I've been hearing a lot about cooking with ground flax seed. That opposes what I learned years ago; every omega-rich oil, like flax, needs to be refrigerated constantly, else it starts going rancid. Rancid fats absorb fat-soluble vitamins just like any fat will, but the rancid fat will be excreted, along with the vitamins.
I know that health food stores keep flax oil in the fridge and it is supposed to be shipped refrigerated.
A bag of already-ground flax sounds dangerous to me, since the seed is broken open and the oils are oxidizing. Heating any oil makes it oxidize faster, and even heating omega oils without oxygen starts a rancid condition. I have used whole flax in hot dishes, since it does not digest and release its oil--it adds a good fiber that picks up heavy metals and such from the gut.
The golden flax has wonderful flavor. The darker the seed, the more the flavor makes me gag--which is why some flax oil is awful and other is OK.
So. I buy golden, flax seed, whole, and put a couple of Tbsp in a pint canning jar, screw it onto my blender and give it a whirl. It splits open and fluffs up, and what I don't use immediately, I keep it in the fridge for not more than about 24 hours.
| Pounds lost: 0.0