View Full Version : Rancid Flax Seeds
01-31-2007, 02:59 PM
My husband is concerned about flax seeds going rancid when they are subjected to 105 degrees for 24-48 hours and then let sit until consumed - as in making crackers.
He called the Barleans company which markets Flax seed and oil and they also feel that the flax could easily go rancid under such conditions.
In the experience of the long-time raw fooders, has this ever been a problem or a concern? Can we be sure the flax is not going rancid?
01-31-2007, 05:57 PM
You would definitely know it was rancid by the taste. So if you make some and they go rancid, there would be no problem in deciding what to do with them, I would think.
Although your question raises an interesting question about the state of the dehydrated seed, namely, as to whether it is actually still "raw." It seems if it were, it would go rancid; if it were "cooked" it would take longer, or, possibly not at all.
01-31-2007, 06:07 PM
I think that nature intended that we could identify rancid food by the smell. I have never experienced a bad small from flax seed products. They are probably very resillient.
01-31-2007, 09:49 PM
I have never had a problem with flax seeds going bad. I have made many breads and crackers with them.. No problems yet. :o
01-31-2007, 10:10 PM
Thanks everyone! I'll pass the word on to my husband.
01-31-2007, 11:08 PM
I wonder what rancid flax seeds taste and smell like? Does anyone know?
01-31-2007, 11:13 PM
Rancid flax would taste very bitter and off - whole flax is not likely to go rancid very quickly, dehydrated or not. If you have kibbled (?) flax it might go rancid easier and quicker, that happened to me. But whole flax should be okay for some time.
01-31-2007, 11:36 PM
Yes, I agree with Madmel. As long as a seed or grain is in its original state it should be fine. Didn't they take 3,000 year old wheat kernels out of an Egyptian pyramid tomb and sprout it? I am sure I heard that.
Nevertheless, I find it kind of upsetting to feel this sticky greasy residue on my dehydrator trays, mesh and sheets. Maybe it's from the olive oil in the crackers though. Hope so. I don't like it anyway. It is very hard to get that feeling off the equipment and if THAT isn't rancid oil, I don't know what is! I wonder if it transfers to the food. I never feel that it is totally clean of it.
01-31-2007, 11:42 PM
Thanks for your reply, madmel. By the way, I'm a Melanie too!!
02-01-2007, 08:50 AM
I was wondering this too because I was going to make the "Easiest" pizza crust, but have read that ground flaxseeds go rancid VERY quickly and should be ate immediately. :confused:
Seeds won't go rancid in a dehydrator. Now if you left them in a hot car all day, yes, they would go rancid. The difference is the humidity.
02-01-2007, 10:53 AM
Ground flax or flax oil goes rancid quickly. If using these products, I would make only as much as you can eat right away. Rancid flax doesn't taste extremely nasty....it's more subtle, at least I think so (but I don't have an extremely sensitive palate or sense of smell.) If you aren't careful you may end up consuming oxidized, denatured flax - and that ain't good.
Whole flax seeds, on the other hand, are far more stable.
Crackers should be okay, as long as the flax isn't ground (thus becoming more volitile.)
02-01-2007, 11:50 AM
Flaxseed oil has been used as varnish for tables, woodwork, boats etc. When flaxseed oil becomes rancid, the oil is changed by oxidation.
This oxidation process is accelerated by warming the flaxseed oil. The oil stiffens.
I guess our flaxcrackers in that meaning are "varnished", especially if we make the final dough in the blender.
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