By Dr. Mercola

To designate a vegetable, spice or other edible with the title “superfood” is to recognize that it has the sort of capabilities that far outdistances
others among their ranks.

Three superfoods that have gone out of their way to distinguish themselves nutritionally are ginger, turmeric and carrots. If you’re surprised by that last
one, what follows is a summation of all their attributes, as well as some of the potential they hold for you.

One of the most important bonuses they share: disease-fighting antioxidants. People who eat ginger, turmeric and carrots — especially all of them on one
plate — come away not just with lowered risk of heart disease, cancer and diabetes, but also numerous, so-called “less serious” but often debilitating
ailments such as pain andinflammation.

It may not be a surprise to learn that ginger and turmeric both belong to the same botanical family, Zingiberacea

Both have been used in culinary applications, and have been regarded as powerful remedies for numerous ailments, for millennia.

These two are particularly powerful used in tandem, such as turmeric-ginger tea (which involves a teaspoon of each, grated, in a cup of boiled water; using
ground spices requires a third of a teaspoon per cup.)

Note that the benefits of these foods — virtually every food, actually — come from the foods themselves — not a supplement or drug made from them.

Here are two more reasons these superfoods may make you raise your eyebrows:

You’ll find that in most stores, these amazingly healthy offerings from the earth are quite inexpensive, even if they’re organic — and organic is always
the better buy.

Another surprise may come when you learn how lovely these three foods taste together. So what singular benefits do these three superfoods impart?

Tapping into Turmeric

Turmeric, aka Curcuma longa

is a tropical and subtropical rhizome, meaning the root contains the spice, although the leaves are also used in Chinese and East Indian Ayurvedic
medicine.

It’s famous for its healing qualities, but there’s also the brilliant yellow hue, and the curry produced from turmeric that gives Indian and Chinese dishes
such unmistakable piquancy. Turmeric has no seeds; the roots are used for propagation.

Curcumin is probably the most important active ingredient in this powerful spice, giving it its impressive medicinal clout.

In fact, this compound has been estimated to contain around 150 different therapeutic benefits, including boosting your immunity, protecting your heart and
moderating the effects of autoimmune diseases. Here are a few more of the benefits you gain when you ingest turmeric.

•

: Research indicates turmeric may

cognitive decline and dementia.

One study on three Alzheimer’s patients who took turmeric powder capsules for 12 weeks showed remarkable improvement.

Researchers said, “Both the patients' symptoms and the burden on their caregivers were significantly decreased.”

•

: Three studies at a Japanese university determined that daily curcumin supplements could improve the risk factors for cardiovascular health to the same
degree as moderate aerobic exercise.

•

Helping to relieve stiffness caused by Arthritis is one of the main benefits of this spice.

•

: Studies demonstrate the remarkable potential turmeric has for AIDS patients, as turmeric is both an antioxidant and antimicrobial.

Research suggests it may help heal skin wounds, inhibit infection-promoting enzymes and proteins, reduce infected cells, and block multiplication of
infected T-cells, without the side effects of conventional drugs.

•

: Scientists found curcumin to have a neuroprotective affect on epilepsy and related disorders.

One of turmeric’s disadvantages is that curcumin is not quickly bioavailable, meaning that once ingested your body is unable to quickly absorb it to access
the benefits. Interestingly, studies show accessibility is increased when you add, say for a cup of tea, a teaspoon of a fat such as coconut oil or
flaxseed oil.

Generous Dividends Generated by Ginger

Ginger (Zingiber officinale

is essentially the part of the stem that grows underground — hence the name ginger root. It originated in Asia and spread to Europe via Roman traders,
making a name for itself as both a medicine and flavor enhancer.

Ginger is potently aromatic with a warm, “zingy” essence, which has made it one of the world’s most sought-after spices. Just a few thin slivers make an
incredibly healing tea. Ginger is often ground to a powder for easy sprinkling and can be added to nearly every type of food — soups to cookies to stir
fries.

The most powerful compound in ginger, aptly, is gingerol, the oil that also imparts the fragrance. One article notes that studies show:

Here are a few more advantages:

•

: Even pain from different types of Arthritis is lessened by ingesting ginger, by drinking ginger tea or adding a generous sprinkle on foods.

Participants in numerous studies reported reduced muscle soreness, improved agility and movement, and reduction in swelling, such as knee pain,

when using ginger regularly.

•

: Besides aiding digestion and soothing the tummy trouble known as colic, ginger is known as being able to relieve nausea.

This includes morning sickness and motion sickness, and it’s even been used successfully for patients after surgery or undergoing chemotherapy. The George
Mateljan Foundation reported:

•

: Researchers conducted a study to investigate the effects of ginger on the fasting blood Sugar of 41 participants. The end result of the randomized,
double-blind, placebo-controlled clinical trial showed that just 2 grams of ground ginger decreased the patients’ fasting blood Sugar by 12 percent.

•

: Ginger has been shown to improve memory; in one study, 60 healthy, middle-aged women underwent doses of either plant extracts or a placebo over a
two-month period.

