I don't have a little spice grinder so I buy the ready-ground flaxseed. It's more money per pound than the whole seeds though.

I keep it in the freezer, with some in a container in the frig, so it's handy for sprinkling on my cereals, porridge, on yogurt, in pancakes, french toast, etc.

You're right, the oil will have already been oxidized and you can't be sure how long it's been since the flaxmeal was milled, so I'd suggest you leave it at the store. It begins to oxidize as soon as the seed 'coat' has been cracked. The oil is unsaturated and is prone to oxidization and rancidity very quickly at room temperature, and it's probably never been refrigerated or frozen. Note, rancid oils do not have to smell rancid to be rancid, it's all about how long they've been exposed to oxygen, heat and light.

The very best storage is the whole seed, the best once it's milled is in the freezer and vacuum-sealed, if you happen to have a FoodSaver, to eliminate oxygen. Freezing will slow down the oil from going rancid, but it won't prevent it. That's why I mill it a couple times a week and keep it in the freezer.

If all I had to choose from was pre-milled flaxmeal, I'd leave it at the store - period! If you are mainly adding flaxmeal for the fiber, you could switch to hi-maize resistant starch, but there are so many other good things in flax beside the fiber. I use a lot of both - flaxmeal and hi-maize. The link below is for King Arthur hi-maize because it includes information about it. I buy it in 5# bags from Honeyville Grain ($19.99 + $4.49 for the entire order).

-Grainlady

Here is a link that might be useful: King Arthur - High-Maize Resistant Starch

Wonderful and helpful information!!!! Thank you both so much!
Smiles,
Sooz

Source: "Flax Your Way To Better Health" by Jane Reinhardt-Martin RD, LD....

"The terminology of flaxseed marketing can be confusing. Ground flaxseed is sometimes marketed as "flax flour" or as "milled flaxseed" for example, and sometimes the packaging won't specify any treatment at all. In addition, there's flaxseed meal, which is somewhat different. Flaxseed meal has been processed so that most of the oil has been removed, leaving it with about 12-15 percent oil content."

Source: "The Flax Cookbook" by Elaine Magee, MPH, RD

"Once you grind the flaxseeds -- and you'll want to, because the body enzymes get to the beneficial chemical components better this way -- it is highly perishable; it lasts only a week in the refrigerator. So I recommend grinding a month's worth of flaxseed at a time -- I use an electric coffee grinder -- and keeping it in a Ziploc bag or an opaque airtight container in the freezer. This way it will be as fresh as possible and will keep in the freezer for a month or more."

Source: Flax Council of Canada
Milled flaxseed: For optimum freshness, mill whole flaxseed as you need it, or refrigerate it in an airtight, opaque container....

-Grainlady

Be careful about flax seeds. I have been buying flax seed bread at my local farmer's market. Recently, I have had bloating, diarrhea and other symptoms. I finally figured out that it was the flax seed bread that was causing all these symptoms, so I stopped buying it and the symptoms stopped.

If you have trouble with flaxseed, just start slowly. I had a lot of bloating and gas when I started with a tablespoon on my morning oatmeal. I cut back to 1/2 teaspoon and worked up to the tablespoon over a few weeks, and now I can tolerate it just fine.

I put whole flaxseed on my cereal each morning. I keep it in the plastic bag in came in in the cupboard. Is this ok?

Is it WHOLE flaxseed in the bread or flaxseed meal? I avoid whole seeds because it's basically a laxative and difficult to digest. When you consume freshly-milled flax you get the nutritional benefits you miss when you eat it whole, plus the fiber.

The whole seeds can also cause problems for people who suffer from diverticulitis because bits of the seed become trapped in pockets in the intestine. The solution? Make sure your seed is finely ground before using it.

I also agree, adding flaxmeal - as well as any kind of high-fiber food - gradually if you aren't accustomed to high-fiber foods in your diet. AND, make certain you are drinking an adequate amount of water when you consume high-fiber foods.

Many years ago I made a bread recipe from Prevention Magazine for "Flaxseed Bread", which required 1-cup of flaxseed meal and came with this caution:

Start off slowly -- flaxseed is high in fiber, which can cause gassiness and bloating. Start out with a small piece of bread, about the size of a penny, the first day. If you have no reaction (allergic), try a whole slice of bread the next day and increase slowly from there.

Other good high-fiber choices you can use as add-ins to increase fiber in breads, baked goods, and a large assortment of dishes and beverages...

-hi-maize resistant starch
-chia seeds
-coconut flour
-inulin

But I'd use the same caution..... Start slowly, drink lots of water each time you consume high-fiber foods to keep things "moving", otherwise too much fiber and low-hydration can cause digestive distress and constipation.

-Grainlady

So we should grind our flax seeds and keep it in the freezer? I need to get those books grainlady recommended.

Update: I just requested the two flax books our library has. I love requesting books from the library!

This post was edited by debrak2008 on Tue, Sep 10, 13 at 16:57

debrak2008-

You'll find more information at the Mayo Clinic link below.

-Grainlady

Here is a link that might be useful: Mayo Clinic - Flaxseed (whole or meal)