Chia seeds - Page 3

sazzie · 08-17-2007, 05:43 AM

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.

theislandgirl · 08-17-2007, 11:02 AM

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...

Locarb4me · 08-17-2007, 07:08 PM

Yep, what islandgirl said. Here's a link I got yesterday in an email:

An ancient food is rediscovered

I didn't order from them though...I searched til I found them at about $12/lb. At that they are pricey. I'll check with my local health food store tomorrow.

mermaid · 08-17-2007, 09:45 PM

I get mine for $5.70/lb from Azure Standard. They are a bulk buying club, but will do mail order.

Thanks for explaining about the white seeds. I suppose they would look a lot less like fish roe in the gel form.

I had the seeds in tuna salad today. They worked great in that.

jlshields · 10-20-2007, 09:43 AM

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?

Locarb4me · 11-10-2007, 10:12 AM

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!

Kath · 11-10-2007, 10:21 AM

Mermaid ..... BIG HUGS!!!! .... I been missin you ....

BlueHat · 11-10-2007, 11:41 AM

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!

wifezilla · 11-10-2007, 11:57 AM

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.

Locarb4me · 11-10-2007, 01:15 PM

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!!

BlueHat · 11-10-2007, 01:29 PM

Quote:

Originally Posted by wifezilla

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!

theislandgirl · 11-10-2007, 09:49 PM

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.

mermaid · 11-16-2007, 09:12 PM

Hey Kath, missin' you too!

mermaid · 11-16-2007, 09:24 PM

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?

wifezilla · 11-17-2007, 07:10 AM

Sounds awesome Mermaid. Maybe I wll have to actually buy cranberries this year.

My_Sharona · 11-17-2007, 07:17 PM

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!!!!!

Sassay · 11-21-2007, 09:40 AM

Can you take this in pill form or do they have that?

wifezilla · 11-21-2007, 10:21 AM

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.

My_Sharona · 11-21-2007, 01:40 PM

Quote:

Originally Posted by Sassay

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

sazzie · 11-26-2007, 08:14 AM

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.

My_Sharona · 11-27-2007, 04:20 PM

Quote:

Originally Posted by Sassay

Can you take this in pill form or do they have that?

Apparently so....

Chia Oil - 1000 mg capsules in blister packs.

mermaid · 11-30-2007, 08:41 PM

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.

wifezilla · 12-01-2007, 06:45 AM

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!

j4Christ · 12-01-2007, 07:27 AM

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

) Can't wait to try it!!

wifezilla · 12-01-2007, 08:55 AM

I try to do a tbsp of the seeds a day. I often forget though

mermaid · 12-02-2007, 03:24 PM

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.

j4Christ · 12-03-2007, 06:52 AM

Thanks so much. Now I just need to find them! I love a new quest

mermaid · 12-03-2007, 10:02 AM

There are some sources mentioned in this thread. Should be able to find them for 6-10 bucks a pound.

2big4mysize · 12-03-2007, 10:17 AM

how does this stuff compare to the flax gel you can make with hot water and flax?

mermaid · 12-03-2007, 10:29 AM

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.

08-17-2007, 11:02 AM	#62
theislandgirl MAJOR LCF POSTER! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,454 Gallery: theislandgirl Stats: 100/96.8/69 wgt as %s WOE: Atkins/PP Start Date: 2008-06-10 LC/BMRv3	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... __________________ [COLOR=BLUE]Jude[/COLOR] Cooking, Food & Nutrition Geek

10-20-2007, 09:43 AM	#65
jlshields MAJOR LCF POSTER! Join Date: Nov 2005 Location: Sierra Vista, AZ Posts: 1,425 Gallery: jlshields Stats: 225/154/145 WOE: Crack the Fat Loss Code Start Date: 7/21/08	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? __________________ [COLOR=Blue]>:<[/COLOR][COLOR=MediumTurquoise]Jeanne[/COLOR][COLOR=Blue]>:<[/COLOR] [COLOR="Red"]EFGT Official Start 9/13/06 150.5 lbs 9/14/06 151.5 [/COLOR] 9/15/06 152 9/16/06 151.8 [COLOR=Blue]"How does one become a butterfly?...You must want to fly so much that you are willing to give up being a caterpillar."[/COLOR][COLOR=Blue]Trina Paulus[/COLOR] [COLOR=Magenta]"Courage is fear that has said its prayers."Dorothy Bernard[/COLOR]

12-01-2007, 07:27 AM	#84
j4Christ Senior LCF Member Join Date: May 2006 Posts: 608 Gallery: j4Christ Stats: 165/139/110 5'2" w/ shoes WOE: LC Start Date: January 5, 2009 (restart)	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) Can't wait to try it!!

