White Chia Seed22.12.2012
by Life Enthusiast Staff
Superior Source of Omega 3s, Antioxidants, Fiber And Much More
White chia seed, or grain is a standardized, nutritionally consistent crop - very high in protein, fiber and omega-3 essential fatty acids.
The mild, pleasant taste makes it very appealing in food preparation and diversity in the kitchen. The whole seed of white chia can be absorbed by your digestive system, and the entire seed can be safely used as a food ingredient.
Premium Quality Food...
- Improve Joint Function and Mobility
- Enhance Digestive Health, Bowel Function and Regularity
- Cardiovascular Health
- Fat Metabolism and Weight Loss Assistance
- Nourish Your Skin and Hair
White Chia is the richest whole food source of Omega 3 essential fatty acids and fiber found in nature.
All natural, no transfats, very few carbohydrates, certified Non-GMO, Vegan, Kosher, and gluten-free for those with celiac disease.
More Nutrition than Conventional Sources
8X MORE Omega 3s
|Salba Seed offers superior Omega 3 benefits over fish oils and salmon without the strong taste. Omega-3 fatty acids play a crucial role in brain function, growth and development. Salba Seed is the richest vegetarian source of EFAs in nature.|
4X MORE Dietary Fiber
|Rich fiber content is one of the main reasons Salba Seed is considered nature's perfect whole food. Dietary fiber has been proven to lower high blood levels of cholesterol. Because of Salba Seed's ability to absorb several times its weight in water, it may also help to curb hunger.|
3X MORE Antioxidants
|Laboratory and research has shown antioxidants help prevent the free radical damage that is associated with cancer.|
15X MORE Magnesium
|Magnesium helps with formation of bone and teeth, and assists
the absorption of calcium and potassium.
Where calcium stimulates the muscles, magnesium is used to relax the muscles.
7X MORE Vitamin C
|Vitamin C promotes a healthy immune system, helps wounds heal, maintains connective tissue and aids in the absorption of iron.|
6X MORE Calcium
|Calcium is the chief supportive element in bones and teeth. Calcium salts make up about 70 percent of bone by weight, and give your bones strength and rigidity.|
3X MORE Iron
|The main function of iron is to help carry oxygen from your lungs to muscles and other organs. When iron is low, this oxygen consumption slows down.|
1.1X MORE Fiber
|Dietary fiber has been proven to lower high blood levels of cholesterol.|
50% MORE Folate
|Folate is needed to make DNA and RNA, which is critical during
periods of rapid cell division and growth, such as infancy and pregnancy.
Folate also helps to prevent changes to DNA that may lead to cancer.
White Chia vs. Common Chia
White Chia (Salba)
Salba Seed vs. Flax
White Chia Seed - A Superior Source of Omega-3s
White Chia Seed and EFAs
It's All About the Ratio
Omega-3s are essential fatty acids that the human body needs to function properly. As the world has become more globalized, the Western diet has drastically changed. According to Mary Clarke, PhD, of the Department of Nutrition Education at Kansas State University, the ratio between Omega-6 and Omega-3 was about 1 to 1, a half century ago.
Today, it is an alarming 25 to 1, and even worse in the breast milk of many pregnant women: 45 to 1. The main reason for this as, Dr. William Aronson of the School of Medicine at UCLA, says is, "Corn oil (containing an incredibly high amount of Omega-6 fatty acids) is the backbone of the American diet."
The basic differences between Omega-3s and -6s:
Omega-3 fatty acids reduce inflammation,
Omega-3 fatty acids are antithrombotic,
Omega-3 fatty acids are non-immunoreactive,
Benefits of Omega 3 Essential Fatty Acid Supplementation
Because imbalanced ratios are relatively new, there are many research projects underway surrounding the benefits of Omega 3s. Some of the preliminary results support the hypothesis that Omega-3s benefit:
The Origin of White Chia Seed
White Chia Seed is the result of years of traditional (non-GMO) plant breeding of Salvia Hispanica L. A long process of plant research was carried out by sorting the few white grains produced by the mostly black grain producing Chia plant, and replanting them. Researchers were able to produce a primarily white grain that has an enhanced overall nutrient density to Chia grain. This superior new grain was named Salba Seed. The word "Salba" is a combination of Chia's botanical name "Salvia Hispanica L" and the Latin name for white, "Alba".
By 1994 Salba Seed was introduced in Columbia, and in 1997 further experimental crops were started in Bolivia and Peru. Because of the subtropical climate needed to grow the Salba Seed crops, they are now primarily cultivated under controlled conditions in the Amazon Basin located in Peru: one of the last bastions of unspoiled places in the world.
White Chia Seed is grown using common agricultural techniques used for grain crops. It is sown mechanically and it is not treated chemically in any way prior to sowing. There are NO pesticides applied before or after harvest. White Chia Seed is allowed to ripen naturally and then the grain is mechanically harvested using a modified grain combine harvester. It is put through a strainer to eliminate any debris such as soil or stones.
Chia was the cornerstone in the diet of the Aztec empire. It was used by the Aztecs as a staple that sustained them on expeditions and in battle. Runners who carried messages throughout the immense Aztec kingdom relied on Chia for their nourishment. Chia played an important part in ceremonial pageants and rituals symbolizing enhanced vigor and longevity.
Chia Seed has been extensively researched by Dr. Vladimir Vuksan Associate Director of the Clinical Nutrition and Risk Factor and Modification Center at St. Michael's Hospital, University of Toronto, Canada, and Professor at the University of Toronto, Faculty of Nutritional Sciences, and Faculty of Medicine, Toronto. In randomized acute and long-term studies, the clinical results clearly document the great health potential of Salba Seed as a functional food, that can be used as a novel agent in the prevention and treatment of cardiovascular disease.
Salba Seed is the only food that holds a medical patent (60-274.256). The patent pertains to Salba Seed's ability to manage the effects of diabetes and the dietary approaches to such management. It is focused on methods of improving associated metabolic abnormalities, specifically with Salba Seed, and methods of use in these seeds in lowering blood pressure, blood glucose and post-prandial glycemia. Also it is associated with helping risk factors such as inflammatory factors (hi-C reactive protein), coagulation (fibrinogen, factor VIII, Von Willebrant and fibronolytic factors such as t-PA, iron status and endothelial function.
One Serving of Salba Seed = 12g and Contains:
|Calories||46||Dietary fibers||04.20 g|
|Calories from fat||37||Soluble fibre||00.42 g|
|Total fat||04.14 g||Insoluble fibre||03.70 g|
|Trans fat||0.00 g||Protein||02.60 g|
|Saturated fat||0.41 g||Vitamin A||01.60 IU|
|Polyunsaturated||3.50 g||Calcium||92.00 mg|
|Monounsaturated||0.23 g||Magnesium||46.00 mg|
|Total Carbohydrates||4.50 g||Iron||00.95 mg|
|Sugars||0.00 g||Thiamin||00.09 mg|
|Folate (Folic Acid)||10.00 mcg||Riboflavin||00.02 mg|
|Selenium||<00.01 mg||Copper||00.20 mg|
|Niacin||0.86 mg||Omega-3 Fatty Acid||02.50 g|
|Omega-6 Fatty Acid||0.76 g||Omega-9 Fatty Acid||00.25 g|
|Antioxidants Orac Value||840|