Chia seed is an ancient super food that is currently experiencing popularity. It is a member of the sage family (Salvia Hispanica). The little black and white seeds were once a staple of the Incan, Mayan and Aztec cultures, along with the Native Americans. Chia is actually the Mayan word for strength. The seeds were used by these ancient cultures as mega energy food, especially for their running messengers, who would carry a small pouch of it with them. It has been called Indian Running Food and gives an incredibly sustaining surge of energy.
This super food nutritional content is very similar to flax, but without the estrogen and phytoestrogen element. In Mexico, they say that one tablespoon of chia seeds can sustain a person for 24 hours. It also tastes great and is ready to eat really quickly—besides which it has an off-the-scale nutritional profile.
Why eat chia?
Chia seeds are said to have:
- 2 times the protein of any other seed or grain
- 5 times the calcium of milk, plus boron which is a trace mineral that helps transfer calcium into your bones
- 2 times the amount of potassium as bananas
- 3 times the reported antioxidant strength of blueberries
- 3 times more iron than spinach and copious amounts of omega 3 and omega 6, which are essential fatty acids
They are a complete source of protein, providing all the essential amino acids in an easily digestible form. They are also a fabulous source of soluble fiber. Like flax, chia is highly hydrophilic—the seeds absorb water and create a mucilaginous gel. They can hold 9 to 12 times their weight in water and they absorb it rapidly—in under 10 minutes. The seeds can easily be stored dry for 4 to 5 years without deterioration in flavor, odor or nutritional value. You can substitute chia in any recipe that calls for flax.
The taste of chia is very mild and pleasant. That means it can easily be combined with other foods without changing the taste dramatically. People add it to their sauces, bread batters, puddings, smoothies and more. The flavor is retained, plus more nutrition is added.
Chia has been called a dieter’s dream food because when added to foods, it bulks them up, displacing calories and fat without diluting the flavor. Thus, someone can eat a typical serving, yet only consume about half the calories they might have eaten, because the food has been bulked up with chia.
The benefits of eating chia:
- Provides energy
- Boosts strength
- Bolsters endurance
- Levels blood sugar
- Induces weight loss
- Aids intestinal regularity
Chia slows the impact of sugars on the system, if eaten together. Chia gel creates a physical barrier between carbohydrates and the digestive enzymes that break them down, which slows the conversion of carbohydrates into sugar. That means the energy from the food is released steadily, resulting in more endurance. This is clearly of great benefit to diabetics in particular. It also means that it can be combined with super-sweet tastes like apple juice and will not spike blood sugar.
Due to the exceptional water-absorption quality of chia, it can help you prolong hydration and retain electrolytes, especially during exertion.
Whole, water-soaked chia seeds are easily digested and absorbed. Their tiny seeds break down quickly. They feel light in the body, yet energizing. Their nutrients can be quickly assimilated into the body.
The seeds bulk up, then work like an incredible digestive broom, sweeping through the intestinal tract, helping to dislodge and eliminate old accumulated waste in the intestines. When they are added to the diet many people find their stools also become more regular.
Chia is a complete protein with all 10 essential amino acids. It is loaded with antioxidants, contains vitamins, minerals and has lots of omega 3, 6 and 9. Read about the advantages of adding this great food to your diet.
Chia is a very reasonably priced, concentrated food. … One third of a cup makes over two cups of gel. …
Chia can be used in so many kinds of recipes—savory, sweet—it works with anything. You might want to try them in salad dressings, biscuit mixtures, smoothies, crackers, ice creams, juices and so on.
Chia seed protein contains no gluten. This makes it ideal for anyone with gluten sensitivity or simply wanting to find a replacement for gluten-containing grains like wheat, barley, rye and oats.
Conditions helped
Chia is reported to be beneficial for a vast range of issues, for example:
- weight loss/balance
- thyroid conditions
- hypoglycemia
- diabetes
- irritable bowel syndrome
- celiac disease
- acid reflux
- lowering cholesterol
In the traditional cultures that consumed chia, like the Aztecs, it was also regarded as a medicine and was used in a myriad of ways—from cleaning the eyes to helping to heal topical wounds; relieving joint pain; used as poultices, to mention a few. One woman uses chia therapeutically to manage her acid reflux. Because of the highly absorbent properties, she can swallow a tablespoon of dry seeds with just a little water and they go into her stomach and absorb the excess acid. She makes sure to drink a glass of water a few minutes later, as the seeds are so hydrophilic that if they do not find enough to absorb in the stomach, they will draw from the tissues instead. By allowing the seeds to first absorb the acid, then drinking some more water, the woman was able to very simply, effectively and economically handle her condition.
Chia aids rapid development of tissue, due to its incredible nutrient profile and easy assimilation. It can be very beneficial for those healing from injuries, people like bodybuilders who are always re-forming tissues and women who are pregnant or breastfeeding.
They can be added dry and ground with linseed or other seeds, but the most common way to eat chia is to first soak the seeds. The nutrients then are easily absorbed. They can very rapidly absorb a large amount of liquid—between 9 to 12 times their volume, in under 10 minutes.
The Basic Gel
To make a basic chia gel, simply add one third cup of seeds to 2 cups of water. Stir the mixture well, to avoid clumping, and then leave it in your fridge, in a sealed jar. This will yield around one pint of chia gel. You can begin to eat the gel almost immediately if you like. Just 10 minutes is enough time for the gel to be formed. More of the nutrients will be easily accessible after a few hours however, so many people like to make up a batch like this and leave it in the fridge. It will stay good for about three weeks. Then you can just reach into the fridge and take out some of the ready-made gel whenever you need it. You might add it to smoothies, mix it with salad dressings, puddings or granola, or simply take it by the spoonful.
As mentioned above, chia will absorb anything—it doesn’t have to soak in water. We like soaking it in things like apple or grape juice for example. That way, the intense sweetness of the juice is also offset by the chia and it tastes great. You can also blend soft fruits—for example bananas and persimmons, then stir the chia into that mixture. Again, the longer the seeds are left to soak, the more their nutrients will be readily available to you, yet you could easily eat a meal like this in 10 minutes or less after preparing it.
You can also sprinkle the dry seeds onto salads or add them to granola mixes. You may also want to experiment with grinding them first in a coffee grinder, to make a chia flour that you can add to smoothies or soups.
Back to Eden Newsletter, Autumn 2011, No. 46.
Kaye Sehm lives with her husband in Albury, NSW Australia. She loves sharing our wonderful health message by running seminars and cooking schools promoting the way to health. She also presents classes on the many simple home remedies God has given us. Contact her by email at: backtoeden@aapt.net.au.