I don't know if the pepper mill will do a good job on oily seeds like flax? When I use a spice/coffee mill I wash the blades and the chamber after milling flax. I'd be afraid you'd end up with a stinky, rancid-smelling pepper mill if you didn't thoroughly clean it after milling because the oil residue would quickly go rancid.

I'd also say it would take f-o-r-e-v-e-r to get very much milled. I use 2 cups (or more) of flax meal per week. I can't think how long that would take to mill? YIKES!

-Grainlady

I bought a coffee grinder just for my flax seeds.
Now, I have found ground flax at local WalMart that I use daily over my oatmeal!

Glenda al - Personally, I'd avoid using commercial flax meal and suggest milling your own. The oil in flax goes rancid very quickly after the seed is milled. Oils don't have to smell rancid to BE rancid, and you have no idea how old the milled flax is. It will oxidize even quicker if it hasn't been kept refrigerated or frozen and isn't in a vacuum-sealed container. Oxidized oils are a free radical, dangerous to your body, and will defeat the health benefits you desire from using flax meal in the first place.

Besides being assured of the freshest flax meal possible, milling your own is a fraction of the price as commercially milled. You always pay extra for processing.....

-Grainlady

What's the difference between using "meal" or the fresh seed, other than it's already ground up?

Does the meal stay fresh long in a tightly sealed container since it's already grinded? Does "meal" need to be refrigerated? I have my whole seeds in the frig.

Thanks.

debi 2006 -

- "Meal" is the ground seed - whether it's been commercially milled (ground to a powder - coarse to fine), or you mill your own at home. It is also known as flax flour.

The difference is how long the oil of the milled product has been exposed to oxygen, which quickly oxidizes the oil and causes them to go rancid. These oils are very volatile and begin to oxidize and turn rancid almost as soon as the grain/seed is ground.

"Rancid oils contain free radicals that contribute to premature aging, heart disease and other degenerative diseases. Free radicals are also formed when grains/seeds are milled at high temperatures."

The exposure to oxygen also quickly degrades the nutrients (as well as heat and light). This happens because that protective coat (bran) has been crushed. Up until then, the inside of the seed has been protected from oxidation by that hard coating. If you make your own flax meal at home, you are assured the freshest oil and nutrients possible.

- "Tightly sealed" meal means there is still oxygen in the container/bag and oxygen is what destroys the oils as well as the nutrition. Only vacuum-sealed storage will prevent oxidation. But you have no idea how long the meal was exposed to air before it was packaged, when using commercial flax meal.

- Refrigeration slows down the oxidation of the oil in the flax meal, and freezing slows it even more, but neither refrigeration or freezing completely prevents the oil from going rancid. Nor does freezing/refrigeration prevent the degrading of the nutrition, just slows it.

I make 2 cups of flax meal at a time, vacuum seal the container and store it in the freezer. I usually use it in about 5 days. I keep the whole flax seeds in a cool/dark storage area in my basement. I vacuum-seal the seeds in canning jars. Refrigerating or freezing the seeds is perfectly fine. I just don't have that kind of freezer space - I only have the freezer on my refrigerator and I store hundreds of pounds of seeds/grains.

These same principles apply to all grains and seeds that have a hard (bran) coat, which is why I freshly-mill flour - from all grains/seeds.

-Grainlady

You're a wealth of 'grain' knowledge, Grainlady...hence your username.

Thank you so much. My plan is to make small amounts of meal at a time to be used within 3-4 days.

I did some research myself as well. I appeciate the time you took to explain in length.

Well...I guess that flax seed meal I bought 6 weeks ago will be bird food tomorrow..
Thanks.

Per instructions on box of flax seed, after opening, store in airtight container in refrigerator!

...Whole flax seed:

"Whole flax seed comes with NatureÂs own finest packaging  its natural hard hull keeps it fresh. You can store clean, dry, good quality whole flax seed at room temperature for up to a year. Some people keep a jar of flax seed handy on their kitchen counter."

Here is a link that might be useful: Flax Council of Canada

I bought a small pepper grinder from the Baker's Catalog that you turn upside down to use. I grind flax seed onto my breakfast cereal (or whatever) just before I eat it. The grinding mechanism of the mill is extremely easy to clean and I do it after every use. Takes about 2 minutes total, start to finish.