Instructions: I really trust the info acquired from this source, and after sorting through a lot of details, here is the bottom line on flaxseed and nutrition as it is known today:
1. Ground raw flaxseed will certainly deliver the health benefits of the omega-3 oils, and specifically the EFA, alpha-linolenic acid. Consuming raw flaxseed is the easiest way to ensure you get your daily portion (2-4 tbsp).

2. There have been several recent studies that indicate that when baked

(350F), ground flaxseeds remain stable. IE, BAKING with ground flaxseeds seems to still deliver the benefits of alpha-linolenic acid. This is good news!!

3. Sauteing/frying or heating flaxseed
*oil* in any way is NOT recommended. The oil is very unstable and heat creates a lot of very nasty things we do not want to ingest. The final stage of heating results in trans-fatty acids - definitely not the healthful alpha-linolenic acids we are seeking.

4. Toasting/roasting/frying flaxseed probably results in too high a temp, thus rendering it unhealthful.

Tips on storage:
1. Whole Flaxseed is very stable and will keep for 9-12 months.

2. Ground flaxseed is very unstable and should be kept refrigerated and used within a few days of grinding. (IE, you could ground a weeks worth at once.) Make sure it is kept in an opaque container.

3. Freezing ground flax seed is preferable, and you can keep it that way for 2-3 months.

4. Flaxseed oil must always be refrigerated in a dark container, and should never be heated. It is OK to drizzle it over hot foods.

So, enjoy ground flaxseed either raw or in baked goods. But be certain it is fresh because if it isnt, it can not only fail to deliver the health benefits, it may become detrimental to your health. It is preferable to use the seed rather than the oil.

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