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Chia Seed

Superior Source of Omega 3s, Antioxidants, Fiber And Much More

Chia SeedWhite 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
than Salmon
Photo of SalmonChia 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. Chia Seed is the richest vegetarian source of EFAs in nature.
4X MORE Dietary Fiber
than Flax Seed
Photo of Flax SeedRich fiber content is one of the main reasons Chia Seed is considered nature's perfect whole food. Dietary fiber has been proven to lower high blood levels of cholesterol. Because of Chia Seed's ability to absorb several times its weight in water, it may also help to curb hunger.
3X MORE Antioxidants
than Blueberries
Photo of BlueberriesLaboratory and research has shown antioxidants help prevent the free radical damage that is associated with cancer.
15X MORE Magnesium
than Broccoli
Photo of BroccoliMagnesium 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
than one Orange
Photo of OrangesVitamin C promotes a healthy immune system, helps wounds heal, maintains connective tissue and aids in the absorption of iron.
6X MORE Calcium
than Whole Milk
Photo of Whole MilkCalcium 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
than Spinach
Photo of SpinachThe 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
than All Bran Cereal
Photo of All BranDietary fiber has been proven to lower high blood levels of cholesterol.
50% MORE Folate
than Asparagus
Photo of AsparagusFolate 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)
  • is a standardized nutritionally consistent crop.
  • is consistently higher in Omega-3 fatty acids than chia.
  • Is consistently higher in protein than chia.
chia seeds

Salba Seed vs. Flax

  • White Chia contains more Omega-3 fatty acids than flax.
  • White Chia is used for many purposes, while flax is mainly used for enhanced amounts of Omega-3s.
  • White Chia has a mild, pleasant taste, while flax has a strong, dominant flavor.
  • White Chia has received critical acclaim for its diversity in the kitchen, while flax is limited in recipe development.
  • White Chia whole seed can be absorbed by your digestive system. Flax must be ground for use.
  • White Chia absorbs 8 to 12 times its weight in water, while flax absorbs roughly 6 times.
  • White Chia is 100% nontoxic, while flax contains Linamarin - a cyanogenic glycoside.
  • 100% of White Chia seed can be safely used as a food ingredient. Only 12% of flax can be used.

White Chia Seed - A Superior Source of Omega-3s

White Chia Seed and EFAsIt's All About the Ratiochia seedOmega-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-6 fatty acids increase inflammation.Omega-3 fatty acids are antithrombotic,
Omega-6 fatty acids increase blood clotting.Omega-3 fatty acids are non-immunoreactive,
Omega-6 fatty acids are immunoreactive.omega-3 oils
Benefits of Omega 3 Essential Fatty Acid SupplementationBecause 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:
  • Depression
  • Breast, Colon, and Prostate Cancer
  • Weight Management/Obesity
  • Coronary Heart Disease
  • Diabetes Management
  • Cardiovascular Heart Disease
  • More energy
  • Clearer skin
  • Healthier hair
  • Improved bone and joint health
  • Improved allergic response

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 Chia Seed = 12g and Contains:

Calories46Dietary fibers04.20 g
Calories from fat37Soluble fibre00.42 g
Total fat04.14 gInsoluble fibre03.70 g
Trans fat0.00 gProtein02.60 g
Saturated fat0.41 gVitamin A01.60 IU
Polyunsaturated3.50 gCalcium92.00 mg
Monounsaturated0.23 gMagnesium46.00 mg
Total Carbohydrates4.50 gIron00.95 mg
Sugars0.00 gThiamin00.09 mg
Folate (Folic Acid)10.00 mcgRiboflavin00.02 mg
Selenium<00.01 mgCopper00.20 mg
Niacin0.86 mgOmega-3 Fatty Acid02.50 g
Omega-6 Fatty Acid0.76 gOmega-9 Fatty Acid00.25 g
Antioxidants Orac Value840

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