Mila Miracle Seed by LifeMax - Just the Healthiest Whole Food on the Planet!

Mila%u2122 is a mixture of Salvia hispanica L. seed which has been carefully selected to maximize its nutritional value. The mixture is mechanically processed using a proprietary system that optimizes the bioavailability and increases its nutritional value. Nothing is added to the product - it is a pure form of Salvia hispanica L. and is simply the best available today.

Salvia hispanica L. (Chia) -The Ancient Food of the Aztecs: All Natural, No Trans Fats, Gluten Free, Non-GMO Richest Whole Food Source of Omega 3 and Fiber in nature Six times more calcium than whole milk Three times more Iron than spinach Fifteen times more magnesium than broccoli

MILA is a mixture of Salvia hispanica L. seed which has been carefully selected to maximize its nutritional value. The mixture is mechanically processed using a proprietary system that optimizes the bioavailability and increases its nutritional value. Nothing is added to the product.

Comparison-gram per gram (these could be rounded off if one wants to)

* 700% more Omega-3 than Atlantic farmed or wild salmon
* 500% more Calcium than milk
* 200% more Iron than spinach
* 100% more Potassium than bananas
* 1400% more Magnesium than broccoli
* 100% more Fiber than bran flakes
* 500% more Protein than kidney beans
* 300% more Selenium than flaxseed
* 800% more Phosphorus whole milk
* More Antioxidants than blueberries

An Ancient Food Source Recently Rediscovered. Chia seeds have been a staple food source for the American Native people for centuries (long before the Chia Pet hit the market). Aztec warriors would eat chia during hunting trips, and the Indians of the Southwest would eat only chia seed mixed with water as they ran from the Colorado River to the Pacific Ocean to trade products.

The Richest Source of Omega-3

Chia seeds and oil naturally contain more than 60% Omega-3 fatty acid, this is the highest percentage of Omega-3 of any commercially available source. The body converts Omega-3 from chia into EPA and DHA. Chia has no odor, doesn't go rancid, easy to store, easy to use, has very little flavor/taste and is not contaminated with pesticides, chemicals or heavy metals.

Percent of Omega-3 per same size serving

Name: Genus species % Omega-3
Chia Salvia hispanica 62.3
Flax Linum usitatissimum 54.6
Hemp Cannabis sativa 19.9
Borago officinalis 0.5
Evening Primrose Oenothera biennis 0.4

High in Protein Chia seed is a complete source of dietary protein, providing all the essential amino acids. Compared to other seeds and grains, chia seed provides the highest source of protein, between 19 to 23 percent protein by weight. One of the unique qualities of the chia seed is its ability to absorb more than nine times its volume in water or other liquid. This ability can prolong hydration and retain electrolytes in body fluids, especially during exertion or exercise. Normal fluid retention ensures electrolyte dispersion across cell membranes, maintains fluid balances, and aids normal cellular function.

Source of Fiber

Chia seed produces a thick mucilage in water, absorbing up to 30 times its weight in water. This soluble fiber cleans the intestines by binging and transporting debris from the intestinal walls so that it can be eliminated efficiently and regularly. A daily dose of chia seed provides an excellent fiber source and most people notice a different in less than a week.

Energy/Antioxidants and no Gluten

Chia contains the usual Vitamin C, ferulates and Vitamin E but the real secret is the Cinnamic acids that guard the omega-3 oils from oxidation. This is why chia is a stable product for years! With no gluten, virtually no sodium, nor reported allergic reactions, grown without pesticides or toxicants. Chia has a high energy to weight ratio (more than wheat, corn, rice or oats) that makes it a favorite choice of long distance runners and other athletics .

A Dieter's Dream! The gel-forming property of chia seed tends to slow digestion and sustain balanced blood sugar levels, which can be helpful in preventing or controlling diabetes. Whole, water-soaked chia seeds can be easily digested and absorbed. This results in rapid transport of chia nutrients to the tissues for use by the cells. Chia also facilitates the growth and regeneration of tissue during pregnancy and lactation, and aids the regeneration of muscles for conditioning athletes and bodybuilders. For the dieter, this means feeling full with no more peaks and valleys in blood sugar levels.

The fastest and easiest way to take chia seed is to add one tablespoon chia seed into an eight-ounce glass of water or juice, stir to break up any lumps, let sit about five minutes, stir again, and then drink. Since chia seed is an USDA approved food product, you can do this as often as you prefer just as you can eat more than one apple or other fruit per day. You can also use it to make a versatile gel, which can be added to jams, jellies, peanut butter, milkshakes, nut spreads, smoothies, hot or cold cereals, yogurts, mustard, catsup, tartar sauce, barbecue sauces, etc. as a fat replacer, for energy and endurance, or for added great taste. Here's how to make the gel, which has a slightly nutty flavor:

Put nine parts water in a sealable plastic container. Slowly pour one part seed into the water, then mix with a wire whisk or fork. This process will avoid any clumping of the seed. Wait a few minutes and stir again to break up any clumps, let stand ten minutes, and stir again. Store up to two weeks in the refrigerator. Add the gel, between 50 to 70 percent by volume, to any of the above-mentioned foods, mix well, and taste. You will notice a very smooth texture, with the integrity of the flavor intact, but you have added 50 to 70 percent more volume to your food and have displaced calories and fat by incorporating an ingredient that is ninety percent water!

Chia gel causes a slow release of carbohydrates and an equally slow converting of carbohydrates into glucose (blood sugar) for energy. The outer layer of chia seeds is rich in mucilloid-soluble fiber, intended to keep the seeds from drying out in desert air. When chia seeds are mixed with water or stomach juices, a gel forms that creates a physical barrier between the carbohydrates and the digestive enzymes that break them down. The carbohydrates are digested eventually, but at a slow and uniform rate. There is no insulin surge or spike needed to lower the blood sugar level after eating chia.

Other benefits of chia gel include:

Helping to control weight: mixed with orange or other fruit juice, the gel-like seeds make a nutritious breakfast that leaves one feeling full and without hunger until noon.

Research is being conducted to show how chia may prevent and/or overcome Type 2 (non-insulin dependent) diabetes.

Chia seeds contain high levels of both ornega-3 and omega-6 oils, needed by all people, but especially by pregnant women or those with PMS.

Chia seeds contain greater alpha-linolenic acid concentrations than any other seed or grain. This substance lowers the risk of heart disease, blurred vision, and numbness.

Native people have used chia gel on wounds, for colds and sore throats, for upset stomachs, body odors, prostate problems, and even constipation.

Chia seed contains large amounts of B vitamins and calcium. By volume, one ounce of chia contains two percent B-2 (riboflavin), 13 percent niacin, and 29 percent thiamin, and trace amounts of all B vitamins. In roughly two ounces of chia (100 grams), there are 600 milligrams of calcium, contrasted with 120 milligrams of calcium in the same amount of milk. That's five times as much calcium than milk!

Chia also contains boron, which is needed for bones. With much of the nation's soil boron depleted, we simply are not getting enough boron in our daily diets. Boron is needed to aid the metabolism of calcium, magnesium, manganese, and phosphorus in bones and for muscle growth. Boron also can increase the levels of natural estrogen.

Early results in current cancer research with chia show promise in this area.

