

Flaxseed must be ground and not eaten whole because the outer shell of the seed is very hard and is difficult for the body to digest. If the outer shell is not broken, the seeds will simply pass through your system.

I avoid pre-ground flaxseed sold in grocery stores. It seems like it’s shelf life would be extremely short and it is so much more expensive than whole seeds.

For more information about the benefits of ground flaxseed, go to the Wellness Guide for Dietary Supplements: Flaxseed and Flaxseed Oil. Do your research and ask your doctor about flax before ingesting it on a regular basis. For a while it was the best thing ever, but now I feel like the pendulum is swinging the other way a little bit and some cautionary notes are emerging.

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