For the reasons you listed, I don't believe that heating ground
flaxseeds is a good idea.
Regarding dehydrators, I'm not familiar with them enough to
give an opinion and I don't recall members of FlaxseedOil2
commenting on them, though a couple members have mentioned
using them.
Sandra
"breathedeepnow" wrote:
> 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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