Chia...Another useful plant to grow:
Though essentially obfuscated throughout many generations, chia would eventually reemerge as a popular superfood identified as being rich in omega-3 fatty acids, protein, antioxidants, and dietary fiber.
One of the primary benefits of chia seeds is their high concentration of essential fatty acids (EFAs), which are up to four times the concentration of other grains. EFAs are important for the respiration of vital organs, yet the human body is unable to manufacture them itself; they must be obtained through diet.
Chia is also touted as having the highest omega-3 content of any plant-based source, containing 64 percent alpha linolenic acid (ALA). Flax, another popular source of ALA, contains 55 percent. The omega-3 to omega-6 ratio is also highly auspicious in chia, representing a healthy balance of 3:2.
Chia is high in complete protein, containing about 23 percent protein per seed. All essential amino acids are present and appropriately balanced within the protein, making it complete and nutritious in and of itself. Packed with essential vitamins and trace minerals, chia is a phenomenal whole food for any diet. They also behave wonderfully when ground and used in gluten-free recipes.
A great antioxidant source, chia provides high levels of chlorogenic acid, caffeic acid, and flavanol glycosides. These are all strong polyphenols that maintain proper function of bodily organs and tissues and that protect against cancer and cardiovascular disease through the removal of damaging free radicals.
High in fiber, chia is known for its easy digestibility. Its layer is a strong source of mucillois soluble fiber which aids in maintaining healthy digestion and assimilation of nutrients. Absorbing more than seven times its weight when placed in water, chia seeds form a gel that, when eaten, produces a physical barrier between carbohydrates and digestive enzymes in the stomach. This process effectively slows the rate at which carbohydrates are converted into blood sugar, rendering chia a great addition to a diabetic diet.
Similarly, chia consumption contributes to maintaining balanced hydration and electrolyte levels within the body, steadying water intake, assimilation, and absorption.
Chia seeds have an amazingly long shelf life when stored in their natural, dry state. Unlike flax seeds which have a highly impenetrable outer shell, requiring them to be ground into a meal that can turn rancid rather quickly, chia seeds can be stored and eaten just as they are for their full benefits.
Learn more: http://www.naturalnews.com/027035_ch...#ixzz1eBkHUWBa



