No. Ground flaxseed added to baked goods has been shown to keep lignan stability up to 350°F.
Flaxseed has such fantastic benefits that it’s in my Daily Dozen, but concerns about the naturally occurring cyanide content have recently surfaced, which is why I recommend a maximum daily limit of 15 tablespoons of raw flax. Cooking ground flax in baked goods appears to destroy the cyanide-forming compounds.
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