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CHIA… crop potential and uses Chia (Salvia rhyacophila) is a hardy annual herb 1-1.5m high, that belongs to
the Salvia family, with its name coming from the Latin ‘salare’ which means to
save, referring to its curative properties. Blue flower spike to 10cm long, set
on terminal stems, and fill out to a seed head (that is similar in appearance to
a wheat seed head) with pin-head sized, brown, shiny seeds. Plants adapt to a
wide range of soils, climates and minimal rainfall. In the plant’s native
habitat of South-west America, it has been highly valued as a staple food for
hundreds of years. In Mexico, it was used as money and to pay taxes. A small
handful of seeds and plenty of water supplied energy and sustenance, for a man
travelling for 24 hours, and it is said that an Indian can exist on it for many
days, if necessary. Several USA universities have researched the endurance
properties of chia and found that a tablespoon of seed could sustain a person
for 24 hours, with hard labour. Richard Lucas, in his book, ‘Common and uncommon
uses of herbs for healthy living’, encourages anyone to try it, and discover its
unique ability to provide the go power to get through a busy day with a hop,
skip and a jump. The seeds have valuable medicinal properties and nutritional
content, with essential vitamins, minerals, fibre and 30% protein. In USA it is
grown as a commercial crop and seed is available in Health Food Shops and mail
order by the kilogram.
The calcium content of chia seed is 5 times that of milk. Enzymes in chia, act
as catalysts to aid the digestion of food. Chia seeds contain the trace mineral
strontium, which acts as a catalyst in the assimilation of protein and
production of energy. A greyhound breeder read of the energy boosting power of
chia, and phoned to see if he could buy the seed in large quantities, to give
his dogs a winning edge! Researchers say that strontium has strengthening
benefits to cartilage, teeth and bones.
The seeds contain one of the highest known sources of Essential of Fatty Acids (EFA),
as linolenic acid (LNA) 30-60%, and linoleic acid (LA) 30%. EFA’s carry a
slightly negative charge and spread out as a thin layer over surfaces and do not
form aggregations; this makes cell membranes soft, fluid and flexible, allowing
nutrients to flow in and wastes out. Researcher, Linus Pauling, found that
energy charged by EFA’s produced measurable, bioelectrical currents. These
currents make possible the vast number of chemical reactions in the body, which
are important in nerve, muscle and membrane function. EFA’s absorb sunlight and
attract oxygen. A bounteous supply of oxygen, carried with the blood to the
cells, is vital for vitality, pain relief and healing. The oxygen, is able, to
be held by the action of EFA, at the cell membranes, making a barrier against
viruses and bacteria. EFA’s are important in immune function and metabolic
reactions in the body resulting in fat burn, food absorption, mental health and
the process of oxidation and growth. They can substantially shorten the time
required for recovery of fatigued muscles after exercise or physical work.
EFA’s are the highest source of energy in nutrition and govern many life
processes in the body. When EFA’s are deficient, a diversity of health problems
may follow. Due to high refining and processing of many natural foods, EFA’s may
be low or non-existent, therefore, we need to look at what we can grow to give
us these essentials, daily.
Chia seeds provide a rich source of EFA’s, and many other seeds that we can use
for sprouting are also a good source.
The mucilaginous properties of the seeds, have a swelling action, similar to
guar or psyllium as a bulking agent and fibre source, and are valuable for
cleansing and soothing the colon. Chia acts like a sponge, absorbing toxins,
lubricating the colon and strengthening the peristaltic action. Considering the
high incidence of bowel cancer, diverticulitis, colitis, chronic constipation
and irritable bowel syndrome, in our country, we need to share the knowledge of
this healing plant with our fellow Australians.
Chia seeds come to the rescue when the tummy is upset and will not tolerate
other foods; or to fortify the body against the exhaustive effects of extreme
summer temperatures. The seed helps to quench the thirst, if added to a glass of
water, a very practical benefit in our hot summers. It is an appetite satisfier
and, therefore, useful to dieters. Chia is valued for calming the nerves and
said to strengthen the memory: use 1 teasp. chia seed to 1 cup of boiling water,
steep 5-10 minutes, take 2-3 cups a day.
