I must admit I am very confused about the ground flax not going bad for months as everything Ive read says the opposite. Can you explain this any more?
Poor quality flaxseeds if not separated and removed from the good quality seeds before grinding will cause the entire batch to become rancid fairly fast. Refrigeration will slow this process down but will not stop it. The process for grinding is also very important. It must be done in such a manner that it does not create heat and/or release flax oil from the flaxseed particles. If the oil is released then oxidation will take place more quickly in the ground flaxseed. Whats in the flaxseed I’m eating thats supposed to keep it fresh for 9 months! A: In our process of grinding flaxseed nothing is added and nothing is taken away. If you were to test our ground flaxseed nine months after receiving it you would not be able to detect any difference from freshly ground flaxseed. Guaranteed!
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