What motivated us to bring flax butter to North America was the difference in nutrient availability when flax seeds are stone ground (milled) rather than eaten whole or consumed as oil.
Clinical research has shown that we absorb far higher amounts of ALA and Omega-3 when seeds are milled. This is because milling makes these nutrients more bioavailable, put differently, easier for your body to absorb them. It also keeps the seed husks, unlike oil where husks have been removed along with their nutrients. Milling or grinding seeds also makes flax seeds easier to digest.