After being evaluated for their memory and cognitive function, researchers concluded that ginger extract “enhances both attention and cognitive processing
capabilities, with no side effects.

Carrot Capabilities

From the Umbelliferae family, carrots are a go-to veggie for innumerable hearty dishes, as well as a handy, crunchy snack. I generally recommend eating
carrots in moderation because they contain more Sugar than any other vegetable aside from beets.

However, when eaten as part of an overall healthy diet, the nutrients in carrots may provide multiple health benefits. Beta-carotenes (named after
carrots), their most prominent nutrient, aren’t manufactured in your body, so they’re required in your diet. One article adds:

Phytonutrients such as lutein and anthocyanins join vitamins and minerals for extraordinary health-boosting potential -vitamins A, B6, C and K as some of
the most beneficial and several minerals. Research has found that the more carotenoids you eat, the longer your life span! Here are some of the health
benefits carrots offer:

•

: According to the George Mateljan Foundation:

•

: A 10-year study from the Netherlands showed carrots can help prevent cardiovascular disease. The research focused on the color of foods: green,
purple/red, white and yellow/orange. The latter showed the most benefits. In decreased heart disease risk; patients who ate more carrots had a 32 percent
reduction rate.

•

: Phytonutrients in carrots such as falcarinol and falcarindiol have been shown to prevent inflammation, possibly by clumping red blood cells to cut the
risk of developing full-scale cancerous tumors.

•

: Pharmanews says, “Regular consumption of carrots helps in preventing gastric ulcers and digestive disorders.”

•

Beta-carotenes convert to vitamin A, which is important for vision, especially if you have a vitamin A deficiency; eating carrots helps prevent such a
deficiency.

Studies also indicate that beta-carotene protects against cataracts and macular degeneration.

Superfoods Are Cancer Killers

Here are three excerpts from studies showing how these three superfoods were effective in both treatment and prevention of several cancers:

:

:

:

And now for a simple dish to get all three of these foods on one delicious plate: Steam a few cups of carrots in a few tablespoons of water, just until
tender-crisp. Add a few teaspoons of butter, Sea Salt to taste and a half-teaspoon each of grated turmeric and ginger (or half that amount of the ground
variety). To serve, mash lightly or serve whole for a wildly healthy, delicious side dish.

(NaturalNews) The following is part two of an interview with Dr. Wayne Coates, who is perhaps the world’s foremost educator on chia seeds. Dr. Coates was among the first to grow chia seeds experimentally and later for commercial purposes. An expert in the field of new crops such as chia and jojoba, his career as a research professor at the University of Arizona spanned over twenty-five years. Dr. Coates holds a doctorate in Agricultural Engineering from Oklahoma State University, Stillwater. He is the co-author (with Ricardo Ayerza) of Chia: Rediscovering a Forgotten Crop of the Aztecs , University of Arizona Press 2005, (http://www.uapress.arizona.edu/books/bid1600.htm) .



Dr. Coates continues his research and publication of articles about chia seeds (http://www.EatChia.com) and currently operates Arizona Chia (http://www.ArizonaChia.com) , which offers the CHIAN brand of chia seeds and other chia products, from his store in southern Arizona. Chia seeds have become very popular in recent years because they offer balanced omega-3 and omega-6 fatty acids, soluble and insoluble dietary fiber, high-quality protein, antioxidants, and many other nutrients.



Dr. Fred Liers: How did you become involved with chia seeds?



Dr. Wayne Coates: I have worked on many new crops over the years. Chia is one of them.



Fred: What are some new crops?



Dr. Coates: Jojoba is an example. We also have new crops like quinoa and amaranth. Chia is our main new crop. I also have experience with different aspects of standard crops, like cotton and lettuce.



I actually have been working with new crops since the beginning of my career at the University of Arizona in 1981. I am an agricultural engineer. I design machinery. My work with new crops relates to developing machinery to harvest them.



Fred: Where do you grow chia?



Dr. Coates: We grow it in South America -- in Argentina. That is where my research partner and co-author Ricardo Ayerza works most of the time.



Fred: What role does Ricardo play?



Dr. Coates: Ricardo works in Argentina on the production aspects of chia growing.



Fred: You grow chia in Argentina, but it came originally from Mexico.



Dr. Coates: Yes. Chia came originally from Mexico. Regarding chia production in South America, Mexico has small farms in most places, and it has been easier to grow larger quantities in Argentina. We started growing chia in South America, and we continue growing it in different countries down there because it works better for us. Ricardo lives there and so it is a lot easier for him to work there. The chia grows extremely well.



Fred: Do you seek out rich soils that yield nutrient-rich chia?



Dr. Coates: We know where chia grows best. We of course have to deal with other non-soil and non-climate related factors, such as finding the farmers who want to grow it.



Chia Seeds Compared to Chia Oil



Fred: You offer chia products other than chia seeds and chia bars. Do you sell chia oil?



Dr. Coates: Yes. We sell the oil in 250 ml bottles. It is available on our commercial website (http://www.chiaseedandoil.com) .



Fred: Is demand for chia oil rising as fast as demand for the seed?



