Guest guest Posted April 28, 2008 Report Share Posted April 28, 2008 As I understand, cooking flaxseed, pretty much heating it at all, is not good because it basically turns the essential fatty oils into either transfats or saturated fats--so I don't recomend adding it to baking recipes, but instead adding flaxseed and/or flaxmeal to cold food or just warm food that won't cook it---like oatmeal that has had a chance to cool, or into smoothies. Plus you don't really need to eat too much flaxseed in one day, just a couple tablespoons, so adding it to just one of your foods each day should suffice. : rkoloms: Fri, 25 Apr 2008 08:47:05 -0700Re: Banana Bread Recipe Hi Tracy,We love frozen, mashed bananas with a pinch of cocoa sprinkled on top. Frozen bananas are also great in smoothies.RobinTracy Childs <tracychilds wrote:Hi Veggie Friends! I would love an tried-and-true moist vegan banana bread or muffin recipe. A plus would be if it included healthy whole grains and flax and was lowish in sugar.1. I make a particular recipe a lot from the New Farm Cookbook. It's very tasty but dry and not very healthy.2. I tend to collect ripe, peeled bananas in my freezer and they are coming out of my ears right now!Thanks!TracyBe a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2008 Report Share Posted April 28, 2008 the primary problem with heating flax is that it loses its benefits very quickly; the oil is very prone to rancidity and heating it even a little bit can alter or destroy the beneficial nutrients. i do cook with flaxseed meal as an egg substitute, but i don't depend on the flax from cooked foods to provide my family with EFA's. we also don't bother using flaxseed oil, because you're not actually getting many of the nutrients that remain intact in freshly ground flaxseed. lignans are one thing that makes flax so beneficial and unique, and they are almost entirely destroyed in the processing of flaxseed into oil. given how expensive the oil is compared to the whole seed, i don't think the cost is even remotely worth it given that the oil is not even as good as the whole seed. to me, taking in the whole food is always going to be better than consuming an extract. all oils have the potential to become* trans* (as opposed to the healthier*cis *) when they are heated. many people are under the misapprehension (thanks to the food industry) that if a product does not contain hydrogenated or partially hydrogenated oils, then* trans* fats aren't present. actually, if a food has been superheated, as with barbeque-ing, frying, roasting, etc., trans fats are created whether the oils used are hydrogenated or not. this is why it's very important to never heat your oils to the smoking point, and to never deep-fry. heating oils at all is never very safe or healthy, but certain precautions can be taken. i'm not sure if frozen bananas would be good for a baked good, because of the change in water content, but i could be wrong. i love frozen bananas for smoothies, and they're also great added to homemade sorbet. chandelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2008 Report Share Posted April 28, 2008 <<As I understand, cooking flaxseed, pretty much heating it at all, isnot good because it basically turns the essential fatty oils intoeither transfats or saturated fats--so I don't recomend adding it tobaking recipes>> That's what I had always thought, and then I learned -- from this email list in fact! -- that the small amount of baking involved to make bread, for example, won't transform flax seed or ground flax too much. If the original poster is still around, maybe they can remind us where they got that info. Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2008 Report Share Posted April 28, 2008 Chandelle wrote: <<actually, if a food has been superheated, as with barbeque-ing, frying, roasting, etc., trans fats are created whether the oils used are hydrogenated or not. this is why it's very important to never heat your oils to the smoking point, and to never deep-fry.>> Since there are different smoking points depending on the type of oil, does that make a difference? For example, peanut oil has a very high smoke point, and is the preferred oil for Chinese stir fry as a result. This means the food gets cooked quicker without losing nutrients. So, there's frying, and then there's frying....right? Liz Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2008 Report Share Posted April 28, 2008 i'm sure there's a limit on all things, but generally, if you're going to be cooking at a high temperature, it's best to use an oil that is suited for that. but no matter what, cooking at a very high temperature isn't healthy. even if the oils aren't transformed, the food you're cooking probably will be, especially if it contains fat. chandelle On Mon, Apr 28, 2008 at 9:05 AM, ERB <bakwin wrote: > Chandelle wrote: > > <<actually, if a food has been superheated, as with barbeque-ing, frying, > roasting, etc., trans fats are created whether the oils used are > hydrogenated or not. this is why it's very important to never heat your oils > to the smoking point, and to never deep-fry.