Guest guest Posted October 24, 2006 Report Share Posted October 24, 2006 According to the Flax Council of Canada (http://www.flaxcouncil.ca/english/pdf/stor.pdf), whole and ground flaxseed can be used for baking (muffins, yeast bread, etc) without any significant loss of omega-3 fatty acids. Flax oil generally should not be used for cooking as it is not stable at high temperatures. It is often added to foods after they have been cooked (lots of good ideas have already been posted). Some research suggests that it can be used in baking without loss of omega-3 fatty acids. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2006 Report Share Posted October 24, 2006 Thank you for posting this link. It is good to know, I can go back to baking with the flax since somehow my daughter seems to know when I just sprinkle it on something. Mary-Elizabeth Debra Wasserman <debra wrote: According to the Flax Council of Canada (http://www.flaxcouncil.ca/english/pdf/stor.pdf), whole and ground flaxseed can be used for baking (muffins, yeast bread, etc) without any significant loss of omega-3 fatty acids. Flax oil generally should not be used for cooking as it is not stable at high temperatures. It is often added to foods after they have been cooked (lots of good ideas have already been posted). Some research suggests that it can be used in baking without loss of omega-3 fatty acids. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.