oxidised fats?

I’ve read on many web pages that when you grind up flaxseed you should eat it immediately or store it in the fridge/freezer as the fats in the flax start to oxidize. So does that mean dehydrating crackers with ground flaxseed/ground nuts is really bad since the fats would oxidize?


  • hmmm… that’s interesting. have you ever had a sensitivity to flax breads or crackers?

    i tend to be of the opinion that we should consider the alternative when these things come up. if i weren’t having flax bread, i would be having whole wheat bread… which is cooked, full of nasty yeast, and not to mention wheat… but then, i’ve also never had problems with ground flax.

    if you want to eat the flax right away it does make a great topping for “pasta.” it gets really creamy. i have a simple recipe under my profile for “grated flax cheese.”

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