On Friday I went to our local “Swap Meet” (a misnomer if there ever was one: You swap your cash for what they are selling – LOL) and bought a huge jug of golden flax seed. I was given a flyer about flax and had a light-bulb moment!
I have known that in order to get the full benefit of flax nutritionally it must be ground, and the flyer emphasized that. However, Alissa says in LOLF that flax used in crackers, etc. will not be ground in the blender or food processor. So, I think we get the benefit of the fiber when it is whole, but all of the fatty acids are lost.
The flyer says that 1/3 of the fiber is soluble and 2/3 of the fiber is insoluble. Is that the case even when the flax goes through digestion whole, or is it only when it is ground?
I am questioning why I would want to use whole flax. I am thinking that from now on when I make flax crackers I will grind it first and use the meal, rather than whole flax, in order to get the maximum nutritional benefit.
I’d appreciate hearing from those of you who are more knowledgeable than I, and, as you can tell, I don’t know much!
Recipes that call for whole flax are usually more crunchy than the ones calling for ground flax. I remember Karen Knowler said that you might not get all the benefits of the ground flax, but you will still get plenty of nutrition. Also, I think crackers made with whole flax tend to keep better, but don't take my word for it! ;)
What I do is use part whole seeds and part ground seeds when I make crackers. I figure I get the best of both worlds that way :)
don't forget - your teeth grind too!
Here's a link to my favorite flax cracker so far - so good! *Ü*
I agree with Sirova, and that is why I do --combine whole flax and some ground. And ditto as far as T-Bird saying your teeth grind too - make sure you chew'em really really well.
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i always grind mine... and then add whole for look and crunch...
I LOVE rawing with flax, but I notice that I'm feeling bloated after eating crackers/bread with flax. This may be a silly question, but are flax allergies common?? I am gluten intolerant, but I don't think seeds/nuts have glutens...do they?
If it goes through your digestive system whole, the only benefit would be fiber.
I grind it as needed. It goes rancid quickly after ground. Another good way to use flax is to soak 1 cup flax overnight in 2 cups of filtered water. The water will likely all be turned to gel, if there is any excess water let it drain. Put the seeds and gel in the food processer and process for several minutes until most of the flax is broken up. Sweetened with maple syrup and flavored with cinnamon, spread thin and dehydrated until crispy it makes a great cereal, or use it as a base for crackers.
I went to a raw class yesterday. The teacher said she prefers chia over flax as too much flax increases estrogen levels.
oh that sounds yummy... *walks away and continues fasting*
although why not grind first and then soak???
I find that with flax for some reason I have to drink tons of water or it doesn't work in the fiber dept to get me going. Any suggestions on this?
Also, Rawknitster, what class did you go to yesterday?
Originally Posted by Aleesha
Aleesha, such dedication. I need to visit you in the fasting thread for some inspiration. Soon. :)
I don't know why not soak after, but it would not be the same. Processing in the food processor after soaking doesn't pulverize all the seeds equally. Some will be processed into paste, some left in pieces, and some are left whole. Makes an interesting texture.
It was Mia Dalene's class held at Manna Mills in Mountlake Terrace. It was "free" with a suggested donation of $10-15. About 30 women attended. She holds one a month there.
Originally Posted by divaitalia
Last edited by RawKnitster; 01-17-2010 at 11:41 PM.
I was always under the impression that to get the benefit from flax you EITHER grind or soak. I thought that either would do.
There is sufficient in the world for man's need, but not for his greed.
Great idea! Thanks.
Originally Posted by Sirova
I think the key is "too much flax." We are continually cautioned to vary our food choices. Does chia have the Omega 3 and 6 fatty acids?
Originally Posted by RawKnitster
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