@j_kraut, I presume you know flax seed are completely undigested unless ground (I use a coffeegrinder) before using the 'flour' in baking or other food uses. Very nutritious, but must be ground. Won't hurt you to eat them whole, but they exit the body the way they entered, completely undigested unless ground. Once ground up the oil in them will go rancid (and tastes horrid then) in about a week or two unless stored in the freezer, but I have done so for years and it seems to keep several years that away for me.
I'm a low-carber (with recipe website as well) for 12 years now, so I have much experience consuming and cooking with it. When added to recipes as a "flour" substitute (and I highly encourage only using tested flax recipes all over the internet) it willl quickly absorb the liquid in the dough/batter in minutes, so add it last and cook whatever you're making quickly lest it bulk up on you, requiring more liquid to your recipes. TIP: If the dirty mixing bowl sits on the counter for even 30 minutes, it will turn to almost rock consistency as bad as or worse than cement and you'll have to scrub very hard to get it off the bowl. Wash up utensils after flax baking promptly.
