Should you use flaxseed oil or flaxseeds in preparing the famous flaxseed and cottage cheese recipe of Dr. Johanna Budwig, which is often called muesli?
The answer is that you can use one or the other. Dr. Johanna Budwig treated over 2,500 people with all types of cancer with very good results using the flaxseed oil mixed with Quark. She also ground up fresh flaxseeds and added them to the mixture.
The Budwig Center is carrying on her work and we have helped countless people using flaxseed oil. However, we must give a word of caution with flaxseed oil. It can become rancid if not cared for properly. The company pressing and distributing flaxseed oil must be very conscientious when it comes to all the logistics involved in the whole process until it reaches your refrigerator. In Spain, we are fortunate enough to have a provider like LinoVita. Their flaxseed oil is unfiltered, organic, cold pressed and there is great care taken to ensure the oil is kept between 5ºC and 12ºC. Bottles are placed in individual Styrofoam insulators and shipped by overnight couriers using a cooler. Deliveries are only scheduled between Tuesday and Friday to ensure that these never spend the weekend or more than 1 night in a storage facility. We know that this is not all flaxseed oil providers policy and this makes it challenging to find good quality flaxseed oil.
To make sure the flaxseed oil is fresh here are some good tips from Dr. Mercola: “A good way to test the freshness of flaxseed oil is to pour a few tablespoons into a wine glass, which will usually have a narrower opening than a regular glass, making the aroma more distinct. Place your nose right over the opening and inhale deeply. Rancid flaxseed oil is said to emit a slightly bitter, “off” odor, similar to old, cooking oil. Flavor is as dependable as the smell in this instance. If you taste flaxseed oil and it’s “strong,” bitter or burnt-tasting, it’s probably rancid. Naturally, you want a clean, light fragrance as well as taste, denoting freshness. If either taste or smell is in any way unpleasant, trust your instincts and give it a thumbs-down. Fresh flaxseed oil is clear, golden yellow, with no cloudiness, although it may also contain tiny bits of ground flaxseed, denoting valuable lignan compounds. While the flaxseed oil is still in the wine glass, hold it up to the light and tilt it sideways. A hazy “texture” in a dark-yellow hue rather than clear translucence is not a sign of freshness.” 1
Soaking Flaxseed is a good option
Soaking Flaxseed is a good option for countries where quality flaxseed oil is not available and to be sure to avoid any issues of rancid flaxseed oil, the flaxseeds are the way to go. Using the flax seeds you also get the shell or husk of the seeds in the mixture, which contain very important nutrition that is not in the oil as the husk is discarded during the extraction process. However, it is always best to soak the seeds 12 hours before to ‘wake up’ the seeds.
If you decide to use only seeds instead of oil, put 5 tablespoons of organic flaxseeds into a bowl and add 10 tablespoons of water to cover the seeds and leave them to soak overnight. Now you will be able to blend the presoaked flaxseeds using an upright stick blender and then add 6 tablespoons of cottage cheese/quark and blend both for a minute. Follow with optional healthy ingredients to make the taste to your liking.