Well, I googled and I saw lots about lignans and estrogen - and you're right, it's something to watch around pregnancy, but that's about it. It's pretty good stuff as you said.
I also saw one site who sold 550mg caps and that it would take 14 of those to equal 1T of flax oil. Flax meal also seems safer and less likely to have been compromised by heat than the oil. Therefore fresher is better and grinding just before use is better. I've been using preground flaxmeal from Bob's Red Mill. It's found in the refrigerator at my local health food store ... I'll have to find out if it's trucked in a refrigerated truck. Stability seems okay in the whole seed, but it goes bad quickly. Ugh. One more thing to do in the kitchen with all that veggie chopping!
Along the same thinking, a woman who worked at the health store also steered me to a particular brand of probiotic because she KNEW it was trucked in a refrigerated truck and therefore it likely had more alive bacterias. It was pricier of course. But why buy something that's inert?!
I'm not very familiar with vega testing ... is that the same as muscle resistance testing? I had a neighbor chiropracter have me hold up my arms and press down on them once at a party ... said I was going to have circulatory problems (I'm fat - who wouldn't?!) in the future. I never followed up with care, but I was "ignernt" back then in my 20s. I'm more open now.
I'm like you and tend to not take pills. I just bought a bunch of Co-enzyme Q10 for my heart cause of my heart palpitations, and they're just sitting up there. I take them when I remember, and hope something is better than nothing.
Edited by: DOTSLADY at: 3/7/2007 (08:29)
KNOWLEDGE = POWER. BODY = TEMPLE. FOOD = MEDICINE. PREVENTION IS THE CURE. YOU ARE WHAT YOU ABSORB!
One person's food is another person's poison.
Celiac Disease: An autoimmune reaction from eating gluten grains: wheat, rye, barley and contaminated oats=nutrient deficiency=cancer. Have 1 of 300 symptoms? bit.ly/cdsymptoms
CD stories: bit.ly/cdstories
|2,999 Days since: gluten