>> > > Since there are different smoking points depending on the type of oil, > does that make a difference? For example, peanut oil has a very high smoke > point, and is the preferred oil for Chinese stir fry as a result. This means > the food gets cooked quicker without losing nutrients. So, there's frying, > and then there's frying....right? > > Liz > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2008 Report Share Posted April 28, 2008 I sometimes add ground flaxseeds to my baked goods. They can be a good binder and I believe that in a baked good they can still provide healthy benefits: Search " flaxseeds " in the following pdf http://www.cancerproject.org/resources/handbook/appendix_c.pdf Generally, I don't like the taste of ripe bananas in either smoothies or plain or whatever. I do like banana bread/muffins on occasion. I almost always use frozen ones. Chandelle probably has a point about water content and that's why my banana bread tends to taste dry after a day. Hmm... Anyone else notice this? Perhaps I should just add more liquid? I use " The New Farm Cookbooks " recipe. It's tasty, especially right out of the oven, but gets dry. I thought flax seeds might help and also add some fiber and nutrition. Any ideas? Tracy On Apr 28, 2008, at 7:36 AM, chandelle' wrote: > the primary problem with heating flax is that it loses its benefits > very > quickly; the oil is very prone to rancidity and heating it even a > little bit > can alter or destroy the beneficial nutrients. i do cook with > flaxseed meal > as an egg substitute, but i don't depend on the flax from cooked > foods to > provide my family with EFA's. we also don't bother using flaxseed oil, > because you're not actually getting many of the nutrients that > remain intact > in freshly ground flaxseed. lignans are one thing that makes flax so > beneficial and unique, and they are almost entirely destroyed in the > processing of flaxseed into oil. given how expensive the oil is > compared to > the whole seed, i don't think the cost is even remotely worth it > given that > the oil is not even as good as the whole seed. to me, taking in the > whole > food is always going to be better than consuming an extract. > > all oils have the potential to become* trans* (as opposed to the > healthier*cis > *) when they are heated. many people are under the misapprehension > (thanks > to the food industry) that if a product does not contain > hydrogenated or > partially hydrogenated oils, then* trans* fats aren't present. > actually, if > a food has been superheated, as with barbeque-ing, frying, > roasting, etc., > trans fats are created whether the oils used are hydrogenated or > not. this > is why it's very important to never heat your oils to the smoking > point, and > to never deep-fry. heating oils at all is never very safe or > healthy, but > certain precautions can be taken. > > i'm not sure if frozen bananas would be good for a baked good, > because of > the change in water content, but i could be wrong. i love frozen > bananas > for smoothies, and they're also great added to homemade sorbet. > > chandelle > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2008 Report Share Posted April 28, 2008 Probably this has already been addressed, but it is the flaxseed oil that is a no-no to cook or even heat. I bake with ground flax seeds all the time with no problem in fact add it to most of my baked goods, cooked cereals, rice, what have you. God's Peace, Gayle - Hannah White Sunday, April 27, 2008 8:46 PM Cooking Flaxseed As I understand, cooking flaxseed, pretty much heating it at all, is not good because it basically turns the essential fatty oils into either transfats or saturated fats--so I don't recomend adding it to baking recipes, but instead adding flaxseed and/or flaxmeal to cold food or just warm food that won't cook it---like oatmeal that has had a chance to cool, or into smoothies. Plus you don't really need to eat too much flaxseed in one day, just a couple tablespoons, so adding it to just one of your foods each day should suffice. : rkoloms: Fri, 25 Apr 2008 08:47:05 -0700Re: Banana Bread Recipe Hi Tracy,We love frozen, mashed bananas with a pinch of cocoa sprinkled on top. Frozen bananas are also great in smoothies.RobinTracy Childs <tracychilds wrote:Hi Veggie Friends! I would love an tried-and-true moist vegan banana bread or muffin recipe. A plus would be if it included healthy whole grains and flax and was lowish in sugar.1. I make a particular recipe a lot from the New Farm Cookbook. It's very tasty but dry and not very healthy.2. I tend to collect ripe, peeled bananas in my freezer and they are coming out of my ears right now!Thanks!TracyBe a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2008 Report Share Posted April 28, 2008 I will try to find my sources--I know that I heard about the badness of cooking flaxseed from the fat flush cook book, but I'll try to get more specific details. Also, I read before that actually the kind of fat that any given fat is are related to it's shape and it's bonds so there are actually more like degrees (for lack of a better word) of fat--with, as we know, three distinct kinds. poly and mono unsaturated fats are on one end of the spectrum, in the middle is partially hydrogenated, and on the other end is saturated. fully hydrogenated fat is the same, so I've heard, as saturated fat. So, if heating an unsaturated fat hydrogenates it (rather partially(into a trans fat) or fully(into a saturated fat)), it wouldn't make sense that heating a saturated fat(fully hydrogenated) would reverse the hydrogenation process and turn it into a trans fat (partially hydrogenated). Now, I know this is all heresay until I find those resources--this tidbit was from MSN health or something (I'll try to find it), but that's my understanding-- But it's still good to know that you can use flaxmeal as an egg replacement/binder! (that is what you said right?)