11 replies to this topic

[m55m]

Recently I came across articles warning that the cyanogentic glycosides in flax seed could be very toxic, meaning chewing raw flaxseed might not be healthy enough.

 

Cold-pressed and de-toxified flaxseed oil is fine but the nutrients are also partially removed. In addition, the flaxseed oil gets rancid quickly.

 

Another way is to water-boil flaxseed for de-toxification. But again the O3 gets oxidized.

 

Could anyone come up a good way to utilize flaxseed? 

 

[mccoy]

Could anyone come up a good way to utilize flaxseed? 

 

 

Maybe utilize kia seeds instead?

 

Seriously, I have the same problems, kia seeds are far more expensive than flaxseed.

[timar]

Don't let yourself be frightened by the nonsense some people spread on the internet. Flaxseed (just as legumes, most of which also contain significant amounts of cyanogenic glycosides) have been a staple food among certain cultures for thousands of years and held in high regard for their health-promoting properties.

 

First of all, the amount of cyanogenic glycosides in flax seeds is very low. That makes them save to eat even in raw form. To pose a serious toxic risk, one would have to eat several kilograms of raw flax seed, which is probably impossible given their laxative properties...

 

Second, cyanogenic glycosides are only toxic if they acutely exceed the ceullular threshold of detoxification. There is no low-level or chronic, culmulative toxicity from cyanogenic glycosides. They are part of the ubiquitous phytochemical background we have evolved on, present not only in seeds but also in nuts and many fruits such as apricots or cherries.

 

Quite to the contrary, just as most other phytochemicals, they may have health-promoting properties in naturally occuring cocentrations. Our mitochondria express an enzyme called rhodanese that converts cyanine into the non-toxic thiocyanate. Now consider this: there is evidence that our body even maintains a pool of thiocyanate to be utilized by the immune system as a first-line defense against pathogens: There are studies showing that during infectous challenge on the oral mucosa, the concentration of thiocyanate in saliva reaches levels several times higher than before. The thiocyanate is then enzymatically oxidized to hypothiocyanite, which exerts strong antibiotic and antiviral effects.

 

Thus, a regular dietary intake of foods containing low, non-toxic amounts of cyanogenic glycosides may actually provide you with an vital substrate for your immune system - not only to fight pathogens but possibly also cancer cells: as you may have surmised, thiocyanate is closely related to the isothiocynates found in cruciferous vegetables and shares some of their anti-cancer properties. It is your body's own broccoli

 

Edited by timar, 06 December 2016 - 09:51 AM.

[m55m]

Thank you timar for sharing that low-level cyanogenic glycosides have anti-cancer effects.

 

 What I worry is that if I chew raw flaxseed in large amount everyday, the toxicity gets accumulated over time.  

We are fully aware that raw legumes are toxic so they must be fully cooked or sprouted. Since flaxseed contains higher cyanogenic glycosides than legumes, chewing raw flaxseed could pose a real threat to our health.

 

Hence, I prefer to use flaxseed oil (or Perilla Seed) packaged in <500ml/bottle and store the oil in a refrigerator. For those who like chewing raw flaxseed for fiber, vitamins etc., in my opinion its better to micro-wave flaxseed for 3 minutes before eating. Or, eat chia seed instead as mccoy just mentioned.

 

 

Don't let yourself be frightened by the nonsense some people spread on the internet. Flaxseed (just as legumes, most of which also contain significant amounts of cyanogenic glycosides) have been a staple food among certain cultures for thousands of years and held in high regard for their health-promoting properties.

 

First of all, the amount of cyanogenic glycosides in flax seeds is very low. That makes them save to eat even in raw form. To pose a serious toxic risk, one would have to eat several kilograms of raw flax seed, which is probably impossible given their laxative properties...

 

Second, cyanogenic glycosides are only toxic if they acutely exceed the ceullular threshold of detoxification. There is no low-level or chronic, culmulative toxicity from cyanogenic glycosides. They are part of the ubiquitous phytochemical background we have evolved on, present not only in seeds but also in nuts and many fruits such as apricots or cherries.

