The lignans in flaxseed are much better absorbed by the body if the seeds are eaten ground or crushed. (Whole seeds, on the other hand, tend to pass right through your body undigested.) But because of its high fat content, flaxseed will spoil if you grind it but don’t use it right away. The solution: Buy whole seeds in bulk and grind them only as you need them. Whole seeds will last up to a year stored at room temperature. If you buy ground flaxseed, keep it in the fridge.
You can easily make ground flaxseed part of almost any meal.
- Sprinkle on hot or cold cereal.
- Add to meat loaf, meatballs, burgers, and casseroles.
- Stir into yogurt or add to granola or trail mix.
- Add a tablespoon or two to doughs and batters for pancakes, waffles, muffins, and breads. Just keep an eye on baked goods in the oven; the flaxseed could make them brown quicker than usual.
- Use as a topping for ice cream or frozen yogurt.
- Add to smoothies.
- Use to replace one-fourth of the flour in muffin or pancake batter.
- Add to cooked fruit desserts like baked apples or blueberry compote.
- Sprinkle in your favorite sandwich filling, such as tuna or chicken salad.
- Add to cream cheese or sprinkle on a soft cheese and enjoy with some whole grain crackers for a blood sugar-friendly snack.
Perfect Portion: 1 to 2 tablespoons
A tablespoon or two a day, ground and blended into other foods, could do wonders for your blood sugar control and overall good health. You can also mix 1 or 2 tablespoons of ground flaxseed into a glass of water and drink it.