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.