Chia leaves (fresh or dried) steeped in boiling water, make a therapeutic tea.
Use the tea as a blood cleanser and tonic, also for fevers, pain relief,
arthritis, respiratory problems, mouth ulcers, diabetes, diarrhoea, gargle for
inflamed throats, to reduce blood pressure, cholesterol and triglyceride levels
and to strengthen the nervous system. Try the tea sweetened with honey and a few
drops of lemon juice added. Women who suffer with hot flushes may find relief,
by drinking chia leaf tea, regularly. A recent TV program highlighted the
benefit of chia tea, made with a few, freshly chopped leaves, for anyone feeling
lethargic or lacking energy. Chia contains several very strong antioxidants that
help to remove toxins from the body, which then give a feeling of improved
health.As the seeds are able to absorb more than 7 times their weight, in water,
and form a thick gel, this causes a slow release of carbohydrate; facilitating
an equally slow conversion of carbohydrates, into glucose (blood sugar), for
energy. The outer layer of the seeds are rich in mucilloid soluble fibre and,
when mixed with water or stomach juices, a gel forms that creates a physical
barrier between the carbohydrate foods eaten and the digestive enzymes that
break them down. This means that the carbohydrates are digested slower and at a
more uniform rate. There is no insulin surge needed to lower the blood sugar
level, after eating chia. The chia gel is able to hold moisture, which also
retains electrolyte balance.
Chia sprouts can come to the rescue for digestive problems, particularly when
‘windy’. Passing gas may be relieved by slowly chewing 1-2 tablesp. of chia
sprouts, making sure that plenty of saliva is mixed with them. Together with the
nutrients, chlorophyll, and enzymes from the saliva, the combination can act to
relieve and prevent flatulence.
Chia seeds have a nutty flavour and can be sprinkled over meals, or seeds can be
soaked in a little water (for several hours or overnight, to start the seed
germination process) giving better assimilation, when eaten. Soaking is also
beneficial, since vitamin C will start to be manufactured. When seeds are
sprouted, the vitamin content multiplies considerably and they can add a spicy,
warm flavour to meals. Sprinkle soaked or sprouted seeds over breakfast cereal
or tossed salads.
Try chia as a refreshing breakfast drink. Mix 1 teasp. seeds (rich in soluble
fibre), in a glass of orange juice and let the seed soak for 10 minutes, before
drinking. The drink will give a feeling of satisfaction and fullness for a
number of hours. It has been found that chia can help to regulate sugar
metabolism. Research has found that enzymes in chia act as a catalyst, to aid
the digestion of food.
As chia has a low glycemic content, it is an ideal food to add to our daily
diet. For a refreshing chia beverage, soak 1 teasp. chia seed in 1 cup of hot
water and 1/2 teasp. apple-cider vinegar, 1 teasp. honey and a pinch of cinnamon
powder.
Add seed to cooked or baked goods. A small amount of seeds added, when making
bread, will make bread lighter, with less leavening needed, as well as improving
the keeping qualities. Many foods are said to be more flavoursome, with chia
added; bitter foods become more palatable, sharp cheese, at maturity, will taste
more like cottage cheese. Chia is useful for enriching baby foods, infant
formulas, health foods, energy bars, snacks, breakfast cereals, etc. As
oxidation of chia seed
is minimal to non-existent, it holds excellent potential within the food
industry compared to other alpha-linolenic fatty acid sources, such as linseed,
which exhibits rapid decomposition due to lack of antioxidants. Chia does not
need artificial antioxidant stabilisers and stores well, without deterioration.
And when the garden yields a super crop, feed the seed heads to the hens.
Research in South America, with commercial egg production, found that laying
hens eagerly devoured chia when up to 30% of seed was added to their food. This
also resulted in the production of eggs with a ratio of saturated to
polyunsaturated fats, half that found in normal eggs, a real benefit to
consumers, eggs with a heart-friendly profile!
For any readers who would like further information on chia visit
www.herbsarespecial.com.au or
they are welcome to contact Isabell Shipard |
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