The hack
Flaxseeds have a hard shell your gut can’t break. Eaten whole, most pass through undigested. Grinding them makes their omega-3 (ALA) and lignans available.
Do this
- Grind a few days’ worth of flaxseed in a coffee or spice grinder.
- Keep ground flax in an airtight jar in the fridge or freezer.
- Or buy ready-ground flax and store it cold once opened.
Why fresh?
Once ground, the delicate omega-3 oils are exposed to air and start to oxidise. Cold, dark storage slows this down — see Store in the dark.
Chia and hulled hemp seeds don’t need grinding; sesame seeds absorb better as tahini.