Return to Website

Ask the Nutritionist: Dr. Getty's Forum for Equine Nutrition

   Welcome to my forum. 

Here you will find more than 6 years of questions and my answers. It is searchable and offers a great deal of information. 

Currently, I am discontinuing new questions. This may change in the future, but in the meantime, please know that It has been a true pleasure serving you. 

Take a look at my Nutrition Library and Tips of the Month for a variety of answers on selected topics. Be sure to sign up for my monthly e-newsletter, Forage for Thought

I also have a growing number of recordings on "Teleseminars on Nutrition Topics that Concern You" as well as the new, Spotlight on Equine Nutrition Series -- printed versions of favorite teleseminars.

And finally, look for my articles in a variety of local publications and online newsletters, as well as the Horse Journal, where I am the Contributing Nutrition Editor.  


All the best,

 Dr. Getty 


Ask the Nutritionist: Dr. Getty's Forum for Equine Nutrition
This Forum is Locked
View Entire Thread
Re: Golden vs brown flax

Hi Lisa,

I believe the golden flax has a slightly nuttier taste and is more palatable for many horses, which may be the reason TC uses it. The fatty acid content of golden flax is the same as for the brown seeds.

Paprika can help with your horse's haircoat color, based on anecdotal evidence but my expertise does not go beyond that -- I cannot tell you which variety is best. I do know that paprika can vary in its capsaicin potency. Also, it will test for USEF competitions.

All the best,

Dr. Getty
Author of Feed Your Horse Like A Horse

Lisa Andersen
Hi, all.
I see that Triple Crown now makes a stabilized, Ca hos balanced, flax supplement from Golden Flax seed. ( not yet sure if it is cold milled, or sliced )
Like you, my first thought was, "Oh goody, another variable to consider!"
I'd like to know how these golden flax seeds compare to the brown seeds' nutritional profile. What do you advise, and why, Dr. Getty?

Also, does it matter which Paprika we use for coat color enhancement? I notice that the Spanish is a good bit less expensive than the Hungarian.

Thanks so much!
Lisa and the hungry herd waiting for Spring pasture.

Where are you from? Bayfield, CO