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Seeds for Change Wellness
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Chia Seed- The Ancient Food of the Future
Chia Seed - The Ancient Food of the Future
Author: William Anderson Source
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… (that) none of
the risk factors for cancer is… 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™, 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 hand, 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 patient's 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 patient's 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 seeds
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 healing. 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.
Author: William Anderson Source
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… (that) none of
the risk factors for cancer is… 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™, 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 hand, 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 patient's 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 patient's 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 seeds
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 healing. 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.