Chia seeds, which come from the desert plant “Salvia hispanica” (a member of the mint family growing in southern Mexico), are healthful, edible seeds which are a better source of omega 3 fatty acids than flax-seeds.
A great benefit of the chia seed is its durability. Unlike flax-seeds, it can be stored for long periods without becoming rancid, and does not require grinding. Two tablespoons of chia – about 25 grams – provide about seven grams of fibre. This dose also includes calcium, phosphorous, magnesium, manganese, copper, niacin, and zinc.It’s too bad that very few formal studies have looked at the great benefits of this little seed. In a preliminary study from the University of Toronto (2006), researchers gave 21 diabetics either a supplement made from chia, or grains with similar fibre content. The results were interesting. After three months, blood pressure from the chia group dropped 10 points diastolic and 5 points systolic., while the blood pressure from the grain group remained steady.
Taste-wise, chia seeds have a nutty flavour, and are a healthful addition to the diet sprinkled on cereals, yogurt or salads. You can also eat them whole or mix them into flour when baking bread, muffins or other baked goods.
