These tiny seeds are nature's perfect food, containing essential fatty acids (the best known vegetarian source of alpha-linolenic acid - omega-3), protein, soluble fibre, protective antioxidants, minerals, and vitamins.

 

Native Americans in Mexico and the southwest United States consumed the seeds of the chia plant for hundreds of years before the arrival of Europeans. Chia was cultivated by the Aztecs, Mayas, Tehuantapecs and other tribes.

 

Chia seeds contain 32-39% oil. The oil offers the highest natural percentage known of alpha-linolenic acid (60-63%). Alpha-linolenic acid (omega-3) is an essential fatty acid that, in the human body, acts as a substratum for the transformation into EPA and DHA through the action of desaturation and elongation enzymes. In addition, the seeds contain some omega-6 essential fatty acids and exhibit a favourable omega-3 to omega-6 ratio of 3:2. Modern diets contain too little omega-3 fatty acids.

 

The seeds also contain 19-23% protein and the amino acids of chia protein have no limiting factors in the adult diet (i.e. they are a complete protein source with all essential amino acids in an appropriate balance). Chia seeds are also a good source of B vitamins, calcium, phosphorus, potassium, zinc, boron and copper.

 

Chia seeds possess strong antioxidant activity. The most important antioxidants obtained are chlorogenic acid, caffeic acid and flavanol glycosides. Because oxidation is delayed significantly, chia shows great potential within the food industry when compared to other alpha-linolenic acid sources, such as flax seeds (which exhibit rapid decomposition due to a lack of antioxidants).

 

Chia seeds absorb more than nine times their weight in water and form a gel that causes a slow release of carbohydrates and an equally slow conversion of carbohydrates into glucose (blood sugar) for energy.

 

The outer layer of chia seeds is rich in mucilloid soluble fibre (the seeds contain 5% soluble fibre). When the seeds are mixed with water or stomach juices, a gel forms creating a physical barrier between the carbohydrates and the digestive enzymes that break them down. The carbohydrates eventually are digested, but at a slow and uniform rate. There is no insulin surge necessary to reduce blood sugar levels. The water retaining capacity of the gel helps level out water intake and maintains electrolyte balance.

 

Chia seeds contain 5 times more calcium than milk by weight (600mg in 100g of chia & 120mg in 100g milk). It is also an excellent source of certain minerals, notably phosphorus, magnesium, potassium, iron, zinc, and copper. Chia has three times more iron than spinach, and fifteen times more magnesium than broccoli.

 

 

There are unlimited ways to incorporate Chia Seeds into your diet. You can substitute Chia Seeds in any recipe that calls for flax seeds. You can sprinkle ground chia seeds or whole chia seeds on cereal or on salads; eat a handful of whole seeds as a snack. We love to use chia seeds in our smoothies and dressings.

 

One of the easiest ways to incorporate Chia Seed into your diet is to use it as a garnish. Simply sprinkle ¼ - 1 teaspoon of whole seeds into foods. You can also add one tablespoon Chia Seed into a 250ml glass of water or juice, stir to break up any lumps, let sit about five minutes, stir again, and then drink.

 

 

You can use Chia Seeds to make a gel, which can then be added to spreads, smoothies, cereals, etc. You can mix the chia gel with all kinds of foods, thereby increasing flavour, fibre and nutrition, while reducing calories and fat.

 

Sizes Available:

250 gms ($8.95), 500 gms ($15.95) ,1 Kg ($29.95) and  5 Kg($128.95)