just wondering… if I were to use ground flax seed in a recipe (like a tblsp), would this then take the place of my usual psyllium dose (to help stay regular) or would I still have to take that as well? Also… does the fact that the flax seed is ground to a powder make a difference to it’s ‘roughage’ quality, or is it more or less the same as the whole seeds?
ensive
Anyone got any thoughts?
Thanks
Sal
Anyone got any thoughts?
Thanks
Sal




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