Chia Seeds - BLACK - 50 lb bulk

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Chia Seeds - BLACK - 50 lb BULK

Our Price: CAD $387.99

Stock Status:In Stock

Product Code: CHI-1230

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Description

Chia seeds are an excellent source of omega-3 fatty acids, antioxidants and fiber. The small, generally grayish seeds can be mixed in water or juice to make a refreshing beverage, sprinkled on cereal, eaten as a snack, or can be ground and mixed with flour and baked. The nut-like flavor is very pleasing. Chia seeds are very similar to flax in composition but are easier to digest. These seeds are gluten free, kosher certified, and do not come from GMO crops. Our Chia seeds originate from South America and are organically grown but not certified organic. Its production can be considered environmentally friendly because:

- Soil fertility is maintained due to crop rotation and other conservation practices.

- Weed control is mechanical.

- Chemical pest control is not carried out. Furthermore, it is counter productive since the chia plants need insects for pollination, and its stems and leaves have essential oils that repel damaging insects.

- No fungicides are used.

- No biologic control is carried out.

Chia seeds can be consumed directly and do not need to be ground. Most people mix them with foods such as yogurt, juices, broths, salads, omelets, cereals, etc. In addition, they can be mixed (ground or whole) with flour and used for making breads, pizza, etc. The omega-3 daily intake recommended is 4 grams. Approximately 0.7 ounces (20 grams or 2 tablespoons) of chia seed provides 4 grams of omega-3. Chia seeds will stay in good condition at room temperature for several years. There is no need to keep the seed in the fridge, whether kept in sealed bags or not. Natural antioxidants in the seed provides this stability.

Chia seeds do not need to be washed. Furthermore, their high level of soluble fiber will absorb moisture and form a gel (of up to 9 times their volume) if placed in water. Chia seeds do not need to be ground for absorption, unlike flax. The plant is a member of the mint family and originated in southern Mexico and Guatemala. There are two seed colors, white and black. Some people are claiming that the white seeds are more potent but this is not the case. Both seeds contain essentially the same amount of omega-3, protein, fiber, etc.

In pre-Columbian times chia was one of the four basic foods of Central American civilizations. It was less important than corn and beans, but more important than amaranth. Tenochtitlan, the Capital of the Aztec Empire, received between 5,000 and 15,000 tons of chia as an annual tribute from conquered nations. Chia seed was not just a food, but was also used for medical purposes and as an offering to the Aztec gods.

The use of chia in pagan religious ceremonies caused the Spanish conquistadors to try and eliminate it and replace it by species brought from the old world. The conquistadors came close to being successful in their crusade against New World practices such as growing chia and practicing various customs, as many disappeared. Corn and beans were an exception. They survived the conquistador's efforts and became two of the world's most important crops. However, because of its religious use, and maybe because chia was unable to adapt to production under European climatic conditions, it was pushed into obscurity for five hundred years.

Chia survived only in very small cultivated patches in scattered mountain areas of southern Mexico and Guatemala until a research and development program called the Northwestern Argentina Regional Project began in 1991. Under this project growers, commercial entities as well as technical and scientific personnel from Argentina, Columbia, Bolivia, Peru, and the USA began collaborating in the production of chia . The idea behind the project was not only to provide growers with alternative crops, but also to improve human health by reintroducing chia to western diets as a source of omega-3 fatty acids, antioxidants and fiber. A number of technical papers and reports that came from this project as well as subsequent studies are referred to in other pages of this web site. These provide additional information on chia, its composition and its uses.

Chia - a natural source of omega-3 fatty acids and antioxidants

* Chia is the richest plant source of omega-3 fatty acids and contains natural antioxidants

It is available as raw material for use in Functional Foods, Nutraceuticals and Dietary Supplements. Chia’s unequaled omega-3 fatty acid stability is a result of the natural antioxidants it contains. Oxidation of food lipids is a major concern for both consumers and manufacturers. If not controlled, oxidation can produce off-flavors (typically a fishy flavor), and promotes degenerative diseases associated with aging such as cancer, cardiovascular diseases, cataracts, immune system decline, and brain dysfunction. The natural antioxidants in chia gives it an enormous advantage over all other sources of omega-3 fatty acids.

* Chia, when used as a source of omega-3 fatty acids does not require the addition of artificial antioxidants such as vitamin E. Vitamin E has been shown to nullify the protector effects of cardiovascular drugs, and actually promotes oxidation when used at higher levels.

* Chia, when added to animal diets, results in a dramatic reduction (up 30.6%) in the saturated fatty acid content of the products produced. This reduction is significantly greater than that found when feeding marine products (fish and algae) and flaxseed. Consumption of saturated fatty acids is associated with cardiovascular diseases, with their effects on blood low-density lipoprotein cholesterol (LDL) being stronger than those of dietary cholesterol. This difference between chia and other sources of omega-3 fatty acids has important implications for commercialization.

* Chia has no cholesterol. This is different than fish meat, fish oil, & fish meal all of which

contain significant amounts. For health conscious consumers this gives chia an important

advantage compared to fish products.