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08-17-2007, 05:43 AM	#61
sazzie MAJOR LCF POSTER! Join Date: Apr 2001 Location: Florida Posts: 2,811 Gallery: sazzie Stats: 163/145.6LDW/145/??? WOE: HHCG R1P4 Start Date: 1 August 2009	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.

08-17-2007, 07:08 PM	#63
Locarb4me Very Gabby LCF Member!!! Join Date: Jul 2007 Location: My Alternate Parallel Universe Posts: 4,374 Gallery: Locarb4me Stats: 200/170/150 WOE: Healthy stuff, mod to VL carbs Start Date: 6/12/07	Yep, what islandgirl said. Here's a link I got yesterday in an email: An ancient food is rediscovered I didn't order from them though...I searched til I found them at about $12/lb. At that they are pricey. I'll check with my local health food store tomorrow.

08-17-2007, 09:45 PM	#64
mermaid MAJOR LCF POSTER! Join Date: Jan 2007 Location: Olympic Peninsula, WA Posts: 1,298 Gallery: mermaid Stats: 293/215/145 WOE: very low carb Start Date: restart May 15th @ 237	I get mine for $5.70/lb from Azure Standard. They are a bulk buying club, but will do mail order. Thanks for explaining about the white seeds. I suppose they would look a lot less like fish roe in the gel form. I had the seeds in tuna salad today. They worked great in that.

11-10-2007, 10:12 AM	#66
Locarb4me Very Gabby LCF Member!!! Join Date: Jul 2007 Location: My Alternate Parallel Universe Posts: 4,374 Gallery: Locarb4me Stats: 200/170/150 WOE: Healthy stuff, mod to VL carbs Start Date: 6/12/07	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!

11-10-2007, 10:21 AM	#67
Kath Senior LCF Member Join Date: Mar 2007 Location: Yorktown Virginia Posts: 472 Gallery: Kath Stats: 370/220/150 WOE: Atkins/Kathkins Start Date: March 2007	Mermaid ..... BIG HUGS!!!! .... I been missin you ....

11-10-2007, 11:41 AM	#68
BlueHat Senior LCF Member Join Date: Oct 2007 Posts: 138 Gallery: BlueHat	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!

11-10-2007, 11:57 AM	#69
wifezilla Blabbermouth!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 5,672 Gallery: wifezilla Stats: 250/207/190 WOE: Read em all. Doing it my way. Start Date: May 2007	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.

11-10-2007, 01:15 PM	#70
Locarb4me Very Gabby LCF Member!!! Join Date: Jul 2007 Location: My Alternate Parallel Universe Posts: 4,374 Gallery: Locarb4me Stats: 200/170/150 WOE: Healthy stuff, mod to VL carbs Start Date: 6/12/07	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!!

11-10-2007, 09:49 PM	#72
theislandgirl MAJOR LCF POSTER! Join Date: Dec 2004 Location: Vancouver Island, BC, Canada Posts: 1,454 Gallery: theislandgirl Stats: 100/96.8/69 wgt as %s WOE: Atkins/PP Start Date: 2008-06-10 LC/BMRv3	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.

11-16-2007, 09:12 PM	#73
mermaid MAJOR LCF POSTER! Join Date: Jan 2007 Location: Olympic Peninsula, WA Posts: 1,298 Gallery: mermaid Stats: 293/215/145 WOE: very low carb Start Date: restart May 15th @ 237	Hey Kath, missin' you too!

