-----Original Message-----
From: Susan Kline <[log in to unmask]>
To: [log in to unmask] <[log in to unmask]>
Date: Wednesday, May 19, 1999 11:38 AM
Subject: Re: [P-F] The 2 culprits


>>Is that heirloom a golden in color flax seed. ? A friend of mine ,here
have
>>a seed company that carry heirlooms varieties of proteins rich seeds and
he
>>have a variety of flax seed that have a more softer shell than the
>>commercially available flax seed. And doesn't produce as much of mucilage
>>when sprouted .
>>Will comunicate his adress if interested.
>>Jean-claude
>
>Yes, Jean-claude, it is golden.
>
>Very interested. Thank you.
Dan jason
Salt spring seeds
PO box 444
GAnges bc
V8K2W1
Canada
>
>I've never tried sprouting flax for eating. Can you tell me about it?
>
The trick is to be able to spread them far  enough apart of each other
because each seed is producing a gummy jelly around it. If you pile them on
top of each over you get a slimmy gooey texture that make difficult the
rinsing of the seed. They is nothing wrong at eating them like that , just
that it is difficult to sprout them more than 24 hours without getting mold.
I personally like them at the beginning of the sprouting stage (after 24
hours).
I like your post about the importance of getting connected with the source
of our food.
Jean-claude