Chia Seed, Modern Health Food - an Ancient Energy Food

~~ Chia seeds are gluten free.

~~ Chia seeds contain around 15% protein, a higher percentage than most other grains.

~~ Chia are the richest vegetable source of omega-3 fatty acid; even higher than flax seed.

~~ Chia seeds have the perfect omega-3 to omega-6 ratio.

~~ Chia seeds fit into a vegetarian and vegan diet.

~~ Chia seeds contains calcium, boron and many other minerals, plus vitamins, fiber, and antioxidants.

~~ Chia has the ability to absorb more than 12 times its weight in water, which prolongs hydration.

~~ Chia gel is an excellent digestive aid. Eating chia gel with each meal prevents indigestion and heartburn, increases nutrient absorption, and encourages better elimination.

~~ Chia gel is an excellent food for diabetics. The soluble fiber in the gel causes carbohydrates to release slowly into the body, slowing down the conversion of carbohydrates to sugar.

~~ Chia seeds mixed with water are a great food for athletes. The seeds with water makes you feel full for a few hours and keeps you hydrated.

~~ Chia sees are good for weight loss. The feeling of being full helps control your appetite.

~~ Chia seeds can be added to any food or drink but won't change the taste.

~~ Chia can be eaten raw, mixed with liquid, or ground. But unlike flax seed, chia seeds don't have to be ground before they can be absorbed into the body.

Photo of chia seed gel by Burntchestnut.

There's no specific way to use chia seeds. Since the taste of chia is mild, you can add it to other foods without changing the taste much. The original food flavor is retained and you add a lot of nutrition.

MAKE A CHIA GEL

The most common way to eat chia is to first soak the seeds. They can rapidly absorb 9-10 times their volume in about 10 minutes.

To make a basic chia gel, put 1/3 cup of seeds to 2 cups of water and stir well so it won't clump. Once the gel is formed, store it in your refrigerator in a sealed jar for up to three weeks.

You can add chia gel to smoothies, mix it with salad dressings, add to puddings, applesauce, yogurt, soups, oatmeal, grits, peanut butter, scrambled eggs - just about anything.

You can make a thicker gel by using one part seeds to two parts water and let it set for about 20 minutes. Then add a little grated ginger and garlic to make a pudding. If you don't like this combination, try other spices.

Chia will absorb any liquid. You can add it in apple juice, orange juice, lemonade, and other liquids. In Mexico and Central America, they mix seeds in water and add sugar and lime or lemon juice to make a drink called "chia fresca".

Chia gel can also be used as an egg substitute in any recipes. To substitute for one egg, mix 2 tablespoons of chia with a half cup of cold water. This is a different ratio than the one for basic chia gel.

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GROUND CHIA SEEDS

As with ground flax seeds, you can sprinkle ground chia seeds in yogurt, on hot or cold cereal, sprinkle on salads, stir in puddings and applesauce, sprinkle onto peanut butter sandwiches or ice cream, mix with juices, add to flour when making baked goods, and in many other ways.

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WHOLE CHIA SEEDS

Many prefer to eat whole chia seeds, either by themselves or sprinkling them onto food. The seeds have a crunchy texture and it's easy to carry dry seeds with you to eat on all through the day.

I find it easier to eat more chia seeds if I eat them raw. I've tried just eating the gel and don't care for the texture, although I do keep a jar in the refrigerator to add to foods I eat during the day.

I put a teaspoon of whole chia seeds in my mouth and chase it down with a cup of water. The seeds go down easily. I've tried putting chia seeds in my mouth and chewing them, but some always get stuck in my teeth.

I've also put some chia seeds in my mouth and let them absorb my saliva and "melt" in my mouth. That method is good, too, but only in small doses. Putting a whole teaspoon in my mouth and following it with water is quicker.

The only thing to consider if taking whole seeds without hydrating them first is that when the seeds go down, they'll absorb liquids in your stomach. That's not a problem if you normally drink plenty of liquid during the day, but not if you tend to be dehydrated.

Photo of chia gel on a spoon by Burntchestnut

There are several varieties of chia, but Salvia hispanica and Salvia columbariae are the varieties that have the most nutritional value.

The Salvia hispanica variety has been domesticated. It has clusters of blue flowers and belongs to the mint family. The seeds in the flower usually have a lot of seeds, so this variety is easier to harvest. The seeds of the Salvia columbariae are in bulbs at the top of the plant stalk and are surrounded by sharp stickers.

Chia flowers bloom in late spring or early summer. The tiny seeds are dispersed when the dry blossoms are shaken.

Chia can be planted into prepared beds. It grows in full sunlight and must have good drainage. Seeds should have moisture within 24 hours of sowing. Chia is drought tolerant and shouldn't be watered much during the growing period.
 
Bees can pollinate chia, but the plant can self pollinate if ants and birds aren't around. 

In the United States, chia grows wild in the states of Arizona, California, Nevada, New Mexico, and Utah.

Look for the chia plant around other desert plants like sagebrush and chaparral.

To harvest the seeds, you can cut the seed stalks at ground level and put them in a bag to take back with you. You can shake the stalks and the seeds will fall to the bottom of the bag. Or you carry a large bowl or bucket and a paddle or some other tool to beat the seed stalks in the field, holding your container underneath to catch the seeds as they fall.

In the past, chia seeds mixed with water was used to treat fevers. And to treat infections, a hot poultice of ground chia seeds was placed on the infected area. A chia poultice was also used to treat gunshot wounds.

Placing a seed or two in your eyes was supposed to clean your eyes and clear up infections. Chia was also used to relieve joint pain and sore skin, as well as to stimulate saliva flow.

Today, many people use chia to treat Acid Reflux:

Chia is rich in soluble fiber, which soothes the pain of acid reflux in the esophagus and stomach. Because of chia's highly absorbent properties, the seeds will absorb stomach acid. If you experience acid reflux, swallow a teaspoon of raw seeds followed by a small amount of water to wash it down. Make sure you drink a glass of water a few minutes later, though. If the seeds do not find enough to absorb in the stomach, they will draw from the tissues.

Taking a teaspoon of chia seeds up to three times a day might prevent acid reflux from occurring in the first place. Give it a try and experiment with the amount of seeds you take. Just be sure you drink enough liquid soon after taking the seeds so you don't become dehydrated.

Chia aids rapid development of tissue.

Chia contains many nutrients and is easy to digest. It can benefit people healing from injuries, bodybuilders who are always re-forming tissues, those who participate in extreme sports or endurance races, and women who are pregnant or breastfeeding.

Chia is also reported to be beneficial for:

~~ weight loss or weight balance

~~ thyroid conditions

~~ diabetes

~~ irritable bowel syndrome

~~ celiac disease

~~ lowering cholesterol

Chia seeds have no side effects, so give them a try and see if they help with any health issues you may have.