I have read that ground flax loses some or all of its antioxidant benefits when exposed to heat (as in baking). Does your special process also stabilize this factor, at least to some extent? Our ground flax is truly cold milled (unlike most flax); this process keeps the flax cold throughout the whole milling process, therefore reducing the loss of nutrients during processing. However, I'll need to check on what happens to those nutrients during baking; I'll ask our product folks and get back to you. PJH More info., from whfoods.org - apparently the nutrients in flax hold up well through baking: "Studies testing the amount of omega-3 fat in baked goods indicate no significant breakdown or loss of beneficial fats occurs in baking. For example, in one study, the ALA content of muffins containing 25 grams of flaxseeds was not significantly reduced after baking. Researchers speculate that the omega-3 fats in flaxseed are resistant to heat because they are not isolated but rather are present in a matrix of other compounds that the flaxseeds contain, including the lignan phytonutrients that have antioxidant properties." PJH

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