Chia Seeds are known as the “Ancient food of the future”
Chia seeds also referred to as “Salvia Hispanica”.Chia seeds are very high in soluble fiber, which is good in lowering blood sugar levels. Controlling blood sugar levels is crucial in the possible prevention of Diabetes and obesity. The soluble fiber found in Chia seeds, forms a gel-like substance that slows the absorption of sugars. In doing so, this helps with energy spikes which eventually lead to diabetes.
Over the past several years I have incorporated Chia seeds into my diet. It can be used in just about anything, however the recommended way to use it, to get the maximum benefits is in a gel-like substance. Chia seeds can be used in salad dressings, oatmeal, topping for bread, cereal, yogurt.It can also be mixed with juice and be made into a sort of energy drink. Pretty much anything you eat it can be thrown in, and since it is a gel like substance you can’t even tell that it’s there. Chia does not alter the flavor of other foods and often times enhances the texture and tends to bring out the flavor of foods. Chia has the ability to hold over 12 times its weight in water, making it a food that provides much hydration in our bodies, and is the key in preventing electrolyte loss, which creates endurance. However Chia may seem like a new thing, it has been around since ancient days, but it made a big comeback in the 1960’s during the natural food revolution.
A woman named Linda Barrett was one of the first people to get Chia certified by the FDA and fought for exportation of Chia from Mexico to the US. She is my step-aunt, and the person that introduced me to Chia seeds when I was 16. Linda also did a shelf-life test of Chia from years 1991-2002, the seed only kept in a warehouse began to go rancid in its 11th year.
Below are pictures of Linda’s bread. She has made Chia Gardenbreads for over 25 years. It is delicious and a complete protein bread, as it is made from bean flour, and contains Chia.
Twedderien 