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Thursday, October 22, 2009

Ch-ch-ch-chia seeds

It can't hurt to try new things. Worst cast scenario: you hate it and never go near it again. Best case: it becomes an integral part of your life.

Leslie had a great post recently about how she's incorporated new health foods into her diet after learning about them from blogs. One of those foods was chia seeds and after hearing a lot about them both on the blogisphere and in the press, I, too, gave them a try thanks to Diane at GreensPlus.

Chia (pronounced chee’ah), is the richest and only unprocessed, whole food source of pure Omega3. A member of the min family, Chia is native to Central America and has been used traditionally for over 3000 years.


Due to its high fiber content, Chia seed absorbs up to ten times its weight in water, making it an excellent source of hydration. Omega3 Chia’s soluble fiber forms a gel that slows the absorption of sugar into the bloodstream, binds it to toxins in the digestive system, and helps eliminate waste.

Omega3 Chia is especially rich in essential fatty acids. One 15g serving provides more than 3g of Omega3 (as alpha linoleic acid) and 1g of Omega6 (linoleic acid) in a perfectly balanced 3:1 ratio, making it the richest, unprocessed and fully-difestible whole food source of Omega3.

Pretty impressive, eh?

There's been so much in the news lately about the importance of Omega 3s. It seems like every time I turn on the TV, Dr. Oz is on yet another talk show talking about this vital nutrient.

Studies suggest that eating foods rich in Omega-3s can greatly reduce risk of heart disease and help treat ailments including high blood pressure, high cholesterol, diabetes, arthritis and breast and prostate cancer.

I mixed the Chia seeds into a marinade for salmon (making this meal an Omega-3 extravaganza). They have a slightly nutty flavor on their own and were almost undetectable in the marinade.

Two thumbs up, chia seeds. Thanks for making me healthier AND tasting good.