Omega-3's

[Valerie]

Walnuts are also a good source of omega 3s.

[hathor]

Since I was curious I did a little googling about flax seed oil. Apparently, sediment is common. You should just stir everything up. However, you shouldn't have anything that tastes rancid.

For instance:
"The average shelf life is 6 months and up to 9 months if refrigerated. Once opened it should be consumed within 8 weeks. Stir it gently with a eating knife before use (mixes in the dark, heavy, health giving lignans) and refrigerate when not on the table.
Vigorous shaking is not recommended as it mixes the air into the oil.
Do not decant it as this exposes it to light and oxidation.
Any black sediment represents the lignan content - this has not been refined out because it contains vital anti inflammatory and anti-carcinogenic factors. Flax oil or any other oil that has a rancid taste should not be swallowed! The rancid taste is anindicator that the oil has oxidized."
http://www.millbrook.co.za/Flaxseed.htm

And:
"Shake well before use: Natural sediment may occur. Stirring is advisable to distribute the flax particles evenly."
http://www.sensed.co.uk/health-vitam...-seed-oil.html

You can find more if you like. I used the search term "flax seed oil sediment."

Folks might be interested in the following on the merits of "healthy" vegetable oils, as opposed to consumption of the underlying food:
http://www.drmcdougall.com/misc/2007nl/aug/oils.htm

I've read similar things elsewhere. (I think one was in Esselstyn's recent book about heart disease).

But I remember that Blaylock takes a different view about certain oils

Has anyone ran across any studies of omega 3 supplementation of celiacs/gluten intolerants? The only thing I've found basically said it needs to be studied ... http://www.celiac.com/st_prod.html?p...57107557500.82

I'm at the stage of trying to get a whole food source of omega 3 most days, but unsure of the wisdom of active supplementation with the purified stuff. Please share any other information you may have seen. I find it hard to sort out all the conflicting info on oils. And not just flax seed oil ... I've seen different conclusions drawn about canola oil, olive oil, coconut oil ... The abstracts of studies disagree. And I don't want to pay for access to the underlying studies, assuming I could understand them

[xvegangirlx]

If you are using high lignan flax seed oil, that type of gunk at the bottom is supposed to be there....just shake it up well before you use it each time. Also, keep it refridgerated and use it within a few weeks. I throw mine out before 1 month, even if it isn't finished, because flax seed oil goes rancid so fast.

One word of caution about flax seed oil and fish oil: If you have any issues of the immune system, like herpes, HIV, chronic fatigue, shingles, etc do not use these oils. They are immunosuppressent. They help many other health conditions, but for a person with herpes, they will cause outbreaks. Go online to google, and you will find scientific studies to support this.


Anyway, I get my omega-3 from flax seed oil, and from soyfoods, like tofu and tempeh and soymilk. I also get some omega 3 from dark leafy green veggies like Kale and spinach, and also from walnuts and Larabars (containing walnuts).

[Grain Damaged]

I dunno but it doesn't look right to me. Not that I've ever had a bottle of flax oil like that - I usually just use the ground seeds. Did you try contacting the manufacturer to see what they had to say?

[xvegangirlx]

Yes, that is a good idea. When in doubt about a food's freshness, I always just throw it away.

[moonfroggy]

chia seeds are also good for omegas and have a lot of protein and other good stuff in them.