Chia is one of the most revered superfoods of the ancients (along with cacao, quinoa, maca, and others). Chia was a major staple crop for the Aztec, and you may have heard about Aztec foot-messengers and warriors traveling great distances carrying only a small pouch of Chia for their daily nutrition.
Incredibly rich in Omega 3 essential fatty acids, and high in protein, fiber, antioxidants and minerals, the tiny Chia seed is an incredible nutritional powerhouse.
Mix chia in water with lemon or lime juice and a little coconut sugar to make the classic Mexican drink known as "chia fresca." Or simply blend a few spoonfuls into your morning smoothie.
Chia can also be ground into flour and added to baking recipes.
Mix chia in water with lemon or lime juice and a little coconut sugar to make the classic Mexican drink known as "chia fresca." Or simply blend a few spoonfuls into your morning smoothie.
Chia can also be ground into flour and added to baking recipes.
Ingredients:
At over 60%, Chia is one of the richest vegetable sources of essential omega-3 fatty acids (even richer than flax seeds!). Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercetin, and kaempferol flavonols). Chia seeds also provide calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc, and are also high in Boron, a mineral needed to digest calcium for increased bone strength.
At over 60%, Chia is one of the richest vegetable sources of essential omega-3 fatty acids (even richer than flax seeds!). Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercetin, and kaempferol flavonols). Chia seeds also provide calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc, and are also high in Boron, a mineral needed to digest calcium for increased bone strength.
In addition to its Omega 3 content, chia contains three to ten times the oil concentrations of most grains -- oils that human body needs to emulsify and absorb the fat-soluble vitamins like vitamin A, vitamin D, vitamin E and vitamin K. Plus, chia has twice the protein content of other grains.
Unlike flax, chia is so rich in antioxidants that the seeds don't deteriorate and can be stored for long periods without becoming rancid. Also unlike flax, chia does not have to be ground to make its nutrients bioavailable.
Studies also show that eating chia seed slows down our body's conversion of carbohydrate into simple sugars. When you soak chia in water (or consume it in your smoothie) the seeds swell and form a clear gel (caused by chia's high soluble fiber content). This gel creates a physical barrier between carbohydrates and the digestive enzymes that break them down, slowing the conversion of carbohydrates into sugar. In addition to the obvious benefits for diabetics, this also helps to create a slow-burn or timed-release of carbohydrate for sustainable energy, diminishing the highs and lows we can feel after consuming sugars or simple carbohydrates.
Our chia seeds are grown without pesticides in Mexico.
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