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Chia seeds provide the
essential omega 3 & 6 oils. Chia seeds are 30% oil, of which 30%
is omega 3 and 40% is omega 6, and have a long shelf life. They also
have approximately two times the protein concentration and up to ten times
the oil concentration of other grains, and are digestible without
grinding. Other seeds with harder shells, such as flax seeds,
require grinding to make them digestible and have a very short shelf life
in the ground form.
Chia seeds are small and
have the unique feature of a shell that turns gelatinous (mucilaginous)
when it gets wet. This gel is thought to create a barrier in the
stomach between the carbohydrates and digestive enzymes - slowing the
breakdown of carbos into sugar and prolonging endurance. The seed
can absorb more than 10 times its weight in water which can prolong
hydration and retain electrolytes in body fluids. The name, chia, is
Maya for strength or strengthening.
Our seeds are edible.
Mix with 10 parts water and wait for 10 minutes. They will form a
gel that can be mixed with foods such as mayonnaise, sauces, jams,
etc. Use your imagination and try it with a 50-50 ratio. They can be planted in dirt to grow. Store
in a cool, dry place.
BULK
Item #VT22090 - $9.99 per pound
Gift Pack - 1 Pound
Item #VT22089 - $12.99
RECIPES
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NUTRITIONAL INFORMATION
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ADDITIONAL FACTS:
For centuries Chia was of
great economic importance to Native Americans of the Southwest and
California coast. The parched seeds of the Chia were ground to make
the staple flour, pinole. Indians also placed the seeds in water to
make mucilaginous poultices and beverages.
One tablespoon of chia seeds
mixed in water was reputed to be sufficient nutrition to sustain for 24
hours, an Indian on a forced march. This cooling drink was also
famous for assuaging a desperate thirst. An infusion of the seeds
was valued by Spanish Missionaries as a fever remedy and as a poultice for
gunshot wounds.
Chia is grown in the
Southwestern deserts of southern California, Nevada, Arizona and
northwestern Mexico.
For an authoritative source
on chia seeds, read "The Magic of Chia" by Jim Scheer.
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