Revisiting Chia’s History

Cultivated during the time of the Aztecs, chia (Salvia HIspanica L.) was a major part of the diet of the Pre-Columbian people. It was called the “running food” because a handful of chia could suffice to provide the much-needed endurance of messengers running all day. Chia was used as food, medicine and offering to gods and rulers. Despite chia’s triumph as a powerfood at the time, the region was about to experience their greatest defeat. Together with the downfall of the Aztec civilization, chia’s existence also ended.

During the conquests in the Pre-Columbian time, much of their agricultural products were destroyed. It was said that their major crops, chia included, were banned by the colonizers, forcing them to consume then unfamiliar products like wheat, barley and carrots. For years, chia seemed to entirely vanish from the diet of the people living in the region.

The re-emergence of an ancient crop

After its disappearance for many years, chia now re-emerges as the newest and most healthful superfood. Much research has been conducted to study the health benefits this supergrain gives. As a natural source of omega-3, vitamins, fibers, antioxidants and other minerals, chia holds the promise of improving our health, as it did during its celebrated existence during the Pre-Columbian times.

Name it, chia has it

From fibers, vitamins and minerals to omega-3 fatty acids and antioxidants, chia has a little bit of everything and more. The Saturday Evening Post (Nov/Dec 2005) article entitled “Seeds of Wellness” Return of a Supergrain” highlights Dr. Vladimir Vuksans’ study on chia and its superior health benefits. Outlined here are the interesting nutritional properties which the study revealed:

• Omega-3 contained in 3 ½ ounces of chia is equivalent to that which contained in 28 ounces of salmon.
• Chia contains calcium that amounts to more than 3 cups of milk.
• It has higher fiber content than 1 ¼ cups of All-bran cereal.
• Consuming chia is like getting as much iron as eating 5 cups of raw spinach.
• Has high amount of Vitamin C, equivalent to seven oranges!

Obviously, chia is an ideal food to those wanting to have the perfect nutrition.

Chia has been approved by the National Science Research Institute (NSRI) as a result of extensive research. The institute concludes that chia is a high-quality source of:

• omega-3 fatty acids
• dietary fiber
• antioxidants
• complete protein
• iron
• calcium
• magnesium

Chia has 8 times the amount of omega-3 found in salmon, has fiber content superior to flax seed and psyllium husk, has 15 times the amount of protein in soy and magnesium in broccoli! It is cholesterol-free, trans-fat free and absolutely gluten-free. According to NSRI, research finds chia to have the highest amount of antioxidants. These antioxidants contained in chia include myrecetin, quercetin, kaemferol, caffeic acid and chlorogenic acid. NSRI states that chia may even have a higher antioxidant level than blueberries!

In a study published in Diabetes Care Journal in 2007, Dr. Vuksan and his colleagues aimed at determining whether chia could help improve cardiovascular risk factors in type 2 diabetes patients. Results show that:

• SBP dropped by 6.3 ± 4.2 mmHg (P<0.001) to an average of 123 ± 16 mmHg.
• Fasting plasma blood glucose and insulin levels were lowered
• Fibrinogen levels decreased from 3.52 ± 0.76 to 3.37 ± 0.61 g/l (P=0.03)
• 37 g of chia exhibited no negative effect on blood lipid profile on a group of individuals with type 2 diabetes
• Decrease of hs-CRP (C-reactive protein), an inflammatory marker

The study showed that chia (salvia hispanica l.) helped improve cardiovascular risk factors in individuals with type 2 diabetes. Combined health benefits from the many dietary properties of chia, including omega-3 fatty acids, protein, fibers and macronutrients may have caused the improvement.

Chia is a perfect add-on to your daily diet and safe for everyone to eat. Chia is proven safe for:

• children and adolescents
• pregnant women
• celiacs
• diabetics
• vegetarians

Chia may be used for the following:

• women’s health
• digestive health
• weight management
• anti-aging
• reduce risks of cancer, diabetes, cardiovascular disease
• any exercise or physical activity for endurance

References:

Coates, W., PhD. Chia: the seed that sustained a civilization. Retrieved June 2, 2009, from http://www.eatchia.com/Chia%20a%20crop.htm

Kreiter, T. (2005). Seeds of wellness: return of a supergrain, Saturday Evening Post November/December 2005 Issue. Retrieved June 2, 2009, from http://chia-us.com/Documents/Seeds%20Of%20Wellness.pdf

Vuksan, V. PhD, Whitham, D., MSC, RD, Sievenpiper, J. L., PhD, Jenkins, A. L., RD, PhD, Rogovik, A. L., MD, PhD, Bazinet, R. P., PhD, Vidgen, E, BSC and Hanna, A., MD, FRCPC. (2007). Supplementation of concentional therapy with the novel grain Salba (Salvia hispanica L.) improves major and emerging cardiovascular risk factors in type 2 diabestes: results of randomized controlled trial, Diabetes Care November 2007 Vol. 30 No. 11 2804-2810. Retrieved June 2, 2009, from http://care.diabetesjournals.org/content/30/11/2804.full#sec-20

Nutritional Science Research Institute. Chia (Salvia hispanica L) Research. Retrieved June 9, 2009, from http://www.nsrinews.com/nsriChia_research.html

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