Salba seed, the super grain, an Aztec energy secret - Page 2

sazzie · 02-17-2009, 01:29 PM

Even though this thread is about 10 days old, I thought I'd like to add my comment about Salba...chia seeds.

I have used these for about 2 years now in my morning protein drinks, and I find them a valuable source of Omega 3's and I love the consistency when I drink my shake.
It rather reminds me of my childhood days when Mom used to make tapioca pudding. It has that same consistency, and each time I drink it, fond memories come back. I do grind mine in the coffee grinder, as they are supposed to be more valuable that way.......really not sure, though.

Zer, I don't post much anymore, but I have followed your progress for a very long time, and your determination and dedication is an inspiration for all.
I applaud you, and wish you much success in your journey to good health.

Zer · 02-17-2009, 07:10 PM

Thanks for mentioning texture as a trait of chia/salba seeds. I wonder if just a bashing would suffice to bring forth the thickening, as with mortar and pestle. Do the seeds need to be broken to work? I know flax must be broken, ground up, to be effective, but I wonder if the same is true for chia seeds. What say?

Ah, I see an earlier poster who suggested just this. Chia is an easier seed, not so resistant as flax is. I'm going to get some chia to add to my protein drink. It needs thickening!

klawrence34 · 02-17-2009, 07:11 PM

I've just come across a lot of information saying you should soak all seeds and nuts between 4-24 hours, depending on their size. This is so the enyzmes and other nutrients can be released and be available for our bodies to use. It won't hurt you if you don't soak them. Guess now I'll have to soak my seeds - someplace where the cat won't get at them.

SmileySue · 02-19-2009, 10:13 AM

Is there a difference between regular chia and white chia? - other than the color, of course...

klawrence34 · 02-19-2009, 12:31 PM

White chia goes by the name of Salba. Chia is grown by several farmers in different soils, whereby white chia (Salba) is grown in a controlled envirnoment, etc. There is a controversy over which is better - the white or the black. There's probably not too much difference, so either would be fine I would think.

I found this kind of interesting:

Important Discovery!
Germinating/Soaking
Omega 3 Chia seeds
NSRI (Nutritional Science Research Institute) made an
important discovery when germinating the
Omega 3 Chia seeds for a minimum of 12-24 hours.
The ORAC value and the antioxidant level nearly tripled
to 220 points! Normally the ORAC value of the chia seed
is 80 (vs. blueberries at 70) but when the seeds are
soaked the nutritional values increased substantially.
Here’s what to do:
• A one quart glass jar and lid
• 1.5 T or 1 scoop of chia seeds for every ½ cup of
water
• Shake the container until the seeds are suspended and
liquid begins to thicken.
• Soak the seeds at room temp in water for a
minimum of 12 – 24 hours .
• After the 12-24 hour period, consume
the germinated/soaked seed.
• Make larger quantities then refrigerate
so you’ll have germinated seeds for
cooking etc.
• Use the germinated seeds in smoothies
oatmeal, Yogurt, soup, bread, cakes or
cookie mix.

klawrence34 · 02-19-2009, 12:39 PM

What’s the Difference Between Salba and chia?

FACT: Salba has more nutrients than chia.

Here’s why: In a world littered with products making false claims, we at Salba understand the importance of delivering on a promise. We also understand that people care about the quality of the nutrients they put into their body. At Salba, we are meticulous about maintaining the highest quality growing standards.

The Salba agronomic teams have invested the past 15 years researching Salba (Salvia hispanica L.). During those 15 years, we found the perfect location, the perfect soil composition, the perfect climate, the perfect irrigation methods, the perfect crop life-span, and the perfect amount of sunlight. We perfected the art of Non-GMO selective breeding and studied each crop carefully.

Salba seeds are hand-picked, and only the seeds with the highest nutrient density are harvested and replanted. The result? Higher quantities of the quality nutrients you need and guaranteed consistency from crop to crop. When you choose Salba, you choose quality of life.