Chia is an excellent source of fiber - one serving can provide 30% of the daily requirement.

All of this brings us back to Chia Pets. Chia seeds are too sticky for conventional sprouting jars (remember all the talk about chia gel), but sprout very easily when spread out on earthenware. Thus the Chia Pet was born in Mexico in the Chiapas region (Chiapas was named after the chia seed and means "Water of Chia"). The Mexicans have long made earthenware in the shapes of Chia Pets, and yes, you can eat the sprouts that grow on the Chia Pet. They taste like watercress (but better), and are full of vitamins and minerals, just like the seeds.

CHIA -The Anicent Food of the Aztecs: All Natural, No Trans Fats, Gluten Free, Non-GMO Richest Whole Food Source of Omega 3 and Fiber in nature Six times more calcium than whole milk Three times more Iron than spinach Fifteen times more magnesium than broccoli.

If you are trying to increase the fiber in your diet, you might want to consider steadily building up your intake rather than quickly ramping it up-otherwise, you could find yourself running for the bathroom.

"You can't go from the average in America of 10 to 12 grams of fiber to the 25 grams that a woman needs or the 35 that a male needs just like that. It's just too much all at once," Dr. Oz says. "Remember there are more bacteria in your intestines than there are cells in your body, so there are a lot of guys in there, and they're just trying to metabolize the food. So you give them a lot of fiber all at once, they're going to make a lot of gas out of it."

One intestinally gentle way to increase your fiber is by adding psyllium husks to your food. "If you're having a lot of foods like beans, you can add just a little bit of something called Beano. There are other products like it, but they provide enzymes-natural enzymes-that help your body get rid of some of the gaseous elements."

Another way to offset the gaseous side effects of a dramatic increase in fiber, Dr. Oz says, is by eating a Peruvian whole grain seed called chia-which is the same grain used to make Chia Pets-though you obviously shouldn't eat a Chia Pet.

Chia is as chockfull of fiber as other whole grains, but it packs in even more vitamins. "Remember that broccoli I had before? [One of these muffins] has more magnesium than about 10 of those heads of broccoli, and it's got as much calcium in it as a couple cups of milk," Dr. Oz says. "It adds one other thing, too, by the way. It's very rich in the next big category, which are omega-3 fatty acids."

You might think that everyone who has diabetes would know about a seed that is superior to other plant and marine sources of essential omega-3 oils. It is also high in antioxidants and fiber. Besides that, it is high in protein and lipids, is low in sodium, and has fewer net carbs than most other grains.

But we have more misinformation about it than we have knowledge.

The seed is called chia (Salvia hispanica) and is a member of the mint family. It originated in Mexico's central valley.

Before the Spanish conquest, chia was a big part of the Aztec and Mayan diets and was the basic survival ration of Aztec warriors. But the conquerors came close to wiping out chia. Maybe that was because of the Aztec custom of cutting images of gods made from chia dough into pieces and eating them after their religious ceremonies. That was too close for comfort to the practices of the conquering religion.

Over the past few decades, commercial production has resumed in Latin America. Much of the credit for this needs to go to Wayne Coates, Ph.D., who retired just two months ago as a research professor in the Office of Arid Lands Studies at the University of Arizona, Tucson. Together with Richardo Ayerza Jr., Dr. Coates wrote the definitive book on the subject, Chia: Rediscovering a Forgotten Crop of the Aztecs (The University of Arizona Press, 2005).

Their work led to the commercial cultivation of chia in Peru.

Chia is 16 percent protein, 31 percent fat, and 44 percent carbohydrate of which 38 percent is fiber. Most of its fat is the essential omega-3 fatty acid alpha-linolenic acid or ALA, according to the USDA National Nutrient Database for Standard Reference, Release 20 (2007).

Exactly how much of chia's fiber is insoluble and soluble is hard to pin down. But about three-fourths is insoluble and one-fourth soluble. Still, chia's soluble fiber has a much higher viscosity than other dietary fibers such as beta-glucan and guar. This means that it has significantly increased intestinal transit time, delayed gastric emptying, and a slower rate of glucose absorption.

For all its power chia is a remarkably mild tasting seed. I add it to everything from salad to yogurt to eggs and ground bison. I enjoy its nutlike flavor and sometimes eat a handful of whole seeds straight from the container. Chia is a tasty, interesting, and healthful addition to my diet.

But for such a little-known food we can find a remarkable amount of stuff on the Internet that just isn't true. Dr. Coates helped guide me through this morass.

I don't have any interest in the recipes for chia that I found in the book by James F. Sheer, The Magic of Chia (Berkeley, California, Frog Ltd., 2001). But essentially all of those recipes call for soaking the chia in a glass of water to form a gel. Is that really necessary?

It's not, Dr. Coates replied. "They were believers in soaking, but all that does is bring out the soluble fiber. It doesn't do anything more magical than that. There is no documented reason to make a gel to use it. I personally just put it on my salad every night and eat it that way."
I also wondered if we might need to grind chia seeds, since flax seeds require grinding. Does grinding chia make it more bioavailable?

"Not really," Dr. Coates replied. With flax you have to grind it, because it has a hard seed coat. Chia doesn't, so you don't need to grind it.

I persisted. It seems to me that the chia is more palatable when I grind it. So is there any reason not to?

"No, there is definitely no reason not to, except for the hassle of doing it," he answered. "Grinding will not hurt anything, and if in fact you do grind it, the nice thing is that it has natural anti-oxidants so it won't go rancid like flax."

What about cooking? I broiled ground chia on my bison burger last night. Does cooking destroy anything of the chia?

Again, that is not really a problem, Dr. Coates replied. "Whether ground or whole there is no detrimental effects. Of course, the higher the heat there will be some destruction, but not a lot. I think it is slightly better to add it at the table.

"Now, if you cook with chia oil, it isn't stable, because the antioxidants are in the seed and the seed coat," he says. So don't use chia oil for cooking, he adds, just as you wouldn't use flax oil for cooking, because both of them will oxidize.

Then, I asked Dr. Coates what his take on Salba was. A company in Toronto, Ontario, Canada, has begun to promote it heavily.

I told him that I just ran across an article by Vladmir Vuksan and his associates about Salba. The article is "Supplementation of Conventional Therapy With the Novel Grain Salba (Salvia hispanica L.) Improves Major and Emerging Cardiovascular Risk Factors in Type 2 Diabetes: Results of a randomized controlled trial," in Diabetes Care, November 2007, pp. 2804-2810.

"It's a joke," Dr. Coates replied forcefully. "Salba is just the white chia. You can go to our website where we compare white versus black chia."

Then, what about organic chia? I told him that I ran across a source of chia that purports to be certified organic.

Dr. Coates replied point blank, "There is no certified organic chia. That is another falsehood. But the chia is never sprayed with pesticides because insects never bother it. So there are never any chemicals on the outside of the seed. It is harvested with combines mechanically and it is mechanically cleaned. We don't irradiate it; we don't do anything to it. It is natural."

Then, I said that I heard that you can take too much fish oil and I wondered if you could take too much chia.

"You can OD on fish oil and algae oil," Dr. Coates replied. But there are no know restrictions or limitations on chia. You can eat a cup a day. You cannot OD on ALA. Your body takes the ALA and converts it to fish oil."

