flaxseed

The flaxseed oil that you buy seems to have some particulate matter that is noticeable in the finished seasoning.

Lots of avocados and seeds (chia, flaxseed, sunflower, sesame) which have approximately 50% fat content 45% protein 5% fiber.

But unrefined flaxseed oil contains a mix of fatty acids with different melting points.

We wanted pasture chickens w/ omega 3 from grass, we got caged birds w/ flaxseed supplements.

I'd say it's unscientific because it includes an unfounded / somewhat superstitious implication that non-organic flaxseed oils contain toxic chemicals.

Sure, but she seems to be assuming that flaxseed oil pressed from organic seeds must necessarily be more pure than oil pressed from non-organic seeds.

Personally I take a flaxseed oil supplement (for high omega-3), often fry in olive oil, and try to minimize seed oils otherwise.

One banana, and/or other fruit/veggies, ground flaxseed for fiber.

I've seen this before and have tried seasoning with flaxseed oil.

DHA can also be found on its own in algae, while flaxseed and plant sources of omega-3s provide ALA -- a precursor to EPA and DHA, and a source of energy.

> The flaxseed oil that you buy seems to have some particulate matter that is noticeable in the finished seasoning Running it through a simple coffee filter might fix this.

* lasagna/spaghetti you can use zuchini or spaghetti squash as noodles, and can eat in a bowl (just a tad more soupy), still tastes great (again, I love italian) * I went through a phase where I ate cheese crisps (microwaved cheese, super yummy like crackers) and made flaxseed wraps (like bread).

Then in this "Science-Based How-To" (three weeks later) she switches to flaxseed oil and suddenly isn't concerned about the free radicals anymore.

I did six coats of flaxseed while following the instructions to "get all the oil off" with a towel after each application.

When I read "flaxseed oil is the only drying oil that’s edible", Tung Oil came to mind as a candidate for seasoning cast iron.

"The flaxseed oil that you buy seems to have some particulate matter that is noticeable in the finished seasoning." I'm guessing that you buy unrefined flaxseed oil, and that you keep it refrigerated?