Salba ADVANTAGE Chia
• Omega-3s: 228.7 mg/gram • Omega-3s: 175.5 mg/gram
• Protein: 212.0 mg/gram • Protein: 156.2 mg/gram
• Nutritionally consistent, grown in Peru under strictly controlled conditions. • Inconsistent, grown wild throughout Mexico & Central/South America.
• Grown with selective breeding, yielding the most nutrient-dense seeds. • Grown in high volume as a commodity item to maximize profits.
• Salba has been extensively clinically researched by independent sources. A clinical study published in Diabetes Care - the most trusted diabetes publication - proved that Salba lowers CVD risk factors in Type 2 diabetics. • Chia has not undergone any clinical research. However, the results of Salba’s clinical research - which have taken years of diligent work - are often unlawfully quoted on chia websites. Beware of chia sellers’ false claims.
• Salba seeds are in the ground for exactly 135 days, allowing them to reach full nutrient maturity. We will NEVER compromise nutrient quality for the sake of producing more quantity to make more money. • Chia seeds are grown by hundreds of farmers with varying conditions and crop lifecycle standards. Often, chia is harvested early to produce more volume (& hence more money). This degrades the nutrients in the seed substantially.
• Every Salba seed can be traced back to our farms in Peru. Every step of the growing process is carefully managed.
• Chia sellers buy from third parties - often the cheapest grower available.

(Keep in mind that this information is from the Salba company, so no doubt they "could" be a bit prejudiced)

SmileySue · 02-19-2009, 01:52 PM

Wow Karen - thank you for posting that!! Good information.

jenna... · 02-19-2009, 02:10 PM

Quote:

Originally Posted by klawrence34

What’s the Difference Between Salba and chia?

FACT: Salba has more nutrients than chia.

Here’s why: In a world littered with products making false claims, we at Salba understand the importance of delivering on a promise. We also understand that people care about the quality of the nutrients they put into their body. At Salba, we are meticulous about maintaining the highest quality growing standards.

The Salba agronomic teams have invested the past 15 years researching Salba (Salvia hispanica L.). During those 15 years, we found the perfect location, the perfect soil composition, the perfect climate, the perfect irrigation methods, the perfect crop life-span, and the perfect amount of sunlight. We perfected the art of Non-GMO selective breeding and studied each crop carefully.

Salba seeds are hand-picked, and only the seeds with the highest nutrient density are harvested and replanted. The result? Higher quantities of the quality nutrients you need and guaranteed consistency from crop to crop. When you choose Salba, you choose quality of life.

Salba ADVANTAGE Chia
• Omega-3s: 228.7 mg/gram • Omega-3s: 175.5 mg/gram
• Protein: 212.0 mg/gram • Protein: 156.2 mg/gram
• Nutritionally consistent, grown in Peru under strictly controlled conditions. • Inconsistent, grown wild throughout Mexico & Central/South America.
• Grown with selective breeding, yielding the most nutrient-dense seeds. • Grown in high volume as a commodity item to maximize profits.
• Salba has been extensively clinically researched by independent sources. A clinical study published in Diabetes Care - the most trusted diabetes publication - proved that Salba lowers CVD risk factors in Type 2 diabetics. • Chia has not undergone any clinical research. However, the results of Salba’s clinical research - which have taken years of diligent work - are often unlawfully quoted on chia websites. Beware of chia sellers’ false claims.
• Salba seeds are in the ground for exactly 135 days, allowing them to reach full nutrient maturity. We will NEVER compromise nutrient quality for the sake of producing more quantity to make more money. • Chia seeds are grown by hundreds of farmers with varying conditions and crop lifecycle standards. Often, chia is harvested early to produce more volume (& hence more money). This degrades the nutrients in the seed substantially.
• Every Salba seed can be traced back to our farms in Peru. Every step of the growing process is carefully managed.
• Chia sellers buy from third parties - often the cheapest grower available.

(Keep in mind that this information is from the Salba company, so no doubt they "could" be a bit prejudiced)

I loved the data from the Salba site but when I bought I went and bought Brand X which was on sale.

Zer · 02-19-2009, 02:28 PM

Just found a note on another chia thread, from Admin Tom, saying that we can find chia at Netrition - YAY, TOM! - and I'm off to order some now with my next order of Stevita fruity flavored powder and some yummy bran-rye crackers for fiber. I think this chia will give my WheyPP just a bit more texture - and a lot more satisfaction - if I soak the chia seeds to germinate them before adding them to thicken anything.

Zer · 02-25-2009, 10:38 AM

Waiting for my Netrition order with chia seed to arrive, I saw this on a Tweaker thread for JUDDD alternative-day plan to befuddle metabolism by alternative UpDay and DownDay calories. Thought it an interesting post to share here:

Quote:

One trick I've seen that I'm going to try is mixing chia gel at a 1:1 ratio with mayonnaise to virtually half the fat and calories. If you google "chia mayonnaise" you can find info on how people do it. Can't wait to try this one!

