"I've heard that flaxseeds can be harmful - is this true? Lignan-rich flaxseeds are safe in proper amounts. They do, however, contain a substance known as cyanogenic glycosides, as do lima beans, sweet potatoes, yams and bamboo shoots. Cyanogenic glycosides metabolize into yet another substance, know as thiocyanate (SCN) - a chemical that has the potential, over time, of suppressing the thyroid's ability to take up sufficient iodine. This biochemical occurrence raises the risk of developing goiter.
There are two easy ways to avoid this problem. One is to consume a MAXIMUM of 3 or 4 tablespoons of ground-up flaxseeds per day. The other is to lightly bake or toast your flaxseeds, which deactivates and decomposes the cyanogenic glycosides. To toast them, you spread flaxseeds on a baking sheet or pan and then place it in a 250 degree(F) oven for fifteen to twenty minutes until the seeds are crispy. (Please note: using any temperatures above 300 degrees(F)will damage the seeds' oil and convert it into the unhealthy trans form.)" - The Fat Flush Plan by Ann Louise Gittleman , M.S.,C.N.S., Page 167

I hope this helps those who are turned off on the seeds. I only take 2 TBS a day, however, I think I'll try toasting them to get a little more flavor out of them.