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Thursday, July 28, 2011

Chia Oh My-A

Is it just me or have you been seeing the words "chia seeds" all over the blog world?

I'll admit, aside from guessing that they're seeds, I know nothing about them.

Enter google.

Here's what I found...
Chia seeds are harvested from the Salvia hispanica plant, a type of sage in the mint family. The seeds are high in omega-3 fatty acids and have versatile uses in the kitchen. Chia seeds were a staple of the ancient Aztec diet, and they are now grown commercially in Argentina, Bolivia, Ecuador, Guatemala, and Mexico.

Chia seeds may be eaten raw or prepared in a number of dishes. Raw, they are an excellent source of dietary fiber and Omega-3 fatty acids. Chia seeds may be ground into pinole, a meal that can be used for porridge or baked goods. They may also be soaked in fruit juice or water to make a dish known as chia fresca in Mexico. Chia seeds are very absorbent and develop a gelatinous texture when soaked in water.

In recent decades, chia has seen a resurgence in popularity and has been hailed as a "super food" with many dietary benefits. It helps the body retain fluids and electrolytes, it forms a gel in the stomach that slows the conversion of carbohydrates to sugar, and it helps build muscle and other tissues. Chia is a source of protein and boron, which aids in the absorption of calcium. Chia seeds can be used to make a gel that one can substitute for oil or other fats in a variety of recipes. Chia gel can be added to any sauces, jellies, or baked goods, for example.

Have you done the chia thing?

I usually stay away from seeds because some of them mess with my stomach but perhaps these are worth a shot.  If you've tried them, let me know what they taste like and how you've used them.  Thanks!


Jen said...

Hi--This is my first time posting a comment in someone's blog (this is Jen K --your former co-worker). I had to write about my experience with chia seeds. During chemotherapy, I tried to put anything that could add protein, omega-3's, etc. on my food. The chia seeds expand and get slimy when they are in contact with something liquid. I used them on oatmeal and did not enjoy the slimy & crunchy texture! I much prefer flaxseed to the chia seed. Have you tried them yet?

Jessica said...

Hey Jen! Thanks so much for reading and commenting :) I hope you're doing well!

I still haven't tried the chia seeds but based upon the whole slimy description, I'm not so sure how quickly I will try them. You're right, maybe flax is a better option.

Thanks for the input!