Chia seed

[Guest guest]

Chia Seed - The Ancient Food of the Future

By

In the last twenty five years, there has been a resurrection in the

definition of medicine, a resurrection that amplifies the significance

of our eating habits and our lifestyle. Medicine is not only defined as

a treatment for illness and disease, it is now understood to be for the

prevention of illness and disease. That would mean, for example,

laughter is a medicine because research found it to boost the immune

system. Exercise is good medicine for its cardio-vascular stimulation,

muscle toning and flexibility and expelling toxins and for giving you a

feeling of well-being, all immune boosters. To express a positive

attitude towards life is not only good medicine for you, it is good

medicine for those in contact with you. But the most important medicine,

especially for the prevention of illness and disease, is our diet. It

only needs our cooperation in supplying proper hydration and the needed

nutrients to effectively maintain a state of well-being.

Research has revealed that more than two thirds of all deaths in the

United States are diet related. More than 50% of all deaths are caused

from coronary occlusion, blockage of the blood flow to the heart and/or

the brain. These are all preventable deaths according to the Journal of

American Medical Association which published in 1961 that, “All coronary

occlusion can be eliminated by 97% through a vegetarian diet.” Fourteen

hundred American’s are dying of cancer every day. In the prestigious

Advances in Cancer Research, they concluded, “At present, we have

overwhelming evidence… (that) none of the risk factors for cancer is…

more significant than diet and nutrition.”

Because the question of what might be the optimum diet can, at times, be

emotionally charged for many people, having had a significant emotional

commitment in believing they know what’s best, I would like to suspend

the issues of diet and introduce you to a “super” food that all would

agree on. It is known as the Chia Seed. Once valued so much that it was

used as currency, this unique little seed has exceptional nutritive and

structural benefits.

Chia is familiar to most of us as a seed used for the novelty of the

Chia Pet™, clay animals with sprouted Chia seeds covering their bodies.

Little is known, however, of the seeds tremendous nutritional value and

medicinal properties. For centuries this tiny little seed was used as a

staple food by the Indians of the south west and Mexico. Known as the

running food, its use as a high energy endurance food has been recorded

as far back as the ancient Aztecs. It was said the Aztec warriors

subsisted on the Chia seed during the conquests. The Indians of the

south west would eat as little as a teaspoon full when going on a 24hour

forced march. Indians running from the Colorado River to the California

coast to trade turquoise for seashells, would only bring the Chia seed

for their nourishment.

If you mix a spoonful of Chia in a glass of water and leave it for 30

minutes or so, when you return the glass will appear to contain not

seeds or water, but an almost solid gelatin. This gel-forming reaction

is due to the soluble fiber in the Chia. Researchers believe

this same gel-forming phenomenon takes place in the stomach when food

containing these gummy fibers, known as mucilages, are eaten. The gel

that is formed in the stomach creates a physical barrier between

carbohydrates and the digestive enzymes that break them down, thus

slowing the conversion of carbohydrates into sugar.

In addition to the obvious benefits for diabetics, this slowing of the

conversion of carbohydrates into sugar offers the ability to create

endurance. Carbohydrates are the fuel for energy in our bodies.

Prolonging their conversion into sugar stabilizes metabolic changes,

diminishing the surges of highs and lows creating a longer duration in

their fueling effects.

One of the exceptional qualities of the Chia seed is its hydrophilic

properties, having the ability to absorb more than 12 times its weigh in

water. Its ability to hold on to water offers the ability to prolong

hydration. Fluids and electrolytes provide the environment that supports

the life of all the body’s cells. Their concentration and composition

are regulated to remain as constant as possible. With Chia seeds, you

retain moisture, which more efficiently regulates the bodies absorption

of nutrients and body fluids. Because there is a greater efficiency in

the utilization of body fluids, the electrolyte balance is maintained.

Example: Fluid and electrolyte imbalances occur when large amounts of

fluids are lost resulting from vomiting, diarrhea, high fever, or more

commonly from sweating. The loss of extracellular fluid occurs in these

conditions. Intercellular fluid then shifts out of cells to compensate,

causing abnormal distribution of electrolytes across cell membranes

resulting in cellular malfunction. So. Retaining and efficiently

utilizing body fluids maintains the integrity of extracellular fluids,

protecting intercellular fluid balance, which ensures normal electrolyte

dispersion across cell membranes (electrolyte balance), maintaining

fluid balances, resulting in normal cellular function.

Chia seeds are the definitive hydrophilic colloid for the 21 century

diet. Hydrophilic colloids, (a watery, gelatinous, glue-like substance)

form the underlying elements of all living cells. They possess the

property of readily taking up and giving off the substances essential to

cell life. The precipitation of the hydrophilic colloids cause cell

death.

