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Flax porridge

Answered on December 08, 2013
Created December 07, 2013 at 12:59 PM

Hi everyone,

A quick-and-dirty about flax: I like to keep my carbs in the morning nil-to-low. However, I have this genetic condition: I'm Scottish, which means sometimes I medically require porridge (or at least a passable substitute). So, I've recently discovered flax and, in my experience, if it sounds to good to be true, it usually is. What am I missing? If I grind up say 30g flax, can I really discount almost the entire carb content? I came here for some sensible answers rather than the mixed bag I got from Google.

PS. I'm not using it in some misguided attempt to up my O-3s. I eat oily fish frequently and mostly stick to a varied, wholefoods diet. I don't intend to eat it every day so I'm not worried about the nutritional content unless there's anything seriously gnarly in there. It's merely the carb content I'm concerned with.

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2 Answers

0
43e6e312fcc6b2cd2238e7898ad50480

on December 08, 2013
at 11:02 AM

Thanks, @Janknitz. Not really what I wanted to hear but it sounds like advice I shouldn't ignore! My menstrual cycle is erratic and unpredictable... hmmmmm.

0
3491e51730101b18724dc57c86601173

(8395)

on December 07, 2013
at 08:18 PM

I was doing that for a while, but I started having heavy female bleeding. It went on for eight weeks, I became anemic. My doctor gave me the usual "perimenopausal" excuse, but as the bleeding continued and got heavier and heavier I started googling, and learned that the phytoestrogens in flax can cause this.

Within 2 days of my last "dose" of flax, the bleeding stopped. Take home lesson: the phytoestrogens in flax are not benign.

YMMV, but I would caution against having that much flax on a daily basis. I have occasionally had flax with no ill-effects, but I try not to eat it regularly.

When I want a hot "cereal", I've been using the following recipe the small amount of banana is not that carby and you could substitute something like mashed pumpkin or sweet potato:

A 2" piece of banana

1 Tbsp each of 3 nuts or seeds (almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, etc)

1/4 cup canned or homemade coconut milk

Blend these ingredients together (I do this in a canning jar on my blender) go desired consistency. If desired, add some coconut flakes for texture and some cinnamon. Heat in microwave or on the stove. Stir in a little coconut oil or butter/ghee if desired.

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