Dr. Coates: Not as much because usually we downplay it. Why buy the oil?



Fred: When you can eat the seed.



Dr. Coates: You will pay a lot more for the same thing. In the seed you get the oil plus everything else. If you buy the oil, then you will only get the benefits of the oil. You will be paying for the work involved in pressing it and because there is all of the refuse leftover after making it that needs to be disposed.



If you eat the chia seeds, you will get a lot more bang for the buck, so to speak. That’s what I tell people. Some individuals, of course, for various reasons cannot eat the seeds, or they may not like the seeds, and they want chia oil. I mean, okay, the oil makes a great salad dressing. It tastes pleasantly mild, just like the seeds.



Fred: Do you sell chia oil in capsules?



Dr. Coates: Yes, we have two kinds of capsules, blister packs and bulk. We have been selling them all along. Not a lot of them. Again, we tell people who call us wondering what form they should use to buy the seeds, if they can. Again, you know, why buy the oil?



The oil is relatively more expensive because once you start putting it in capsules, then you are paying more because you have got to buy the capsules, and the packaging, etc. The cost effectiveness of chia oil is not even close to that of chia seeds, especially if you are primarily interested in omega-3 fatty acids.



Fred: Consuming whole chia seed makes much more sense from the perspective of nutrition, that is, consuming chia as a complete food, a functional food, and a superfood. If you press out all the oil, for example, then what happens to all the leftover solids, the core material, which really is an integral part of the seed. Is it composted?



Dr. Coates: Well, that’s another issue for concern. It certainly could be. But to date, there has been no use found for it. People are now talking about finding uses for it because it still has oil and protein, depending on how the oil is extracted. Plus, it contains everything else found in chia seeds, including the antioxidants.



Fred: I prefer consuming the seed, not only because it is a whole food, but because I enjoy using it in the kitchen. There seems to be unlimited uses for it. One of my favorite recipes is to mix chia seeds with fresh julienned fruit, nut butters, shredded coconut, walnuts, raisins, and sometimes cacao nibs. I usually add chlorella, Rejuvenate!, or other superfoods.



Regarding superfoods, you can find high-quality chlorella and two versions of Rejuvenate!, a nucleic-acid rich superfood containing chia seeds, at Integrated Health (http://www.IntegratedHealth.com) .



There is an original greens version ((http://www.integratedhealth.com/hpdspec...) . There is a new "raspberry-cherry-vanilla" version called Rejuvenate! PRO. Rejuvenate! PRO offers more protein, a super-high ORAC value, and it's geared toward those individuals who prefer a fruity taste. You can find it on the website ((http://www.integratedhealth.com/hpdspec...) .



Nucleic acids (RNA, DNA) have been shown to have very powerful health-building effects. These include boosting ATP production in the body, increasing lung capacity, and actually building functional strength. Simply increasing ATP production can by itself produce dramatic effects. Although not too many people know about the effects of dietary RNA, they have been studied extensively for many years, especially by nutritionists and pioneering doctors, including Dr. Garry Gordon and Dr. Benjamin S. Frank. It turns out that superfoods like chlorella contain extremely high levels of nucleic acids. Superfoods like Rejuvenate leverage the power of nucleic acids for greater human health. You can use these high-RNA superfoods in a variety of recipes, including delicious green drinks and superfood smoothies. Adding chia seeds to your high-RNA foods and superfoods is a great way to maximize the nutritional benefits of chia.



Speaking of recipes, I have discovered an amazing recipe for "chia fresca." I juice three organic limes. I put the juice into a blender with three tablespoons of chia seeds and fill the blender with pure water. I add a bit of Habanero pepper, then blend these ingredients on high speed for thirty seconds. You can let it sit for five or ten minutes. It's so delicious. I mean, the blend of chia, lime, and cayenne pepper is eye-opening! It has an immediate tonifying effect. In addition to the nutrients in the chia seeds, of course, there is the vitamin C from the lime, and you get this huge circulation boost from cayenne. "Chia fresca" leverages the nutritional power of chia seeds in a most satisfying way! And, of course, you can always add your favorite green superfood to it. You will find more chia recipes, including a chia gel smoothie, on the website: (http://www.integratedhealth.com/recipes.asp) .



Dr. Coates: Yes, and chia seeds don’t have any strong flavor, per se, so they blend well with almost any food. That’s one of the greatest things about chia. Its flavor is innocuous. You do not change or dampen the flavors of foods when you use chia. You can mix it with whatever foods you want, really!



Black and White Chia Seeds



Fred: I notice you sell both black chia seeds and white chia seeds. What is the difference?



Dr. Coates: There is no major difference between black chia seeds and white chia seeds.



Fred: White seeds are popular. I have read claims that white seeds are nutritionally superior to black seeds. Some white seeds apparently have pending patents.



Dr. Coates: If you look at the research, the white seed simply is the white seed. It is the same as any other white. It all started in the same place. So not only is there no difference between black chia seeds and white chia seeds, but also there are no major differences among white chia seeds either. Regarding patents, I do not know how a patent could be pending.



