Edible Paradise

Flaxseed oil has a very short shelf life after pressing and requires special packaging in opaque containers, refrigerated storage at all times and careful monitoring once pressed. Due to its unstable nature, it can become rancid (spoiled) quickly if any of the guidelines are ignored.

1. Purchase flaxseed oil from a busy, reputable health food store; you should find the oil in the refrigerated section.

2. Check the expiration date or the “use by” date. Flaxseed oil is only good for about six weeks after pressing.

3. Buy in the smallest quantities possible and use it right away.

4. Fresh flaxseed oil should taste “nutty” and have little or no scent. Rancid oil has a distinct “off” unpleasant smell and is bitter. Do not use rancid oil!

5. Use flaxseed oil with other healthy oils (olive or nut oils) when making vinaigrettes.

6. Never heat flaxseed oil. Heating destroys the anti-oxidant properties.

Flaxseed oil is an excellent source of Omega 3 fatty acid and lignans that have been demonstrated to be beneficial to heart health and treating inflammatory disease as part of a healthy diet. However, those taking oral medications for heart disease or diabetes, or women who are pregnant should check with their doctor before adding flaxseed or flaxseed oil to their diet.