Flaxseed Meal

Flaxseed meal is one of the most commonly found alternatives to regular grains. It has been used for thousands of years, recognized not only for its nutrition, but also its diversity and health benefits.

Flaxseed meal was being used over three thousand years ago by the Babylonians. However, it is believed that other more ancient cultures were probably cultivating flaxseed for use as a meal at least a couple of thousand years before this. It was later introduced to Europe with the advent of the Roman occupations and then North America in the 17th century.

Today it has seen resurgence in popularity, especially for grain allergy, Celiac and hormonal sufferers. It is widely recommended to help in treating menopausal symptoms, high cholesterol and weight problems. However, there is evidence that suggests that it may be helpful in treating inflammatory problems in relation to cancer, diabetes, asthma, arthritis and heart disease. In fact, its high levels of phytochemicals can have a balancing affect on female type hormones, help fertility promotion and is being considered for a possible prevention for breast cancer.

The meal is merely ground flaxseeds. However, flaxseed meal is highly sought after because of its nutritional content. It is rich in all major B vitamins, vitamin E, phosphorus, calcium, potassium, ALA (alpha linoleic acid or Omega-3), antioxidants, fiber, good carbohydrates, manganese and magnesium.

Flaxseed meal is prepared first by toasting flaxseeds until golden in an oven. Then the seeds are ground either in a blender, food processor or pestle and mortar. However, the flaxseed meal must be stored in airtight containers in a fridge or frozen until needed. It can later be used for making breads, cakes, cereals and confectionaries, or used as a thickening agent in stews and soups. Generally it is either baked or boiled. One teaspoon of flaxseed meal can be combined with 1/3 cup of water for a good nutritional drink, laxative and alternative fiber source. In fact, it is readily found in most major grocery, health food and online stores.


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  2. Just so you know, Flax Seed MEAL should NEVER be heated. Once the shells of seeds have been opened and exposed to oxygen they can degrade very rapidly and should always be stored in the refrigerator like flax seed oil. Flax oil also CANNOT handle the heat like olive oil, soy oil, coconut oils. From what I have learned is the seeds are NOT always roasted either. I used Barleans or grind whole seeds myself at home. I definitely would not bake with those. If heated, can also be bad for us to eat internally. Please only recommended NON-grounded flax seed for baking or adding to heated food. Thank you for a gluten free advice website

  3. So if I want to thicken chili, I have to add after serving? Thanks for the info about not heating; I have been adding to my green drinks which are not heated.

  4. Looks lovely, Villager. Unfortunately, I doubt I could get F. to go for anthniyg but our European-style bread baked on the stone. I recently read that flax may have negative consequences for women of childbearing age. I wasn’t sure what to make of that, as I’d always heard it was so healthy and for a long time I took flaxseed oil as a supplement. Have you heard anthniyg like that?

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