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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Flaxseed use ideas?
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Jake
Thursday, November 1, 2007, 3:56pm Report to Moderator Report to Moderator
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Well my understanding is that the meal will be digested more fully but it also will turn rancid faster.  Need to keep stored in the freezer - and the frig if to be used quickly.  I just ordered both from Bob's red mill 2 minutes ago.  I have started using the meal as a replacement for psyllium seed for fiber and of course it agrees much more with me as an O.  The seeds are fabulous too mixed up with pumpkin and walnuts - very beneficial for us o's.
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BuzyBee
Thursday, November 1, 2007, 4:05pm Report to Moderator Report to Moderator

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I keep mine in the frig (very cold). It is a small bag, yes Bob's meal, so I should use it up fairly quick.

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funkymuse
Thursday, November 1, 2007, 10:58pm Report to Moderator Report to Moderator
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THanks... I was wondering as I was searching online for a good ground flaxseed as I have been using Spectrum Organic Ground Flaxseed, but noticed this 'meal' product which seems to be much cheaper purchased in bulk.  So that might be good for shakes, etc.

The Ground Flaxseed has a nice nutty flavor however.  
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Victoria
Friday, November 2, 2007, 2:16am Report to Moderator Report to Moderator

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If you're going to use pre-ground flax, I advise against the cheap flax meals.  The ground seeds go rancid extremely fast, and it's a risk if you don't know and trust the company.  You probably have no way of knowing how long the ground seeds sat at room temperature exposed to the air, before packaging.

Spectrum and Barleans are two brands that guarantee freshness at the time the product is vacuum packed.



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carmen
Friday, November 2, 2007, 4:27am Report to Moderator Report to Moderator

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I think the whole flax seeds just pass thru, without the body absorbing much of what is inside the seed so if you are after the omega oils, not much is avail. Grinding it up frees it up. You'll need to drink lots of water the whole day(with either) as it soaks up a lot of fluid from your body on the way thru.
Somewhere posted that one (I forget which!) will tend to constipate you much more, even with lots of water. The ground seed swells up heaps too - put some in a glass with water and watch it thicken up. Yum to add to other foods(or as a porridge ingredient) but won't cooking denature the omega oil benefits?(I'm asking, as I don't know). Ta! :8


carmen
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Suzanne
Friday, November 2, 2007, 1:23pm Report to Moderator Report to Moderator

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Like Carmen, I've found that whole flax seeds are never digested at all.  I buy whole flax seed and keep them in the freezer.  I grind a half a cup at a time in my blender and keep them in the refrigerator, ready to use.  My blender grinds them in finer pieces than store bought pre-ground.  My food processor will not grind flax seed - it just spins them around - further evidence that the whole seed wouldn't break down in my digestive tract.  

If you have a recipe that calls for wheat germ or wheat bran, substitute ground flax.  The texture and water absorption are equivalent.  


Good health to you and your household! And good health to all that is yours!  1 Samuel 25:6
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BuzyBee
Friday, November 2, 2007, 2:30pm Report to Moderator Report to Moderator

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How can you tell if it goes rancid. I don't know what rancid flax taste like so would it look different.

Also, I make a protein shake this morning and put a small spoonful of flax meal in the shake. Again, I feel so hot after drinking the shake. I am normally very cold natured so this seems so weird to be hot.
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funkymuse
Friday, November 2, 2007, 3:09pm Report to Moderator Report to Moderator
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Well I was going to try Bobs Red Mill Organic Ground and keep most of it in the freezer  until use.  We do like the Spectrum however.  
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Drea
Friday, November 2, 2007, 3:15pm Report to Moderator Report to Moderator

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BuzyBee, I'm not sure, but I think you should be able to smell the rancidity (is that even a word?). I've bought Bob's Red Mill pre-ground flax seed meal and have never had a bad batch (so far). I keep mine in the freezer, and in a air-tight glass jar.


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BuzyBee
Friday, November 2, 2007, 3:22pm Report to Moderator Report to Moderator

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I keep mine closed tight but the closed tight glass jar may be better.

Also we keep out frig a little colder than suggested. In my meat drawer sometimes the meats are a little icey. Not frozen just icey.
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koahiatamadl
Saturday, November 3, 2007, 12:01am Report to Moderator Report to Moderator

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I just grind however much I want to use at a time in a designated coffee grinder - I throw in some pumpkin seed as well...works very well  
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jayneeo
Saturday, November 3, 2007, 12:41am Report to Moderator Report to Moderator

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I grind up a 1/4 c. or so at a time in a handheld blender with a small unit attachment that is just right for these....then put them in a baggie in the fridge.....I eat them in smalllll amounts so it takes a while...
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aprilshowers
Wednesday, October 1, 2008, 8:00pm Report to Moderator Report to Moderator

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Does anyone know anything about this company?  There is a dealer in my area who has been showing up at local art/craft fairs.  The website is http://www.flaxusa.com - they are out of ND and the products and prices sound good - just wondering if anyone can add anything to what I've learned so far.


Type II diabetic following BTD for Type A secretor for diabetics.

We are what we repeatedly do.
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aprilshowers
Wednesday, October 8, 2008, 5:40pm Report to Moderator Report to Moderator

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I started on the pre-ground organic flax meal over the weekend - nothing like being away from home and starting a clease!  I read all the material and it said flax would have a cleansing affect, but since I've been using Udo's Oil for almost a year now, I didn't think it would affect too harshly.  I was wrong.  I've cut down the daily dose until I get acclimated!  Upon further reflection I'm thinking since this is actual meal vs the oil I was using there is more fiber.  