But doesn't ALA convert to fish oil with less bioavailability than the fish oil itself?

"There is a big argument about how much ALA gets converted," Dr. Coates replied. "Your body is going to convert what you need rather than converting extra. So you are going to convert differently from what I am going to convert. That's why nothing has come out about what percentage is converted."

This is clear enough now for me. I will continue eating at least three or four teaspoons of chia every day. And most of the time I will eat the little seeds whole. I will stick with the more common and much less expensive black seeds. I will cut back a little on my fish oil and increase the number of chia seeds I eat every day.

In the last twenty five years, there has been a resurrection in the definition of medicine, a resurrection that amplifies the significance of our eating habits and our lifestyle. Medicine is not only defined as a treatment for illness and disease, it is now understood to be for the prevention of illness and disease. That would mean, for example, laughter is a medicine because research found it to boost the immune system. Exercise is good medicine for its cardio-vascular stimulation, muscle toning and flexibility and expelling toxins and for giving you a feeling of well-being, all immune boosters. To express a positive attitude towards life is not only good medicine for you, it is good medicine for those in contact with you. But the most important medicine, especially for the prevention of illness and disease, is our diet. It only needs our cooperation in supplying proper hydration and the needed nutrients to effectively maintain a state of well-being.

Research has revealed that more than two thirds of all deaths in the United States are diet related. More than 50% of all deaths are caused from coronary occlusion, blockage of the blood flow to the heart and/or the brain. These are all preventable deaths according to the Journal of American Medical Association which published in 1961 that, "All coronary occlusion can be eliminated by 97% through a vegetarian diet." Fourteen hundred American's are dying of cancer every day. In the prestigious Advances in Cancer Research, they concluded, "At present, we have overwhelming evidence%u2026 (that) none of the risk factors for cancer is%u2026 more significant than diet and nutrition."

Because the question of what might be the optimum diet can, at times, be emotionally charged for many people, having had a significant emotional commitment in believing they know what's best, I would like to suspend the issues of diet and introduce you to a "super" food that all would agree on. It is known as the Chia Seed. Once valued so much that it was used as currency, this unique little seed has exceptional nutritive and structural benefits.

Chia, is familiar to most of us as a seed used for the novelty of the Chia Pet%u2122, clay animals with sprouted Chia seeds covering their bodies. Little is known, however, of the seeds tremendous nutritional value and medicinal properties. For centuries this tiny little seed was used as a staple food by the Indians of the south west and Mexico. Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on the Chia seed during the conquests. The Indians of the south west would eat as little as a teaspoon full when going on a 24hr. forced march. Indians running form the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for their nourishment.

If you try missing a spoonful of Chia in a glass of water and leaving it for approximately 30 minutes or so, when you return the glass will appear to contain not seeds or water, but an almost solid gelatin. This gel-forming reaction is due to the soluble fiber in the Chia. Research believe this same gel-forming phenomenon takes place in the stomach when food containing these gummy fibers, known as mucilages, are eaten. The gel that is formed in the stomach creates a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar.

In addition to the obvious benefits for diabetics, this slowing in the conversion of carbohydrates into sugar offers the ability for creating endurance. Carbohydrates are the fuel for energy in our bodies. Prolonging their conversion into sugar stabilizes metabolic changes, diminishing the surges of highs and lows creating a longer duration in their fueling effects.

One of the exceptional qualities of the Chia seed is its hydrophilic properties, having the ability to absorb more than 12 times its weigh in water. Its ability to hold on to water offers the ability to prolong hydration. Fluids and electrolytes provide the environment that supports the life of all the body's cells. Their concentration and composition are regulated to remain as constant as possible. With Chia seeds, you retain moisture, regulate, more efficiently, the bodies absorption of nutrients and body fluids. Because there is a greater efficiency in the utilization of body fluids, the electrolyte balance is maintained.

Example: Fluid and electrolyte imbalances occur when large amounts of fluids are lost resulting from vomiting, diarrhea, high fever, or more commonly from sweating? The loss of extracellular fluid occurs in these conditions. Intercellular fluid then shifts out of cells to compensate, causing abnormal distribution of electrolytes across cell membranes resulting in cellular malfunction. So. Retaining and efficiently utilizing body fluids maintains the integrity of extracellular fluids, protecting intercellular fluid balance. The results of which ensure normal electrolyte dispersion across cell membranes (electrolyte balance), maintaining fluid balances, resulting in normal cellular function.

Chia seeds are the definitive hydrophilic colloid for the 21 century diet. Hydrophilic colloids, (a watery, gelatinous, glue-like substance) form the underlying elements of all living cells. They posses the property of readily taking up and giving off the substances essential to cell life. The precipitation of the hydrophilic colloids cause cell death.

The food we eat, in the raw state, consist largely of hydrophilic colloids. When cooked on the other had, precipitates its colloidal integrity. This change in the colloidal state alters the hydration capacity of our foods so as to interfere with their ability to absorb digestive juices. If we were to eat a raw diet we wouldn't need to introduce the addition of any hydrophilic colloid to our diet. Uncooked foods contain sufficient hydrophilic colloid to keep gastric mucosa in the proper condition. But even with raw foods, they must first be partially broken down by the digestive juices, beginning in the mouth and continuing through he upper tract, to allow the gelatinous reaction to take place. Because of this upper tract digestive process, those who suffer from slow digestion, gas formation, relaxed cardia and heartburn in which the burning is due to organic acids instead of an excess of the normal hydrochloric acid, which frequently accompanies chronic inflammation disease affecting such organs as the heart, lungs, gall bladder and appendix, are usually restricted from eating raw foods. A hydrophilic colloid incorporated with these foods may be used either in connection with the patients regular food or with whatever diet the physician feels is best suited for his patient. The patient with gastric atony or nervous indigestion who complains of heartburn and/or vomiting four to five hours after eating is often helped. There is a lessening of emptying time if the stomach and an improvement in gastric tone. A strict dietary regimen is at as necessary when the hydrophilic.

Chia seed may be used in conjunction with almost any diet your doctor or nutritionist feels is necessary for your condition. The Chia's hydrophilic colloidal properties aid the digestion of any foods contributing to the patients suffering as a result of a sour stomach. Even if you have sensitivity to certain foods, they may be tolerated with slight discomfort or none at all if a hydrophilic colloid is made a part of your diet. The positive effects on the digestion in the upper portion of the gastrointestinal tract often leads to puree their foods may find benefits from hydrophilic colloids which may lead to eliminating the necessity for pureeing. Even raw vegetables, green salads and fruits, which are largely restricted, may often be given to these patients with little or no discomfort after a short time.

There are several hydrophilic foods available that offer these natural benefits. Cactus juice, beet juice, agar, the edible seaweeds, and many proprietary preparations, which include the silica gels, mucilaginous substance of vegetables origin, are among colloids that prove effective. Each one of the above mentioned substances have one or more drawbacks. They are either too expensive, they may produce toxic side effects, bad tasting, not readily available, insufficient hydration capability, or it is indigestible.

