Just a rambling, musing thought here ..

After years and years of using "light-tasting", highly processed and refined salad oils and margarines for decades .. for many of us, the graduation up to unrefined, cold pressed oils that actually taste like the seed or nut they're derived from can really take some getting used to. How many are using "light" or processed golden yellow olive oil?? rather than the green, highly flavoured virgin or extra-virgin oil, which hasn't been bleached and refined?? Unprocessed oils have a lower pH, and therefore slightly higher acidity than refined oils, and this can add a slight "bite" to the palate.

Getting in the flax oil may need to be a very gradual process, starting at only one TEASPOON at a time, mixed with olive or other seed oil or soft butter .. then slowly increasing the ratio of flax until better tolerated.

Doreen