-Hannah : earthmother213: Mon, 28 Apr 2008 09:11:24 -0600Re: Cooking Flaxseed i'm sure there's a limit on all things, but generally, if you're going to becooking at a high temperature, it's best to use an oil that is suited forthat. but no matter what, cooking at a very high temperature isn'thealthy. even if the oils aren't transformed, the food you're cookingprobably will be, especially if it contains fat.chandelleOn Mon, Apr 28, 2008 at 9:05 AM, ERB <bakwin wrote:> Chandelle wrote:>> <<actually, if a food has been superheated, as with barbeque-ing, frying,> roasting, etc., trans fats are created whether the oils used are> hydrogenated or not. this is why it's very important to never heat your oils> to the smoking point, and to never deep-fry.>>>> Since there are different smoking points depending on the type of oil,> does that make a difference? For example, peanut oil has a very high smoke> point, and is the preferred oil for Chinese stir fry as a result. This means> the food gets cooked quicker without losing nutrients. So, there's frying,> and then there's frying....right?>> Liz>> [Non-text portions of this message have been removed]>> >-- " if voting changed anything, they'd make it illegal. " ~emma goldman Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2008 Report Share Posted April 29, 2008 Liz, Is this what you were rememebering? I posted this about 2 years ago. Bascially, don't bake with the ground flax if the INTERNAL temperature of the product will exceed 400 degrees. Also, you can add the oil to hot foods once removed from cooking - I think as long as the food doesn't exceed 100 degrees. (My original post is message #12131 if you want info on backpacking with flax oil.) From http://www.geocities.com/kathyflake/FlaxPage.html Cooking with Flax: To make flaxmeal, grind flaxseed in a coffee grinder. Clean between each use. Never heat flax oil above around 100 degrees. Heat destroys the delicate omega-3 fatty acids, and causes harmful oxidation. On the other hand, baking muffins and breads with flaxmeal is perfectly safe. Studies have shown the same levels of beneficial ALA after baking, even at one hour at 400 degrees. Flax ideas: Adding flax oil to hot cooked dishes is one way increase your flax consumption. Again, the temperature of food after removal from a heat source is not high enough to harm the oils. Try adding flax oil to mashed potatoes, pasta, stir fries, soup, or stew. http://www.gaiaresearch.co.za/flaxseed.html Dozens of research articles on flax http://www.flaxcouncil.ca/ search site for heat and find this on storage and baking stability http://www.flaxcouncil.ca/english/pdf/stor.pdf http://www.flaxcouncil.ca/english/index.php?p=what5 & mp=what using it as hair gel Carrol , ERB <bakwin wrote: > > <<As I understand, cooking flaxseed, pretty much heating it at all, isnot good because it basically turns the essential fatty oils intoeither transfats or saturated fats--so I don't recomend adding it tobaking recipes>> > > That's what I had always thought, and then I learned -- from this email list in fact! -- that the small amount of baking involved to make bread, for example, won't transform flax seed or ground flax too much. If the original poster is still around, maybe they can remind us where they got that info. > > Liz > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2008 Report Share Posted May 13, 2008 That's it, exactly....thanks!! Liz rtillmansmail <rtillmansmail Tuesday, April 29, 2008 10:36:20 AM Re: Cooking Flaxseed Liz, Is this what you were rememebering? I posted this about 2 years ago. Bascially, don't bake with the ground flax if the INTERNAL temperature of the product will exceed 400 degrees. Also, you can add the oil to hot foods once removed from cooking - I think as long as the food doesn't exceed 100 degrees. (My original post is message #12131 if you want info on backpacking with flax oil.) From http://www.geocitie s.com/kathyflake /FlaxPage. html Cooking with Flax: To make flaxmeal, grind flaxseed in a coffee grinder. Clean between each use. Never heat flax oil above around 100 degrees. Heat destroys the delicate omega-3 fatty acids, and causes harmful oxidation. On the other hand, baking muffins and breads with flaxmeal is perfectly safe. Studies have shown the same levels of beneficial ALA after baking, even at one hour at 400 degrees. Flax ideas: Adding flax oil to hot cooked dishes is one way increase your flax consumption. Again, the temperature of food after removal from a heat source is not high enough to harm the oils. Try adding flax oil to mashed potatoes, pasta, stir fries, soup, or stew. http://www.gaiarese arch.co.za/ flaxseed. html Dozens of research articles on flax http://www.flaxcoun cil.ca/ search site for heat and find this on storage and baking stability http://www.flaxcoun cil.ca/english/ pdf/stor. pdf http://www.flaxcoun cil.ca/english/ index.php? p=what5 & mp= what using it as hair gel Carrol @gro ups.com, ERB <bakwin wrote: > > <<As I understand, cooking flaxseed, pretty much heating it at all, isnot good because it basically turns the essential fatty oils intoeither transfats or saturated fats--so I don't recomend adding it tobaking recipes>> > > That's what I had always thought, and then I learned -- from this email list in fact! -- that the small amount of baking involved to make bread, for example, won't transform flax seed or ground flax too much. If the original poster is still around, maybe they can remind us where they got that info. > > Liz > > > > Quote Link to comment Share on other sites More sharing options...
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