Chia seed, a muscle and tissue builder and an energizer of endurance with extensive hydration properties, possesses none of the above disadvantage, and because if its physiochemical properties, supports effective treatment in immediate problems of digestion. Exactly why this should be true may be puzzling at first. However, if we consider the effect of unusual irritation upon the nerves of the gastrointestinal canal, it is reasonable the think that a less violent and more balanced digestion might quiet the activity of the otherwise hyperactive gut. Inasmuch as the same foods, which formerly produced irritation, may frequently be continued without harm when hydrophilic colloids are used. The relief to nerve irritation seems to offer a logical explanation.

The change, in the lower gastrointestinal tract, is due to the effect of the hydrophilic colloid and to a more complete digestion-taking place along the entire tract due to physiochemical alterations. Both factors are important, as there is undoubtedly a better assimilation of food that supports enhanced nutritional absorption while significantly extending necessary hydration as well as encouraging proper elimination.

As a source of protein, the Chia, after ingestion, is digested and absorbed very easily. This results in rapid transport to the tissue and utilization by the cells. This efficient assimilation makes the Chia very effective when rapid development of tissue takes place, primarily during growth periods if children and adolescents. Also for the growth and regeneration of tissue during pregnancy and lactation, and this would also include regeneration of muscle tissue for conditioning, athletes, weight lifters, etc.

Another unique quality if the Chia seed is its high oil content, and the richest vegetables source for the essential omega-3 fatty acid. It has approximately three to ten times the oil concentrations of most grains and one and a half to two times the protein concentrations of other grains. These oils, unsaturated fatty acids, are the essential oils your body needs to help emulsify and absorb the fat soluble vitamins, A, D, E, & K. Chia seeds are rich in the unsaturated fatty acid, linoleic, which the body cannot manufacture. When there are rich amounts of linoleic acid sufficiently supplied to the body trough diet, linoleic and arachidonic acids can be synthesized from linoleic acid.

Unsaturated fatty acids are important for respiration of vital organs and make it easier for oxygen to be transported by the blood stream to all cells, tissues, and organs. They also help maintain resilience and lubrication of all cells and combine with protein and cholesterol to form living membranes that hold the body cells together.

Unsaturated fatty acids are essential for normal glandular activity, especially of the adrenal glands and the thyroid glad. They nourish the skin cells and are essential for healthy mucus membranes and nerves. The unsaturated fatty acids function in the body by cooperating with vitamin D in making calcium available to the tissues, assisting in the assimilation of phosphorus, and stimulating the conversion of carotene into vitamin A. Fatty acids are related to normal functioning of the reproductive system. Chia sees contain beneficial long-chain triglycerides (LCT) in the right proportion to reduce cholesterol on arterial walls.

The Chia seed is also a rich source of calcium as it contains the important mineral boron, which acts as catalyst for the absorption and utilization of the calcium by the body.

Chia, as an ingredient, is a dieters dream food. There are limitless ways to incorporate the Chia seed into your diet. Chia must be prepared with pure water before using recipes. The seed will absorb 9 times it's weight in water in less than 10 minutes and is very simple to prepare.

Food Extender/Calorie Displacer: The optimum ratio of water to seed, for most recipes, is 9 part water to 1 part seed. One pound if seed will make 10 pounds of Chia gel. This is the most unique structural quality of the Chia seed. The seed's hydrophilic (water absorbing) saturated cells hold the water, so when it is mixed with foods, it displaces calories and fat without diluting flavor. In fact, I have found that because Chia gel displaces rather than dilutes, it creates more surface area and can actually enhance the flavor rather than dilute it. Chia gel also works as a fat replacer for many recipes.

Making Chia Gel (9to1 ratio): Put water in a sealable plastic container and slowly pour seed into water while briskly mixing with a wire whisk. This process will avoid any clumping of the seed. Wait a couple of minutes, whisk again and let stand for 5 to 10 minutes. Whisk again before using or storing in refrigerator (Gel will keep up to 2 weeks). You can add this mix to jams, jellies, hot or cold cereals, yogurts, mustard, catsup, tarter sauce, BBQ sauce, etc.. Add the gel, between 50% to 75% by volume, to any of the non-bake mentioned foods, mix well and taste. You will notice a very smooth texture with the integrity of the flavour intact. In addition to adding up to 50% to 75% more volume to the foods used, you have displaced calories and fat by incorporating an ingredient that is 90% water. Use as a fat replacer, for energy and endurance, or for added great taste, buy substituting the oil in your breads with Chia gel. Top your favorite bread dough before baking with Chia gel (for toping on baked goods, breads, cookies, piecrust, etc., reduce the water ration to 8 parts water to 1 part Chia seed) for added shelf life.

There are additional benefits from the Chia seed aside from the nutritive enhancements when used as an ingredient. It was also used by the Indians and missionaries as a poultice for gunshot wounds and other serious injuries. They would pack the wounds with Chia seeds to avoid infections and promote haling. If you place a seed or two in your eyes it will clean your eyes and will also help to clear up any infections. There is a wealth of benefits beyond the information outlined in this article and treasure-trove of benefits yet to be discovered. Chia seed, having a qualitatively unique situational richness along with a profound nutritive profile is one of man's most useful and beneficial foods and is destined to be the Ancient Food of the Future.

"There is Truth in the information outlined in this article. Truth flows with the fluidity and ease as the valley's river. Each drop, as with each word flows as the river in the Truth that reaches to and becomes the ocean." -Wm. Anderson

My friend told me that chia seeds are good for you and are loaded with omega-3s. Is this true?"
Question Yes, it certainly is. The word chia often conjures visions of those terra-cotta figurines that, when slathered with chia seeds, grow green "hair." In reality, these healthful, edible seeds are a better source of omega-3 fatty acids than flaxseed (the fats protect against inflammation and heart disease). Chia seeds come from the desert plant Salvia hispanica, a member of the mint family that grows in southern Mexico.

In pre-Columbian times, chia seeds were a component of the Aztec and Mayan diets and the basic survival ration of Aztec warriors; they even played a role in religious ceremonies. Supposedly, 1 tablespoon of the seeds could sustain a person for 24 hours.

The Aztecs also used chia medicinally to relieve joint pain and skin conditions. It was a major crop in central and southern Mexico well into the 16th century, but it was banned after the Spanish conquest because of its association with the Aztec "pagan" religion. Over the past few decades, commercial production has resumed in Latin America. And here is more good news: Insects hate the chia plant, so it's easy to find organic seeds.

Unlike flaxseed, chia seeds can be stored for long periods without becoming rancid and don't require grinding (whole flaxseed is tough to digest). Chia provides fiber (about 2 tablespoons--25 g--give you 7 g of fiber) as well as other important nutrients, including calcium, phosphorus, magnesium, manganese, copper, niacin, and zinc.

Very few formal studies have looked at chia's benefits, although I expect that more will soon. In a preliminary study from the University of Toronto, researchers fed 21 diabetics either a supplement made from chia or grains with similar fiber content. After 3 months, blood pressure in patients taking chia dropped (10 points diastolic, 5 points systolic) while the grain group's BP remained steady.

I enjoy the seeds' nutlike flavor and consider them to be a healthful and interesting addition to my diet. You can sprinkle ground or whole chia seeds on cereal, yogurt, or salads; eat a handful of whole seeds as a snack; or grind them up and mix with flour when making muffins or other baked goods.

