Flax
I often get comments from people who don’t want to make a certain raw food recipe because it has flax in it. If you are allergic, that is completely understandable. But for many, it is a taste that they object to. I am here to say that there is a way around that. But you need to be very specific with the flax you pick, how you store, prepare it and use it.
Flax is a great source of nutrients. Loaded with omega 3’s, lignans, alpha linolenic acid and fiber, flax is beneficial in fighting cancer, diabetes, and inflammation. Flax helps lower cholesterol and considering it is the highest plant source of ALA’s (alpha-linolenic acid, the plant form of omega 3) it even helps fight depression!
There are a few things that you need to be aware of when you use flax. First of all, it is unstable. You want to buy the freshest flax possible, keep it refrigerated and only grind it right before using. While whole flax can give a great texture, you get the biggest benefit from ground flax as it makes all the nutrients available.
Questioning the taste of flax? I hear it all the time, “Is there something I can use instead of flax? I don’t like the taste.” Well, here is my suggestion. Try fresh, just ground golden flax. It hardly has any taste at all, especially when you combine it with other ingredients. I think most people have trouble with the taste of flax when they are using brown flax (stronger) or flax that has gone rancid.
Flax is great in flat breads, and other recipes where ingredients need to have a “binder” to keep them together. A great egg substitute, you can use one tablespoon of ground flax combined with 3 tablespoons of water to replace one egg. This works in normal recipes as well as raw food recipes.
janet wrote on May 12, 2011
Great tips. I actually don’t mind the pre-ground flax, but I am now itching to try to grind my own golden flax seeds. 🙂
Cassandra Potier Watkins wrote on May 12, 2011
I keep a bag of golden flax seed in the freezer from which I only take what I need. I fact, I keep all my nuts and seds in the freezer, and they never become rancid!
Susan wrote on May 10, 2011
My whole point with writing this piece is to get people to think it terms of the nutrient value of all of the ingredients they use. Chia seeds make an excellent binder, also and are full of nutrients. I think we need to start thinking in terms of value vs function. Flax and chia also have the same benefits as psyllium along with a much superior nutritional profile.
I am glad you are enjoying the site.
Robert wrote on May 10, 2011
Thank you for that info on flax . . . very helpful.
diana wrote on May 10, 2011
That might have been quite an irrelevant intrusion with the psyllium husk versus flax meal from the very standpoint of nutritional profile. The argument for psyllium was only it acts as a binder and not lacking altogether some health maintaining qualities.
However, dear Susan, will use this opportunity to congratulate you on a truly marvelous site and your genuinely artistic approach to cuisine. I’ve been following it /you for over a year. And find it deeply inspirational. Plus the educational touch is also praisable.
Good luck and many thanks for your dedication!
Stacy L wrote on May 10, 2011
That’s interesting Ronn. I might research that myself. I’ve been using chia as a substitute for anything listing flax as an ingredient for years now. Flax is very upsetting to my stomach.
S
Ronn wrote on May 10, 2011
I’ve been using a store-bought organic *sprouted* ground flax that works very well for me. It’s available in health food stores, but I’ve found a couple of different brands of it on Amazon at much better prices (do a search for sprouted ground flax).
The interesting thing about the sprouted ground flax product is, it says on the label “Product stability by using the plant’s natural antioxidants derived by the sprouting process results in a product that DOES NOT REQUIRE REFRIGERATION or special packaging even after opening as long as it is kept sealed. The product has a 2 year shelf life.”
It also lists the multiple benefits the sprouting provides, such as decreased enzyme inhibitors to increase bio-availability of fats, proteins, carbohydrates and fiber, increased vitamins, minerals & amino acids by sprouting, etc.
One reviewer at Amazon says it tastes better than regular brown flax meal (slightly sweet). I don’t notice its taste in the recipes I’ve used it in, so it might be suitable option for people to try.
diana wrote on May 10, 2011
Psyllium seed husks also work as a binder in doughs for those looking for a replacement of flaxseed.
Some of its benefits:
Ayurveda science of medicine recommends its use for colon cleansing as well as for better blood circulation.
Psyllium seed husks are indigestible in human beings and are often used as a source of dietary fiber. They are used to relieve constipation, irritable bowel syndrome, diverticular disease, and diarrhea.
Some recent research is also showing them to be promising in lowering cholesterol and controlling diabetes.
Other uses include gluten-free baking, where ground psyllium seed husks bind moisture and help make the bread less crumbly.
Susan wrote on May 10, 2011
Unfortunately, the only nutrient in psyllium is a very small amount of calcium (less than 3% of the RDA) and a very tiny amount (less that 1% of the RDA) of iron. The point here was that flax is highly nutritious. And that if you have had a bad experience and don’t like the flavor, you should try fresh, golden flax, ground just before you use it.
Anna wrote on May 9, 2011
I love golden flax. Completely agree that there isn’t much flavor!