[cancercured] Question for Sandra or other members about Flax Seed Crackers

Hi, Sandra.

My wife is a member of several raw food boards, and nearly all of the
raw cracker recipes they post call for flax seed to be ground into
the mixture because the ground flax seed holds the dough together,
and of course because flax seed is nourishing and is good fiber.

But the dough is dried in a dehydrator at about 105 to 115 degrees
fahrenheit for 24 hours or more, and it is my understanding that
ground flax seed goes rancid very quickly at room temperature, so at
105 to 115 degrees it would do so even more quickly.

I further understand that eating rancid flax seed is worse than not
eating any flax seed.

So what are your thoughts, please, about making and eating these raw
crackers using ground flax seed?

For that matter, what thoughts do members have about bacteria
growing/incubating in such low-temperature dehydrators? There is air
constantly blowing over the food, but I have always thought air
blowing over things that are drying is to keep flies and spores from
getting on the food. I wonder about bacteria that are already in the
food prior to putting it in the dehydrator...

Thanks for any thoughts.

Elliot

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