"David R. Throop" > wrote in message
...
> In article <uw29d.945$hj.11@fed1read07>,
> W Klofkorn > wrote:
>
> >The company for which I work has done much research into [flax seed]
> >oils.
>
> Grin - one of the great things about usenet is you almost always find
> somebody who actually knows what he's talking about.
>
> >There is on the horizon, vegetable oil made from genetically
> >engineered plants that will have a more favorable omega-3 / omega-6
> >balance.
>
> Great - I was expecting something like that but hadn't heard anything.
> I have been trying to find an oil that was high in mono-unsturated
> omega-3. Olive oil is great as far as it goes, but it's mostly Omega
> 6.
>
> I'm not vegetarian and I eat lots of oily fish. Why swallow caps when
> I can have sardines for breakfast? I understand you can't cook with
> flax seed oil - its high degree of unsaturation causes it to degrade
> very quickly with heat. But I don't want to do caps - I'm looking for
> a salad dressing.
>
> >. Remember to put them in the fridge after opening to retard
> >oxidation.
>
> Does flax seed solidify at refrigerator temperatures the way olive oil
> does? Or does its unsaturation keep it running freely?
>

Don't know about Flax oil, but we keep our Flax seeds in the fridge. Grind
them up in the coffee grinder as needed, otherwise they do degrade rather
quickly. Mostly they get used to make Bran/Flax muffins. These are actually
very tasty and we make ours with Almond Flour and Sugar Twin, so they're low
carb. The ground seeds also make an "edible" porridge substitute, which is
very healthy. Also they make a good coating for oven fried chicken (if you
can stand the smell), but the heat destroys the Omega 3 I believe.



> My sister bought me a device for keeping wine fresh - a hand-operated
> pump and a set of rubber stoppers through which you can pull a vacuum.
> It works well for wine; thought I'd try it for the oils too. Plus the
> refrigeration.
>
> David Throop
> Followups set to sci.health.nutrition, where this seems to be heading.