Don't bother with flax oil capsules, use it as a food!  Here's what you have to remember about flaxseed oil:

• Always keep it in the fridge and use within 4 weeks of opening to avoid rancidity. This may mean only buying small bottles or keeping half of a large bottle in your freezer till you use up the first half. When it's gone off it will take like the smell of paint - throw it out.
• Never cook with it as it is unstable at high temperatures and becomes worse for you than a transfat! Make salad dressings with it, drizzle it on cooked or raw vegetables or whole grains and legumes.
• Consume 1-2 tbsp. a day - usually more than that is unnecessary.

Simplest Salad Dressing

1/2 cup flaxseed oil
juice of half a lemon (about 1/4 cup or a little less)
1 clove garlic, grated
1 tsp. grainy mustard (optional)
1/2 tsp. sea salt
freshly ground pepper

Shake everything up in a glass jar with a good lid. Serve over salad.

Mystery Dressing

This dressing is similar to something my friend Liz, who I farmed with on Salt Spring Island, used to make. Everyone would go crazy for it, but it was never clear just how the recipe went.  I think I've finally got it.
This makes a small amount, but you could just double or triple it one you confirm you're also in love with the taste.

1/4 cup flaxseed oil
2 tbsp. apple cider vinegar
1 tsp. maple syrup
1 tsp. miso (buy the stuff in the fridge, not the kinds that are shelf stable)
1 tsp. natural nut butter (almond butter, peanut butter, etc)
1 tsp. tamari soy sauce
1 medium clove garlic, grated

Pour the oil in a jar. In a cereal-size bowl, combine the vinegar with the rest of the ingredients. Pour all that in the jar with the oil and shake it all up until a uniform mixture is achieved. Enjoy over salad or steamed veg.