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Chia - Salvia Hispanica - An amazing food!posted on 8 August 2008 | posted in Health Articles
Taken from an article by Norman Shealy MD, PhD
Chia, it's 'proper' name being Salvia hispanica, has been eaten for over 5000 years. Historically it was cultivated by the Aztecs and before! They used to grind it and combine it with other grains and make into a dough, or make energizing food bars, drinks or gruels with it. Because it contains 19 amino acids it has more quality food value than any other known food.
Chia is a member of the mint family. The tiny black or white seeds contain a significant amount of soluble fibre and they can quickly absorb 5 to 10 times their weight in water. You can put it in a drink and in about 10 minutes you have a weak gelatinous, neutral tasting nutritious drink. Chia doesn't contain any gluten.
There are no known toxic components of chia, unlike flax seeds. Also unlike most seeds it doesn't go rancid. This is because it has within it powerful antioxidants that protect its heart-healthy oils. Even after you grind or cook it, chia's antioxidants keep it fresh.
This ancient tonic coats the stomach, slows down digestion and absorption of carbohydrates and it has one of the broadest scientific benefits of any food available.
Here listed are some of the conditions that chia is known to benefit
How to incorporate chia into your diet. There are no pesticides, herbicides or chemical fertilizers or GMO used to grow chia: