The Hispanic Salvia is a plant’s annual summer featuring some grains oval of about two millimeters long, black or dark brown and sometimes white ogris. Eta species native to mountainous areas that extend from the west central Mexico to northern Guatemala.
The pre-Columbian peoples seed Chía used as raw material in the development of various medications and nutritional compounds including paintings, also offering to the gods.

Like the situation with Amaranth, the Spanish Conquest suppressed all behaviors indigenous traditions suppressed and destroyed their agricultural production and marketing system. Centuries later, scientists are rediscovering the properties of Chi.
The Chía contains three essential ingredients for human nutrition: is a natural source of Omega 3 fatty acids, is rich in antioxidants and presents dietary fiber. In addition, it provides protein, vitamins and minerals.

Scientists began to investigate the properties of Omega-3 found that when the Eskimos of Greenland had low incidence of cardiovascular disease. Their food, based on blue fish, rich in Omega 3, showed that they help normalize blood pressure, reduce cholesterol and triglycerides and protect the heart, among other benefits. That’s when the Omega 3 fatty acids took one of the first places in the scientific interest.
The presence of this essential fatty acid in Chía more importantly because they are chemically very stable due to natural antioxidants that contains the seed.

This is crucial because the oxidation of lipids food is a major concern both for consumers and for manufacturers. If it is not controlled, oxidation can cause taste (eg fish) and also encourage degenerative diseases associated with ageing such as cancer, cardiovascular disease, cataracts, immune system decline and brain dysfunction.

Thus, antioxidants of Chía give a huge advantage over all other sources of Omega 3 fatty acids, since they allow that can be stored for years without being eroded taste, smell or nutritional value.

Besides the Chía is a sustainable and environmentally friendly product. On the one hand, the high content of essential oils from the leaves act as a powerful insect repellent, avoiding the need to use chemicals to protect the crop. On the other hand, as a source of Omega-3 prevents predation Marine and also eliminates the concern regarding the accumulation of environmental toxins in fish, such as heavy metals.

Thus, the Chía is ideal for enriching a large amount of products such as formulas for children and food, nutritional bars, yogurts, sauces and others. In turn, when used as feed, can be obtained products fortified with Omega-3, such as eggs, chicken, beef, ham, milk, cheeses, among others.

Two thirds of the Chía are essential fatty acids Omega 3 and only 10 percent are saturated fatty acids. The Omega-3 are essential because they help to absorb fat-soluble vitamins like ADE and K. They encourage the operation of all vital organs, reduce cholesterol, regulate blood clotting, keep the skin cells, membranes, nerves and mucous membranes. They facilitate the growth and regeneration of tissues during pregnancy and lactation, to help regenerate muscle for athletes and physical culture.

Other nutrients

In addition to its high content of Omega-3, Chía also has other components very interesting for human nutrition: antioxidants, fiber, proteins, vitamins B1, B2, B3, and minerals such as phosphorus, calcium, potassium, magnesium, iron, zinc and copper.
The fiber is the structural part of fruits, vegetables, seeds and grains, the digestive system is unable to digest. Currently, it is recommended consumption of 25 to 30 grams of fiber daily. The Chía brings about a os 27 grams of fiber per hundred seed, which meets the daily requirements for adults.
The fiber increases the volume of fecal bolus that passes through the digestive tract, which is mainly due to their ability to absorb much water. Accordingly, feces become more voluminous and soft, due to increased hydration. In addition, increased size Bolus fecal stimulates intestinal transit, the qu reduces their stay in these bodies, while regulating bowel movements, avoiding constipation, diverticulosis and colon cancer.
Moreover, the fiber can be dissolved with the gastrointestinal contents, causing substances that have to absorb them do cost more, such as glucose (sugar) and fats. This property makes the fiber is helpful in preventing many diseases such as cardiovascular disease and diabetes.
Moreover, the Chía contains about 20 percent protein, which stresses its high percentage of lysine. This amount exceeds the traditional cereals such as wheat (13.7%), corn (9.4%), rice (6.55), oats (16.9%) and barley (12.5%) . The protein of the Chía no gluten, making it suitable for Celiacs.

As consume


The seed of Chía can be ingested in several ways. To make a gel, we must leave half an hour soaking in ice water. It can also be consumed in natural juices, milk, yogurt, such as salad dressing, sauces, soups, creams, vegetables, puddings, desserts, breads, whole or ground (flour).

Sources: Magazine Healthy Natural

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