In the plant’s native habitat of South-west America, it has been
highly valued as a staple food for hundreds of years. In Mexico, it was
used as money and to pay taxes. A small handful of seeds and plenty of
water supplied energy and sustenance, for a man traveling for 24 hours,
and it is said that an Indian can exist on it for many days if
necessary. Several USA universities have researched the endurance
properties of chia and found that a tablespoon of seed could sustain a
person for 24 hours, with hard labour.
Richard Lucas, in his book,
‘Common and uncommon uses of herbs for healthy living’, encourages
anyone to try it, and discover its unique ability to provide the go
power to get through a busy day with a hop, skip and a jump. The seeds
have valuable medicinal properties and nutritional content, with
essential vitamins, minerals, fibre and 30% protein. In USA it is grown
as a commercial crop and seed is available in Health Food Shops.
The calcium content of chia seed is 5 times that of milk. Enzymes in
chia act as catalysts to aid the digestion of food. Chia seeds contain
the trace mineral strontium, which acts as a catalyst in the
assimilation of protein and production of energy. A greyhound breeder
read of the energy boosting power of chia, and phoned to see if he could
buy the seed in large quantities, to give his dogs a winning edge!
Researchers say that strontium has strengthening benefits to cartilage,
teeth and bones.
The seeds contain one of the highest known sources of Essential
Fatty Acids (EFA), as linolenic acid (LNA) 30-60%, and linoleic acid
(LA) 30%. EFA’s carry a slightly negative charge and spread out as a
thin layer over surfaces and do not form aggregations; this makes cell
membranes soft, fluid and flexible, allowing nutrients to flow in and
wastes out. Researcher, Linus Pauling, found that energy charged by
EFA’s produced measurable, bioelectrical currents. These currents make
possible the vast number of chemical reactions in the body, which are
important in nerve, muscle and membrane function. EFA’s absorb sunlight
and attract oxygen. A bounteous supply of oxygen, carried with the blood
to the cells, is vital for vitality, pain relief and healing. The
oxygen is able to be held by the action of EFA, at the cell membranes,
making a barrier against viruses and bacteria. EFA’s are important in
immune function and metabolic reactions in the body resulting in fat
burn, food absorption, mental health and the process of oxidation and
growth. They can substantially shorten the time required for recovery of
fatigued muscles after exercise or physical work.
EFA’s are the highest source of energy in nutrition and govern many
life processes in the body. When EFA’s are deficient, a diversity of
health problems may follow. Due to high refining and processing of many
natural foods, EFA’s may be low or non-existent, therefore, we need to
look at what we can grow to give us these essentials, daily. Chia seeds
provide a rich source of EFA’s, and many other seeds that we can use for
sprouting are also a good source.
The mucilaginous properties of the seeds have a swelling action,
similar to guar or psyllium as a bulking agent and fibre source, and are
valuable for cleansing and soothing the colon. Chia acts like a sponge,
absorbing toxins, lubricating the colon and strengthening the
peristaltic action. Considering the high incidence of bowel cancer,
diverticulitis, colitis, chronic constipation and irritable bowel
syndrome in our country, we need to share the knowledge of this healing
plant with our fellow Australians.
Chia seeds come to the rescue when the tummy is upset and will not
tolerate other foods; or to fortify the body against the exhaustive
effects of extreme summer temperatures. The seed helps to quench the
thirst, if added to a glass of water, a very practical benefit in our
hot summers. It is an appetite satisfier and, therefore, useful to
dieters. Chia is valued for calming the nerves and said to strengthen
the memory: use 1 teasp. chia seed to 1 cup of boiling water, steep 5-10
minutes, take 2-3 cups a day.
Chia leaves (fresh or dried) steeped in boiling water, make a
therapeutic tea. Use the tea as a blood cleanser and tonic, also for
fevers, pain relief, arthritis, respiratory problems, mouth ulcers,
diabetes, diarrhoea, gargle for inflamed throats, to reduce blood
pressure, cholesterol and triglyceride levels and to strengthen the
nervous system. Try the tea sweetened with honey and a few drops of
lemon juice added. Women who suffer with hot flushes may find relief by
drinking chia leaf tea regularly. A recent TV program highlighted the
benefit of chia tea, made with a few, freshly chopped leaves, for anyone
feeling lethargic or lacking energy. Chia contains several very strong
antioxidants that help to remove toxins from the body, which then give a
feeling of improved health.
As the seeds are able to absorb more than 7 times their weight, in
water, and form a thick gel, this causes a slow release of carbohydrate;
facilitating an equally slow conversion of carbohydrates, into glucose
(blood sugar), for energy. The outer layer of the seeds are rich in
mucilloid soluble fibre and, when mixed with water or stomach juices, a
gel forms that creates a physical barrier between the carbohydrate foods
eaten and the digestive enzymes that break them down. This means that
the carbohydrates are digested slower and at a more uniform rate. There
is no insulin surge needed to lower the blood sugar level after eating
chia. The chia gel is able to hold moisture, which also retains
electrolyte balance.
Chia sprouts can come to the rescue for digestive problems,
particularly when ‘windy’. Passing gas may be relieved by slowly chewing
1-2 tablesp. of chia sprouts, making sure that plenty of saliva is
mixed with them. Together with the nutrients, chlorophyll, and enzymes
from the saliva, the combination can act to relieve and prevent
flatulence.
Chia seeds have a nutty flavour and can be sprinkled over meals, or
seeds can be soaked in a little water (for several hours or overnight,
to start the seed germination process) giving better assimilation when
eaten. Soaking is also beneficial, since vitamin C will start to be
manufactured. When seeds are sprouted, the vitamin content multiplies
considerably and they can add a spicy, warm flavour to meals. Sprinkle
soaked or sprouted seeds over breakfast cereal or tossed salads.
Try chia as a refreshing breakfast drink. Mix 1 teasp. seeds (rich
in soluble fibre), in a glass of orange juice and let the seed soak for
10 minutes, before drinking. The drink will give a feeling of
satisfaction and fullness for a number of hours. It has been found that
chia can help to regulate sugar metabolism. Research has found that
enzymes in chia act as a catalyst to aid the digestion of food. As chia
has a low glycemic conten, it is an ideal food to add to our daily
diet. For a refreshing chia beverage, soak 1 teasp. chia seed in 1 cup
of hot water and 1/2 teasp. apple-cider vinegar, 1 teasp. honey and a
pinch of cinnamon powder.
Add seed to cooked or baked goods. A small amount of seeds added,
when making bread, will make bread lighter, with less leavening needed,
as well as improving the keeping qualities. Many foods are said to be
more flavoursome with chia added – bitter foods become more palatable.
Sharp cheese, at maturity, will taste more like cottage cheese. Chia is
useful for enriching baby foods, infant formulas, health foods, energy
bars, snacks, breakfast cereals, etc. As oxidation of chia seed is
minimal to non-existent, it holds excellent potential within the food
industry compared to other alpha-linolenic fatty acid sources, such as
linseed, which exhibits rapid decomposition due to lack of antioxidants.
Chia does not need artificial antioxidant stabilisers and stores well,
without deterioration.
And when the garden yields a super crop, feed the seed heads to the
hens. Research in South America, with commercial egg production, found
that laying hens eagerly devoured chia when up to 30% of seed was added
to their food. This also resulted in the production of eggs with a ratio
of saturated to polyunsaturated fats, half that found in normal eggs, a
real benefit to consumers, eggs with a heart-friendly profile!
