Taste of Flax Oil changed... Radically...!

Kenneth

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Mar 8, 2005, 7:04:45 PM3/8/05

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Howdy,

On the advice of my doc, I started taking flax oil several
months ago. I bought a quart of Barlean's Flax Oil (the
clear, rather than the high lignan sort) and found that it
had an extremely intense taste, aroma, and after taste. It
was like eating paint <g>.

I went through a quart over time, and bought another.

It had the same unpleasant characteristics, but I saw it
through.

I then bought quart number three...

It has no taste or aroma that I can detect, and has only a
very subtle aftertaste.

I called Barlean's to try to learn more about why a product
that I was using for medicinal purposes (better than statins
by the way...) varied so radically.

As the nice woman talked to me, I could see the smoke coming
out of the phone...

And so, this post:

What might cause the change?

Sincere thanks,

--
Kenneth

If you email... Please remove the "SPAMLESS."

Piezo Guru

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Mar 9, 2005, 9:49:17 AM3/9/05

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Another name for flaxseed oil is Linseed oil and it is used for painting
supplies.
Purity!

"Kenneth" <use...@SPAMLESSsoleassociates.com> wrote in message
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Kenneth

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Mar 9, 2005, 3:56:21 PM3/9/05

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Hello again,

Yes, these are two different names for the same thing. But
what might that have to do with my question?

Thanks,

Piezo Guru

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Mar 9, 2005, 7:20:32 PM3/9/05

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Smell some Linseed oil sometime and that is what you are describing.
Check into oil processing
The first squeeze is Extra Virgin
The second squeeze is Virgin
The third squeeze is done with heat and is usually rancid is normal cooking
oil
The fourth and fifth squeeze is done with solvents and becomes some cooking
oils, supplements to the ignoramus takers and paint thinners. The solvent
are assumed to have evaporated after the extraction.

Carbon tetrachloride was used in this fashion to extract caffiene from
coffee bean until about 10 years ago. The solution was sold to chocolate bar
and soda pop manufacturers. Before my time and when is was widely used for
cleaning carbin tet caused people to die that evening of usage in some
cases.

"Kenneth" <use...@SPAMLESSsoleassociates.com> wrote in message

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John Que

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Mar 9, 2005, 9:43:14 PM3/9/05

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May I suggest that you grind your own flax seed.
Pressing the seed for oil naturely renders the
fats more prone to oxidation. Reduce your omega-6
oils. Eat some wild caught fatty fish. Use a saturated
fat in any frying you do palm oil is an example. Don't
fry with butter. Limit frying.
Avoid lard and hydrogenated fats.
At least the limit use of all refined
fats such as soy oil, sunflower oil,
olive oil, canola oil, lard, butter,
corn oil, flax seed oil, peanut oil, palm "oil",
and coconut shortening.

"Kenneth" <use...@SPAMLESSsoleassociates.com> wrote in message
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>
>

Kenneth

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Mar 10, 2005, 4:05:11 AM3/10/05

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Hello again,

Of course you can suggest anything you wish. Your comments
are most interesting (though unrelated to my question).

'Gotta love Usenet...

All the best,

Kamalakar Pasupuleti

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Mar 10, 2005, 11:52:08 AM3/10/05

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"John Que" <123456789t...@hotmail.com> wrote in message
news:422fb4b1$0$88694$a32e...@news.nntpservers.com

> May I suggest that you grind your own flax seed.

In India the flax seed is roasted with
red chillies - coriander seeds - cumin seeds.
All are coarsly powdered and little salt added is a tasty food item .
Great recipe on bread / rice . The fiber helps reducing cholesterol
and the oil content lubricate the joints .

- kp

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