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Old 08-17-2007, 04:43 AM   #61
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If I'm not mistaken, the marketing term for chia seeds is 'Salba'.

I've been using these for about a month now, and, what a natural great way to get all those benefits.
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Old 08-17-2007, 10:02 AM   #62
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The term Salba is the created term for 'Salvia (Hispanica) alba', Salvia Hispanica being the botanic name for the plant, and alba meaning white, these plants/seeds have been crossbred in the old-fashioned way, keep crosspollinating the few plants that produce white seeds til they pretty much all produce white seeds.

There's discussion BOTH ways as to whether the white are healthier than the black; they are a bit prettier....

In Canada, so far, a company called SourceSalba is bagging and selling the Salba, and at a pretty steep price retail. I'm still looking for a bulk source for the black or generic Chia (Salvia Hispanica), and yes I know about the online sources...

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Old 10-20-2007, 08:43 AM   #63
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Was at my farmer's market on Thursday and they had chia seeds ($8.00 lb) and I rememkbered reading about them here so I got 1/2 lb. Have not used them in recipe yet, but did make some gel and drink it. No flavor and was not too bad to get down. I also sprinkled some on my mashed banana squash this morning. I must say they sure do fill me up and seem to keep that full feeling for a long time. Busy now looking for other uses and just found the "Magic of Chis" book on line and ordered it.

Has anyone used the gels as a sub for fat in baking? Any new uses/recipes since last posts?
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Old 11-10-2007, 09:12 AM   #64
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Just a word of warning. If you have diverticulosis, think twice about adding chia to your diet. I think eating chia in my yogurt caused my first case of diverticulitis Guess I'll have to sprout the rest of my seeds!
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Old 11-10-2007, 09:21 AM   #65
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Old 11-10-2007, 10:41 AM   #66
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Hmm... does anyone know if adding this to the turkey drippings would produce a gravy like quality? Maybe mix in a little heavy cream...? I'm totally set with doing my thanksgiving low carb but I am a gravy FIEND... I have it over EVERYTHING on thanksgiving... and am scrambling for a good healthy low carb option!
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Old 11-10-2007, 10:57 AM   #67
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I am using Campbells Cream of Mushroom Chicken soup (7g carbs and 4g fiber) as a gravy base and adding drippings.

I am using chia seeds in some dessert stuff, but I hadn't considered it for gravy.
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Old 11-10-2007, 12:15 PM   #68
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My advice about making gravy from chia would be do a small sample and see if you like it before the Big Day Even though you will get a nice gel and thickening effect from them, the little crunchies remain. Not necessarily desirable when it comes to gravy (at least I know my family would revolt, LOL).

I'm already planning how to do everything low carb this turkey day. Wifezilla, that's a good idea about the mushroom soup!!
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Old 11-10-2007, 12:29 PM   #69
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Originally Posted by wifezilla View Post
I am using Campbells Cream of Mushroom Chicken soup (7g carbs and 4g fiber) as a gravy base and adding drippings.

I am using chia seeds in some dessert stuff, but I hadn't considered it for gravy.
GREAT idea! Yes I expect the chia seeds would be ideal for a good cranberry sauce!
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Old 11-10-2007, 08:49 PM   #70
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Might work for gravy if they are ground exceedingly fine first. I'm thinking though that like most 'pectins' or soluble fibers, they might be a lot less 'thickening' when hot, like in gravy. Do they stay thick when warm? Needs a test, methinks.

I have chia both in the whole (tiny) seed form and ground, just like flaxseed. A much more usable gel in the ground form...has done WONDERS for the moistness in my hamburgers and meatballs.

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Old 11-16-2007, 08:12 PM   #71
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Old 11-16-2007, 08:24 PM   #72
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I'm not too sure about using chia in gravy. For sure you would want to grind them very fine. I have been using glucomannan powder to make turkey gravy (I bake a lot of turkeys this time of year due to the sales, and being allergic to chicken). It is a little tricky, though--hard to get just the right amount so that the gravy isn't too thin or comes out like gelatin. It takes a good 10 minutes or so for it to thicken up, but the good thing is that it works at any temperature--no need for boiling and stirring. We all really like it now that I've learned the proper amount of thickening. I don't measure anything, but it seems like about a teaspoon per pint or something like that.

I'm still using chia mainly in yogurt and LC pancakes. Still have not gotten the book with all the chia recipes in it. It went up to about $60 on amazon, but now is back down to $10 so I can afford it. One thing is for sure: whatever you use it in it becomes clear very quickly that chia is a nutritious fortifying food. It's now on my staple list and gonna stay there.

