Chia is a member of the mint family and is native to Mexico.
They have been cultivated for thousands of years by the Aztecs and Mayans.
These ancient civilizations were very fond of these seeds and their warriors carried them on long treks to control their hunger and keep their energy levels up.
Only a small amount was said to keep a warrior satiated for the entire day.
Cultivation was reduced by the Spaniards who conquered the area.
With the nutritional benefits of chia becoming more widely known, cultivation is increasing again.
Chia seeds have a bland flavor, so they can blend well with any sort of cooking.
The main benefit is that they contain large amounts of the plant form of Omega 3 fatty acids, in the form of ALA, or alpha-linolenic acid.
This is the plant form of the Omega 3's that are found in fish.
Our bodies need to convert it to the usable form which already exists in fish.
Flax seeds are the other seed which is renowned to be high in Omega 3 fatty acids, but flax goes rancid pretty quickly and must be ground in order to be used by the body.
Chia seeds have more Omega 6 than flax, but they also contain more Omega 3 than do flax, and have the added benefit of having a very long shelf life and they do not need to be ground.
You can eat them as is or grind them if you wish.
They do collect in and around the spaces between your teeth, which can be annoying, but it's hardly an insurmountable issue.
It can be annoying if you can't floss after you have consumed them.
Chia seeds are also high in calcium, manganese, and fiber.
There are two antioxidants in chia which are also in coffee.
They are chlorogenic acid and caffeic acid.
Chia is also high in protein, and is a complete plant protein.
It contains all of the essential amino acids, so it is something that vegans should be eating if they insist on shunning animal protein.
There are black and white chia seeds.
There is not real difference in color.
The white ones are more rare and harder to come by thus more expensive, but it is a waste of money to buy them, and do not believe any hype which tries to get you to spend more money on them.
They are no better than the black ones.
Another wonderful thing about chia is that when the seeds get wet, they form slippery mucilage which absorbs water and takes up more space in the digestive tract.
It can catch and bind unhealthy digestive byproducts and keep the tract clean.
It has all of the other well known benefits of soluble and insoluble fiber.
It has also been shown that chia mixed with psyllium forms a superior fiber mix than either by themselves.
Chia has it all.
Complete protein, minerals, fiber, and essential fatty acids.
It is helpful in the prevention of cardiovascular disease, colon problems, blood sugar spikes, slowing digestion, and positive bowel regulation.
It is probably a worthwhile addition to the diet.
They have been cultivated for thousands of years by the Aztecs and Mayans.
These ancient civilizations were very fond of these seeds and their warriors carried them on long treks to control their hunger and keep their energy levels up.
Only a small amount was said to keep a warrior satiated for the entire day.
Cultivation was reduced by the Spaniards who conquered the area.
With the nutritional benefits of chia becoming more widely known, cultivation is increasing again.
Chia seeds have a bland flavor, so they can blend well with any sort of cooking.
The main benefit is that they contain large amounts of the plant form of Omega 3 fatty acids, in the form of ALA, or alpha-linolenic acid.
This is the plant form of the Omega 3's that are found in fish.
Our bodies need to convert it to the usable form which already exists in fish.
Flax seeds are the other seed which is renowned to be high in Omega 3 fatty acids, but flax goes rancid pretty quickly and must be ground in order to be used by the body.
Chia seeds have more Omega 6 than flax, but they also contain more Omega 3 than do flax, and have the added benefit of having a very long shelf life and they do not need to be ground.
You can eat them as is or grind them if you wish.
They do collect in and around the spaces between your teeth, which can be annoying, but it's hardly an insurmountable issue.
It can be annoying if you can't floss after you have consumed them.
Chia seeds are also high in calcium, manganese, and fiber.
There are two antioxidants in chia which are also in coffee.
They are chlorogenic acid and caffeic acid.
Chia is also high in protein, and is a complete plant protein.
It contains all of the essential amino acids, so it is something that vegans should be eating if they insist on shunning animal protein.
There are black and white chia seeds.
There is not real difference in color.
The white ones are more rare and harder to come by thus more expensive, but it is a waste of money to buy them, and do not believe any hype which tries to get you to spend more money on them.
They are no better than the black ones.
Another wonderful thing about chia is that when the seeds get wet, they form slippery mucilage which absorbs water and takes up more space in the digestive tract.
It can catch and bind unhealthy digestive byproducts and keep the tract clean.
It has all of the other well known benefits of soluble and insoluble fiber.
It has also been shown that chia mixed with psyllium forms a superior fiber mix than either by themselves.
Chia has it all.
Complete protein, minerals, fiber, and essential fatty acids.
It is helpful in the prevention of cardiovascular disease, colon problems, blood sugar spikes, slowing digestion, and positive bowel regulation.
It is probably a worthwhile addition to the diet.
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