It's a great source of dietary fiber and omega 3, and omega 6 and calcium. Each ounce makes 10 ounces of gel if mixed at a 1:9 ratio with water. Some of the mayonnaise recipes say to mix it 1:4 for that to make it a bit thicker. So if you mix it 1:9, divide the total calories etc by 10, if you mix it 1:4 you'd divide by 5 for each ounce of the gel. I think - I'm no math major.
- - - - -
Serving Size: 1 oz of dry seeds
- - - - -
Amount Per Serving (1oz dry seeds... might be 2Tbs?)
Calories...139
Calories from Fat...78
Total Fat...8.7g
Saturated Fat...0.9g
Polyunsaturated Fat...6.6g
Monounsaturated Fat...0.6g
Cholesterol...0mg
Sodium...5mg
Total Carbohydrates...12.4g
...........[less 10.7g fiber = 1.7g net carbs?]
Dietary Fiber...10.7g
Protein...4.4g
- - - - -
Vitamin A 0% • Vitamin C 0%
Calcium 18% • Iron 0%

SmileySue · 02-25-2009, 11:46 AM

Thanks Zer!! I've been using chia for about a month now and I'm learning all kinds of tricks for it. Google is my friend when it comes to the chia....

02-17-2009, 01:29 PM	#31
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	Even though this thread is about 10 days old, I thought I'd like to add my comment about Salba...chia seeds. I have used these for about 2 years now in my morning protein drinks, and I find them a valuable source of Omega 3's and I love the consistency when I drink my shake. It rather reminds me of my childhood days when Mom used to make tapioca pudding. It has that same consistency, and each time I drink it, fond memories come back. I do grind mine in the coffee grinder, as they are supposed to be more valuable that way.......really not sure, though. Zer, I don't post much anymore, but I have followed your progress for a very long time, and your determination and dedication is an inspiration for all. I applaud you, and wish you much success in your journey to good health. __________________ *Gracie* PERSISTENCE overcomes RESISTANCE

02-17-2009, 07:10 PM	#32
Zer Guest Join Date: Dec 2007 Location: SoCal (N.San Diego) Posts: 9,146 Blog Entries: 43 Gallery: Zer Stats: 5'10"; 65; 508.7/_320.0_/199 WOE: Atkins: <5%Carb; J-UD/DD(<2798/560cals); 128ozH2O Start Date: Got scale at 432.4(2/8/08); 376.8(2/8/09)	Thanks for mentioning texture as a trait of chia/salba seeds. I wonder if just a bashing would suffice to bring forth the thickening, as with mortar and pestle. Do the seeds need to be broken to work? I know flax must be broken, ground up, to be effective, but I wonder if the same is true for chia seeds. What say? Ah, I see an earlier poster who suggested just this. Chia is an easier seed, not so resistant as flax is. I'm going to get some chia to add to my protein drink. It needs thickening! Last edited by Zer; 02-17-2009 at 07:12 PM..

02-19-2009, 12:31 PM	#35
klawrence34 Senior LCF Member Join Date: Dec 2004 Location: Saskatchewan, Canada Posts: 824 Gallery: klawrence34 WOE: Raw Food and CRON Start Date: Dec 2004	White chia goes by the name of Salba. Chia is grown by several farmers in different soils, whereby white chia (Salba) is grown in a controlled envirnoment, etc. There is a controversy over which is better - the white or the black. There's probably not too much difference, so either would be fine I would think. I found this kind of interesting: Important Discovery! Germinating/Soaking Omega 3 Chia seeds NSRI (Nutritional Science Research Institute) made an important discovery when germinating the Omega 3 Chia seeds for a minimum of 12-24 hours. The ORAC value and the antioxidant level nearly tripled to 220 points! Normally the ORAC value of the chia seed is 80 (vs. blueberries at 70) but when the seeds are soaked the nutritional values increased substantially. Here’s what to do: • A one quart glass jar and lid • 1.5 T or 1 scoop of chia seeds for every ½ cup of water • Shake the container until the seeds are suspended and liquid begins to thicken. • Soak the seeds at room temp in water for a minimum of 12 – 24 hours . • After the 12-24 hour period, consume the germinated/soaked seed. • Make larger quantities then refrigerate so you’ll have germinated seeds for cooking etc. • Use the germinated seeds in smoothies oatmeal, Yogurt, soup, bread, cakes or cookie mix. __________________ Karen

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02-17-2009, 07:11 PM	#33
klawrence34 Senior LCF Member Join Date: Dec 2004 Location: Saskatchewan, Canada Posts: 824 Gallery: klawrence34 WOE: Raw Food and CRON Start Date: Dec 2004	I've just come across a lot of information saying you should soak all seeds and nuts between 4-24 hours, depending on their size. This is so the enyzmes and other nutrients can be released and be available for our bodies to use. It won't hurt you if you don't soak them. Guess now I'll have to soak my seeds - someplace where the cat won't get at them.