Fred: If you tested white chia seeds and some patent-pending white seeds, there would be no major nutritional difference?



Dr. Coates: That is right. There would be no difference.



It would, of course, depend on the factors you test. There would be very minor differences. These differences would depend far more upon where the seeds were grown than upon the color of the seeds themselves.



Fred: I remember seeing in your book Chia: Rediscovering a Forgotten Crop of the Aztecs (http://www.uapress.arizona.edu/books/bid1600.htm) the test results from a comparison of black chia seeds and white chia seeds showing that differences mostly depend on climate. Would you consider doing a study like that on a larger scale?



Dr. Coates: Possibly. There can be considerable costs, however, if you want to use a laboratory for analysis. There is no way of testing it other than using a commercial lab. The costs always depend on the types of analyses that will be done. For example, are you only looking at the fat content or are you interested in specific fatty acid composition? Do you also want to look at protein content? Then there are other factors like vitamins, minerals, and amino acids.



If you are comparing black chia seeds and white seeds, you might test black chia seeds from one location and white chia seeds from the same location. Then you might test some black chia and white chia from another location, and so on. You would need a variety of samples from different locations. These are some variables researchers would deal with when testing seeds. You see how complex a scientific testing process can be. It is never about testing a single factor.



But, as I said, we already know that it makes a much greater difference where the chia is grown than whether the chia is white or black. Those are the results we found in our own tests for our unpublished 2006 study, which is posted on our website (http://www.chiaseedandoil.com/blackwhite.html) .



The greatest differences regarding the nutrients found in chia seeds simply relate to where the chia seeds are grown.



Fred: Is it possible that chia will be patented?



Dr. Coates: Well, you cannot patent chia seed because it is a natural seed. It would be like if I took some wheat and then tried to patent it. You cannot just patent it.



An applicant for a patent on chia may claim to have unique varieties. But actually showing you have a unique variety is not an easy thing to prove.



Most of these types of patents are “pending” simply because that is the first step when filing for a patent. You file and the application is pending until you gain approval. The process can take years.



The patent may never gain approval either because there may be opposition to it, or because there may not be a justifiable claim. An applicant must make valid claims. If the claims are not justifiable, an applicant can forget the patent. So “patent pending” means very little because there are lots of pending patents that for many reasons never go anywhere.



Fred: Agribusinesses obtain patents for seeds they modify genetically. Most health-conscious consumers are concerned about genetically-modified seeds entering the food supply, especially their own personal food supply.



Dr. Coates: Yes. But that is totally different. In those cases they have somehow managed to prove they have something different.



But in the case of chia seeds, no one can patent a seed that is already out there and freely available to everyone.



I do not closely follow seed patents. Some companies claim they are breeding selected varieties of chia seeds, and I have seen claims in South America for a registered variety of chia seed.



Registration of selected seeds certainly can be done. Different countries have different policies. But in general to obtain registered status for a seed, a potential registrant must absolutely show that the seed has been selectively bred and is uniquely different. They must document a lot of specific markers.



I do not think that can be shown for chia seeds because there is nothing to show. There is no evidence for it. There is nothing to my knowledge that has ever been published in a refereed scientific journal that would support it. If papers exist, they have never been published in a refereed scientific journal.



Fred: What about instances where specific varieties of chia might be used in scientific studies, say, for diabetes or blood Sugar lowering effects?



Dr. Coates: Well, all chia is Salvia hispanica L. There are many trademarked names, some of which are registered trademarks. For example, our trademarked brand is “Chian,” which is the Aztec word for chia. There are plenty of other trademarked names. For example, there are names like "Benexia," "Salba," and "Aztec White." Sometimes you cannot tell from the label what is being sold. You would hardly know what is in it. Sellers are obliged to say it is Salvia hispanica, but if you are going that far, you might as well say it is chia seed, because there is no difference.



Fred: I noticed your CHIAN brand of white seeds. I see a few black seeds in it. Have you compared your brand to other brands of white seeds?



Dr. Coates: Yes. Some of them are lighter in color. And not solely because of the light color of the white seeds, but also because there may not be as many dark seeds in the container.



Fred: Other brands may be somewhat different in color than yours?



Dr. Coates: Yes. But ultimately it all came from the same source. That’s the thing. I do not know how the climate affects the color, per se, of white versus really white, if you know what I mean. We have not done any research into that topic because color differences don’t translate into major nutritional differences.



Fred: That ultimate source being Mexican chia seeds.



Dr. Coates: Ricardo Ayerza and I obtained the seeds. We started in 1991. We started actually in Argentina, and then we took it to Colombia and Peru.



Fred: Growers of other brand-name chia seeds, like "Salba," for example, obtained seeds from you?



Dr. Coates: We worked with them. We know them very well. The two Mealla brothers. They are the two brothers out of Buenos Aires, Argentina. We worked with them in the 1990s.



They planted the same seeds. The Mealla brothers were involved right from the beginning. We were doing other things with them, too, at that time.



Fred: Many people may not realize that nearly all chia grown today came from the same source.