I'm liking it though, just as tasty as the Udo's oil, and the price compared to the Udo's is so much better.  I can't wait to try that flax bread recipe - but maybe not until my digestive system has gotten used to this change!


Type II diabetic following BTD for Type A secretor for diabetics.

We are what we repeatedly do.
- Aristotle

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dpcat67
Wednesday, October 8, 2008, 7:41pm Report to Moderator Report to Moderator

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I make the Flaxseed bread a lot and love it but have never used it to cleanse my system although I knew you can. How do you take it?
Donna


Chef Donna- FIfHI- A+ Nonnie�GT4 Warrior�- ESTJ
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Ribbit
Wednesday, October 8, 2008, 9:49pm Report to Moderator Report to Moderator

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That's so strange.  I eat a good bit of flax meal in baking and I haven't noticed any change.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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aprilshowers
Thursday, October 9, 2008, 12:56pm Report to Moderator Report to Moderator

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On their website it talks about flax containing colon cleansing fiber and the materials I got with the flax said to start using it gradually as too much can cause discomfort.  It can resolve constipation, or can cause it if enough liquids aren't taken.  The recommended amount is 1-4 Tablespoon flax seed daily (measured before grinding).

Here is what it says in my materials:

For weight loss, stabilizing blood sugars, or clearing food particles from the intestinal tract some find it beneficial to take the flax 3 times a day - i.e. 2-3 Tablespoons of ground flax in 10-12 ozs of fluid 30-40 minutes before meals.

Maybe it's just me and my tender tummy or more likey I have a long way to go to getting my digestion healed up.  I definitely took too much for me the first two days because I had a major cleansing episode!

I've been adding a tsp to my breakfast cereal, hot or cold, and it's also great in a smoothie or mixed into yogurt with fruit.  I also sprinkle it on my soups or rice or beans and mixed it in - it thickens everything more but I find I don't mind that.

I'm eagar to try it in baking, but don't do much since my diabetes was diagnosed.    My mom had begun using it as an egg substitute.

Are there recipes you'd care to share Ribbit?  Maybe some tips on using it?  I'd love to hear how you use it.

Thanks!


Type II diabetic following BTD for Type A secretor for diabetics.

We are what we repeatedly do.
- Aristotle

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Ribbit
Thursday, October 9, 2008, 11:53pm Report to Moderator Report to Moderator

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Quoted from aprilshowers


Are there recipes you'd care to share Ribbit?  Maybe some tips on using it?  I'd love to hear how you use it.




I use it as an egg substitute too.  I had been doing like 1 Tbsp. in 1/4 c. boiling water as an egg sub.  But lately I've been trying 1/2 flax meal and 1/2 rice or millet flour in a recipe.  My recipes are in the database.  You can search for mine specifically.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

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Melissa_J
Friday, October 10, 2008, 3:43am Report to Moderator Report to Moderator

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Ribbet posted a recipe to Recipe Central for Gluten-Free Lemon Poppyseed Muffins.  

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?966

It has a cup of ground flax in it, and it's one of my favorite muffin recipes.  Today I'm using organic ground golden flaxmeal from Costco, sometimes I grind my own in a blendtec.

Oh, that IS the brand they have (or had) at Costco!

The flax bread and cranberry flax muffins are good too, but I like that these muffins really taste like muffins.  

I occasionally use dark flax meal to make the flax bread into a Rye bread, just add caraway seeds (no rye necessary).  It's great with lingonberry jam.

I had a bit of a reaction the first week I made the flax bread, but I ate quite a bit of it at once.  I adjusted to the increased fiber pretty quickly.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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aprilshowers
Friday, October 10, 2008, 12:28pm Report to Moderator Report to Moderator

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Thanks for the tip - I didn't notice there was a search by author option in the recipe database.  That squash casserole sounds good too and right now the squash are everywhere in all the farmers markets.  I love this harvest time of year!  

I'll have to try some baking here with the weather getting cooler - maybe when my son is home at Thanksgiving time.


Type II diabetic following BTD for Type A secretor for diabetics.

We are what we repeatedly do.
- Aristotle

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Ribbit
Friday, October 10, 2008, 4:57pm Report to Moderator Report to Moderator

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I just recently discovered that search option myself after somebody pointed it out to me.  I'm not usually that blind.   Give that squash casserole recipe a whirl.  It's really good.

Thanks for the reminder about the lemon poppyseed muffins, Melissa.  I forgot about them.  They sound really good right about now and I think I'll make some.  I think I'll drop some frozen cranberries into the batter to make them lemon cranberry poppyseed muffins.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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Melissa_J
Friday, October 10, 2008, 5:59pm Report to Moderator Report to Moderator

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I've used chia seeds instead of poppy seeds in the muffins, but though small, chia seeds are about double the size of poppy seeds, so not quite what you'd expect when you bite into them.

Funny thing, last night I made two tried-and-true recipes for muffins (your lemon one, and my rice bran muffins), and they both flopped.  

Actually, I kind of burnt mine.  Then I had no millet flour so I used amaranth in yours, and maybe it's a bit too gooey compared to millet.  Amaranth is nice and chewy in a cookie, but not fluffy enough in a muffin.  

I don't do well baking under pressure, I guess, today was Moms and Muffins day at my son's school, and I wanted to bring some we could both eat.


Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons:  A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and  O- 7yo.
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Ribbit
Friday, October 10, 2008, 6:18pm Report to Moderator Report to Moderator

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No, amaranth isn't a millet sub.  I have used it in combination with other flours, but not in large amounts.


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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