Flax

December 10, 1999

Hi a, I would imagine food sensitivity would be same for the oil as the

seed, but do you know if you are allergic to this item? You could just see how

it affects you. The oil is so much cheaper to buy as oil than in capsules.

Needs to be refridgerated though. The one I use have borage oil ,evening

primroseoil, lecithin vit.E & C and rosemary extract.

/

Click Here

---------------------------------

September 1, 2000

lescase@... wrote:

> Steve, I've heard that flax/flax seed, maybe flax oil is good for

> fibro-myalgia,,, a friend's mom has it and says that flax and swimming has

> helped her a great deal,, also a dry Arizona climate helps. don't know if

> this is the same as the ailments you mentioned...

>

Thanks , will have to look into flax, haven't read a lot on

fibro-myalgia and what I have read I have forgotten - so I will go back

and re-read.

--

Steve - Cheltenham, UK

---------

In love and light we are

In darkness we are no less

September 2, 2000

> Thanks , will have to look into flax, haven't read a lot on

> fibro-myalgia and what I have read I have forgotten - so I will go back

> and re-read.

>

> --

> Steve - Cheltenham, UK

> ---------

> In love and light we are

> In darkness we are no less

Steve

From what I have read fibromyalgia and chronic fatigue syndrome are very

very close cousins. I have fibro, and have had for about 10 years and what

I have read about CFS it is pretty close to the same symtomology etc. I

don't know how they make the difference when diagnosing. I know when I was

diagnosed the Dr checked for trigger points. Are these used in determining

CFS as well?

September 3, 2000

Prescott wrote:

> Steve

> >From what I have read fibromyalgia and chronic fatigue syndrome are very

> very close cousins. I have fibro, and have had for about 10 years and what

> I have read about CFS it is pretty close to the same symtomology etc. I

> don't know how they make the difference when diagnosing. I know when I was

> diagnosed the Dr checked for trigger points. Are these used in determining

> CFS as well?

>

,

Sorry I took so long had to do some reading to find out what trigger

points were :-) And the answer is no there not used to determine CFS, I

think b/c there are no fixed points of pain. I have/get pain in four of

the tender points (above the knees and above the elbows) plus my arms

and legs and arms in general, gripping/holding objects for long periods

increases the pain and fatigue, an hour of walking, I have discovered,

is about as much as I can handle on a good day. Mentally concentration

is up and down, some days I can go for about an hour or so other time I

just look at something and my head just goes like cotton wool (a strange

experience) or brain fog seems another good way of describing it. The

brain/mind just overloads instantly and for no apparent reason (except

perhaps fatigue).

Many sources seem to group the two together yet there appears to be a

definitive way of determining FM where as at present there isn't for

CFS.

You might be interested in this article

http://www.docguide.com/dgc.nsf/NewsPrint/82A1CC3B784FA9FE8525691800571E05

LnL

--

Steve - Cheltenham, UK

---------

In love and light we are

In darkness we are no less

September 4, 2000

Hello

I believe it is important to grind the flax to obtain the best nutrients from

it.

Best wishes to all

Elize

>>> gprescottis@... 09/03/00 02:34AM >>>

April 11, 2001

I just bought some packaged from bulk at my health food store and it was marked Dakota Gold, so I did a quick online search and found this page:

http://www.xeronine.com/flax/page5.html

They have the seeds in all quantities for sale plus a grinder, and a book.

I've been searching around for "golden" flax since that's supposed to be the best... does any one know any brand names or web sites for it?

May 18, 2001

LOL you're right Becca - 'that' it does!

I always take them with big huge swigs of water though so that does seem to

help....

my husband does these things too at work and they call him a 'gerbil'

(LOL)

oh well... i guess there are worse things to be called??

wendy

Flax

,

Do you just eat the ground flax plain? I do and everyone here at

work teases me and does " horse " sounds. Oh brother. Anyway, I grind

mine to a fluffy consistency. Is this right? It sticks all OVER in

my mouth - to my teeth - to everything.

Becca

-- In candidiasis@y..., " McPhail " <dwmcphail@p...> wrote:

> Pearl - the grinder you would need for flax/fennel, etc. would be a

coffee

> grinder. The other types don't work the same.

