In this thread I worried that flaxseed oil would spoil in shipping. What about taking the flaxseed themselves, is that a good way to get them? What are the conversion rates, it seems like 1 tbsp of oil = 3 tbsp of flaxseed. The cost is about the same if that is the conversion rate.
Has anyone tried the seeds, are they good in taste. How do you eat them after you grind them.
I eat the seeds whole in salads, but I also take a fair amount of fish oil every day, so I’m not as worried about getting the maximum [symbol]w[/symbol]-3 acids from there.
I have IBS, so the seeds are too much insoluble fiber for me to handle, but I take the oil now. I have bought seeds and ground them, supposedly they’re good on cereal. I don’t really like the taste of them, either. I used to have them ground and just swallow a tablepoon or two with water. Ugh. But now it’s just the capsules.
Really helped me with PMS…somehow, I suspect you do not have that problem, however 
Why grind them? They’re no bigger than sesame seeds. You don’t see folks grinding the tops of their Big Macs. When I make bread, I sometimes mix in a tablespoonful of flax seed.
Well, sometimes, when I’m out at the barn feeding the horses, I just help myself to some of theirs. We buy it in bulk (50lb bags) and generally scoop some out for ourselves to take home. It’s pretty tasty just plain, but also good in bread, salads, on hot or cold cereal.
I sprinkle a couple of teaspoons on my cereal every morning. It tastes pretty good. Mrs. Gaffer makes granola as well and will add quite a bit to the mix before baking it.
If they’re ground, they just mix better if you’re making a fruit smoothie with yogurt or kefir, or if you’re putting them on cottage cheese as a topping. That’s all.
I’ve read in several places that you don’t get the benefit of the oil unless they are ground. I guess, aside from the portion that got thoroughly chewed, they would just pass through unused.
Or cause a world of pain for those prone to diverticulitis, I imagine.
I guess the sesame seeds in breads might be different because they’ve already been baked. Same principle with stir frying and use of sesame seeds.
I’m open to new experiences.
The pictures of flaxseeds looked pretty big but they are cheap as hell online (around $1.50 a pound). What is the conversion rate of oil to flaxseed? How many tablespoons of flaxseed has the fat content as one tablespoon of oil? How much does a tablespoon of flaxseed weigh? Since the oil has no fiber or husk in it I assume it is alot less dense.
Maybe it varies. Vivalostwages says his has 90 calories of fat per 1/4 cup (4 tablespoons) while some of the stuff I looked at said 3 tablespoons has 140 calories of fat.
They aren’t very big. A bit larger than a sesame seed.