Flax seed question

Swissmiss

I think I heard of flax seed from a Dr. Oz program. Did anyone see this? And, if so, do you remember what was said about flax seed?

pinkperil

Didn't see the programme but check this out. I often add to my morning cereal.

http://lowcarbdiets.about.com/od/whattoeat/a/flaxinfo.htm

jkcrawford

I think I heard of flax seed from a Dr. Oz program. Did anyone see this? And, if so, do you remember what was said about flax seed?

Flax seed is very good for you, just sprinkle it on you foods/salads/cereal, or bake with it.

Whitezombiegirl

Flax seed is a palnt version of Omega 3 and our bodies can nly convert about 30% of it into animal version of Omega 3 that we need. (so you need much more to get an affect) Personally I don't like it and would rather take a fish oil supplement.

Swissmiss

The flax seed hit my cereal this morning. I really do not mind the taste. Please give me some more ideas as to how to use it. And, please list the benefits.

tonilizzy88

i put them in my oat pancakes that i make most mornings.

gmichaelguy

I add them to my spinach wrap I eat daily for lunch. I mix it in the roasted red pepper hummus I make. I can imagine some people (my husband included) don't like the taste. But I like the nuttiness in combination with other flavors. I wouldn't want it to be the only flavor in my dish. Always grind it and keep it in the frig because if it goes rancid it will taste really bad. And beware of the extra fiber and GI issues it can cause if you overdo it.

suej20

I use milled flaxseed and use it to make turkey burgers. Flaxseed is low in carbs, its a healthy fat and is high in fibre.

Swissmiss

What would be the average daily serving?

Vansy

I use 1 tbsp of flax seeds (i grind them first) on my cereal in the morning -- I don't use them every morning, but about 2 times per week when I have cereal. Flax seeds has good fats in and omega's and stuff.

coucoudodo

I put them in a smoothie! Doesn't taste at all!

Hendrix7

Flax seed is a palnt version of Omega 3 and our bodies can nly convert about 30% of it into animal version of Omega 3 that we need. (so you need much more to get an affect) Personally I don't like it and would rather take a fish oil supplement.

This.

If you are taking flax for the omega 3 content then fish oil is a much better choice. It is a good source of fibre though.

http://www.t-nation.com/free_online_article/most_recent/flax_oil_vs_fish_oil

flynnfinn

i religiously make flaxseed "toast" on mondays and eat it daily for breakfast. i found this recipe 3 years ago on the internet and i love it. it is a great substitution for bread. but it is definitely an acquired taste. my husband hates it. my cousin on the other hand loves it and her kids dig it too. my favorite is toasting it and topping it with 1tbsp peanut butter and a tiny tiny tiny dollop of honey. here's the recipe:

Ingredients:

* 2 cups flax seed meal
* 1 Tablespoon baking powder
* 1 teaspoon salt
* 1-2 Tablespoons sugar equivalent from artificial sweetener
* 5 beaten eggs
* 1/2 cup water
* 1/3 cup oil (instead of oil, i use unsweetened applesauce to keep the fat content down)

Preparation:
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.

1) Mix dry ingredients well -- a whisk works well.

2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter.

3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.)

4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).

5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.

6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.

Nutritional Information: Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.

dward2011

Flax seed is a palnt version of Omega 3 and our bodies can only convert about 30% of it into animal version of Omega 3 that we need. (so you need much more to get an affect) Personally I don't like it and would rather take a fish oil supplement.

^ this

LittleNicci

flax oil and powder are available at walgreens (they go on sale BOGO often)
I use the oil in my recipies that call for oil
I use to powder in oatmeal, yogurt, baking, smoothies

Good stuff :-)

Beckybreckler

I use 2 tbs ground in my cereal daily. I buy it whole and grind it with a coffee grinder. Much less costly that way. It is great for your cholesterol levels. Mine dropped to about 165 total after having added it for a year.

phillieschic

I use flax seed in my overnight oats and my protein energy bars. It's a great source of Omega-3 and helps with regularity and maintaining cholesterol...and a slew of other bodily functions!

nxd10

I make crackers, bread and tortillas using it, mixed with oatmeal to lower the white wheat content.

bpotts44

I use it as an ingredient in overnight oats and morning smoothies. I also use oat bran instead of oatmeat and add wheat germ as well. This boosts my fiber intake which can be a problem as you suppress your calories.

missmayeb

My husband and I put it in our spaghetti sauce, on top of salads or our smoothies or protein shakes.

My smoothie usually contains: spinach, blueberries/strawberries/blackberries, banana, Justin's honey almond butter, chia seeds, wheat germ, flax seed and unsweetened almond milk. It comes out pretty green but I love it and so does my 15 mo. old. She can't get enough of smoothies. It's sometimes the only way I can get her to eat her veggies so I will throw other stuff in there like carrots or green pepper.

I found the "Green Monster" on Oh She Glows blog. She has some great variations.