Or make your own "chia fresca," a drink popular in Mexico and Central America: Stir 2 teaspoons of the seeds into 8 to 10 ounces of water (you'll end up with a slightly gelatinous liquid). Add lime or lemon juice and sugar to taste, and enjoy.

My prediction? You will begin to see chia being added to more and more commercial products, such as prepared baby foods, nutrition bars, and baked goods.

CHIA - SALVIA HISPANICA - THE WORLD'S BEST FOOD?
Salvia - to save. Salvia Hispanica has been eaten for over 5000 years and may be the single best all around food! Just as one can theoretically live on fish alone, blood and milk (as some tribes do), one could obtain a healthier and more sustaining life by consuming nothing but salvia. It contains 19 amino acids, including all essential amino acids, except taurine, which is considered conditionally essential. Salvia H., better known as chia, also has more quality food value than any other known food, including:

* More iron than spinach

* More vitamin C than oranges

* Better protein than beans, soy or peas

* More omega-3's than flax or salmon

* More calcium than milk

* More potassium than bananas

* More antioxidants than blueberries

* And many more!

Chia seeds are tiny black or white seeds that contain significant soluble fiber and quickly absorb 5 to 10 times their weight in water, producing a weak gelatinous, neutral tasting nutritious drink. Chia is an annual herb of the mint family, grows about one meter tall, and has purple or white flowers that mature into clusters of the highly nutritious seeds. The seeds contain 20-23% protein, 34% high quality oil (mostly Omega-3's), 25% terrific fiber and significant levels of antioxidants. There are no known toxic components of chia.

This ancient tonic coats the stomach, slows digestion and absorption of carbohydrates and it has one of the broadest scientific benefits of any food, including:

* Decreased GERD

* Weight loss

* Lower blood sugar levels

* Lowered insulin sensitivity

* Improvement in diabetes

* Lower systolic and diastolic blood pressure

* Decreased High Sensitivity C-Reactive Protein

* Decreased gaseousness

* Better energy and endurance

* Improved cardiovascular health

* Improved colonic health

Since Salvia H. does not go rancid, I strongly suggest you invest in enough to give it a good test. Add this nutritional health powerhouse to your diet. Incidentally, it contains no gluten and can be added to any recipe. Suggested uses:

* Two tablespoons in a glass of water or juice. Let sit 10 minutes and stir well before drinking. Start your day with this. For those who are overweight or those with diabetes, I strongly recommend doing this before each meal

* Add to home-made granola, breads, porridge, soups, etc.

* Blenderize or grind the seeds and add to any dish. Or even use the flour for pastries! It can even be used to coat chicken or fish before baking

* Use as a snack instead of anything else or mix with nuts

* Add to lemonade or any other drink

Salvia Hispanica may well save your life and make it much healthier! Enjoy!

These muffins are delicious, easy to make and great for you. Enjoy them hot out of the oven and keep extra for lunchtime snacks for the kids (or you) during the week. Pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. Current studies link diets rich in foods with beta-carotene to reducing the risk of certain types of cancer and protection against heart disease. Chia seeds can be found at some health food stores.

Ingredients:

* 1 tablespoon chia seeds , ground (use a coffee or spice grinder)
* 1 cup whole wheat or whole grain flour
* 1/2 cup white unbleached flour
* 2 teaspoons cinnamon
* 1/2 teaspoon nutmeg
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 can (16 ounces) organic pumpkin (make sure there is only pumpkin listed on the ingredient list)
* 2 eggs
* 1/4 cup high-quality extra-virgin olive oil
* 1 cup pure maple syrup or 1/2 cup agave nectar or a combination of the two
* 1 tablespoon vanilla
* 1/2 cup chopped walnuts or pecans , optional
* Salt and pepper to taste

Pre-heat oven to 350°.

Mix dry ingredients together in a bowl. In a separate bowl, mix all wet ingredients.

Fold the wet ingredients (fold in nuts now if you are using them) into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. Bake for 25-30 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Store completely cooled muffins in sealable plastic bags in the freezer.

Lifemax Story

We all want to live a healthy, long, and vibrant life! Unfortunately, for many countries around the world, life spans are decreasing rather than increasing. The experts agree that the changes to the traditional western diet are largely to blame! The negative effects of high fructose corn syrup, sugar, salt, fast food, saturated fats and lack of exercise have brought society to its knees.

More drugs will not cure this decline! We need to provide the body with the nutrition that it has lost! With the introduction of MILA, we are making a bold step forward in helping the body to heal itself by providing the essential nutrition that it needs to be healthy!
The Birth of Lifemax%u2122

After Jim and Sherri Wear, the founders of Lifemax%u2122, both received less than optimistic test results from their physician, they set out to make a dramatic change in their health. Through a more regimented diet and the addition of nutritional supplements, they sought to undo any damage that may have already been done. Their desire to live a long and healthy life led to the birth of Lifemax%u2122. During an outing with a friend, Sherri Wear was introduced to Salvia hispanica L. She and her husband, Jim Wear, used the product for weeks and were amazed by its remarkable properties.
The Rediscoverer of Salvia hispanica L.

The foremost expert in the world on the growing and harvesting of Salvia hispanica L. and the rediscoverer of the seed, Dr. Wayne Coates, set out to enhance the nutritional value of the basic Salvia hispanica L. by combining the best qualities from many variations of the seed. After extensive research by Dr. Coates and his team of scientists, this goal was accomplished resulting in the world's most beneficial and nutritious version of Salvia hispanica L., MILA.

MILA has the highest and safest concentration of Omega-3 fatty acids, Antioxidants, Fiber and Phytonutrients, such as Lignans, of any source on the planet. It is non-GMO (Genetically Modified Organism) and pesticide-free!

MILA is gluten-free, trans-fat free, sugar-free, high in fiber and protein, has no taste or smell and can be deliciously combined with many foods! Its supreme biological properties are not diminished by heat in the cooking process, therefore making it easy to incorporate into your favorite recipes.

Chia Seed vs Flax Seed

Claims that the human body cannot convert ALA into EPA and DHA in sufficient quantities to do any good is one of those half-truths that vested interests love to exploit. Humans, from fetus to old-age, are able to convert ALA to DHA, a process observed in other species as well.1 Even vegetarians do not suffer if their diets contain no additional DHA in their diets.2, 3 (Review the conversion process in the Introduction.)

Make no mistake, DHA (along with AA) is very important to the body: for brain function and development, vision, sperm counts, protection of the heart, and for anti-inflammatory action. In fact, DHA is the most abundant EFA in the brain, mother's milk, and the eyes.

EFA must be converted from ALA, otherwise life would literally cease to exist4 - but that part is rarely mentioned. Instead, the trend today is to promote a fear that people must get their DHA from fish. If that were truly the case, people walking around without benefit of fish oil supplements or even access to fish and who are only able to rely on plant-based oils would be dead or very close to it. Since DHA remains in the body for only about a week,5 humans are converting what they need, when they need it.6 Some people convert more slowly while others do so rapidly. Women possess a greater capacity to convert ALA than men, no doubt to compensate for pregnancy.

