

You can put it in almost anything, it's nearly tasteless. Rather than
cook it I sprinkle on yogurt and in gravy to thicken.
2 times the protein of any other seed or grain,
5 times the calcium of milk, plus boron which is a trace mineral that
helps transfer calcium into your bones,
2 times the amount of potassium as bananas,
3 times the reported antioxidant strength of blueberries
3 times more iron than spinach
*Copious amounts of omega 3 and omega 6, which are essential fatty acids...
*Complete source of protein, providing all the essential amino acids
*Fabulous source of soluble fibre.
*Like flax, chia is highly 'hydrophilic' - the seeds absorb water and create a mucilaginous gel. They can hold 9-12 times their weight in water and they absorb it very rapidly - in under 10 minutes.
*They support heart, skin, hair and nail health growing new cells.
*High antioxidant content, the seeds stay stable for longer 3 or 4 years.
*Called a dieter's dream food because when added to foods, it bulks them up, displacing calories and fat without diluting the flaver.
*Creates a physical barrier between carbohydrates and the digestive enzymes that break them down, which slows the conversion of carbs into sugar. That means the energy from the food is released steadily, resulting in more endurance.Great benefit to diabetics
*Chia seed protein contains no gluten.
What more could you ask ~~ it really is a whole food...
* I'm going to try it as a sprout too you can Grow these on soil or a blanket, on a burlap bag, on virtually any moisture retaining medium (as minimal as paper towel or fabric - like cheesecloth) you can think of.
With the rain we are getting there should be a good crop outside and the idea of sprouts to add to salad is a great addition inside. I think adding to cooked foods too will be helpful adding food value and cutting the cost of our raising food bill as these go along way to extending our food.
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