serious mineral deficiencies. Soaking also neutralizes toxic enzyme inhibitors that prevent digestion of
proteins.
Chia—Ancient Supergrain
Chia—a white variety of the “Salvia Hispanica L” plant—possesses an astonishing assortment of oils,
vitamins and minerals. This ancient supergrain was part of a 6-month study, headed by famed scientist
and pioneer of the functional foods movement, Dr. Vladimir Vuksan—one of the developers of the
revolutionary glycemic index at the University of Toronto. For the research, Vuksan used a brand of chia
called Salba®.
The following are a few of the many superior nutritional properties Dr Vuksan discovered. An amount
of 3 ½ ounces of Chia has
- the highest known whole food source of omega-3’s found in nature (contain as much omega-3
as28 ounces of Atlantic salmon); - more calcium than three cups of whole milk ;
- higher, and more bioavailable protein content than soy, and more vegetable protein content
than1½ cups of kidney beans; - highest natural fiber content of any food—more fiber than 1 ¼ cups of all-bran cereal;
- the iron equivalent of three cups of raw spinach;
- the potassium content of 1 1/2 bananas;
- as much vitamin C as seven oranges;
- an antioxidant capacity three times the strength of blueberries with Myrecetin counts 270 timesthe
strength of red wine.
Chia is safe for diabetics and those suffering from Celiac disease or gluten allergy.
Dr. Vuksan and his colleagues concluded that chia “could be considered the world’s most nutritious
food crop and thus can be used as a global remedy for world hunger.” In separate studies, Dr Vuksan
demonstrated that chia
- reduced after-meal blood glucose and plasma insulin levels;
- lowered C-Reactive protein, a marker of inflammation, by 40 percent;
- significantly lowered the systolic and diastolic blood pressure (>10mm/5mmGH);
- decreased coagulation (blood thinning) by 30 percent;
- had no adverse effect on glycemic control or blood lipids as previously seen with high doses of
omega-3 fatty acids.
There is evidence that (Salvia hispanica L), called “chia” by the ancient Aztecs, was first used as food
as early as 3500 B.C., and served as a cash crop in central Mexico between 1500 and 900 B.C. The Aztecs
ate the seeds of this semitropical plant to improve their endurance. They called it their “running food”
because messengers could purportedly run all day on just a handful. They also used it as medicine.
chia can be taken in its whole form or ground when used in cooking. Chia can be added to cereal, salads,
beverages, and used in baking. Refrigerate chia after grinding. It can be found by searching “chia seeds”
on the Internet. I have provided one inexpensive source for chia seeds under Product Information.