One small study showed that the women involved were able to convert an average of 36% of the ALA they were given into long chain derivatives (21% EPA, 6% DPA, and 9% DHA).7 Another small study with men, showed that they converted an average of 16% of the ALA they received into long-chain derivatives (8% EPA and 8% DPA but no DHA)8 - although another study did show that men do convert ALA to DHA just as well.9

Research has also proven that as quantities of dietary DHA increased, synthesis of DHA from ALA decreased but was not totally suppressed, even when the DHA levels are increased to very high concentrations. This means that the natural ability to convert ALA to DHA diminishes as more supplemental DHA is taken in but does not stop entirely. Studies conducted in Japan confirmed these findings.10 Ten months of feeding ALA to elderly volunteers (ages 67-91) showed serum increases of DHA. This surprised researchers since the regular intake of long-chain omega-3s from fish had been very high. The conclusion was that DHA synthesis from ALA is a continuing process and the body adjusts to fulfill essential brain functions.11

The following is but one example that gives a suitable amount of EFAs one should consume while also taking into account the currently accepted conversion rate of 1% ALA to DHA.

* One tablespoon of hempseed oil or 1 ounce of shelled hempseed per day supplies roughly 6.6 grams of omega-6 and 2.2 grams of omega-3s, which is the right amount required for a 2000-calorie diet.12

Why not flax seed? Flaxseed has an overabundance of omega-3s and is good for a short-term treatment of an omega-3 deficiency. For long-term health maintenance, however, hemp seed or chia seed are better alternatives because they are the closest to the ratio the human body demands - which is roughly 3:1 (omega-6 to omega-3). Hemp seed and chia seed have this ratio. Flaxseed has an opposite ratio of 1:3. In addition, flaxseed cannot be digested unless it is ground up, which increases the risk of oxidization. This is also true of hemp seed and the reason why both seeds need to be refrigerated. Chia seed, however, does not have this problem as it contains natural antioxidants that keep it from spoiling.

reference: www. innvista. com

1. What are phytonutrients and where are they found?

The term "phyto" originated from a Greek word meaning plant. Phytonutrients are certain organic components of plants, and these components are thought to promote human health. Fruits, vegetables, grains, legumes, nuts and teas are rich sources of phytonutrients. Unlike the traditional nutrients (protein, fat, vitamins, minerals), phytonutrients are not "essential" for life, so some people prefer the term "phytochemical".

2. What are the Major Classes of Phytonutrients?

Some of the common classes of phytonutrients include:

*
Carotenoids
*
Flavonoids (Polyphenols) including Isoflavones (Phytoestrogens)
*
Inositol Phosphates (Phytates)
*
Lignans (Phytoestrogens)
*
Isothiocyanates and Indoles
*
Phenols and Cyclic Compounds
*
Saponins
*
Sulfides and Thiols
*
Terpenes

About Carotenoids

Of all the phytonutrients, we probably know the most about carotenoids, the red, orange and yellow pigments in fruits and vegetables. The carotenoids most commonly found in vegetables (and in plasma) are listed below along with common sources of these compounds. Fruits and vegetables that are high in carotenoids appear to protect humans against certain cancers, heart disease and age related macular degeneration.

Carotenoid

Common Food Source

alpha-carotene

carrots

beta-carotene

leafy green and yellow vegetables (eg broccoli, sweet potato, pumpkin, carrots)

beta-cryptoxanthin

citrus, peaches, apricots

lutein

leafy greens such as kale, spinach, turnip greens

lycopene

tomato products, pink grapefruit, watermelon, guava

zeaxanthin

green vegetables, eggs, citrus

About Polyphenols

Polyphenolic compounds are natural components of a wide variety of plants; they are also known as secondary plant metabolites. Food sources rich in polyphenols include onion, apple, tea, red wine, red grapes, grape juice, strawberries, raspberries, blueberries, cranberries, and certain nuts. The average polyphenol / flavonoid intake in the U.S. has not been determined with precision, in large part, because there is presently no U.S. national food database for these compounds. (USDA scientists and their colleagues are in the process of developing a database for foods rich in polyphenols.) It has been estimated that in the Dutch diet a subset of flavonoids (flavonols and flavones) provide 23 mg per day. Earlier estimates of dietary intake that approximated 650 mg per day (Kuhnau, World Review of Nutrition and Dietetics, 1976;24:117) are generally thought to be too high as the estimate was based on data that were generated by "old" (less specific) methodology. Scientists at the Food Composition Laboratory, Beltsville Human Nutrition Research Center are currently developing new methodology for the accurate measurement of polyphenols in foods.

Polyphenols can be classified as non-flavonoids and flavonoids. The flavonoids quercetin and catechins are the most extensively studied polyphenols relative to absorption and metabolism.

Nonflavonoids

Sources

ellagic acid

strawberries, blueberries, raspberries

coumarins

Flavonoids

Sources

anthocyanins

fruits

catechins

tea, wine

flavanones

citrus

flavones

fruits and vegetables

flavonols

fruits, vegetables, tea, wine

isoflavones

soybeans

3. How do phytonutrients protect against disease?

The following are commonly proposed mechanisms by which phytonutrients may protect human health. More research is needed to firmly establish the mechanisms of action of the various phytochemicals.

Phytonutrients may:

*
serve as antioxidants
*
enhance immune response
*
enhance cell-to-cell communication
*
alter estrogen metabolism
*
convert to vitamin A (beta-carotene is metabolized to vitamin A)
*
cause cancer cells to die (apoptosis)
*
repair DNA damage caused by smoking and other toxic exposures
*
detoxify carcinogens through the activation of the cytocrome P450 and Phase II enzyme systems

4. What is the evidence that fruit and vegetable consumption protects human health?

Evidence that fruit and vegetable consumption protects human health is accumulating from large population (epidemiological) studies, human feeding studies, and cell culture studies. Listed below are a few selected population studies from the literature linking fruit and vegetable consumption to health. For an excellent review concerning vegetables, fruit and cancer prevention, see Steinmetz and Potter, Journal of the American Dietetic Association 1996;96:1027.

Evidence that Carotenoids are Protective

Fruit and vegetable consumption has been linked to decreased risk of stroke -- both hemorrhagic and ischemic stroke. Each increment of three daily servings of fruits and vegetables equated to a 22% decrease in risk of stroke, including transient ischemic attack (Gillman et al. Journal of the American Medical Association. 1995;273;1113).

Elderly men whose intake of dark green and deep yellow vegetable put them in the highest quartile for consumption of these vegetables had about a 46% decrease in risk of heart disease relative to men who ranked in the lowest quartile. Men in the highest quintile had about a 70% lower risk of cancer than did their counterparts in the lowest quintile. The differences in vegetable consumption between high and low intake rankings was not striking. Men in the highest quartile or quintile consumed more than two (>2.05 and >2.2) servings of dark green or deep yellow vegetable a day; those in the lowest quartile or quintile consumed less than one serving daily (<0.8 and <0.7). This suggests that small, consistent changes in vegetable consumption can make important changes in health outcomes (Gaziano et al. Annals of Epidemiology 1995;5:255 and Colditz et al. American Journal of Clinical Nutrition 1985;41:32).

Consumption of tomato products has been linked to decreased risk of prostate cancer. Men in the highest quintile for consumption of tomato products (10 or more servings a week) had about a 35% decrease in risk of prostate cancer compared to counterparts whose consumption put them in the lowest quintile (1.5 or fewer servings of tomato products a week) (Giovannucci et al. Journal of the National Cancer Institute 1995;87:1767).