Dr. Coates: Yes, consumers should be informed. They should ask questions like, “where is the data that substantiates claims that white chia is better?” Or ask, “where has the data been published to back up such claims?” Or ask whether such claims are not just based on private studies done in a particular company’s labs. A company can make all the claims it wants. But without independent, published research then there is no substantiating such claims.



Other questions might be “Who did the research? What methods were used? Where did the seed originate? Under what conditions was it grown?” And so on. Those kinds of questions.



I don’t personally have the time or interest to pursue these questions simply on my own. But I think if someone wants to do something that would benefit everyone, then those are types of questions one can pose.



Fred: What do you see as your mission, in a few words?



Dr. Coates: My mission is simply to disseminate information about chia to people and to help raise their awareness. And we make high-quality chia available at low cost. That is what we are up to basically.



Fred: And again, your websites are?



Dr. Coates: Anyone can visit either (http://www.ChiaSeedandOil.com) or (http://www.ArizonaChia.com) . These sites are very similar, and they link to each other. One is mostly for online orders, and the other is for our store. And our educational site is (http://www.EatChia.com) . That is where we post our articles and other scientific information.



Fred: I would like to thank you for spending time with me today, and for sharing your knowledge with me and with everyone who reads this interview.



Dr. Coates: It’s been my pleasure, Fred. Thank you very much.



About Integrated Health



Integrated Health (http://www.IntegratedHealth.com) is a specialty provider of high-end, high-purity nutritional supplements and superfoods, including chia seeds. NaturalNews readers receive a 10% discount on all products from Integrated Health by using coupon code NT2008.



Interview With Dr. Wayne Coates: Chia Seeds (Part 2)

(NaturalNews) Chia seed is an ancient superfood that is currently experiencing a glorious renaissance. It is a member of the sage family (Salvia Hispanica). The little black and white seeds were once a staple of the Incan, Mayan and Aztec cultures, along with the Native Americans of the southwest.



"Chia" is actually the Mayan word for strength. The seeds were used by these ancient cultures as mega-energy food, especially for their running messengers, who would carry a small pouch of it with them. Chia has been called ‘Indian Running Food’ and gives an incredibly 'sustaining' surge of energy. I‘ve definitely noticed for myself the 'running energy' that chia seems to impart. If I eat chia, then run later that day, my endurance and ability to run further is greatly enhanced - pretty impressive stuff.



The chia we sell in our online store is imported from Mexico and is certified organic. In Mexico they say that one tablespoon of chia seeds can sustain a person for 24 hours. Chia also happens to taste great, looks cute (like tiny dinosaur eggs) and is ready to eat really quickly, besides which it has an off-the-scale nutritional profile.



Why would you want to eat Chia?



Chia seeds are said to have:



*2 times the protein of any other seed or grain,



*5 times the calcium of milk, plus boron which is a trace mineral that helps transfer calcium into your bones,



*2 times the amount of potassium as bananas,



*3 times the reported antioxidant strength of blueberries



*3 times more iron than spinach



*copious amounts of omega-3 and omega-6, which are essential fatty acids



They are a complete source of protein, providing all the essential amino acids in an easily digestible form. They are also a fabulous source of soluble fibre. Like flax, chia is highly hydrophilic: the seeds absorb water and create a mucilaginous gel. They can hold 9-12 times their weight in water and they absorb it very rapidly - in under 10 minutes.



One advantage of chia is that because it has such a high antioxidant content, the seeds stay stable for much longer, whereas flax, for example, may turn rancid. Chia seeds can easily be stored dry for 4-5 years without deterioration in flavour, odour or nutritional value. You can substitute chia in any recipe that calls for flax.



The taste of chia is very mild and pleasant. That means you can easily combine it with other foods without changing the taste dramatically. People add chia to their sauces, bread batters, puddings, smoothies and more. The flavour is retained, plus a lot more nutrition is added.



The "Dieter’s Dream Food"



Chia has been called a dieter’s dream food because when added to foods, it bulks them up, displacing calories and fat without diluting the flavour. Thus, someone can eat a typical serving, yet only consume about half the calories they might have eaten, because the food has been bulked up with chia. PLUS, the eater gets a bellyful of nutrient-rich superfood goodness, which hydrates and sustains them -

it's magic.



What are some other benefits of eating Chia?



* Provides energy



* Boosts strength



* Bolsters endurance



* Levels blood sugar



* Induces weight loss



* Aids intestinal regularity



Chia slows the impact of sugars on the system, if eaten together. Chia gel creates a physical barrier between carbohydrates and the digestive enzymes that break them down, which slows the conversion of carbs into sugar. That means the energy from the food is released steadily, resulting in more endurance. This is clearly of great benefit to diabetics in particular. It also means that I can combine chia with super-sweet tastes like apple juice and not get super-spiked.



Due to the exceptional water-absorption quality of chia, it can help you prolong hydration and retain electrolytes, especially during exertion.



Whole, water-soaked chia seeds are easily digested and absorbed. Their tiny dinosaur-egg-like shells break down quickly. They feel light in the body, yet energising. Their nutrients can be quickly assimilated into the body.



