Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

FLAXSEED INFO




Source of Recipe


Low Carb RESOURCE Newsletter


Recipe Link: http://www.berkeleywellness.com

Flaxseeds have a pleasant, nutty flavor and taste good sprinkled on
salads, cooked vegetables, or cereals. The oil is quite tasty, too,
though expensive. Here are some flax tips:
• Grind the seeds or else chew them very well—whole seeds simply pass
through the body. Grinding the seeds just before using them best
preserves flavor and nutrition, but pre-ground seeds are more
convenient. Keep them refrigerated. There are no nutritional
differences between brown and yellow seeds.
• Combine flaxseed flour with wheat flour for breads, quickbreads,
and pancakes.
• Ready-made flaxseed breads, muffins, cereals, and breakfast bars
can be found in many stores.
• The oil spoils quickly; it comes in dark bottles to extend its
shelf life. Keep it refrigerated, and pay attention to the expiration
date. "Cold-pressed" flaxseed oil is more expensive but no better
than other kinds.
• Flaxseed oil cannot be used for frying or sautéing.
• Pregnant or lactating women should not eat lots of flax.
• A few people may have allergic reactions to flaxseeds.
• Pass up flaxseed supplements—eat the foods instead.