Sat, Mar-13-04, 03:13
|
 |
Forum Founder
Posts: 12,775
|
|
Plan: Ketogenic
Stats: -/-/-
BF:
Progress: 100%
Location: Vancouver
|
|
Quote:
|
Hey BW, about Doreen's comments regarding ALA stability... this article claims that the ALA in flax seed is stable to baking temperatures, but (a) it's from the Flax Seed Council, so I'm sure they only uncovered research that supports the use of baking with flax, and (b) it doesn't address microwaving. I'd love to hear Doreen's NSHO.
|
If memory serves, Udo Erasmus says something similar. It's because the inside of the baked good steams rather than comes in contact with direct heat and the temperature does not go above 180 F. It's the direct heat that's suppose to destroy the EFA's.
So, you're supposed to peel the muffin and eat the insides! 
Karen |