Chia seeds bulk up, then work like an incredible digestive broom, sweeping through your intestinal tract, helping to dislodge and eliminate old accumulated waste in the intestines. Many people find their stools also become more regular once they eat chia.



Chia is a very reasonably priced, concentrated food. Our 1 lb. bags cost $8. 1/3 cup of dry chia seeds (2 ounces) makes about 17 ounces of chia gel. This costs about $1. Depending on how much gel you use, those 17oz will likely last, on average, about four days. That is about 25cents a day.



Chia can be used in so many kinds of recipes - savoury, sweet, it works with anything. You might want to try them in salad dressings, cookie mixtures, smoothies, crackers, ice creams, juices and so on.



Chia seed protein contains no gluten. This makes it ideal for anyone with a gluten sensitivity or simply wanting to find a replacement for gluten-containing grains like wheat, barley, rye and oats.



Which medical conditions can Chia help relieve or support?



Chia is reported to be beneficial for a vast range of issues, for example:



*weight loss/balance



*thyroid conditions



*hypoglycemia



*diabetes



*IBS



*celiac disease



*acid reflux



*lowering cholesterol



In the traditional cultures that consumed chia, like the Aztecs, chia was also regarded as a medicine. It was used in myriad ways – from cleaning the eyes to helping heal wounds, topically, to relieving joint pain and so on. It was considered extremely valuable for healing.



One woman we know uses chia therapeutically to manage her acid reflux. Because of the highly absorbent properties of chia, she can swallow a Tbsp of dry seeds with just a little water and they go into her stomach and absorb the excess acid. She makes sure to drink a glass of water a few minutes later, as the seeds are so hydrophilic that if they do not find enough to absorb in the stomach, they will draw from the tissues instead. By allowing the seeds to first absorb the acid, then drinking some more water, our friend is able to very simply, effectively and cheaply handle her condition.



Chia aids rapid development of tissue, due to its incredible nutrient profile and easy assimilation. It can be very beneficial for those healing from injuries, people like bodybuilders who are always re-forming tissues and women who are pregnant or breastfeeding.



How do you use Chia?



The most common way to eat chia is to first soak the seeds. They can very rapidly absorb a large amount of liquid, between 9-12 times their volume, in under 10 minutes.



The Basic Gel



To make a basic chia gel, simply add 1/3 cup of seeds (2oz) to 2 cups of water. Stir the mixture well, to avoid clumping, then leave it in your fridge, in a sealed jar. This will yield around 17oz of chia gel. You can begin to eat the gel almost immediately if you like. Just 10 minutes is enough time for the gel to be formed. More of the nutrients will be easily accessible after a few hours however, so many people like to make up a batch like this and leave it in the fridge. It will stay good for about three weeks. Then you can just reach into the fridge and take out some of the ready-made gel whenever you need it. You might add it to smoothies, mix it with salad dressings, puddings or granola, or simply take it by the spoonful.



As mentioned above, chia will absorb anything, it doesn’t have to soak in water. We like soaking it in things like apple juice for example. That way, the intense sweetness of the apple juice is also offset by the chia and it tastes yummy. We also often blend fruits; for example bananas and persimmons, then stir the chia into that mixture. Again, the longer the seeds are left to soak, the more their nutrients will be readily available to you, yet you could easily eat a meal like this 10 minutes or less after preparing it.



Whole Seeds



You can also sprinkle the dry seeds onto salads or add them to granola mixes. You may also want to experiment with grinding them first in a coffee grinder, to make a ‘chia flour’ you can then add to smoothies, soups and so on.



Ten Raw Chia Recipes



WARNING – these are 'hardcore' raw foodist recipes, developed and used by long-term raw food eaters. Some may seem quite peculiar or unfamiliar to those who are not accustomed to eating raw. We encourage you to try them out though and to perhaps use them as a 'spring-board' for creating and enjoying your own chia recipes. All of these recipes are based on one person eating.



Basic Chia Gel



Chia

Water



Mix 1/3-cup chia seeds to 2 cups water. Stir. This is the 'basic gel' recipe that can be stored in your fridge and used as required.



Sweet Shortbread Chia



4-5 tbsps chia seeds

2 cups fresh apple juice

2 tbsp lucuma powder

1/4 cup dried mulberries

1/4 cup pumpkin seeds



Soak the chia seeds in the apple juice. Stir in the remaining ingredients. Leave to soak for at least 10 minutes before consuming.



'Chia Fresca'



2 tsp chia seeds

10oz pure water

juice of one lemon or lime

agave syrup or raw honey to taste



This is still a popular drink in modern-day Mexico. Simply stir the ingredients together and enjoy.



Fruity Chia



3 small or 2 big apples

8 dates, pits removed

4-5 tbsp chia seeds

1/4 cup dried mulberries



Blend the apples and six of the dates together. Transfer that mixture into a bowl and stir in the chia seeds and mulberries. Chop down the remaining 2 dates into pieces and stir those in too. Leave to soak for at least 10 minutes before consuming.



