How to Eat Chia or Salba

Dr Sherrill Sellman shares the properties of Salba. Salba was recently rediscovered. It is a superfood that you would want to include your Healthy Eating plan.

The Aztecs used to grow Salba in South America, and used to eat it as the primary food. It was so valuable to them that the y used to worship it. When the Spaniards arrived as a mean to conquer the Aztecs they destroyed the crops. Salba is now been grown in Peru again in rich mineral soils.

How to use Salba Seeds?

  • Salba is a hard seed so you could sprinkle on top of your food. The problem with this is that it may be caught in your teeth.
  • You can put it in a coffee grinder and grind it. Then it becomes a powder that you can add to yogurt, shakes, soups, baking, like muffins and bread, or to anything you would like to. It has a binding effect like the eggs, so in the banking works great.
  • You can just soak it in water and it will expand 12 times, it will become like a jelly which you can drink.

Salba properties :

  • 2 leveled tablespoons supplies you with:
  • It is GMO free. no genetically engineering
  • It grows in mineral rich soil in Peru, which makes it so nutritious
  • It has 15 times more magnesium than broccoli
  • It has 6 times more iron than spinach
  • It has three times more antioxidants than blueberries
  • Vitamin C: It has the equivalent to 7 oranges

Other point to note:

  • Salba in a jar/can lasts up to 5 years. If you gring it  then  it will last up to 9 months.
  • It has no flavour
  • It is easily digested
  • It can be added to soups, salsa, salad dressings, orange juice, oatmeal,
  • It is approved by the Celiac Society, so if you are gluten intolerant you can still have it
  • Good for vegans and vegetarians.
  • It is extremely low in calories

So if you want to supercharge yrou health, then you should try salba.

Salba is white Chia. Chia is the most common name used.

I would love to hear f you have tried this and what you think.

5 Responses to “How to Eat Chia or Salba”

  1. Joanne Perry says:

    Hi Andrea,

    I recently became acquainted with Chia. Now I sell it via Running Food (Nature’s Chemistry). As you noted, the seeds can get caught in teeth. We sell the cold-milled chia seed as Running Food (black seeds) or Purely Chia (white seeds). Our unique micro-milling process means the ground seeds have a shelf life of two years, longer than the 9 months you wrote about.

    I’m eating the milled chia on my cereal with yogurt each morning. After 3 weeks I do notice a difference in my energy levels and hydration. I am not as hungry anymore either, though I have no authority to say anything about this as a weight loss product–I have noticed it for me, that’s all.

    The experts tell us that a balanced diet is the key to a healthy body. I agree and can say that it has been my experience that I’m at my best when I keep a balanced diet and moderate but regular exercise.

    • Andrea says:

      Hi Joanne

      Thanks for the information about Chia. I must say I just found the information but have not tried it yet. I am building this log as I change my diet so I am planning to try what I find out. I agree with you balance and moderation is what is all about. Including exercise, there was a time that I used to exercise like 4 hours a day. I am finding out now that just moderate exercise is enough to keep a healthy body.

      • Joanne Perry says:

        You’re welcome, Andrea! I wish you all the best as you make these changes. It’s not easy! As I mentioned before, I’ve noticed a difference since I’ve been ingesting Chia. I’m going to keep going. I eat a little over 2 tbsp per day.

        I’d be interested to hear/read of your experience if you do decide to eat it regularly. Of course, let me know if you’d like more info about our products :)

        take care,

        Joanne

  2. Seeds are produced in several related groups of plants, and their manner of production distinguishes the angiosperms (“enclosed seeds”) from the gymnosperms (“naked seeds”).

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