"Never eat raw or unripe flaxseed -- it could be poisonous"
They should have distinguished between raw and unripe. Never eat unripe.
Flaxseeds contain cyanogenic glycosides, as do lima beans, sweet potatoes, yams, and bamboo shoots. Cyanogenic glycosides metabolizes into thiocyanate (SCN). You can eat up to 1/4 cup raw flaxseeds per day with no problems. If you are going to eat more than 1/4 cup, then toast your seeds in the oven which deactivates the harmful ingredient but preserves the omega-3 properties.
To toast, place on baking sheet in 250 Degree oven for 15 to 20 minutes until seeds are crispy. Do not use temp. above 300 degrees oryou will damage the seeds' oil and convert it into trans fats.
Flaxseed oil is cyanogenic glycosides free.
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