Flaxseed

[Guest guest]

Hey, does anybody know if the EFAs in flaxseed are

 

damaged or destroyed by the amount of heat

necessary to, say, bake a loaf of bread? It's a

heckuva lot easier to get a few tablespoons of the

 

stuff a day if it's in my bread, muffins, etc.

than if I have to chuck it into my smoothies, on

top of my oatmeal, etc. I'm just thinking, since

so many fats are denatured by heat, maybe this one

 

is, too, and I should just eat the stuff raw . . .

 

Laura