Guest guest Posted December 31, 2000 Report Share Posted December 31, 2000 >>Flaxseed oil acts as a binder in place of eggs in baked goods. HOWEVER, I have been reading that heat is a BAD combination with flax oil because the heat turns the omega-3's into trans-fatty acids (just like those found in hydrogenated oils). That's why you'll find GOOD flax oil found in a dark bottle, refrigerated.<< I have read this too and it should be ALWAYS refridgerated. I don't buy any flaxseed oil that is on a counter and I always read the expiration date. It can be detrimental to take old or unrefridgerated flaxseed oil. " Use fresh flax or oil blend straight from the refridgerator, and make sure each bottle is used within three to six weeks after opening. A stock of oil can be kept frozen solid in a freezer, where it will remain fresh for over a year. " from Fats that Heal Fats that Kill by Udo Erasmus. I use the whole flaxseed and grind it up in my vitamix with my greens etc. and I also use the liquid form and mix it with cottage cheese. a Quote Link to comment Share on other sites More sharing options...
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