People in the highest quintile for consumption of spinach or collard greens, plants high in the carotenoid lutein, had a 46% decrease in risk of age-related macular degeneration compared to those in the lowest quintile who consumed these vegetables less than once per month (Seddon et al. Journal of the American Medical Association. 1994;272:1413).

Evidence that Polyphenols are Protective

Flavonoid consumption has been linked to lower risk of heart disease in some, but not all, studies. Elderly Dutch men in the highest tertile of flavonoid intake had a risk of heart disease that was about 58% lower than that of counterparts in the lowest tertile of intake. Those in the lowest tertile consumed 19 mg or less of flavonoids per day, whereas those in the highest tertile consumed approximately 30 mg per day or more (Hertog et al. Lancet. 1993;342:1007). Similarly, Finnish subjects with the highest quartile of flavonoid intake had a risk of mortality from heart disease that was about 27% (for women) and 33% (form men) lower than that of those in the lowest quartile (Knekt et al. British Medical Journal. 1996;312:478).

However, in other studies the protective effect of flavonoids could not be confirmed. For Welch men, flavonol intake did not predict a lower rate of ischemic heart disease and was weakly positively associated with ischemic heart disease mortality (Hertog et al. American Journal of Clinical Nutrition. 1997;65:1489). For U.S. male health professionals, data did not support a strong link between intake of flavonoids and coronary heart disease (Rimm et al. Annals of Internal Medicine. 1996;125:384).

5. Are Americans Eating Enough Fruits and Vegetables?

An excellent source of information on fruit, vegetable and grain intake of Americans is USDA's 1994/96 Continuing Survey of Food Intakes by Individuals conducted by the Food Surveys Research Group, Beltsville Human Nutrition Research Center. The following information comes from that survey.

About Vegetable Intake

On average, Americans consume 3.3 servings of vegetables a day. However, dark green vegetables and deep yellow vegetables each represent only 0.2 daily servings.

On any given day, about 49% of the population consumes at least the minimum number of servings of vegetables recommended (3 servings per day); 41% consume the number of servings recommended based on caloric intake (3 servings per day for those consuming less than 2200 calories, 4 servings per day for those consuming 2200-2800 calories, 5 servings per day for those consuming 2800 calories or more). About 10% of the population consumes less than one serving of vegetable per day.

About Fruit Intake

On any given day about 29% of the population consumes at least the minimum number of servings of fruit recommended (2 servings per day); 24% consume the number of servings recommended based on caloric intake (2 servings per day for those consuming less than 2200 calories, 3 for those consuming 2800 calories, 4 for those consuming 2800 calories or more). About 48% consume less than one serving of fruit a day.

Omega-3, so plentiful in chia seeds, has also shown in many studies to be helpful in the treatment of depression. These studies show that those suffering from depression often have abnormally low levels of essential fatty acids. Supplementing the diet with omega-3 rich foods has produced a marked reduction of the symptoms of depression in many cases.

How much omega 3 do you need?

As macronutrients, fats are not assigned recommended daily allowances. Macronutrients have AI (Acceptable Intake) and AMDR (Acceptable Macronutrient Distribution Range) instead of RDAs. The AI for n%u22123 is 1.6 grams/day for men and 1.1 grams/day for women while the AMDR is 0.6% to 1.2% of total energy.

This is under debate and more research is being done. Right now the range experts recommend is from 500-2000 mg/day.

Omega 3 Recommended Dosage

Aging - 1,000 mg twice a day
Angina - 2,000 mg fish oils 3 times a day
Arrhythmia - 1,000 mg 3 times a day
Asthma - 1,000 mg 3 times a day
Cancer - 3 capsules twice a day
Crohn's Disease - 2,000 mg twice a day
Diabetes - 2,000 mg 3 times a day
Eczema - 1,000 mg 3 times a day
Gout - 1,000 mg 3 times a day
Heart Disease Prevention - 1,000 mg 3 times a day
High Blood Pressure - 1,000 mg 3 times a day
Lupus - 2,000 mg 3 times a day
Psoriasis - 2,000 mg 3 times a day
Raynaud's disease - 1,000 mg 4 times a day
Rheumatoid Arthritis - 1000 mg containing 600 mg EPA/DHA, twice a day
Skin Health - 1,000 mg a day with food
Stroke - 1,000 mg 3 times a day

MILA is the only major delivery system of Omega-3's considered a food by the FDA

Regular intake of Chia seeds seems to

- Provide long sustainable energy

- Boost strength

- Fight fatigue

- Increase brain power

- Increase endurance

- Regenerate

- Level blood sugar

- Induce weight loss

- Increase nutrient absorption

- Improve and slow down digestion, encourage better elimination

- Balance thyroid conditions and hypoglycemia

- Be good for diabetic patients

- Reduce acid reflux

- Lower cholesterol

- Improve arthritis (because Omega-3 fats help with inflammation)

- Facilitate the growth and regeneration of tissue and muscles

There is no better Chia product available than Mila by Lifemax.

Considering the alpha-linolenic fatty acid content of flax and chia, chia has proven to have a higher efficiency, by almost 230%, compared to flax. This difference could be related to the different and higher antioxidant compounds found in chia vs. flax, and their influence on fatty acid incorporation.

Neither flax, fish oil or algae, incorporated into the diets of humans or animals, are able to reach the high levels of Omega-3 fatty acids that are desired and provided by Chia.

Potential Risks of Flax

The following article is from the book: "Chia: Rediscovering a Forgotten Crop of the Aztecs" by Richardo Ayerza Jr. and Wayne Coates. University of Arizona Press, Tucson: 2005. pp. 120-122. You can also find many other articles on the Internet.

Flaxseed has been used by humans for four thousand years (Schery, 1972). Although attempts have been made to show flaxseed being used as a staple food, it was never used or even considered as a food by any civilization. However, industrial products such as fiber for clothing and oil for lighting were made from the stalks and seeds, respectively, by a number of ancient cultures such as the Greeks, Romans, Egyptians, and Arabs (Cooley, 1899; Gil, 1975; Crawford, 1979; Palagia, 1984; Mayerson, 1997). Flax is mentioned eighty-nine times in the Bible (Moldenke and Moldenke, 1952); however, it is never referred to as a food but rather as a source of fiber for clothing.

Flax has been questioned as a food because it contains a number of factors that interfere with the normal development of humans and animals. The concern about human use of flax is due mainly to the presence of toxic cianoglicosides (limarin), vitamin B6 antagonist factors (Butler, Bailey, and Kennedy, 1965; Stitt, 1988; Center for Alternative Plant and Animal Products, 1995; Vetter, 2000) and other antinutritional factors, including cyanogenic glycosides, trypsin inhibitors, phytic acid, allergens, and goitrogens (Madhusudhan et al., 1986; Bhatty, 1993; Treviño et al., 2000). All flax varieties contain these antinutritional factors. This includes FP967, a genetically modified variety that has a concentration of cyanogenic compounds (linamarin, linustatin, and neolinustatin) no different from traditional varieties (Canadian Food Inspection Agency, 1998).

