Flax Seeds

Store whole seeds in an airtight container away from light and heat. Ground flax oxidizes quickly; grind just before use or refrigerate ground flax in a sealed container. Keep flax oil in the fridge.

High in alpha-linolenic acid (ALA), an omega-3 fatty acid. Lignans present in whole seeds.

Grind whole seeds just before use to maximize nutrient absorption and prevent rancidity.

To make a flax egg binder, mix 1 tablespoon ground flax with 3 tablespoons water and let sit 5 minutes.

Soak or grind whole seeds to improve digestibility.

Whole seeds can pass through your system undigested; grinding ensures you benefit from the nutrients.

Roasting whole seeds lightly can enhance flavor for salads or granola.

Using ground flax that's been sitting open for weeks—it becomes rancid and loses nutritional value.

Eating whole seeds without grinding or soaking, reducing nutrient bioavailability.

Cooking flax oil or adding it to hot foods; use it raw or add after cooking to preserve omega-3s.

Not drinking enough water when consuming flax; the high fiber content needs adequate hydration.