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The Omega 3 fatty acids in flaxseed and flaxseed oil are highly susceptible to oxidation/rancidity so you really shouldn't cook with them. In addition to losing the healthful properties, the free radicals that are produced are something you want to avoid. I use flaxseed only for mixing in with cold foods like hummus or smoothies or sprinkling on salads, and I also buy them whole and grind them as needed.
 
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