[Sca-cooks] Linseed Oil

[Volker Bach]

Am Montag, 3. Oktober 2005 16:26 schrieb Pat:
> From childhood memories of Daddy cleaning his brushes, I think it stinks
> and taste bad, but:From Wikipedia, the free encyclopedia.
>
> Linseed oil is a yellowish drying oil derived from the dried ripe seeds of
> the flax plant (Linum usitatissimum, Linaceae). It is obtained by pressing,
> followed by an optional stage of solvent extraction. Cold-pressed oil
> obtained without solvent extraction is marketed as flaxseed oil. It is
> suitable for human consumption (though not recommended for cooking) and is
> used as a nutritional supplement which is high in omega-3 fatty acids,
> especially alpha linolenic acid, and relatively low in omega-6 fatty acids,
> allowing it to be used to lower the ratio of omega-6 to omega-3 oils in the
> diet, which may have health benefits.
>
> Boiled linseed oil was used as a paint binder or as a wood finish on its
> own. Heating the oil makes it polymerize or oxidise more readily. However,
> today, metallic dryers are used instead of heat. The use of metallic dryers
> makes boiled linseed oil inedible.

That may explain things. I have linseed oil for paint making, and a very 
different kind of linseed oil for culinary purposes. I wouldn't eat the arts 
supply stuff.

Giano


		
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