FAQ's
Q.1 Why should I take flaxseed oil?
A: Flaxseed oil is the earth’s richest natural source of the essential fatty acid Omega 3, considered an essential nutrient for human health and well-being. The human body cannot make Omega 3, therefore it must be obtained from a food source.
Q.2 Can I take flaxseed as whole seeds?
A: You certainly can, but remember that the flaxseed must be crushed to enable its nutrients to be taken up by the body. When crushed, Omega 3 is retained in the flaxseed oil, whilst the seed solids (flaxseed meal) is rich in lignans and dietary fibre (both soluble and insoluble).
Q.3 What is the difference between Stoney Creek Flaxseed Oil and fish oil?
A: Stoney Creek Flaxseed Oil contains approximately twice the amount of Omega 3 (60%), compared to the best fish oil (30%). Stoney Creek Flaxseed Oil has not been subjected to deodorisation or any additional refining, and contains only 9% saturated fats, compared to 17%-30% in fish oils.
Q.4 Why does Stoney Creek Flaxseed Oil need to be refrigerated?
A: Flaxseed oil is very sensitive. If exposed to light, heat or oxygen, the oil can turn rancid and its Omega 3 benefits will be lost. Fresh flaxseed oil should always taste pleasant and nutty. Stoney Creek Flaxseed Oil has a “Best Before” date of twelve months, and can be frozen for up to five years. Once opened, it will keep in the fridge for up to three months (keep the container closed between use).
Q.5 Why is Stoney Creek Flaxseed Oil packed in a food-lined metal can, rather than in a glass or plastic bottle?
A: Light is 1000 times more damaging to oils than heat or oxygen. The Stoney Creek food-lined metal can gives the oil 100% protection from light. So-called opaque glass bottles afford only 40% protection from light, whilst plastic bottles can leach chemicals into the oil.
Q.6 Can I cook with Stoney Creek Flaxseed Oil?
A: No, please do not cook with flaxseed oil. Omega 3 qualities are destroyed during cooking (see FAQ.4 above). Remember though, you can drizzle flaxseed oil over cooked foods (eg pasta, rice, vegetables) after serving.
Q.7 Can I cook with Stoney Creek Flaxseed Meal?
A: Yes, you certainly can, as most of the oil (which contains the Omega 3) has been removed during the crushing process – thus giving stability to the meal.
Q.8 What is the difference between Stoney Creek Golden and Brown Flaxseed Oil?
A: Golden oil is produced from golden flaxseed, whilst brown oil is produced from brown flaxseed. Golden oil is a little lighter and nuttier than brown oil. The Omega 3 qualities of both oils are identical when grown under the same conditions.
Q.9 How much Stoney Creek Flaxseed Oil should I take?
A: The common daily intake is 20ml (1 tablespoon) for adults. Start children with half a teaspoon daily, building up to 10ml (2 teaspoons) daily for teenagers. If in doubt, please consult your health practitioner.
NB: Stoney Creek Flaxseed Oil is best enjoyed when combined with other foods, but may be taken off the spoon if preferred.
Q.10 Can I take Stoney Creek Flaxseed Oil whilst pregnant or breastfeeding?
A: Yes – flaxseed oil is recommended for enhancing eye, brain and nervous system development in infants. Please discuss suggested daily requirements with your health practitioner.
Q.11 Is Stoney Creek Flaxseed Oil GMO (Genetically Modified Organism)-free?
A: Yes – all Stoney Creek products are GMO-free. Stoney Creek strongly supports the rights of Australian consumers to eat food that is not genetically modified.
Q.12 I am trying to lose weight – will Stoney Creek Flaxseed Oil increase my weight?
A: No – increasing your intake of Omega 3 can increase your metabolic rate (the burning of calories to create energy). The recommended intake of flaxseed oil (see FAQ.9) is beneficial in creating a feeling of ‘fullness’, thus reducing food cravings.
NB: Addressing the imbalance of the plentiful fat Western-style diet (especially saturated and trans fats) can enhance the beneficial results of increasing your Omega 3 intake.
Q.13 Why does my flaxseed oil go cloudy?
A: Stoney Creek Flaxseed Oil is a natural, unrefined oil and, as such, it contains the full range of naturally-occurring fatty acid components. When refrigerated for an extended period, the higher- temperature melting point fats solidify, causing clouding (or even a granular appearance). A short spell on your kitchen bench will allow these fats to melt back into solution.
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