I just got some cranberries and very excited to make cranberry chia sauce. Should be a real snap: blend cranberries, splenda, water, and chia seeds and let it sit. Oooh, and how about a splash of orange Da Vinci syrup or some orange peel?
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Old 11-17-2007, 06:10 AM   #73
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Sounds awesome Mermaid. Maybe I wll have to actually buy cranberries this year.
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Old 11-17-2007, 06:17 PM   #74
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I just bought some Salba/Chia/Salvia hispanica from our local health food store today, expensive but well worth it. Salba sure has an enormous gel forming capacity!

Salba is suppose to slow down digestion and thereby makes blood sugar levels increase more gradually and less far.
Also prevents the highs and lows in blood sugar levels that make us feel hungry, and grumpy. Salba satiates these hunger feelings, and may therefore help to control body weight.

I mixed a tbsp in a glass of water and let it sit for about 10 minutes and gulped it down. I am stuffed!!!!!
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Old 11-21-2007, 08:40 AM   #75
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Can you take this in pill form or do they have that?
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Old 11-21-2007, 09:21 AM   #76
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I guess you could buy the gel caps and fill your own. But it really is easy to add it to your regular food. It is great in smoothies, soups, dips, and anything with ground meat.
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Old 11-21-2007, 12:40 PM   #77
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Quote:
Originally Posted by Sassay View Post
Can you take this in pill form or do they have that?
I've never seen pill forms, besides, you'd be taking alot of pills/capsules to get the benefits then. It is recommended to take 2-3 tbsp., It's not that bad at all gulping it down with luke warm water
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Old 11-26-2007, 07:14 AM   #78
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I love Salba, and yes, while it is expensive, it sure does do the job for which it was intended.
I mix mine in with my protein drink when I'm on the run, and even mix it when I make a 1 minute muffin.

Cooking it does not destroy the active ingredient, just like flax meal, so that's a plus.
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Old 11-27-2007, 03:20 PM   #79
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Can you take this in pill form or do they have that?
Apparently so....

Chia Oil - 1000 mg capsules in blister packs.
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Old 11-30-2007, 07:41 PM   #80
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Well I'll be derned, you can buy chia oil. I probably won't do that, but it's good to know it's available.

I did make that cranberry sauce with chia seeds and it was totally wonderful. I just blended up a bag of cranberries, about 1c equivalent sweetener, about one cup of water, a bunch of chia seeds, and a little glucomannan powder too. Very easy, just let it sit awhile to gel. I loved the bold bright taste of it. I wanted to add orange peel, but DH doesn't like that so I left it out.

The next day I mixed yogurt with the cranberry sauce and it was good too.
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Old 12-01-2007, 05:45 AM   #81
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I ran out of jelly the other day for son's school lunch. I put the cranberry chia stuff on the peanut butter instead

He liked it!
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Old 12-01-2007, 06:27 AM   #82
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I am so intrigued by this! My vegetarian/health freak daughter will be very interested in all the health benefits, too. How much do you eat to get all these benefits? I thought I read 2-3 T. Is that 2-3 T. of seeds or gel? I would guess that 2-3 T. of seeds would expand to more gel (yes, I had a chia pet:blush Can't wait to try it!!
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Old 12-01-2007, 07:55 AM   #83
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I try to do a tbsp of the seeds a day. I often forget though
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Old 12-02-2007, 02:24 PM   #84
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Jenny, it's 2-3 T of the actual seeds per day that is recommended, but most days I only end up with about 1 T and I notice I feel better just with that, meaning sustained energy level with minimal hunger between meals.
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Old 12-03-2007, 05:52 AM   #85
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Thanks so much. Now I just need to find them! I love a new quest
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Old 12-03-2007, 09:02 AM   #86
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There are some sources mentioned in this thread. Should be able to find them for 6-10 bucks a pound.
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Old 12-03-2007, 09:17 AM   #87
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how does this stuff compare to the flax gel you can make with hot water and flax?
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Old 12-03-2007, 09:29 AM   #88
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2big: Even though flax and chia are not related, they do have similar nutrition and physical properties. Both make a gel when soaked in water that can be used the same way. However, chia has a more neutral taste and does not contain estrogen boosters or eicosanoids that cause inflammation the way that flax does (see Protein Power). Chia also seems to have a more revered status with "the natives" than flax did, although flax was also used in healing and health maintenance, especially mixed with cultured dairy.

Some of us who have problems with flax causing bloating, weight gain, and mucus, don't have the same problem with chia. Otherwise, I would still be using the organic golden flax I was getting from Azure Standard that only cost 90 cents a pound vs. $5.70/lb for chia. I guess it's something you just have to try for yourself and see how it affects you to determine if chia is worth the extra money.
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Old 12-03-2007, 09:34 AM   #89
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I don't have any flax issues. I was just asking about cooking with it as a thickener since y'all seem to be able to use the gel like pectin.
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Old 12-03-2007, 10:38 AM   #90
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Yeah...I guess so.

It really does make a good jelly
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