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CHIA SEED:TAKE CONTROL OF YOUR NUTRITION ORGANIC GRAIN
| Seller: glooscapman ( 185  )
End Time: 2008-05-17 13:07:53 GMT
Bids: 1
Current Price: $0.01
Location: all over
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This Listing is for informational purposes only
email me for custom quotes on any amount of chia
and I will a create an exclusive listing for you
These Chia seeds are premium seeds with a diameter of about one millimeter. Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercetin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of omega-3 fatty acid — approximately 64%. Chia seeds contain no gluten and trace levels of sodium. There are no known toxic components of chia.
Chia seed is traditionally consumed in Mexico, the southwestern United States, and South America, but is not widely known in Europe. The United States Food and Drug Administration regards chia as a food with an established history of safe consumption.
Historically, chia seeds served as a staple food of the Nahuatl (Aztec) cultures of Central Mexico. Jesuit chroniclers referred to chia as the third most important crop to the Aztecs behind only corn and beans, and ahead of amaranth. Tribute and taxes to the Aztec priesthood and nobility were often paid in chia seed.
Chia seed may be eaten raw as a dietary fiber and omega-3 supplement. Grinding chia seeds produces a meal called pinole, which can be made into porridge or cakes. Chia seeds soaked in water or fruit juice is also often consumed and is known in Mexico as chia fresca. The soaked seeds are gelatinous in texture and are used in gruels, porridges and puddings. Ground chia seed is used in baked goods including breads, cakes and biscuits. Chia sprouts are used in a similar manner as alfalfa sprouts in salads, sandwiches and other dishes.
Some research shows Chia possess the highest percentage of the polyunsaturated fatty acids, ?-linolenic and linoleic (i.e. 83.2%), of all crops. This is followed by safflower and sunflower, with 75% and 67% respectively. This difference is even more significant if one considers that safflower and sunflower lack ?-linolenic acid. Rapeseed oil also offers a high degree of unsaturation (67%), but this arises because of a high oleic (monounsaturated) acid content, giving it a relatively low content (27%) of polyunsaturated fatty acids.
Chia seed possesses 19-23% protein. This percentage compares favorably with other nutritional grains such as wheat (14%), corn (14%), rice (8.5%), oats (15.3%), barley (9.2%), and amaranth (14.8%). Unlike other grains, however, the amino acids of chia protein have no limiting factors in the adult diet. Other grains are limited in terms of two or more amino acids.
Chia seed also is a good source of B vitamins , calcium, phosphorus, potasium, zinc, and copper .
Water and methanol extracts of chia seed which has been pressed and the oil extracted have demonstrated a strong antioxidizing activity. The most important antioxidants are chlorogenic acid, caffeic acid, myricetin, quercetin and kaempferol flavonols . The antoxidative, antiplatelet aggregation, anti-inflammatory, antimutagenic, anticarcinogenetic, and antiviral activities of flavonols have been demostrated in vitro. Epidemiological studies indicate that high level of consumption of flavonol-rich foods and beverages may protect against CHD , lung cancer, and stomach cancer.
Since oxidation in chia is minimal to non-existant it holds great potential within the food industry compared to other ?-linolenic fatty acid sources such as flax, which exhibit rapid decomposition due to a lack of antioxidants. Flax also contains toxic cyanoglycosides and a vitamin B6 antagonist compounds. Recent scientific findings shows that low blood levels of B vitamins are linked with an increased risk of fatal coronary heart disease and stroke.
Personally I believe that the little Chia seed may be the solution to the lack of nutrition in our food put on us all by "big money". Here is a chance for you take control of your own destiny and give your body the nutrients it needs's with out all their additives and preservatives. Chia can be stored in a dry environment for years because of its antioxidant properties. It actually is a SUPERFOOD.
When roasted, they have a pleasant, nutlike flavor. The Diegueño took chia seeds on journeys where a few seeds kept in the mouth and periodically chewed, would keep up their strength (Hedges & Beresford 1986). One tablespoon of chia seed is said to be enough to supply a person with 24 hours worth of energy. A good way to use Chia is mix 1/3 cup of raw seed to 2 cups of luke warm water then let set for a couple of hours and put in in the fridge then use up to 60 grams a day of the gel mixing it in your food or just consuming the gel. Contact me for some different recipes to use it. It is a great compliment to many dishes. If you want extra amounts of chia just contact me and we will provide depending upon availability as Chia is in high demand. We will combine most of the shipping on any order.
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