So flaxseeds are as healthy as they are versatile. But I didnt grow up with them. So the more I try to understand flaxseeds, the more questions I’m encountering:
1. I’ve been happily buying **flaxseed meal** and adding it to stuff. But it looks like anything with *meal* in the name is a byproduct and much of the beneficial oil has already [been removed](https://manitobaflax.com/ground-flaxseed-vs-flaxseed-meal-difference/)?
2. Whole seeds cant be digested. So it seems easy to buy a few pounds of whole seed like other bulk grains and grind my own. But the seeds are delicate and ground versions even more so. How long can I keep whole seeds in say a dark pantry and expect the shell protected oils to stay in good shape?
3. My oatmeal machine can grind seeds on the fly but that means leaving them in the machine to add oats and other ingredients before cooking. Does the heat (say 15 minutes at 90c/194f for steal cut) degrade flaxseed’s properties?
4. Is there a limit of how much flaxseed you should eat in a day?
5. What’s the deal on raw vs roasted, are most whole seeds ready to use?
by ElectronGuru