>

> I use mine every day for FLAX seed. I take about 6tbsp. of ground

flax seed

> a day - and its been a literal Godsend.

>

> wendy

>

Send blank message to candidiasis-unsubscribeonelist if you want to

UNSUBSCRIBE !

May 19, 2001

big spoonfuls of ground flax Pearly - with juice or water - all day long off

and on....

wendy

From: PEARLY2@... <PEARLY2@...>

candidiasis <candidiasis >

Date: Sunday, May 20, 2001 2:24 AM

Subject: Flax

Well ok, I will grind them and put them in the ceral, not cook them in.

How do you all eat them? In ceral also?

Pearl (NY)

Country Living at it's finest

Countrylife

Send blank message to candidiasis-unsubscribeonelist if you want to

UNSUBSCRIBE !

May 19, 2001

you'll have to be very careful with applesauce - for me i can't have it at this time with my candida ... and i'm further along. Some is sweetened, some isn't - but be wary of it.

wendy

RE: Flax

Try them in applesauce. Yum. LIZ D

Flax

Well ok, I will grind them and put them in the ceral, not cook them in.

How do you all eat them? In ceral also?

Pearl (NY)

Country Living at it's finest

Countrylife

Send blank message to candidiasis-unsubscribeonelist if you want to UNSUBSCRIBE !

May 20, 2001

i don't know about the heat thing ) sorry...

I take mine in big spoonfuls because I want the action of the cleansing (and

bulk) for the colon. Sprinkling flax on things might be tasty,,, but you

will not get those results.

wendy

Re: Flax

Pearl, I usually just eat them plain. They don't taste so bad - they

just stick everywhere in your mouth. I did put them on my already

cooked oatmeal this morning and also yesterday. , can the heat

from the already-cooked-and-in-the-bowl oatmeal distort the butrients

of the flax? Sorry, I am just ignorant when it comes to this stuff.

Oh, also Pearl, I sometimes put them in a big salad to eat them. But

mostly - just plain.

Becca

> Well ok, I will grind them and put them in the ceral, not cook them

in.

> How do you all eat them? In ceral also?

>

> Pearl (NY)

>

> Country Living at it's finest

> Countrylife

Send blank message to candidiasis-unsubscribeonelist if you want to

UNSUBSCRIBE !

May 20, 2001

Pearl, I usually just eat them plain. They don't taste so bad - they

just stick everywhere in your mouth. I did put them on my already

cooked oatmeal this morning and also yesterday. , can the heat

from the already-cooked-and-in-the-bowl oatmeal distort the butrients

of the flax? Sorry, I am just ignorant when it comes to this stuff.

Oh, also Pearl, I sometimes put them in a big salad to eat them. But

mostly - just plain.

Becca

> Well ok, I will grind them and put them in the ceral, not cook them

in.

> How do you all eat them? In ceral also?

>

> Pearl (NY)

>

> Country Living at it's finest

> Countrylife

May 21, 2001

Try them in applesauce. Yum. LIZ D

Flax

Well ok, I will grind them and put them in the ceral, not cook them in.

How do you all eat them? In ceral also?

Pearl (NY)

Country Living at it's finest

Countrylife

Send blank message to candidiasis-unsubscribeonelist if you want to UNSUBSCRIBE !

May 8, 2002

In a message dated 5/7/02 11:37:40 PM Central Daylight Time,

costello@... writes:

> have been buying flax seed in ground form. I add it to breads and

> muffins. I have also been eating cereal with flax seed flour in it. I

> share all baked products with my mother who just finished radiation for

> breast cancer. Flax is supposed to be good for that also.

> Ks Di

>

Flaxseed oil oxidises readily, it turns rancid. This is why it is not used

much in commercial food preparation and why oils high in omega 3's have

become out of balance in our diets. So if you are using pre-ground flax get

it as fresh as possible and use it quickly. Store it in an airtight container

in the refrigerator to slow the oxidation. Orin

[Moderator's note: I think adding some vitamin E oil helps it from becoming

rancid so quickly (I also add vitamin E oil to cooking oils to help prevent

rancidity). I use a brand of Flaxseed oil called " Natures Way " from GNC that

says it contains " FreshGuard Antioxidants for Enhanced Stability " and so far

I've never had any become rancid, but a 16 oz bottle lasts me less than a month

so it doesn't have too much time to go rancid. I think ground flaxseed is

probably best because it probably " scours " our your intestines as well as

contributing Omega-3 Fatty Acids, but the liquid is so much more convenient and

I actually kind of like the taste - but then I also like the taste of Cod Liver

Oil! :-) Maybe it's my body's way of telling me that I need more of the

stuff(?). Ron]

