Chia seed is derived from the plantSalvia hispanica which is a type of flowering plant within the mint family that is native to South and central America as well as southern Mexico. It resembles flax but has far more nutritional advantages than either flax seed or flax oil. Comparatively new to the U.S., it is building momentum and awaremess as a nutritious whole food source.
But chia is certainly not really a "new" food; quite the contrary. The chia seed was a main dietary resource for the early Aztec and Mayan civilizations. There is compelling evidence that the seeds were first being utilized as a food source as soon as 3500 B.C. Numerous other sources indicate that the chia plant had been an income source between 1500 and 900 BC in Mexico. In these civilizations, chia was eaten as a grain, either on it's own or mixed with other grains. It was also ground in to flour, used in homeopathictreatments, and pressed for oil as well as mixed in water. It was so useful the raw harvests were at times employed to pay taxes or tribute.
Today, although it is not yet as widely recognized as flax, chia continues to be an abundant food source that is rich with many vitamins and nutrients required for good health. Modern day lab testing shows confirms that it is:
- The richest organic plant origin of omega-3 fatty acids which are critical to lowering LDL cholesterol
- Cholesterol free
- Lower saturated fatty acid content
- A renewable and eco-friendly product
Further research has verified that chia offers quite a few other very valued nutrition and health advantages. Just take a look at this list:
Put yet another way, by itself chia provides an huge quantity of the crucial dietary substances that medical and dietary specialists point out we need everyday. Including it in your daily diet plan will promote better general health in general and cardiovascular health in particular.