I wanted to share the amazing properties that chia seeds have.
They are a species of flowering plant in the mint family. It is estimated that chia seedshave been cultivated in South America since as far back as 3500 BC. At the time of the Spanish conquest in South America chia seeds were one of the four most important nutrient rich crops that made up the daily diet - the others being maize, beans and amaranth.
The seeds were so prized by the Aztecs that they were received as tributes from conquered nations, offered to gods during religious ceremonies and used as currency.
Properties
Did you know that chia seeds are richer in the essential omega 3 fats than flax seeds?
-Omega 3 fats have anti-inflammatory properties and are essential for the brain, nervous and endocrine systems. They are also vital for healthy skin, hair and nails.
-Chia seeds are also a good source of protein that is digested and assimilated very easily making it an excellent food for growth and regeneration.
-They are an excellent source of soluble fibre as well as providing good amounts of calcium, potassium, biotin, chromium and antioxidants.
-Seeds have been shown to prevent dyslipiddaemia and insulin resistance, to improve glucose tolerance and to reduce visceral fat in rats fed a high sucrose diet. It is likely to be the mucilaginous and swelling properties of chia that make it so good for keeping blood sugar levels stable. This effect can be seen by mixing a spoonful of of chia in a glass of water. After 10 minutes a thick gel will have formed due to the absorption of the water by the soluble fibre. When eaten this gel creates a physical barrier that slows down the action of digestive enzymes on carbohydrates eaten with the chia. This reduces the rate at which carbohydrates are converted to sugar meaning there is no rapid rise in blood sugar but instead a steady trickle of glucose into the blood stream that provides prolonged energy. This slowing of digestion means hunger is staved off for longer making it a great food for those trying to loose weight.
Cooking with Chia
Being gluten free and of low allergenic potencial chia can be used in many recipes as a substitute for problematic foods.
One way to use chia is to combine 2 tbsp of chia with a cup of water and leave to soak for 10-15 minutes - it helps to whisk it after 5 minutes to stop it clumping at the bottom of the glass. This forms a gel which can be used to replace eggs or butter in cakes or biscuits. 1 tbsp of gel replaces 1 egg. Half the butter can be replaced with an equal portion of chia gel.
Any liquid can be used to make the chia gel depending on what you want to use it for; water, oat or nut milk, fruit juice or stock are all suitable.
They can be added to cereals, soups, yoghurt, breads, baked goods, smoothies and salads. It is not advisable to toast the seeds as this may damage the unsaturated fats.
The seeds were so prized by the Aztecs that they were received as tributes from conquered nations, offered to gods during religious ceremonies and used as currency.
Properties
Did you know that chia seeds are richer in the essential omega 3 fats than flax seeds?
-Omega 3 fats have anti-inflammatory properties and are essential for the brain, nervous and endocrine systems. They are also vital for healthy skin, hair and nails.
-Chia seeds are also a good source of protein that is digested and assimilated very easily making it an excellent food for growth and regeneration.
-They are an excellent source of soluble fibre as well as providing good amounts of calcium, potassium, biotin, chromium and antioxidants.
-Seeds have been shown to prevent dyslipiddaemia and insulin resistance, to improve glucose tolerance and to reduce visceral fat in rats fed a high sucrose diet. It is likely to be the mucilaginous and swelling properties of chia that make it so good for keeping blood sugar levels stable. This effect can be seen by mixing a spoonful of of chia in a glass of water. After 10 minutes a thick gel will have formed due to the absorption of the water by the soluble fibre. When eaten this gel creates a physical barrier that slows down the action of digestive enzymes on carbohydrates eaten with the chia. This reduces the rate at which carbohydrates are converted to sugar meaning there is no rapid rise in blood sugar but instead a steady trickle of glucose into the blood stream that provides prolonged energy. This slowing of digestion means hunger is staved off for longer making it a great food for those trying to loose weight.
Cooking with Chia
Being gluten free and of low allergenic potencial chia can be used in many recipes as a substitute for problematic foods.
One way to use chia is to combine 2 tbsp of chia with a cup of water and leave to soak for 10-15 minutes - it helps to whisk it after 5 minutes to stop it clumping at the bottom of the glass. This forms a gel which can be used to replace eggs or butter in cakes or biscuits. 1 tbsp of gel replaces 1 egg. Half the butter can be replaced with an equal portion of chia gel.
Any liquid can be used to make the chia gel depending on what you want to use it for; water, oat or nut milk, fruit juice or stock are all suitable.
They can be added to cereals, soups, yoghurt, breads, baked goods, smoothies and salads. It is not advisable to toast the seeds as this may damage the unsaturated fats.
