OmManiPadmeOmelet wrote:
>
> In article >,
> Mark Thorson > wrote:
>
> > Quoting from _Vegetable_Fats_and_Oils_ (2nd ed.) by
> > George S. Jamieson, American Chemical Society Monograph
> > Series Number 58, page 266:
> >
> > "It should be observed that flax seed as well as the
> > press cake contain a cyanogenetic glucoside known as
> > Linamarin. The cake, however, from "hot pressing,"
> > is innocuous to cattle. The heat apparently prevents
> > the action of an enzyme in the seed upon the glucoside
> > and stops the evolution of hydrocyanic acid from the cake
> > in the presence of moisture."
>
> English please???

Whole ground flaxseed heap
no good mojo. Saaavvy? :-)