-----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