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Flax Seed

Flax seeds come in two basic varieties, brown and yellow or golden, with most types having similar nutritional values and equal amounts of short-chain omega-3 fatty acids. The exception is a type of yellow flax called Linola or solin, which has a completely different oil profile and is very low in omega-3. Although brown flax can be consumed as readily as yellow, and has been for thousands of years, it is better known as an ingredient in paints, fiber and cattle feed. Flax seeds produce a vegetable oil known as flaxseed or linseed oil; it is one of the oldest commercial oils and solvent-processed flax seed oil has been used for centuries as a drying oil in painting and varnishing.
One hundred grams of ground flax seed supplies about 450 kilo-calories, 41 grams of fat, 28 grams of fiber, and 20 grams of protein.

STORAGE   Flax seeds are chemically stable while whole, and milled flaxseed can be stored at least 4 months at room temperature with minimal or no changes in taste, smell, or chemical markers of rancidity. Ground flaxseed can go rancid at room temperature in as little as one week. Refrigeration and storage in sealed containers will keep ground flax from becoming rancid for even longer.

FUN FOOD FACTS This Flax Seed is biodynamic and is an integral part of a healthy diet for adults and children now-a-days when the Essential Fatty Acids (EFAs) are so absent in our general food supply.

Flaxseed must be ground, not eaten whole, which can be done in a coffee or spice grinder or in a regular kitchen blender.  Please don't put the flax on the shelf for this reason!  It is very quick and easy and if you don?t have any of these gadgets, it is likely that you know someone who does.  You can grind it all at once or, better yet, a week's supply at a time, or best yet is daily.

Flax is best stored (whether whole or ground) in a refrigerator.  Ground flax seed can be tossed onto a salad, cooked vegetable or greens, grains, stir fry, hot cereal or anything really, or blended into a milk share or smoothie.

Do not fry flax seed (or flax oil) but it can also be used in baking since "a hot oven has lost oxygen and in the interior of a baking bread or pasty there is relatively little oxygen to destroy the oil."  (This info comes from "Superimmunity for Kids", by Leo Calland, M.D. -- this book gives complete information and advice on the what, why and how of EFAs.)


  • Grind and add to yogurt, cereal, or anything you'd like to have a nutritional boost.
  • Egg substitition: 1T ground flax & 3T water = 1 egg

Ruth's Flax Seed Balls
12 servings 1 batch  20 minutes 20 mins prep
1/2 cup ground flax seeds, brown or golden (in a clean coffee grinder reserved for this purpose or nut grinder)
3 tbsp. sunflower seeds, brown or golden, ground same way
2 tbsp. carob powder (optional)              -
1 tbsp. coconut, ground (raw or dehydrated at low temp if possible)
1 pinch salt                                            
3 tbsp. honey or 2 tbsp. maple syrup (optional)
Mix all together and either knead well or put in food processor to process.  Form into balls.  Would be worth putting in the fridge or freezer to firm them up.