The Nutritionally Dense Food of the Future
4 of 5
By Paul E
During my journey of
researching Chia Seed, I have been primarily
talking about the black seed which is highly available and recognized.
learn more about the plant and write my book which will be out in June,
come across more very unique information of which I was not aware. I am
biased in my research; I make every effort to provide the most accurate
information reflecting the nutrition of the source. Having my own
developing products for five years, has taught me that the health
be like a side view mirror; things may not appear as large as they seem
On that note, I would like to share what I have learned about the other seed called white chia. The biggest questions for me are: is the white seed more nutritious then the black seed, and are they the only two available from the chia plant? Well, there is actually a third seed that is considered brown, but the black and white are the most recognized and utilized in the market.
I have resourced many companies and brands of white chia seed I am sure there are many good companies with good intentions. Some say that white is more nutritious than black. I have found no significant evidence to support that thus far. On the other hand, I have read that black has more antioxidants. Based upon what I have seen so far, I believe it is a photo finish as they are certainly both very close in nutritional value and are very nutritionally dense.
If there is more information and good solid clinical data out there, I welcome the experts to contact me, and I would welcome the opportunity to revise this article. I am always open to learn more, but the facts only.
I had a chance to talk with Marion Gray at natural Remi-Teas that has been retailing chia for several years, and ask her opinion. She shares the same feeling - that white and black seed are very close in nutrition, as the black has a tad more antioxidants than white, but white has a bit more protein and milder flavor.
“There have been a lot of discussions regarding the various seeds being sold (black, the all-white, and the variegated mixed variety). However, they are all Salvia Hispanica L. varieties and, depending on the area grown, there is very little difference. They are all the same botanical variety. There is another botanical variety, the Salvia Columbariae, which has different characteristics. Nutritionally, they are very similar, used by the North American aboriginal tribes. Both varieties are from the mint family. However, the Salvia Hispanica L. variety is a tall mint-like plant with long extended purple flowers (black variety) and white flowers (white seed variety) and they have been domesticated for
variety) and white
flowers (white seed
variety) and they have been domesticated for farming.
The Columbariae variety is a small,
three-tiered thistle which has purple-colored flowers, predomanantly in
Southwestern regions of
The Nutritionally Dense Food of the Future
By Paul E
Paul E is writer and researcher in the many areas of Nutrition, organization and efficient lifestyles. He has over 20 years experience in Pharmaceuticals, Nutraceuticals and Efficiency management. He is also an author of several books and articles and the founder of Carlyle Collection Publishing. Please ask about his 10 week program KISS Keep It Sustain ably Simple that is designed to help individuals implement a healthy and more organized lifestyle. Paul can be reached at email@example.com
This article is published and copyright March 2009 by Paul E. This article may NOT be reproduced in any format for profit or for presentation by other persons or organizations without expressed written consent of Paul E Writings Inc/Carlyle Collection Publishing
contained within this
article is meant to be used to educate the reader, and is in no way
be providing individual medical advice. Medical advice must be obtained
qualified health practitioner.
The information contained within this article is meant to be used to educate the reader, and is in no way intended to be providing individual medical advice. Medical advice must be obtained from a qualified health practitioner.
Making Chia gel
water to seed ratio (by weight) Measured formula: Add 1/3 seed to 2
water (slightly warm will gel quicker) into a container with tight
Pour dry seed into water. Shake container right away for 15 seconds.
for one minute and shake again. Mixture (Chia Gel) will store in
for 2 weeks.
this mix, 50%-75% up to equal parts by weight, to sauces, drinks,
dressings, cream cheese, jams, jellies, preserves, salsa, hot/cold
dips, puddings, soup and much more.
hydrophilic structure holds the water, so when mixed with the above
foods, it displaces calories and fat without diluting flavor. In
extending foods by 50%-75% to 100% calories and fat have been reduced
compromising flavor, with an ingredient that is 90% water.
also a great fat replacement in all baked foods
Chia seed is cost effective for every pound of dry seed you get 10 pounds of Chia gel
Recipe from the work and research of William Anderson
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