11-16-2007, 09:24 PM	#74
mermaid MAJOR LCF POSTER! Join Date: Jan 2007 Location: Olympic Peninsula, WA Posts: 1,298 Gallery: mermaid Stats: 293/215/145 WOE: very low carb Start Date: restart May 15th @ 237	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?

11-17-2007, 07:10 AM	#75
wifezilla Blabbermouth!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 5,672 Gallery: wifezilla Stats: 250/207/190 WOE: Read em all. Doing it my way. Start Date: May 2007	Sounds awesome Mermaid. Maybe I wll have to actually buy cranberries this year.

11-17-2007, 07:17 PM	#76
My_Sharona MAJOR LCF POSTER! Join Date: Oct 2003 Location: Alberta, Canada Posts: 2,722 Gallery: My_Sharona Stats: HEALTHY WOE: Organic Atkins & Exercise Start Date: For Life!	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!!!!!

11-21-2007, 09:40 AM	#77
Sassay MAJOR LCF POSTER! Join Date: Dec 2003 Location: Florida Posts: 1,107 Gallery: Sassay Stats: 255/177/125 WOE: Low carb Start Date: 3/05	Can you take this in pill form or do they have that?

11-21-2007, 10:21 AM	#78
wifezilla Blabbermouth!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 5,672 Gallery: wifezilla Stats: 250/207/190 WOE: Read em all. Doing it my way. Start Date: May 2007	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.

11-26-2007, 08:14 AM	#80
sazzie MAJOR LCF POSTER! Join Date: Apr 2001 Location: Florida Posts: 2,811 Gallery: sazzie Stats: 163/145.6LDW/145/??? WOE: HHCG R1P4 Start Date: 1 August 2009	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.

11-30-2007, 08:41 PM	#82
mermaid MAJOR LCF POSTER! Join Date: Jan 2007 Location: Olympic Peninsula, WA Posts: 1,298 Gallery: mermaid Stats: 293/215/145 WOE: very low carb Start Date: restart May 15th @ 237	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.

12-01-2007, 06:45 AM	#83
wifezilla Blabbermouth!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 5,672 Gallery: wifezilla Stats: 250/207/190 WOE: Read em all. Doing it my way. Start Date: May 2007	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!

12-01-2007, 08:55 AM	#85
wifezilla Blabbermouth!!! Join Date: Jun 2007 Location: Near Colorado Springs, CO Posts: 5,672 Gallery: wifezilla Stats: 250/207/190 WOE: Read em all. Doing it my way. Start Date: May 2007	I try to do a tbsp of the seeds a day. I often forget though

12-02-2007, 03:24 PM	#86
mermaid MAJOR LCF POSTER! Join Date: Jan 2007 Location: Olympic Peninsula, WA Posts: 1,298 Gallery: mermaid Stats: 293/215/145 WOE: very low carb Start Date: restart May 15th @ 237	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.

12-03-2007, 06:52 AM	#87
j4Christ Senior LCF Member Join Date: May 2006 Posts: 608 Gallery: j4Christ Stats: 165/139/110 5'2" w/ shoes WOE: LC Start Date: January 5, 2009 (restart)	Thanks so much. Now I just need to find them! I love a new quest

12-03-2007, 10:02 AM	#88
mermaid MAJOR LCF POSTER! Join Date: Jan 2007 Location: Olympic Peninsula, WA Posts: 1,298 Gallery: mermaid Stats: 293/215/145 WOE: very low carb Start Date: restart May 15th @ 237	There are some sources mentioned in this thread. Should be able to find them for 6-10 bucks a pound.

12-03-2007, 10:17 AM	#89
2big4mysize Big Yapper!!!! Join Date: Nov 2006 Posts: 7,512 Gallery: 2big4mysize Stats: 313 to current goalie 169-173 WOE: Atkins 2002 Start Date: june 1 2002	how does this stuff compare to the flax gel you can make with hot water and flax?

12-03-2007, 10:29 AM	#90
mermaid MAJOR LCF POSTER! Join Date: Jan 2007 Location: Olympic Peninsula, WA Posts: 1,298 Gallery: mermaid Stats: 293/215/145 WOE: very low carb Start Date: restart May 15th @ 237	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.