An edible seed, unfamiliar to most Toledoans, is making a comeback! Salvia Espanola, or more commonly known as Chia. It was recently made famous by the novelty item Chia Pets. However, its beginnings as a food source are lost in history.
Originating from Central America, it was once celebrated by the Aztecs. Not only was it considered a staple food, it was also used as tax to the rulers. These teensy-weensy black seeds contain a treasure of nutrients.
But here's where the magic lies, these seeds are highly soluble fibers, which means they turn into a gel once wet. This gel provides a flow of energy to the body that will last for a while. The Aztecs used Chia to give an extra boost of energy to runners. This seed helps provide energy and endurance by providing all the raw materials to make the walls of our cells soft and flexible allowing the oxygen in and it is believed to help regulating blood sugar.
Chia seeds are rich in Poly-Unsaturated fats. These fats contain two essential fatty acids: Omega 6 and Omega 3. They are called essential because the human body cannot build them, we have to acquire them through food. The ideal diet should contain a ratio of omega-6 to omega-3 of 3:1.
Are Toledoans getting enough Omega 3? Well, considering the average American's diet has a ratio of 15:1 to 16.7:1, most of us are most likely deficient in Omega-3. A great source of Omega-3 is fish, but many people are vegetarians or do not like fish. Fish omega-3 or long-chain is used much more efficiently by the body then omega-3 from plant source. Flax seeds, greens and avocados are plant source Omega-3.
In the book the 100 Healthiest Foods for Pregnancy, the authors praise Chia seeds as being a great source of fibers, proteins and healthy fats. This gluten-free food contains high amounts of polyunsaturated fatty acids, more specifically Omega 3, mostly alpha-liolenic acid (ALA), or plant based omega-3 fatty acids.
Rejoice, these glorious seeds may be awaiting on a shelf at Bassetts or another health food retailer. Raw Chia seeds can be sprinkled on salads, they are a great replacement for sesame seeds on bread buns, or eaten just like that.
Comments
Great article, Marie.
Chia seeds are delightful. I use them all the time mixed in with my soaked granola from the farm or in my healthy low carb fudge - recipe on my website, www.MercyViewMeadow.org
Kris, retired and liberated dietitian
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