02-19-2009, 10:13 AM	#34
SmileySue Very Gabby LCF Member!!! Join Date: Apr 2008 Location: Texas Posts: 4,175 Gallery: SmileySue Stats: 332/125, size 2 Maintaining since 3/08!! WOE: Low carb and clean eating/whole foods Start Date: 9/05	Is there a difference between regular chia and white chia? - other than the color, of course...

02-19-2009, 12:39 PM	#36
klawrence34 Senior LCF Member Join Date: Dec 2004 Location: Saskatchewan, Canada Posts: 824 Gallery: klawrence34 WOE: Raw Food and CRON Start Date: Dec 2004	What’s the Difference Between Salba and chia? FACT: Salba has more nutrients than chia. Here’s why: In a world littered with products making false claims, we at Salba understand the importance of delivering on a promise. We also understand that people care about the quality of the nutrients they put into their body. At Salba, we are meticulous about maintaining the highest quality growing standards. The Salba agronomic teams have invested the past 15 years researching Salba (Salvia hispanica L.). During those 15 years, we found the perfect location, the perfect soil composition, the perfect climate, the perfect irrigation methods, the perfect crop life-span, and the perfect amount of sunlight. We perfected the art of Non-GMO selective breeding and studied each crop carefully. Salba seeds are hand-picked, and only the seeds with the highest nutrient density are harvested and replanted. The result? Higher quantities of the quality nutrients you need and guaranteed consistency from crop to crop. When you choose Salba, you choose quality of life. Salba ADVANTAGE Chia • Omega-3s: 228.7 mg/gram • Omega-3s: 175.5 mg/gram • Protein: 212.0 mg/gram • Protein: 156.2 mg/gram • Nutritionally consistent, grown in Peru under strictly controlled conditions. • Inconsistent, grown wild throughout Mexico & Central/South America. • Grown with selective breeding, yielding the most nutrient-dense seeds. • Grown in high volume as a commodity item to maximize profits. • Salba has been extensively clinically researched by independent sources. A clinical study published in Diabetes Care - the most trusted diabetes publication - proved that Salba lowers CVD risk factors in Type 2 diabetics. • Chia has not undergone any clinical research. However, the results of Salba’s clinical research - which have taken years of diligent work - are often unlawfully quoted on chia websites. Beware of chia sellers’ false claims. • Salba seeds are in the ground for exactly 135 days, allowing them to reach full nutrient maturity. We will NEVER compromise nutrient quality for the sake of producing more quantity to make more money. • Chia seeds are grown by hundreds of farmers with varying conditions and crop lifecycle standards. Often, chia is harvested early to produce more volume (& hence more money). This degrades the nutrients in the seed substantially. • Every Salba seed can be traced back to our farms in Peru. Every step of the growing process is carefully managed. • Chia sellers buy from third parties - often the cheapest grower available. (Keep in mind that this information is from the Salba company, so no doubt they "could" be a bit prejudiced)

02-19-2009, 01:52 PM	#37
SmileySue Very Gabby LCF Member!!! Join Date: Apr 2008 Location: Texas Posts: 4,175 Gallery: SmileySue Stats: 332/125, size 2 Maintaining since 3/08!! WOE: Low carb and clean eating/whole foods Start Date: 9/05	Wow Karen - thank you for posting that!! Good information.

02-19-2009, 02:28 PM	#39
Zer Guest Join Date: Dec 2007 Location: SoCal (N.San Diego) Posts: 9,146 Blog Entries: 43 Gallery: Zer Stats: 5'10"; 65; 508.7/_320.0_/199 WOE: Atkins: <5%Carb; J-UD/DD(<2798/560cals); 128ozH2O Start Date: Got scale at 432.4(2/8/08); 376.8(2/8/09)	Just found a note on another chia thread, from Admin Tom, saying that we can find chia at Netrition - YAY, TOM! - and I'm off to order some now with my next order of Stevita fruity flavored powder and some yummy bran-rye crackers for fiber. I think this chia will give my WheyPP just a bit more texture - and a lot more satisfaction - if I soak the chia seeds to germinate them before adding them to thicken anything.

02-25-2009, 11:46 AM	#41
SmileySue Very Gabby LCF Member!!! Join Date: Apr 2008 Location: Texas Posts: 4,175 Gallery: SmileySue Stats: 332/125, size 2 Maintaining since 3/08!! WOE: Low carb and clean eating/whole foods Start Date: 9/05	Thanks Zer!! I've been using chia for about a month now and I'm learning all kinds of tricks for it. Google is my friend when it comes to the chia....