The antagonistic factors of the vitamin B group that are found in flaxseeds have been specified as a risk factor for human health. Recent findings show that low blood levels of B vitamins are linked with an increased risk of fatal coronary heart disease and stroke (American Heart Association, 1999). (See the discussion on vitamins earlier in this chapter.) Research on animals has brought to light concerns about the negative influence that flax has on pregnancy and reproductive development. These effects have been attributed to a compound known as diclycoside ecoisolariciresinol (SDG), which through microbial action suppresses the effect of estrogen in mammals. Flax is known to be the richest source of SDG, and therefore special caution is recommended if it is consumed during pregnancy and lactation (Toug, Chen, and Thompson, 1998; Rickard and Thompson, 1998). Both the complex ester form of SDG and the free form of SDG remain stable when flaxseeds are baked in bread (Muir and Westcott, 2000). Thus, commercially prepared bread, muffins, and cookies containing flax carry the warning of being potentially harmful. In order to safely use flax in animal and human diets the seeds should be detoxified. However, the most efficient processes require the use of solvents, and even in the best case the seeds cannot be completely detoxified (Madhusudhan et al., 1986; Mazza and Oomah, 1995).

Human consumption of flaxseed is banned in France and used with limitations in Germany, Switzerland and Belgium (Le Conseil d'Etat, 1973). In the USA, although human consumption is not prohibited, it does not have FDA approval. This means that should a company decide to include flax in a food product, it shall be liable for the safety of that product (Vanderveen, 1986).

Chia vs Fish Oil and Algae

The other two sources, algae and fish oil/meal are of marine origin. Both sources contain long chain omega-3 fatty acids, DHA and DHA and EPA, respectively. Comparing the oil composition of the four sources, it can be seen that the vegetarian sources have a much higher omega-3 content than the marine sources.

Vegetarian sources of omega-3 fatty acids show a very important advantage over algae and fish sources from the standpoint of CHD since they contain significantly lower quantities of the "bad" saturated fatty acids (myristic, palmitic, and stearic). Chia oil has a 2.8 and 5.1-fold less "saturated" fatty acid content than does menhaden (fish) oil and algae oil, respectively.

Traditionally, algae have not been part of human or animal diets (with the exception of fish). Algae, which was initially a wild sea plant, is today grown artificially in salt water ponds. The need to use sodium chloride (NaCl) for the artificial production and the use of solvents for oil extraction (Nitsan et al., 1999; Becker and Kyle, 1998) are aspects that no doubt should at least be subjects to consider from an environmental standpoint, if not a health standpoint.

For many people, a strong limitation for the use of fish as a food is that fish has been recognized as a potent allergen, both in food allergies and occupational allergies Oxidation of food lipids (fish oils) is a major concern for both consumers and food manufacturers. If not controlled, oxidation can produce not only food off-flavors (typically known as fishy flavor), but also promote aging and the degenerative diseases of aging such as cancer, cardiovascular diseases, cataracts, immune system decline, and brain dysfunction, from which you want to be protected when eating omega-3 fatty acids (Okuyama et al., 1997).

World fish stocks are in decline because of over fishing and pollution of water ways. Fish oil depends almost exclusively on oceanic fishing. Today, the high concentration of toxic substances, found in marine fish, are a cause of great concern.

Another important consideration, in regards to fish oils, is that as they are an animal product, they contain cholesterol. This is important considering that chia, flax and algae do not contain cholesterol, because they are plant species.

Phytic Acid

* An energy supplement for improved intensity and stability of attention
* Increased work capacity, elimination of fatigue
* Relieves physical and mental overloading
* Enhances human body endurance during intensive exercise

What is Phytic Acid

Phytic Acid is isolated from plants and belongs to the group of organic phosphates. It is a mixture of calcium-magnesium salts of inositehexaphosphoric acid known as Phytic Acid. Phytic Acid as salts is found in plants (predominantly in seeds) and in animal tissues and organs as well. In the human body Phytic Acid exercises the function of phosphate depot. It is destroyed under the influence of phytase enzyme to myo-inosite which is resorbed.

How Phytic Acid Works

Phytic Acid is a product with generally strengthening and tonic effect on the body. It promotes metabolism regulation; enhances attention intensity and stability; expands working capacity; eliminates the feeling of fatigue and increases the body's defense capabilities.

Phytic Acid stimulates hemopoiesis (production of red blood cells by bone marrow) and increases the hemoglobin oxygen transportation capacity.

Phytic Acid participates in the metabolism of minerals in the body and improves bone tissue formation.
During the past years the anticarcinogenic effect of Phytic Acid and its salts, probably due to their antioxidant activity has been proven. The antioxidant activity of Phytic Acid provide a basis for its protective effect in patients with ischemic heart disease.
As a natural antioxidant from vegetable origin, Phytic Acid inhibits lipid peroxidase and concomitant injuries of the intestinal and liver cells.

When can Phytic Acid be Used?

Phytic Acid can be used independently as well as in combination with other drugs in the cases of: insomnia; appetite disorders; during recovery period following serious diseases; in children with diathesis; vascular hypotension; myocardial ischemia.

Phytic Acid is indicated in the complex therapy of the following cases:

* Nervous system diseases such as: neurosis, neurasthenia, functional sexual disorders;
* Diseases of the bones in combination with calcium drugs: rachitis, osteomalacia, bone fractures;
* Diseases of hemopoiesis: in the treatment of anemia in combination with iron-rich products.

In healthy adults Phytic Acid produces very good effect in the cases of serious physical and mental fatigue and intensive sports when it is given as a tonic drug.

ADHD: Fatty acid supplements could help

A new study in Nutrition Journal finds that adolescents with ADHD have a noticably different distribution of fatty acids in their cells. But, contrary to what many have suggested, it doesn't seem to have much to do with what they eat.

When you examine the red blood cells of kids with ADHD, there are some striking differences compared with cells from healthy kids. In general, you'll find a higher ratio of omega-6 fatty acids to omega-3s. The cells of the kids with ADHD are also quite low in DHA, a specific omega-3 fatty acid that is closely linked with healthy brain development. In fact, low omega-3 levels correlated directly with behavioral symptoms.

But here's the surprising finding: both groups consumed about the same amount of omega -3 and omega-6 fats. In other words, the difference in the cells doesn't seem to be due to differences in diet. Instead, it appears that ADHD kids metabolize the fats that they eat differently. (In another interesting finding, ADHD kids tended to consume more calories but were not more likely to be overweight. All that hyperactivity apparently burns calories!)

Even though diet may not be the cause, it may still play a role in the cure. A diet that is higher than normal in omega-3 fats might help to compensate for the metabolic issue. Foods that are naturally high in omega-3 fats (salmon, mackerel, flax seed) may be a tough sell for the typical teenager. But products such as omega-3 fortified eggs, peanut butter, and cereal could help. (Here's a list of foods high in omega-3 fats generated with our Nutrient Search Tool.) In addition, I think a supplement containing extra DHA would be worth a try.

The Miracle Seed has the highest and safest concentration of Omega-3 fatty acids, Antioxidants, Fiber and Phytonutrients of any source on the planet. It is non-GMO (Genetically Modified Organism) and pesticide-free!

The Miracle Seed is gluten-free, trans-fat free, sugar-free, high in fiber and protein, has no taste or smell and can be deliciously combined with many foods!

Find out more about Mila by Lifemax at http://mykindofgrain.com