May 8, 2002

In a message dated 5/7/02 11:37:40 PM Central Daylight Time,

costello@... writes:

> I have been buying flax seed in ground form. I add it to breads and

> muffins. I have also been eating cereal with flax seed flour in it

You can buy Flax-o-meal hot cereal and pancake mix. It comes in many flavors

(chocolate, vanilla, cinamon, pecan) There is hot cereal mix which is similar

to oatmeal and also pancake mix. Its available at websites for low carb

foods, one of those is juiceect.com

July 13, 2002

Good question hope we get an answer.

Morin Family <morinfamily4@...> wrote:

My son is currently on ProEFA. I have been wanting to add some other sources of

EFAs to his diet. I was thinking I could make bread, cookies or muffins to have

for snacks and just add flax seed to all of it. My question is - Is there an

advantage to flax seed oil in comparison to just plain flax seed?

Tricia

Illinois

July 17, 2002

Tricia

I'm fairly new to the essential fatty acid suplement idea but I've

been reading like crazy for the last week about it; what I've read is

that it takes alot more ground flax than it does flax oil to get " x "

amount of EFA's but there is some advantage to using ground flax

because of the fiber from the seeds (can help with constipation).

Also, because you are grinding it when you use it, you don't have to

worry about it getting rancid. But you do have to use it right

away...one source said the oil starts to degrade within 15 minutes of

grinding the seed. I use an electric coffee grinder). You can put it

in so many things and it's hardly noticeable. I put it in the

tomatoe sauce for her spagetti, in her morning cream of wheat, etc.

Good luck! Kim

" Morin Family " <morinfamily4@c...> wrote:

> My son is currently on ProEFA. I have been wanting to add some

other sources of EFAs to his diet. I was thinking I could make

bread, cookies or muffins to have for snacks and just add flax seed

to all of it. My question is - Is there an advantage to flax seed

oil in comparison to just plain flax seed?

>

> Tricia

> Illinois

July 18, 2002

Kim,

Thanks for the info. It sounds like the oil is more concentrated. I also read

that Flax oil can be dangerous if not stored correctly or ingested in a timely

fashion. I remember reading that it could be carcinogenic if taken

appropriately. This is why the oil scares me.

In regards to the seeds. I supposed it is better to eat them ground up (so the

body can more easily digest and extract the good stuff) than to eat the seeds

whole. I have been throwing the seeds whole into breads. Have you read much

about eating the seeds whole versus eaten them ground up?

Tricia

>Tricia

>I'm fairly new to the essential fatty acid suplement idea but I've

>been reading like crazy for the last week about it; what I've read is

>that it takes alot more ground flax than it does flax oil to get " x "

>amount of EFA's but there is some advantage to using ground flax

>because of the fiber from the seeds (can help with constipation).

>Also, because you are grinding it when you use it, you don't have to

>worry about it getting rancid. But you do have to use it right

>away...one source said the oil starts to degrade within 15 minutes of

>grinding the seed. I use an electric coffee grinder). You can put it

>in so many things and it's hardly noticeable. I put it in the

>tomatoe sauce for her spagetti, in her morning cream of wheat, etc.

>Good luck! Kim

July 18, 2002

You have to be careful with any oil that is not in capsules for shelf

life reasons. I believe all oils that are not in capsules need to be

refrigerated once the bottle is opened as you could imagine

(especially with fish oil!) because yes -fish oil is nasty enough -

you don't want to give your child rancid fish oil!!

This is why I stick to capsules myself even though our whole family

now takes the oils -outside of Tanner, the rest of us are able to

swallow the capsules whole and have no desire to eat the oils, and

besides -the shelf life on the capsules for ProEFA for example is

almost four years -and they don't require refrigeration due to the

process in which they were made. So even though squeezing the oil

from the capsule by piercing the capsule with a pin is a bit of a

pain -it's the only way I know that I'm giving Tanner fresh oil each

time.

