The world has many "super foods" out there that supply us with what we need to enhance our diet. After talking with Jon @ 10th Planet Charlotte I wanted to start this thread to offer up my "super food" and see what other foods out there other people eat.
Chia seeds - 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.(prevention.com)
I have been eating them for a few months now. I eat 3 or 4 tablespoons before every workout and throughout the day. On amazon.com a 5lb bag costs roughly $30 and lasts for quite awhile. Any questions regarding them....just ask.
Chia seeds - 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.(prevention.com)
I have been eating them for a few months now. I eat 3 or 4 tablespoons before every workout and throughout the day. On amazon.com a 5lb bag costs roughly $30 and lasts for quite awhile. Any questions regarding them....just ask.
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