8 Comments

  1. I’ve also read that the ALA omega 3 content can’t be utilized well by the body and isn’t the best source for omega 3s. Have you looked into this at all? Just curious of your opinion on that.

    • gracefulfitness

      In my understanding DHA and EPA are harder to get with diet because we don’t eat that much fish, which makes them more important to focus on. As far as ALA, it’s true that only about 20% of the amount we eat is converted to DHA and EPA. What I conclude from this is that it’s still important to eat foods high in ALA because I only eat fish a few times a month. Plus, nearly all the foods that are high in ALA are highly nutritious in general so may as well stock up! Flax has an awesome ratio of omega-3 to 6 of about 4:1 so that 20% that your body converts is going to be a decent amount.

    • gracefulfitness

      They are good! I’m not quite ready to post it though because I want to try a recipe without flax and buckwheat, I’ll let you know as soon as I do!

  2. I’ve never used the flax seeds as an egg replacement. I use farm-fresh eggs when I need them. I do eat ground flax seeds everyday though. I put 2 T in whatever I’m eating for breakfast. I enjoy them (or maybe I just can’t taste them). Thanks for the post.

    • gracefulfitness

      Great question Katie, I haven’t done my own research on it but from what I’ve heard chia seeds aren’t that sensitive to heat. But, according to most research, omega-3’s are always degraded by heat. This means that raw salmon will supply you with more 3’s than cooked. I’ll let you know if I learn anything different about chia’s!

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