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Chia seeds are one of the best sources of essential fatty acids, with 2/3 being Omega 3 (the kind we lack and need the most- these are the fats that protect against inflammation and heart disease). The word chia is derived from the Nahuatl word chian, meaning oily. Chia seeds are better source of omega fatty acids than flaxseeds, and the fiber is not abrasive like flax. Excellent source of fiber, protein, fats, vitamins, minerals, antioxidants, protein, calcium, phosphorus, magnesium, manganese, copper, niacin and zinc.. Very hydrating in colon- 1 part chia seeds, 9 parts water lasts 2 weeks in fridge. The Aztecs used chia to relieve joint pain and skin conditions. They are tiny seeds like poppy and can be eaten as is, or simply put in water -they go soft on their own and turn into jelly, like a mild instant oatmeal. A thickener that can be added to soups and smoothies. A great cleanser. Great way to start and end your day as a fiber with lots of nutrition. Cleans your heart, arteries while curbing your carb craving. A valued food source to native tribes. Chia is in the mint family. The common one is Salvia hispanica, and there’s also the golden desert chia Salvia columbariae.
Edible Plant Guide © 2012 Markus Rothkranz