* Chia can be stored for years without deterioration in flavor, odor or nutritional value. This is an advantage compared with marine products since fish oil and fish meal as well as algae oil and powder require special packaging and storage conditions to prevent even minor changes in these characteristics occurring over time.

* Chia is a sustainable and environmentally friendly product. The high oil content of its leaves acts as an extremely potent insect repellent and eliminates the need for pesticides being used to protect the crop. The use of chia as an omega-3 source prevents depletion of natural fish stocks, and also eliminates concerns about the accumulation of toxins such as dioxin and mercury that may accumulate in fish and fish products. Solvent extraction and artificial preservatives are not needed when chia seed is used in human or animal diets. This is another advantage compared to omega-3 sources such as algae.

* Chia has a long history as a human food, starting with its domestication by ancient Mexicans in 2,600 B.C. Amaranth, beans, chia, and corn comprised the main components of the Aztec and Mayan diets when Columbus arrived in the New World. Many people are still using this ancient grain in the preparation of a popular and refreshing beverage called “chia fresca” which is consumed in Mexico, Central America, as well as in California and Arizona in the US.

* Chia is ideal for enriching a number of products such as infant formulas, baby foods, baked goods, nutrition bars, yogurt, sauces, etc. Chia is an excellent source of protein, minerals and vitamin B, is simple to use in feed preparation, and is safe for both humans and animals.

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

Different Colors of Chia

Black is the original color of chia seeds, also known as Salvia Hispanica L. What you call black chia is approximately 95% black and the remaining 5% is white, gray, and brown.

A variety known as the white chia is the opposite: 95% white, 5% other colors. To get this variety, the white ones are isolated from the original black variety and then planted. This process is repeated until the desired color ratio is attained. This variety is less common (hence more expensive) than the black.

The “myth” stating that the white chia is nutritionally superior over the black is completely false. We see this being promulgated by some companies only to trick consumers into paying a higher price.

Though there may be some seasonal differences now and then, they are generally the same in terms of nutrition.

Both black and white chia are of the species Salvia Hispanica L. White chia is obtained by picking out the white seeds from the black chia and planting just that.

Black chia costs less because it is more common than the white. The higher price of white chia is not indicative of nutritional superiority.

The only real difference between the two is the colour, which may be a deciding factor for those who find either more appealing in food preparations.

*Back when white chia was much more rare than it is today, some came up with the idea to market it as a grain completely different from chia at extremely high prices. More and more people are realizing that this grain is simply white chia.

How to Use:

Recommended Serving: 2 TBSP

Sprinkle over whole foods, stir into drinks, add to favourite fruit smoothies..

Chia Fruit Salad

2 tablespoons chia seeds

½ cup fruit juice (freshly squeezed/juiced) - your choice of fruit

4 to 5 cups fruit

Add chia seeds and fruit juice to your favorite fruit salad combination. Mix thoroughly.

Let sit 45 minutes as chia seeds gel. Serve chilled.

Chia Berry Smoothie or Sorbet

2 tablespoons chia seeds

1 cup juice freshly squeezed/juiced - your choice of fruit

16 ounce bag unsweetened berries (blueberries, raspberries or strawberries)

Combine chia seeds and juice and let soak for half an hour. Whirl soaked chia and juice

with berries in a blender till well mixed and smooth. Add more juice for a smoothie or serve

as is for sorbet.

Agua Fresca de chía (Chilled chía water)

This is best prepared just before serving, as the longer the chia seeds are in the water, the

thicker and more gel-like the beverage becomes (see chia gel recipe on next page). We

recommend you make small batches the first few times, and experiment with the amount of

chia seeds to determine how large or small an amount of seed you prefer.

Ingredients:

1/3-1/2 cup whole chía seeds10 cups of water)

half cup lime juice (or to taste)

1/2 cup agave, or yacon syrup (or to taste)

Pour the lime juice and syrup into the water and stir. Add the chía seeds to the above

ingredients. Shake or stir vigorously and serve cold.

Upaya's Chia Porridge

1-2 tsp of chia
fresh organic apple (sliced)
cinnamon (to taste)
1-2 tsp Maca
Put in blender with approx 1/3 - 1/2 cup water
blend until smooth (add water if needed for consistency)

Depending upon your taste buds and taste for sweetness, you can add 1/2 tsp or so of some Xylitol granules, yacon, or agave, but taste first before deciding if you need it.
Serves 1 maybe 2 people depending upon how hungry you are!

Upaya's Green Power Chia Porridge

2 tsp chia
1 pint of fresh berries
1-2 TBSP Maca
1-2 tsp Xylitol or Yacon
handful of goji berries or even mulberries
2 TBSP of Sun is Shining OR Vitamineral Greens
1-2 tsp of Raw Coconut Oil
1/4 tsp of Vanilla Powder
Add water as needed for consistency of porridge

Optional:
1 scoop of Sun Warrior Protein Powder or
1-2 scoops of Thor's Raw Protein Powder
a sprinkling of raw cacao nibs
Dash of cinnamon to taste

Stir well until a beautiful forest green Chia Porridge!

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