The food we eat, in the raw state, consist largely of hydrophilic

colloids. On the other hand, when cooked its colloidal integrity is

compromised. This change in the colloidal state alters the hydration

capacity of our foods so as to interfere with their ability to absorb

digestive juices. If we were to eat a raw diet we wouldn’t need to

introduce the addition of any hydrophilic colloid to our diet. Uncooked

foods contain sufficient hydrophilic colloid to keep gastric mucosa in

the proper condition. But even with raw foods, they must first be

partially broken down by the digestive juices, beginning in the mouth

and continuing through he upper tract, to allow the gelatinous reaction

to take place. Because of this upper tract digestive process, those who

suffer from slow digestion, gas formation, relaxed cardia and heartburn

in which the burning is due to organic acids instead of an excess of the

normal hydrochloric acid, which frequently accompanies chronic

inflammation disease affecting such organs as the heart, lungs, gall

bladder and appendix, are usually restricted from eating raw foods. A

hydrophilic colloid incorporated with these foods may be used either in

connection with the patients regular food or with whatever diet the

physician feels is best suited for his patient. The patient with

gastric atony or nervous indigestion who complains of heartburn and/or

vomiting four to five hours after eating is often helped.

There is a lessening of emptying time if the stomach and an improvement

in gastric tone. A strict dietary regimen is at as necessary when the

hydrophilic.

Chia seed may be used in conjunction with almost any diet your doctor or

nutritionist feels is necessary for your condition. The Chia’s

hydrophilic colloidal properties aid the digestion of any foods

contributing to the patients suffering as a result of a sour stomach.

Even if you have sensitivity to certain foods, they may be tolerated

with slight discomfort or none at all if a hydrophilic colloid is made a

part of your diet. The positive effects on the digestion in the upper

portion of the gastrointestinal tract often leads to puree their foods

may find benefits from hydrophilic colloids which may lead to

eliminating

the necessity for pureeing. Even raw vegetables, green salads and

fruits, which are largely restricted, may often be given to these

patients with little or no discomfort after a short time.

There are several hydrophilic foods available that offer these natural

benefits. Cactus juice, beet juice, agar, the edible seaweeds, and many

proprietary preparations, which include the silica gels, mucilaginous

substance of vegetables origin, are among colloids that prove effective.

Each one of the abovementioned substances have one or more drawbacks.

They are either too expensive, they may produce toxic side effects, bad

tasting, not readily available, insufficient hydration capability, or

are indigestible.

Chia seed, a muscle and tissue builder and an energizer of endurance

with extensive hydration properties, possesses none of the above

disadvantages, and because of physiochemical properties, supports

effective treatment in immediate problems of digestion. Exactly why

this should be true may be puzzling at first. However, if we consider

the effect of unusual irritation upon the nerves of the gastrointestinal

canal, it is reasonable the think that a less violent and more balanced

digestion might quiet the activity of the otherwise hyperactive gut.

Inasmuch as the same foods, which formerly produced irritation, may

frequently be continued without harm when hydrophilic colloids are used.

The relief to nerve irritation seems to offer a logical explanation.

The change in the lower gastrointestinal tract is due to the effect of

the hydrophilic colloid and to a more complete digestion-taking place

along the entire tract due to physiochemical alterations. Both factors

are important, as there is undoubtedly a better assimilation of food

that supports enhanced nutritional absorption while significantly

extending necessary hydration as well as encouraging proper elimination.

As a source of protein, the Chia, after ingestion, is digested and

absorbed very easily. This results in rapid transport to the tissue and

utilization by the cells. This efficient assimilation makes the Chia

very effective when rapid development of tissue takes place, primarily

during growth periods of children and adolescents. Also for the growth

and regeneration of tissue during pregnancy and lactation, and this

would also include regeneration of muscle tissue for conditioning,

athletes, weight lifters, etc.

Another unique quality if the Chia seed is its high oil content, and the

richest vegetables source for the essential omega-3 fatty acid. It has

approximately three to ten times the oil concentrations of most grains

and one and a half to two times the protein concentrations of other

grains. These oils, unsaturated fatty acids, are the essential oils the

body needs to help emulsify and absorb the fat soluble vitamins, A, D,

E, & K. Chia seeds are rich in the unsaturated fatty acid, linoleic,

which the body cannot manufacture. When there are rich amounts of

linoleic acid sufficiently supplied to the body through diet, linoleic

and arachidonic acids can be synthesized from linoleic acid.