 

Quite to the contrary, just as most other phytochemicals, they may have health-promoting properties in naturally occuring cocentrations. Our mitochondria express an enzyme called rhodanese that converts cyanine into the non-toxic thiocyanate. Now consider this: there is evidence that our body even maintains a pool of thiocyanate to be utilized by the immune system as a first-line defense against pathogens: There are studies showing that during infectous challenge on the oral mucosa, the concentration of thiocyanate in saliva reaches levels several times higher than before. The thiocyanate is then enzymatically oxidized to hypothiocyanite, which exerts strong antibiotic and antiviral effects.

 

Thus, a regular dietary intake of foods containing low, non-toxic amounts of cyanogenic glycosides may actually provide you with an vital substrate for your immune system - not only to fight pathogens but possibly also cancer cells: as you may have surmised, thiocyanate is closely related to the isothiocynates found in cruciferous vegetables and shares some of their anti-cancer properties. It is your body's own broccoli

 

[timar]

Thank you timar for sharing that low-level cyanogenic glycosides have anti-cancer effects.

 

 What I worry is that if I chew raw flaxseed in large amount everyday, the toxicity gets accumulated over time. 

 

Have you even read my post - or only skimmed over it? I wrote:

 

"Second, cyanogenic glycosides are only toxic if they acutely exceed the ceullular threshold of detoxification. There is no low-level or chronic, culmulative toxicity from cyanogenic glycosides."

[m55m]

 

Thank you timar for sharing that low-level cyanogenic glycosides have anti-cancer effects.

 

 What I worry is that if I chew raw flaxseed in large amount everyday, the toxicity gets accumulated over time. 

 

Have you even read my post - or only skimmed over it? I wrote:

 

"Second, cyanogenic glycosides are only toxic if they acutely exceed the ceullular threshold of detoxification. There is no low-level or chronic, culmulative toxicity from cyanogenic glycosides."

 

 

Oh my wrong. You're an expert on this. Good news that I don't need to worry about the accumulated toxicity in my body  . Thank you!

[timar]

The only minor caveat is that thiocyanate is - just like isothiothyanates from cruciferous vegetables - a potential goitrogen. So if you regularly consume flaxseed and/or cruciferous vegetables, make sure you get sufficient iodine (e.g. by using iodised table salt). There is no evidence of a harmful effect on the thyrioid in people who are iodine sufficient.

[mccoy]

Thanks timar, my wallet was just beginning to cringe at the thought of buying kia seeds instead of flaxseed. Unfortunately, we all know that a scientifically custom-tailored healthy diet, including supplements, can be pretty expensive so budget is a concern here. 

[Adaptogen]

Does anyone have experience with rancidity in flax?  I milled some last week, and have been storing it sealed in the fridge. Consumption today caused very minor burning sensation in throat, almost like from EVOO. I looked around online and saw this was a more or less common occurrence. Some people claimed oral allergy syndrome, others that this is indicative of rancid flax. It smelled and tasted fresh though.

[Kinesis]

Does anyone have experience with rancidity in flax? I milled some last week, and have been storing it sealed in the fridge. Consumption today caused very minor burning sensation in throat, almost like from EVOO. I looked around online and saw this was a more or less common occurrence. Some people claimed oral allergy syndrome, others that this is indicative of rancid flax. It smelled and tasted fresh though.

Mill it immediately prior to consumption, ideally with your teeth just before swallowing.

[Nate-2004]

I keep my flaxseed in the fridge stored whole, I only mill it in a coffee grinder just prior to adding it to my smoothies.

 

I'm not aware of any rancidity issues with flaxseed oil, keep refrigerated though. Mine is 365 whole foods brand and it was in a cold shelf storage when I bought it. It has an expiration date several months out from purchase.

Edited by Nate-2004, 10 October 2017 - 01:17 AM.

[Adaptogen]

Yeah, guess i'll have to start doing that. I was more interested in if anyone was familiar with a "mild burning sensation" as being an indication of rancidity or is more indicative of food allergy, or is just an occasional natural characteristic of flax.

 

I'm surprised that it would go bad as quickly as a week under refrigeration the entire time, considering many companies sell prepackaged milled flaxseed. I am leaning more towards it is not rancid , but the granular size or polyphenols can be a mild throat irritant depending on how it is consumed (not fully saturated in a liquid).