Barlean’s Fresh Organic Flax Oil, 12-oz

Good Product. Only the price is jacked up every time. Now it is more than Rs.5000/ltr!!!!

I love this product - it was prescribed for me years ago by my doctor. However it has been sometime since I last used it and in the meantime I have been taking Bo medication and metformin for prediabtes.So I was surrprised when I had a major reaction each time I took it although I “staggered “ the medication taking everything at lleast a few hours apart I won’t show you pictures of what the interaction delis with my face, but suffice it to say “Please check with your doctor’ to know what is safe to take with your meds.Like I said, this product was one of my lifelines years ago when I needed it!Take good care of yourselves-sending love to all.

I’ve been diagnosed with dry eyes which causes vision problem especially when watching Netflix with subtitles.My doctor recommends heat compresses on eyes plus flaxseed oil for omega.I’ve been doing both for a few months and my eyes are much less dry now.Yesterday, I produced enough tears to lubricate my eyes completely.That’s the first time that’s happened in a while.I credit the flaxseed oil and heat compresses combined for excellent results.

When living in Europe, I bought Linseed oil from a Health Food store. It was refrigerated until a customer bought it. It was freshly pressed from Linseeds and had a nutty wonderful flavor. It is not to be used for cooking. When the oil is not rancid as this, but is properly prepared, you should take a teaspoon of it every day; storing it in your refrigerator.People who follow the Dr.Johanna Budwig Protocol in Europe, use this oil in their Breakfast Muesli.The oil from this seller is bitter, was not sent with dry ice. Reading reviews, I noticed various people use it to season a pan, this will probably ruin the flavor of the food!

I bought this mainly to season a collection of Griswold cast iron skillets and dutch ovens and it worked extremely well.After cleaning the items right down to the bare metal, I applied a very thin coat of the oil (in fact I even wiped the cast iron almost dry) and placed each one open side down in a cold oven. Then I set the oven to 400 degrees and when it reached that temperature I let the cast iron bake for one hour. I let each one sit in the over for a couple of hours until the cast iron cooled off enough to handle.Then I did the same thing again and again. Six times for each piece. The result was a beautifully smooth, hard non-stick finish on everything. These vintage pieces look and work like new. Beautiful!The only caution I would have is that the odor from the oil in the oven is a little “fishy” so some decent ventilation was needed.It doesn't take much oil to season cast iron and a little goes a long way.And keep it refrigerated so it doesn't get rancid.