=====

July 18, 2002

Isn't there preservatives though? I always thought that anything that did not

need regridgeration must have preservatives? I don't know that they do but I

assume they do. Just like Craig ~ they now have chicken parm that does

not need refridgeration because of the way it has been packaged, but I just can

not bring myself to eat chicken that has been out for months! May be it is

different and if so please excuse my ignorance, but that is just the way I

think. Hope you get back & explain. Thanks! Nidia

July 19, 2002

Nidia - A little food-saftey thing I've learned along the way (mostly

from my grandmother who was from " the old country " where there was no

refridgeration). There are two ways to prevent food from spoiling:

make it inhabitable for bacteria or kill the bacteria. The latter

way involves chemically or heat-based killing methods (boiling, for

instance - I just read in a teaching cookbook that you can keep

fresh, homemade chicken broth " indefinitely " as long as you brought

it to a boil every 3 days - GAG!) In " the old country " my grandmother

would make fresh yogurt and cheese, then cover them (or float them

in) oil. This would create a seal where no air could get in. No

oxygen = no bacteria growth (for the most part). Another way to make

it inhabitable would be to cool it, etc...

I assume that because the oil is sealed in gel caps, no air can get

in, and as long as that was done in sterile conditions, the oil will

remain fine. If you look at the caps, there is no air bubble or

anything in them...must go back to my grandmother's old world

principle.

Hope this helps (and isn't too boring...)

Marina

> Isn't there preservatives though? I always thought that anything

that did not need regridgeration must have preservatives? I don't

know that they do but I assume they do. Just like Craig ~ they

now have chicken parm that does not need refridgeration because of

the way it has been packaged, but I just can not bring myself to eat

chicken that has been out for months! May be it is different and if

so please excuse my ignorance, but that is just the way I think.

Hope you get back & explain. Thanks! Nidia

July 19, 2002

Tricia

The seeds will pass through our body undigested if they are not

cracked first. The seeds are pretty stable because of the protective

shell but once you crack them (by grinding in a coffee grinder) they

will degrade just like the oil and can become quickly rancid. I

think that's where the concern about carcinogens is from. That's why

you should use the seeds right away after grinding them.

As long as you are careful about buying high quality oil (cold

pressed, kept refrig. at the store, in dark bottle to protect from

light) and use it in a few weeks, you should be fine using the oil.

Barlean's is a very reliable brand and is available at health food

stores. Also, it can help to taste the oil yourself. If it tastes

bitter, then it's beginning to spoil.

I think the ratio for seeds vs oil was that it takes 3 tablespoons of

seeds to equal the fatty acids in one tablespoon of oil.

Take care Kim

--- In @y..., " Morin Family " <morinfamily4@c...>

wrote:

> Kim,

>

> Thanks for the info. It sounds like the oil is more concentrated.

I also read that Flax oil can be dangerous if not stored correctly or

ingested in a timely fashion. I remember reading that it could be

carcinogenic if taken appropriately. This is why the oil scares me.

>

> In regards to the seeds. I supposed it is better to eat them

ground up (so the body can more easily digest and extract the good

stuff) than to eat the seeds whole. I have been throwing the seeds

whole into breads. Have you read much about eating the seeds whole

versus eaten them ground up?

>

> Tricia

>

> >Tricia

> >I'm fairly new to the essential fatty acid suplement idea but I've

> >been reading like crazy for the last week about it; what I've read

is

> >that it takes alot more ground flax than it does flax oil to

get " x "

> >amount of EFA's but there is some advantage to using ground flax

> >because of the fiber from the seeds (can help with constipation).

> >Also, because you are grinding it when you use it, you don't have

to

> >worry about it getting rancid. But you do have to use it right

> >away...one source said the oil starts to degrade within 15 minutes

of

> >grinding the seed. I use an electric coffee grinder). You can put

it

> >in so many things and it's hardly noticeable. I put it in the

> >tomatoe sauce for her spagetti, in her morning cream of wheat,

etc.

> >Good luck! Kim

>

July 19, 2002

Thanks Marina it was interesting! Makes sense. Thanks for sharing that. Gotta

love that " old country stuff "

marina3029 <philipmary@...> wrote: Nidia - A little food-saftey thing

I've learned along the way (mostly