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A recent text on flaxseed, edited by researchers at the University of Toronto, contains discussions of historical uses as a food, both directly and indirectly. In the introduction, we learn that the edible flaxseed was the one predominantly grown in India, that flaxseed is consumed in the diet as oil in China, that it is consumed in Ethiopia in senior citizen news a stew senior citizen news (wat), as a porridge (gufmo), and as senior citizen news a drink (chilka), and has been part of the traditional foods in Egypt since the time of the Pharaohs.5 In the US, the earliest record in Food and Drug Administration (FDA) writings raises the question of GRAS status for flaxseed use in foods. This appears in correspondence to the FDA in 1948 when the food industry initiated an inquiry about the use of flax in cereal foods.
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