- Date : 10 Jan 2016
Cultivated for centuries by the Aztecs of Mexico and the Indians of the Southwest of America, Chia was part of their basic food diet. Being so highly valuable for some time that they used as currency.
Aztec warriors used the Chia as a high energy source during their conquests. In fact, Chia's still a traditional food of the Tarahumara and Chumash peoples Chiuahua, in the part of southwestern Mexico. They roast, crush and mix Chia seeds with water to a gel, they call "living food".
* The richest natural source of Omega- 3
* High protein content
* 50% more B vitamins as asparagus
* 15 times more magnesium than broccoli
* 1.1 times the fiber of the wheat bran
* 2.5 times more protein than red beans
* 8 times more omega-3 than salmon
* 3 times more iron than spinach
* 2 times more potassium than bananas
* 3 times more antioxidants than blueberries
* 6 times more calcium than milk
Only 2 tablespoons of this seed will bring 2.5 g of omega-3 fatty acids and 4.2 grams of fiber! Fatty acids Omega 3 chia derived from alpha linolenic acid to be converted in the body into omega-3 long chain fatty acids such as EPA and DHA beneficial.
A comparison of the content of alpha linolenic acid chia relative to flaxseed and the degree of conversion thereof in omega-3 acids, chia shows a higher efficiency of 230% with respect to flax (animal experiment) . This net difference is due to the great wealth of chia antioxidants.
The best efficiency chia respect to the transformation of the fatty acids with respect to flax can be linked to lipid digestion process. In addition, no toxic factors flax or any other have been found either in the chia seed or oil which is extracted.
Chia contains no gluten and it brings a good amount of B vitamins, as well as significant amounts of calcium, magnesium, potassium, zinc and others. Chia absorbs up to 14 times its weight in water, allowing it to slow the absorption of sugars in the body. It also prolongs the feeling of satiety.
A study published in 2007 in Diabetes Care, the researchers found that patients with type 2 diabetes who consumed 37 grams of chia (about 6 tbsp.) Daily, saw their levels of C-reactive protein (a marker of inflammation) fall by 32%, a decrease in the systolic and diastolic pressure, as well as improvement of blood glucose levels.
How to eat?
Chia can be consumed in different ways. The easiest is probably to grind and added to cereals, salads, yogurt and beverages made with berries and protein. It can also be used as flour for making cakes or cookies.
2 c. tablespoons a day is enough. Do not exceed 30 g. per day.