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
DOI 10.1079/bjn19930046
crossover · n=14Cited 455×
Read the paper DOI resolved against Crossref · corpus check 2026-06-10
More from this paper
- Consuming 50g of high alpha-linolenic acid (ALA) flaxseed daily for 4 weeks significantly lowers serum total cholesterol by 9% and LDL cholesterol by 18% in healthy women.Good
- Consuming 50g of flaxseed or 25g of flaxseed mucilage with a carbohydrate meal reduces postprandial blood glucose responses by approximately 27%.Good
- Consuming 50g of flaxseed daily for 4 weeks raises plasma and erythrocyte alpha-linolenic acid (ALA) and long-chain n-3 fatty acids, with bioavailability from ground flaxseed flour being equivalent to flaxseed oil.Good
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