Research
Micronutrients & recovery
Baking flaxseed into muffins eliminates detectable levels of cyanogenic glycosides (linustatin, linamarin, neolinustatin), addressing safety concerns about raw consumption.
If you are worried about toxins in flaxseed, bake it. Baking muffins with flaxseed destroys the potentially harmful cyanogenic glycosides, making it a safe way to consume it.
GoodSupportsHIGH confidence
Cyanogenic glycosides (hamarin, tinustatin, neolinustatin) were highest in extracted flaxseed mucilage but were not detected in baked muffins containing 150 g flaxseed/kg.
Why this rating
Analytical chemistry results showing absence of toxins in baked goods.
Source
High α-linolenic acid flaxseed (<i>Linum usitatissimum</i>):some nutritional properties in humans
Stephen C. Cunnane et al. · British Journal Of Nutrition · 1993
crossover · n=14Cited 455×
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