For a list of recipes on this blog that use flaxseed, click here.
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. If you do purchase ground flaxseed, make sure to store it in the freezer.
For more information about the nutritional benefits of ground flaxseed, go to http://www.flaxcouncil.ca/english/index.jsp?p=g1&mp=nutrition.
