Flax seeds .. are they toxic???

[doreen T]

Flax seeds are on a long list of plant foods which contain a substance called "cyanogenic glycoside", which *may* be converted to thiocyanate - a type of cyanide - in the body, under certain circumstances. Cyanogenic glycoside is inert and non-harmful in its unconverted form. Some cyanogenic glycosides are essential for health, for example vitamin B12, a.k.a. cyanocobalimin.

Cyanogenic glycosides require a strong acid for conversion, pH=1. While the human stomach does secrete hydrochloric acid, it's normally buffered to pH=3 .. also the presence of other foods and liquids will further dilute stomach acid. The pH of the small intestine is alkaline, pH=8, so once food leaves the stomach, any acid is neutralized.

A well-controlled study in 1993 showed that menopausal women who consumed 50g of (ground) flax seeds daily for several months showed absolutely no increase in cyanide levels. 50g is a lot of flax seed .. in its ground state, 50g is almost 2 oz .. nearly ½ cup!! The recommended serving size is 2 or 3 Tbsp, which is less than 1 ounce (roughly 8g per Tbsp of ground seed or "meal").

Cyanogenic glycoside can be inactivated by heat. Spread 1 cup of whole flax seeds on a baking sheet, then toast for 18 min in the oven pre-heated to 250°F (120°C). The lower heat ensures that precious omega-3 fatty acids are preserved. Allow to cool, then store in an airtight container in the fridge. Grind as needed, or no more than one week's worth at a time .. make sure to store all ground seed (meal) in an airtight container in the fridge or freezer. FWIW, flax seeds that are lightly toasted this way taste awesome :yum:. You'll want to always lightly toast your seeds once you taste 'em this way.

Cyanogenic glycoside is also present in :coffee beans
alfalfa sprouts
cassava (yucca)
yams
almonds
peaches, cherries, apricots, any stone fruit
bamboo shoots
etc ...


Note that the expeller pressed oils from these foods do not contain any cyanogenic glycoside.

So, flax oi and almond oil are fine to use as is.


hth :rose:

Doreen

[Dodger]

Some people think that cyanide compounds can cure cancer. Steve Mcqueen, among others, used laetrile from peach pits. Unfortunately, they died.

[csoar2004]

Heat destroys the cyanogenic glycosides in flaxseeds which is why - if you buy your own AND you eat more than 3-4 Tbsp daily - it is recommended that you toast 'em in a 250 degree oven for about 20 minutes. ;)

By the way, CLA is a transfat. Mind you, it's a GOOD transfat (sorta like HDL is the "good" cholesterol), but a transfat nonetheless.

Knowledge can be a dangerous thing. :D :thup:

[Judynyc]

I didn't know what CLA is, :blush:....so I looked it up and this is what I found:

What is CLA?

Conjugated linoleic acid, or CLA, has attracted a lot of attention over the past few years. Many claims for benefits have been made-from enhancing weight loss and providing antioxidant protection to treating diabetes and cardiovascular disease. But is CLA all it's cracked up to be?

Conjugated linoleic acid is one or more of 8 possible twisted trans fatty acids created from linoleic acid, also known as n-6 essential fatty acid (EFA). In nature, the conversion of linoleic acid into CLA occurs naturally in the stomachs of cows, goats, sheep and other cud-chewing animals; accordingly, CLA is found in the meat and milk fat of these species. Butter, for example, normally contains about 5 mg of CLA per gram of fat.

CLA is also sold in supplement form. To achieve this, n-6 fatty acids are processed, during which the original molecular structure of the fat is twisted into a different shape. The result is called a trans fat, and as more and more people are becoming aware, trans fats do not have the same desirable effects on health as essential fatty acids. In fact, CLA interferes with the conversion of EFAs (both n-6s and n-3s) to derivatives necessary for hormone production.

CLA is not essential. Unlike n-3s and n-6s, without which we cannot live, we could live healthfully on a CLA-free diet our entire life.

The body has no requirement for CLA. But the body has an absolute requirement for EFAs, which should not be interfered with.

http://www.udoerasmus.com/articles/udo/cla_expanded.htm

Is CLA a component of Flax seed?

[csoar2004]

Is CLA a component of Flax seed? Nope, but in my twisted logic, it was another of those little known facts (similar to cyanogenic glycosides in flaxseeds and lima beans) that folks tend to go OMG! over when there's really no issue. Unless, of course, you eat a boatload. ;)

[Judynyc]

Ah...Thanks!! :cool: You sparked my curiousity and here is another write up on CLA:

http://www.sciencenews.org/articles/20010303/bob9.asp