Bana-paya Chia



1 banana

3/4 cup papaya flesh

6 dried Turkish figs

4-5 tbsp chia, ground



Blend the banana and papaya flesh together. Put the figs in this mixture and leave it to soak overnight. Blend the whole mixture, including the figs, the next day. Stir in the ground chia seed. Serve.



Chia Gel 'Muesli'



1 cup of basic chia gel

2 bananas, mashed with a fork

1 tbsp lucuma powder

1/4 cup raisins

1/4 cup pumpkin seeds



Mix together the ingredients in a bowl with a fork and eat.



Green Chia



8 dried prunes, soaked in 1 pint pure water

1 tbsp spirulina powder

1/3 cup chia seeds



Drain off most of the prune soak water and put the chia seeds to soak in the prune soak water. Blend together the prunes with the spirulina and a small amount of the soak water. Stir the spirulina/prune mixture into the soaked chia seeds. Leave the chia to soak for at least 10 minutes before consuming.



Persi-nana Chia



4-5 tbsp chia seeds

1-2 bananas

1-2 persimmons

1tsp maca

1 tsp cinnamon

handful of goji berries

handful of pumpkin seeds



Blend together the bananas and persimmons. Pour out the mixture into a bowl. Stir in the chia seeds, maca, cinnamon, gojis and pumpkin seeds. Leave the chia to soak for at least 10 minutes before consuming.



Raw ‘Rice Pudding’



4-5 tbsp chia seed

2 cups almond milk

raw honey or agave syrup to taste



Combine the ingredients to your taste. Leave the chia to soak for at least 10 minutes before consuming. You can also add other flavours like vanilla, cinnamon or cardamom.



Banana-nut Bread



2 cups vegetable juice pulp (preferably at least half carrot)

8 tbsp ground chia

3/4 cup chopped walnuts

3/4 cup raisins

5 bananas



Mix together the veggie juice pulp and bananas in a food processor. Add in the ground chia and let the food processor run until the seeds are completely mixed in. Transfer the mixture to a bowl with the walnuts and raisins and mix them in thoroughly by hand. Shape into a loaf. For major yumminess, top with 'Cream Cheese' (see below).



Cream Cheese



Flesh of three avocadoes

9 dates

juice of 1 or 2 lemons

big handful of dulse seaweed



Blend.



---------------



Organic chia seeds can be purchased from the RawReform Online Store here: ((http://store.rawreform.com/product_info...) . We sell them in 1 lb., 5 lb., 25 lb. and 55 lb. bags.



We also stock many of the other foods mentioned here, such as dried mulberries, dulse seaweed, lucuma powder, agave syrup, raw honey, goji berries, spirulina and maca.



Our range further includes juicers, blenders and dehydrators, to make your raw chia recipes, plus the fabulous book The Magic of Chia by James Scheer, in which you can learn much more about this 'ancient wonder food'



(www.rawreform.com/store)

angela@rawreform.com





About the author

Award-winning raw food author and lifestyle consultant Angela Stokes lost an incredible 160lbs with a raw lifestyle, reversing morbid obesity. 29-year-old Angela started eating raw in May 2002 and has spent the last five years exploring and promoting raw foods and natural healthcare for weight loss. Her website, www.rawreform.com shares her own amazing story of recovery, along with guidance and inspiration for others. It includes videos, before/after pictures and she also blogs her raw adventures almost daily. Angela offers e-books, retreats, consultations and lectures internationally on raw foods. In February 2007, she completed a 92-Day Juice Feast and her book on this subject has inspired thousands of others to delve deeper into juicing. Originally from England, Angela received awards at both the House of Lords and the National Lottery to support her research and work. She can be contacted at angela@rawreform.com.



The Chia 'Cheat Sheet' and Ten Raw Chia Recipes

(NaturalNews) Recently I have been putting chia seeds into everything. I have always been into flax and hemp, but I find chia seeds so much more versatile and easy to use.



Chia seeds are an ancient super food that has been used by the Mayans, Aztecs and Incas. In fact, Chia means “strength” in the language of the Mayans, and was considered running food because messengers could run all day with the help of these tiny seeds. Chia seeds were considered medicine and were actually prized more than gold due to their incredible health enhancing properties.



Independent and government researchers have studied chia seeds to identify its nutritional composition as well as its benefits to overall health and well being.



*Chia seeds are a complete source of protein. They actually have 2 times the protein of any other seed or grain.



*They are one of the best sources of fiber. They are fabulous colon cleansers and actually clear out the digestive tract so that you absorb more nutrients and eliminate waste more efficiently. It also prevents indigestion and heartburn without risk of harmful side effects.



*This is a super food for diabetics because they help stabilize blood Sugar levels.



*Chia seeds are great for weight loss because they easily bulk up the food without changing the taste. Because the carbohydrates re released incredibly slow, it make people feel full. They also bulk up and cleanse the body of old "junk" so the body can detox and lose weight.



*As well as improving endurance and physical fitness, they also help keep the body hydrated and the electrolytes balanced, so they are the perfect foods for athletes.



