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.
Looking for ways to incorporate ground flaxseeds into your meals? Check out our Morning Grain Bowl and Black Bean Burger recipes.
To learn more about flaxseeds, visit our topic page, which covers a broad range of the latest evidence-based research.
