Whole flaxseeds have a tough outer shell that should be ground before consumption to make their nutrients bioavailable. Use a coffee grinder, blender, or flaxseed mill to produce a fine powder - avoid leaving them whole if consuming daily, as the intact seeds may pass through your system undigested. For best results, grind just before use and store the ground flax in an airtight containers in the refrigerator for up to one week, or freeze for longer freshness. The mucilage content increases when soaked or heated, creating a gel-like texture useful for thickening porridges, yogurts, or homemade baking. Start with 1-2 tablespoons daily and gradually increase while ensuring adequate water intake, as the high fibre content can cause bloating or constipation if consumed without sufficient fluids.
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