*These tiny seeds have are packed with calcium, and they also contain boron which is a trace mineral that helps calcium get into your bones.



*This super seed is a seriously potent antioxidant; in fact, it has 3 times more antioxidant activity than blueberries. Not only does this help you to fight disease and defy age naturally, it also keeps the chia seeds from going off like other seeds such as flax.



*Chias have 3 more iron than spinach, which is needed to carry oxygen from the lungs into the muscles and organs.



*These little super food seeds have incredibly high levels of omega 3 and omega 6, both of which are essential for brain function, reversing depression, and overall health. Because of its high amount of good fat, it manages to survive and thrive without any chemical interference. The bugs never touch it and so it needs absolutely no pesticides.



Research



Improve Diabetes



Research done at St. Michael’s Hospital in Canada has concluded that the use of chia seeds significantly reduces the risk of cardiovascular problems in people who have type 2 diabetes. Among these results was a significant reduction in systolic blood pressure while maintaining good blood Sugar control. Head researcher Vladimir Vuksan said of Chia: “You add this to any food, even bad food, and it will improve your health.”



Lowers Cholesterol



In a study conducted at the University of Arizona chia seeds were fed to chickens and other livestock, significantly lowering the lipid content of the products produced from these animals. When the same study was done with flax seeds, there were fewer eggs produced, and when fish oil was used, there was fishy flavor in the eggs; neither problem was an issue in the chia seed research.



In another study done The University of Arizona, cholesterol levels and other heart disease risk factors were significantly lowered in rats that were fed chia seeds for a period of thirty days.

Chia seeds can be used in jams, smoothies, cakes, or just about anything else you can think of. They are incredibly versatile and they don’t change the flavor.



Chia Seed Chocolate Cake



Melt coconut butter in a double boiler (add boiling water to one pan, and then put the pan with the coconut butter inside). Add chia seeds and let stand for 5 minutes. Then add raw chocolate powder, Lucama (a powdered fruit), goji berries, and agave nectar. Stir it up and put in the refrigerator until it is hard. It is incredibly delicious and packed packed PACKED with super food goodness!



by: Sheryl Walters, citizen journalist







About the author

Sheryl is a kinesiologist, nutritionist and holistic practitioner.

Her website www.younglivingguide.com provides the latest research on preventing disease, looking naturally gorgeous, and feeling emotionally and physically fabulous.

And her latest website www.raiselibido.com offers a vast quantity of information on how to increase sex drive and enjoy a vibrant sex life.



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Chia Seeds: The Ancient Wisdom of the Aztecs

by Doreen Spackman, MH

One of my favorite things to do is to eat, so I am always on the lookout for food with nutrition, flavor, and ease of fixing. The tiny chia seed is from the Salvia hispanica plant that grows in Southern Mexico and is part of the mint family. The Aztecs used to use this for their warriors when they were going on a forced march - they would eat only a teaspoon of this energy packed food.

The chia seed is fun to eat - you can put it on your tongue and it will turn into a gel substance (just as it will in any liquid). Whether I'm teaching classes on grains and nutrition or at family gatherings, the "magic chia seed" has been the biggest hit because it magically changes in your mouth to a gel and the flavor is mild even for those unaccustomed to eating grains and seeds in their whole and natural state.

It can absorb more than 12 times its weight in water, thus prolonging hydration. This helps in maintaining the balance and utilization of nutrients, moisture, and electrolytes in the body. This is great for digestion as it slows the conversion of carbohydrates into sugar, so for those with diabetes or glycemic issues this is great news.

Dr. Wayne Coates states that the chia seed is 16% protein, 31% fat, and 44% carbohydrate, of which 38% 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).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.

The protein is easily digested and absorbed allowing it to get from tissue to cells quickly. This makes regeneration of tissue for many things in life better, whether you are an athlete, growing child or anyone needing the regeneration of tissue. It is also great for endurance. I have noticed a significant difference in my energy level throughout the day staying strong along with staying hydrated. The chia seed is definitely a great thing to eat on a daily basis.

In the article "Chia Seed-The Ancient Food of the Future" by William Anderson, it says the Chia seed is its high oil content, and the richest vegetable 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 gland. 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.

I love living at a time where we have so many foods available to us from all over the world. They are fun to eat and so nutritious!

Enjoy Healthy Eating,

Doreen

Printable Version: http://www.herballegacy.com/Chia_Seeds.pdf



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Herbal Legacy

http://www.herballegacy.com

The website Green Med Info has assembled a list of studies that found evidence of over 40 conditions that chlorella can help to prevent or ease.

The conditions include:

• 
  Hypertension
  

• 
  Anemia
  

• 
  Diabetes
  

• 
  Acute Stress
  

• 
  Fibromyalgia
  

• 
  Liver Cancer
  

According to one of the studies on the subject:

“Chlorella vulgaris (CV) has been reported to have antioxidant and anticancer properties ... Our study shows that CV has definite chemopreventive
effect by inducing apoptosis ... in hepatocarcinogenesis [liver cancer] induced rats”.