Unsaturated fatty acids are important for respiration of vital organs

and make it easier for oxygen to be transported by the blood stream to

all cells, tissues, and organs. They also help maintain resilience and

lubrication of all cells and combine with protein and cholesterol to

form living membranes that hold the body cells together.

Unsaturated fatty acids are essential for normal glandular activity,

especially of the adrenal and thyroid glands. They nourish the skin

cells and are essential for healthy mucus membranes and nerves. The

unsaturated fatty acids function in the body by cooperating with vitamin

D in making calcium available to the tissues, assisting in the

assimilation of phosphorus, and stimulating the conversion of carotene

into vitamin A.

Fatty acids are related to normal functioning of the reproductive

system.

Chia sees contain beneficial long-chain triglycerides (LCT) in the right

proportion to reduce cholesterol on arterial walls.

The Chia seed is also a rich source of calcium as it contains the

important mineral boron, which acts as catalyst for the absorption and

utilization of the calcium by the body.

Chia, as an ingredient, is a dieters dream food. There are limitless

ways to incorporate the Chia seed into the diet. Chia must be prepared

with pure water before using recipes. The seed will absorb 9 times it’s

weight in water in less than 10 minutes and is very simple to prepare.

Food Extender/Calorie Displacer: The optimum ratio of water to seed,

for most recipes, is 9 parts water to 1 part seed. One pound of seed

will make 10 pounds of Chia gel. This is the most unique structural

quality of the Chia seed. The seed’s hydrophilic (water absorbing)

saturated cells hold the water, so when it is mixed with foods, it

displaces calories and fat without diluting flavor. In fact, I have

found that because Chia gel displaces rather than dilutes, it creates

more surface area and can actually enhance the flavor rather than dilute

it. Chia gel also works as a fat replacer for many recipes.

Making Chia Gel (9to1 ratio):

Put water in container and slowly pour seed into water while briskly

mixing with a wire whisk. This process will avoid any clumping of the

seed. Wait a couple of minutes, whisk again and let stand 5 to 10

minutes. Whisk again before using or storing in refrigerator. (Gel will

keep up to 2 weeks). Add this mixture to jams, jellies, hot or cold

cereals, yogurts, mustard, catsup, tarter sauce, BBQ sauce, etc. Add the

gel, between 50% to 75% by volume, to any of the non-bake mentioned

foods, mix well and taste. You will notice a very smooth texture with

the integrity of the flavour intact. In addition to adding up to 50% to

75% more volume to the foods used, you have displaced calories and fat

by incorporating an ingredient that is 90% water. Use as a fat replacer,

for energy and endurance, or for added great taste buy substituting the

oil in your breads with Chia gel. Top your favorite bread dough before

baking with Chia gel (for topping on baked goods, breads, cookies,

piecrust, etc., reduce the water ration to 8 parts water to 1 part Chia

seed) for added shelf life.

There are additional benefits from the Chia seed aside from

the nutritive enhancements when used as an ingredient. It

was also used by the Indians and missionaries as a poultice

for gunshot wounds and other serious injuries. They would

pack the wounds with Chia seeds to avoid infections and

promote healing. If you place a seed or two in your eyes it

will clean your eyes and will also help to clear up any

infections. There is a wealth of benefits beyond the

information outlined in this article and treasure-trove of

benefits yet to be discovered. Chia seed, having a

qualitatively unique situational richness along with a

profound nutritive profile is one of man’s most useful and

beneficial foods and is destined to be the Ancient Food of

the Future.

" There is Truth in the information outlined in this article. Truth flows

with the fluidity and ease as the valley’s river. Each drop, as with

each word flows as the river in the Truth that reaches to and becomes

the ocean. " -Wm.

http://www.living-foods.com/articles/chia.html

To Purchase Nitrogen Flushed Chia Seeds, go to:

http://www.kalyx.com/store/proddetail.cfm/ItemID/17610.0/CategoryID/12500.0/SubC\

atID/240.0/file.htm?AffiliateID=2005060223

Want to learn more about chia seeds? Purchase the book:

The Magic of Chia

Magic of Chia : Revival of an Ancient Wonder Food by F. Scheer

In the Magic of Chia, authority F. Scheer details the seed's

abundant nutrients: calcium, amylose (a slow-burning starch helpful for

hypoglycemics), a vast array of vitamins and minerals, and an unusually

good

ratio of omega-3 oil to omega-6 oil. The book reintroduces this wonder

food to the modern palate, with numerous tested recipes for using chia.

Included is the never-before-told story about the twenty-year program to

domesticate the wild chia and, for the first time in modern history,

grow it in large enough quantities to supply the U.S. and world markets.

[Guest guest]

Has anyone tried a chia seed drink? It seems to coat the LES with a slippery

substance.