Chia, or Salvia hispanica, is an ancient grain used by the Aztecs centuries ago. Still commonly used in Mexico and South American today, it has recently been touted by many as a new superfood with the vast nutritional benefits in this tiny seed.
How To Eat Them
The Chia seeds are derived from the plant called Salvia hispanica. They can be black or white. The white seed is trademarked Salba and the one that has been used in research. Chia seeds can be eaten raw as whole seeds or ground for use as flour in baking. Quite similar to flax in it’s ground state, the seeds turn gelatinous when they come into contact with water.
Nutrition Benefits
Chia seeds have a small percentage of protein; many essential vitamins and minerals, like potassium and calcium; and a very high amount of omega-3 and fibre. Dr. Vladimir Vuksan, Professor of Endocrinology and Nutritional Sciences, Faculty of Medicine Toronto, has been studying the white seed (Salba) and found that 3.5 oz of Salba contain:
In addition, his research is showing benefits for blood pressure, blood thinning and blood sugar control in diabetics with further research looking at heart disease, arthritis and weight control.
How to add Salba to your family’s diet
For More Information:
Diabetes Care http://care.diabetesjournals.org/content/30/11/2804.full
European Journal of Clinical Nutrition
http://www.nature.com/ejcn/journal/v64/n4/full/ejcn2009159a.html
Salba recipes http://salbasmart.com/recipes.html
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