WikipediaChia (Salvia hispanica) is a plant of the genus Salvia in the Mint family. It originated in the central Valley of Mexico. It was largely cultivated by the Aztecs in pre-Columbian times as one of five major plant sources of food.
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Chia seeds are typically small ovals with a diameter of about one millimeter. They are mottle-colored with brown, gray, black and white. Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercetin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of omega-3 fatty acid — approximately 64%.<5> Chia seeds contain no gluten and trace levels of sodium.<2> There are no known toxic components of chia.
Chia seed is traditionally consumed in Mexico, the southwestern United States, and South America, but is not widely known in Europe. The United States Food and Drug Administration regards chia as a food with an established history of safe consumption.
Historically, chia seeds served as a staple food of the Nahuatl (Aztec) cultures of Central Mexico. Jesuit chroniclers referred to chia as the third most important crop to the Aztecs behind only corn and beans, and ahead of amaranth. Tribute and taxes to the Aztec priesthood and nobility were often paid in chia seed.<1><3>
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Food preparation
Chia seed may be eaten raw as a dietary fiber and omega-3 supplement. Grinding chia seeds produces a meal called pinole, which can be made into porridge or cakes. Chia seeds soaked in water or fruit juice is also often consumed and is known in Mexico as chia fresca. The soaked seeds are gelatinous in texture and are used in gruels, porridges and puddings. Ground chia seed is used in baked goods including breads, cakes and biscuits.
Last night I tried eating some chia seeds. As a person currently dealing with a very sensitive digestive system (ibs, celiac, dairy allergy, gerd) I have to be very cautious trying new things. I have had this jar of seeds for half a year now trying to get my nerve up for trying it after reading about it's high omega content. I took a little less than a quarter scoop in a cup of water, stirred off and on for several minutes and then drank them down. They had a faint taste and had swollen up like I had read they would. The texture was a bit like tomato seeds in their tiny gel pods. So far no effects good or bad. I will try them again and increase a little in a day or two if my digestive system continues to accept them. I want to see if it gives me more get up and go the way some people report even if I don't feel like running all day on a tablespoon of seed as alleged in chia promotions ;)
The Chia I tried was from
Greens Plus I am sure other brands are fine I simply picked these because they were the ones that said gluten free on the jar. I didn't bother to try the white only Salba seeds which cost nearly 3 times as much not simply for the excessive cost but because the more coloring a food has *usually* the more nutrients including phytonutrients the food has. It seemed to me the point of the Salba chia was a way to patent or trademark a commonly available food by selective breeding so they could charge more.
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