Wonderful Chia

Chia is an edible seed that comes from the desert plantSalvia hispanica, a member of the mint family that grows abundantly in southernMexico. You may have seen chia sprouts growing on the novelty planters calledChia Pets, but historically, the seeds have been the most important part of theplant. In pre-Columbian times they were a main component of the Aztec and Mayandiets and were the basic survival ration of Aztec warriors. The Aztecs alsoused chia medicinally to stimulate saliva flow and to relieve joint pain andsore skin. Chia has a nutlike flavor.

Chia is very rich in omega-3 fatty acids. These fatty acidsare known as “essential fatty acids,” because they are essential to our health,yet our bodies cannot produce them on their own. We must obtain our omegasthrough food sources. If you’re not a fish-eater, omegas can be difficult toget. Chia seeds pack a punch of omega-3s and omega-6s...

Chia is so rich in antioxidants that the seeds don'tdeteriorate and can be stored for long periods without becoming rancid. Superimportant for protecting our bodies against free radicals, antioxidants areanother nutrient that you can count on chia seeds for.

Calcium

These little seeds offer anywhere from three to six timesmore calcium than milk, per serving. With a growing number of women sufferingfrom osteoporosis, this is an important nutrient to help build strong bones andprevent injuries in the future.

Protein

The chia seed is a complete protein. According toChiaseedssuperfood.com, “It includes all essential amino acids such as leucine,lysine, isoleucine, methionine, threonine, valine, tryptophan, andphenylalanine. The powerful combination of these amino acids will allow you toperform better during your training sessions and help you build more musclesfaster.”

Chia do not have to be ground to make their nutrientsavailable to the body. Chia seeds also provide fiber as well as phosphorus,magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.

Another advantage: when added to water and allowed to sitfor 30 minutes, chia forms a gel. Researchers suggest that this reaction alsotakes place in the stomach, slowing the process by which digestive enzymesbreak down carbohydrates and convert them into sugar.

Because of its nutritional value and stability, chia is already being added to a range of foods. Another bonus: insects don't like the chia plant so it is easier to find organically grown varieties.