My coach’s green smoothie recipe includes 2 tablespoons of flaxseed oil. But when I went to pick some up, the ground flaxseed was so much cheaper than the oil that I got the ground, thinking it might be as good as the oil. Turns out there is a bit of healthy debate on this matter out there on the Internets, and here’s the response from my coach:
The ground flax seed has less Omega oils per gram, and that is what we really want out of that oil. Taking in Omega oils for several weeks will significantly reduce inflammation.
If you look on the back of the nutrition guide for both the ground and oil, how much ground would you have to put in to get the same amount of Omega oils? AS long as you can get a similar amount, I don’t see a problem, but my guess is that you will have to put in a bunch of ground flax to equal 1 Tsp of oil.
However, if you read that article I linked to above, there are some claims out there that the ground flaxseed does indeed cause problems. It would seem to me that for my purposes, the oil is the safe bet, so I’ll be sticking with the oil from now on, once I finish this bag of ground flaxseed that I bought…