RE: Goitrogens and flax and cooking

[Guest guest]

Interior of muffins and cakes will rise above 212 only if all the

water has evaporated. If that occurs, the muffin will be dry and not

something I would want to eat.

Alobar

On 12/2/06, <truepatriot@...> wrote:

> I store my flax seeds in the freezer. Since posting this question,

> I have tried the egg replacer trick. It works pretty well, but the

> advisability of it is unclear from a health perspective. But, then

> again, the acrylamide in baked goods makes them a less than optimal

> choice regardless of the possibilities you mention. (There is some

> hope though that the innards of the muffins, cake, etc., do not get

> above the magic 210F mark at which temp this is said to occur.)

>

> -

> www.zenpawn.com/vegblog

>

>

[Guest guest]

Got me there. I don't know.

I hope it doesn't apply to the seed because I see all those muffins

made of it.

On Dec 2, 2006, at 7:27 AM, Linn wrote:

> That applies to the oil though doesn't it, not ground flax seed.

>

> Linn

>

> On Dec 2, 2006, at 6:44 AM, Parashis wrote:

>

>> Have just discovered this email. Very late in response. I belong to

>> Native Nutrition group of Weston A Price Foundation and have been

>> warned not to heat flax at all and to keep it in frig because it is

>> very fragile and breaks apart easily, thus becoming free radicals.

>>

>> On Aug 5, 2006, at 3:48 AM, wrote:

>>

>> > Ground flax is often used as an egg replacer in vegan baking.

>> > I have yet to try it, however, as I am somewhat wary of the

>> > effect it may have on the unsaturated oils.

>> >

>> > -

>> >

>>

>

Parashis

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[Guest guest]

My point exactly. So, we're in the clear.

Happy baking,

-

www.zenpawn.com/vegblog

> > I store my flax seeds in the freezer. Since posting this

question,

> > I have tried the egg replacer trick. It works pretty well, but

the

> > advisability of it is unclear from a health perspective. But,

then

> > again, the acrylamide in baked goods makes them a less than

optimal

> > choice regardless of the possibilities you mention. (There is

some

> > hope though that the innards of the muffins, cake, etc., do not

get

> > above the magic 210F mark at which temp this is said to occur.)

> >

> > -

> > www.zenpawn.com/vegblog

> >

> >

>

[Guest guest]

Indeed, that is another common low-fat trick.

The ground flax seeds are more a replacement

for the eggs (in vegan cooking).

-

www.zenpawn.com/vegblog

>

> In baking you can use applesauce in place of the oils.

>

>