Chia Gel Surpasses Medications In Slowing Digestion
Chia seeds are 8,000 year old superfood, domesticated 3,000 years ago and eaten as a staple by the Aztecs, the Incas, and Mayan South American societies.
Chia, a tiny seed grown on a plant (up to 60,000 seeds per plant) shaped like a bush six foot tall, thrives in poor soil, low rain fall, clear to 12,000 feet, primarily in the high Andes.
Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber. Considerable vitamins, anti oxidants and minerals such as calcium and magnesium.
The big advantage is this 34% oil content is Omega-3 fatty acid reported as a high - 60%. Omega 3 beating out Wild Salmon as a source.
Chia seeds exceed the health advantages of flaxseed with added advantage do not need to be ground like flax seeds which then turn rancid if not refrigerated.
Chia seeds can be eaten right out of the bag as is, and will store without refrigeration up to 3 years.
Best source of Omega 3. Comparison Chia 60% Omega 3 Fatty acid per 100 grams, Flax 54.8%. This Omega 3 source is important find in overcoming inflammation.
This is an important alternative source, of Omega 3 fats since the fish sources usually recommended are now shown that almost all fish now have dangerously high mercury content except Alaska salmon.
Absorbs more then ten times its own volume in water, gives a sense of fullness, and slows down digestion, of great interest to diabetics and those wanting to lose weight.
Therefore Chia, Amaranth, and Quinoa (pronounced keen-wah) are all of great interest to those wanting to lose weight, since they have similar properties in this regard.
Called the "running food" delivers balanced energy and nutrients through out the day, some claiming Aztec messengers ran 24 hours on a couple of spoonfuls of Chia. That Aztec warriors relied on Chia for sole daily sustenance.
Absorbs ten times its weight in water and slows digestion considerably. Thereby sustaining balanced blood sugar levels over periods of time, thereby a great method of controlling diabetes which is why diabetics should be greatly interested in adopting this food as a standard...
Current studies being conducted on including it in the diet in preventing diabetes.
Great Fiber source, consists of 25% fiber, Two tablespoons supply 30% of daily fiber requirements.
Chia seeds contain NO gluten
Grinding Chia seed into flour is widely used in baked goods including breads, in place of wheat and other grains. Much smaller amount used, typically one fourth the wheat flour called for in the recipe.
Growing Chia sprouts can be used in a similar manner as alfalfa sprouts in salads, etc., sandwiches as vitamin enhanced.
Chia grows in white and/or black seeds. Not mixed. Similar nutrient levels. Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber.
Chia became a medium to pay taxes and tribute to the powers to be, so became almost the currency, for the Aztec society since Chia seed takes small space, stores well and is easy to transport.
Editors Note:
You will see commercial firms marketing this substance as a miracle food under their trade names which include the following.
"Chia Sage", "Salba", "Sachia", "Anutra "Tresalbio", and "Mila". You will conclude they have some corner on some new super food.
It is a super food, but just them putting their name or made up "trade name" on it creating appearance they have a corner on it....you can obtain it under its generic name as Chia.
Available on the net, (Australia now a large producer) and in many local health oriented super markets. You will likely have to ask for it. It is offered usually whole seed or as ground. It does not turn rancid like ground flax seed and can be typically stored without refrigeration up to two years. Prices will vary from $5. to $20 per pound. Typical consumption, two tablespoons per day.
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To add Chia gel to any recipe such as our chocolate pudding etc, mix gel and store in your refrigerator to add to what ever you are making.
Chia gel making is merely adding 8 parts of water to one part of Chia seed. Pour the seed into the water and briskly mixing with a wire whisk. This is to get lumps out ...Let set a minute or two and whisk once more. Let stand for 10 minutes and then whisk one last time before putting it to use or storing it for future use in the refrigerator. Will store there okay for up to two weeks.
This is ideal for adding to breakfast food, puddings, even just yogurt etc.
We have not tried adding to pemican yet but will on the next batch, of pemmican we make.
It is reported that the Aztec messenger runners and Aztec and Inca warriors operated twenty four hours on one or two tablespoons of Chia seed.
This stuff looks expensive for the volume or quantity you get but requires very little to be effective. You have to adjust your thinking.
The people in the Andes transporting food etc from point to point in extreme terrain for up to 15 days trips, could not have carried heavy food supplies for the trip and still be able to transport anything else.
Therefore what food they carried had to be concentrated. Quinoa, Amaranth and Chia all weigh practically nothing for the amount of energy and overall nutrients they contain. They are together almost complete nutrition with no additions.
So easy, any Diabetic can handle this.
How It Helps Healthy BLOOD SUGAR Levels
These Andes Super Foods are all three high-fiber foods that slow your digestion. Your food digestion becomes much slower to absorb carbohydrates and stops "sugar peaks" when you add Chia or any of these to most anything.
As a result, this does the slowing of digestion, that you want, what many are taking medications to do, with dangerous side effects.
No dangerous side effects here, simply adding Chia to your favorite dishes can help lower the "digestion speed" of the entire meal.
If you are a diabetic watching your blood sugar, these High Andes super foods are the help you need. They are very low calories and Zero Sugar.
If you hate to cook, you'll love all 3 super foods from the Andes. (now, some being grown in Colorado and Canada) Just stir crushed Amaranth, Quinoa, or crushed or whole Chia, into your favorite cereal, porridge etc mix and you're done. Add and mix it into our fiber mix recipe, and use them as additional ingredient next time you make Pemmican.
Pemmican is the dried meat, etc superfood used by the American settlers, Indians and your over the centuries "way back" ancestors on the trail and to get thru the winter, that you make yourself. (see our recipe and technique elsewhere) Does not spoil, easy to carry in a pocket or purse and makes fill in meals or a great snack anywhere. Great nutrient conversion because it is NOT cooked and retains enzymes when you make it yourself.
Add Chia to full fat yogurt, use a former cinnamon shaker and sprinkle it onto salads.
You need no cooking or culinary skills to use these super foods, no skills or talents of any kind are required... anyone can do it.
These are the world's most versatile superfood ..mix them into burgers, add it to or make it into a porridge, add it to our chocolate pudding, Yogurt, Pemmican etc.
Add to any main course...sprinkle any of these onto dozens of your favorite dishes and make them all suddenly healthier, and more workable or feasible as a food for a diabetic.
Chia makes foods more moist and delicious, because it absorbs 10 times its weight in water. It slows digestion so it gives you a longer feeling of satisfaction and fullness, like no other food.
Chia helps balance out Omega 6, less-healthy fats with heart-healthy Omega 3 fatty acids and has more Omega 3 then salmon.
An ideal thickener for anything you are making because Chia absorbs so much water.
This is the addition to vegetarian dishes, because it's so rich in protein. And remember, this is complete protein, the only vegetable product with all the essential amino acids you need.
You can eat Chia as is. or grind it, optional. Easy does it, this is powerful stuff.
The Aztecs called it "running food" because messengers could run all day on a tablespoonful.
You can grind Quinoa, Amaranth and Chia, any of the three in a blender or coffee grinder,
Each add huge amounts of nutrients and all 3, which ever you use, all virtually seem to disappear right absorbed into any recipe.
Chia, as we have said, you can eat plain, straight all by itself. Caution: Two table spoons a day ideal addition.
Practically no aftertaste, with all 3. Unlike flaxseed, these 3 have a neutral flavor. Flaxseed must be ground and then refrigerated. or turns rancid.
(Chia needs no crushing, optional) so they can all 3 be mixed in and added to recipes as filler and super nutrient and fiber additions, hardly any affect on flavor, go almost unnoticed.
