PJB Healthcare - Peter & Julie Boardman

There is a new "SUPER FOOD" being talked about that's not really new. The chia plant has been around and used by man for centuries and is making quite a comeback around the world and for a good reason... It's loaded in what our bodies need both young or old, weak or strong, you will feel chia's nutrition!

Chia is the highest known plant source of Omega-3 EFA (Essential Fatty Acids), something our diets have slowly been missing and we are now finding out the effects due to the lack Omega-3 and the abundance of Omega-6 to our health.

They need to be balanced in our diet. I invite you to have a closer look at all the things chia seeds can do for you and your family and the many ways you can incorporate them in your life.

Chia, (salvia hispanica L.) has a rich history as an ancient food of the Mayan, Aztec and Southwest Native American people, not only used as a staple food in their diet along with corn, beans and amaranth, it was offered to their gods. Chia was so valued that it was used in ceremonies and also as currency to pay taxes.

When the Spaniards arrived, like all good conquering nations they stopped the inhabitants from doing what they normally do, normally eat, how they speak and just about everything they enjoyed. This included all pagan rituals and since they wanted to civilize all the natives and teach Christianity, they forced them to stop growing chia.

Roasted and ground, chia was used as flour called pinole. Native people have used chia seeds for wounds, colds and sore throats, upset stomaches, body odors, prostate problems, and even constipation. Known as the ”Indian Running Food”, and not because of the high fibre content however because chia is a high-energy endurance food that has been recorded as far back as the ancient Aztecs.

Growing wild, chia was harvested and used as before until the early 80's when health conscious people started hearing about a super food from the desert used by the Mexicans and the Indians. Slowly the word started getting around until someone came up with the idea of farming it. It is used throughout Mexico and grown by locals of every village. Mixed with water, lemon or lime and a little honey chia seeds make a refreshing drink called "chia fresca" used to quench their thirst from the hot Central American sun. Now chia seeds are grown through out Central and South America where it has been grown for thousands of years.

Chia seeds contain oil amounts varying between 32-39%, with the oil offering the highest natural percentage of Omega-3 essential fatty acid known to man (60-64%) whereas soybean oil and canola oil contain less than 10% of this essential omega-3 fatty acid. Chia seeds are a very rich source of omega-3 EFA.

Chia seeds are powerful source of the antioxidants chlorogenic acid and caffeic acid as well as myricetin, quercetin and kaempferol flavonols that protect delicate essential fatty acids from oxidation. Unlike other sources of omega-3 oils (e.g., flax, hemp, or fish), chia doesn’t require refrigeration or the artificial or natural added antioxidants such as vitamins in order to remain fresh.

Chia has 19 to 23% protein content, more than that found in traditional cereals such as wheat (13.7%), corn (9.4%), rice (6.5%), oatmeal (16.9%) and barley (12.5%). And Chia’s protein is complete with all essential amino acids and is gluten-free.

Chia seeds contain over 6 times more calcium than milk by weight (700mg in 100g of chia & 120mg in 100g milk) and chia’s calcium is more readily absorbed by the body than milk. It's also an excellent source of certain minerals, notably phosphorus, magnesium, potassium, iron, zinc, and copper. Chia has three times more iron than spinach, and fifteen times more magnesium than broccoli.

Chia seeds are easily digested and they absorb more than 9 times their weight in water. When you mix the seeds with water they form a gel and researchers believe the same gel-forming ability happens in the stomach, when chia seeds are eaten they slowly release carbohydrates and slow conversion of carbs into glucose (blood sugar) for energy. The outer part of the seed is very rich in soluble fibre and it is that that forms the gel so it can protect itself from drying out in the desert air. The gel forms a physical barrier between the carbohydrates and the digestive enzymes that break them down. The carbohydrates are digested eventually, but at a slow and uniform rate. There is no insulin surge or spike needed to lower the blood sugar level after eating chia. The water-retaining ability of the gel also helps level out the water intake and retains electrolyte balance.

Chia seeds are powerful in aiding weight loss. Since chia seeds absorb up to 9 times their weight in water they give a feeling of satisfaction when eaten. Just a tablespoon of soaked chia seeds in juice can leave you feeling full until lunch.

Diets often leave our bodies in need of nutrition with foods and liquids that make us feel full however that effect only lasts a short time. Using chia seeds gives us nutritional richness with fewer calories and a fullness that lasts.

Chia seeds can be made into a gel that when mixed with different foods can cut calories and fat. Many sauces can be mixed 50-50 with chia gel. Including salad dressings, jams, yogurts and much, much more.

The gel forms a physical barrier between the carbohydrates and the digestive enzymes that break them down. The carbohydrates are digested eventually, but at a slow and uniform rate. There is no insulin surge or spike needed to lower the blood sugar level after eating chia.

Chia give you the energy to exercise even after a hard days work helping to keep you on track. When you see results happen you feel better about yourself and continue without being discouraged over not seeing results.

Summary:

Highest known plant source for Omega-3 (62% to 65%)
High in calcium - 5 times more than milk (600 milligrams of calcium in 100gm)
High in protein (19% to 23% protein by weight) and complete with all the essential amino acids
A very high anti-inflammatory natural food
High in vitamins & minerals
Raw & unprocessed natural seed
Loaded with antioxidants
Prolong hydration & retain electrolytes
Great for all ages: infants to the elderly
Hundreds of ways to incorporate it in your familys' diets (can be included in just about anything).
Product of Australia

Thank you for visiting our website – please feel free to contact us for any of the above services and products. We are only too happy to be of service to you.




	Chia 4 Life There is a new "SUPER FOOD" being talked about that's not really new. The chia plant has been around and used by man for centuries and is making quite a comeback around the world and for a good reason... It's loaded in what our bodies need both young or old, weak or strong, you will feel chia's nutrition! Chia is the highest known plant source of Omega-3 EFA (Essential Fatty Acids), something our diets have slowly been missing and we are now finding out the effects due to the lack Omega-3 and the abundance of Omega-6 to our health. They need to be balanced in our diet. I invite you to have a closer look at all the things chia seeds can do for you and your family and the many ways you can incorporate them in your life. History Chia, (salvia hispanica L.) has a rich history as an ancient food of the Mayan, Aztec and Southwest Native American people, not only used as a staple food in their diet along with corn, beans and amaranth, it was offered to their gods. Chia was so valued that it was used in ceremonies and also as currency to pay taxes. When the Spaniards arrived, like all good conquering nations they stopped the inhabitants from doing what they normally do, normally eat, how they speak and just about everything they enjoyed. This included all pagan rituals and since they wanted to civilize all the natives and teach Christianity, they forced them to stop growing chia. Roasted and ground, chia was used as flour called pinole. Native people have used chia seeds for wounds, colds and sore throats, upset stomaches, body odors, prostate problems, and even constipation. Known as the ”Indian Running Food”, and not because of the high fibre content however because chia is a high-energy endurance food that has been recorded as far back as the ancient Aztecs. Growing wild, chia was harvested and used as before until the early 80's when health conscious people started hearing about a super food from the desert used by the Mexicans and the Indians. Slowly the word started getting around until someone came up with the idea of farming it. It is used throughout Mexico and grown by locals of every village. Mixed with water, lemon or lime and a little honey chia seeds make a refreshing drink called "chia fresca" used to quench their thirst from the hot Central American sun. Now chia seeds are grown through out Central and South America where it has been grown for thousands of years. Chia seeds contain oil amounts varying between 32-39%, with the oil offering the highest natural percentage of Omega-3 essential fatty acid known to man (60-64%) whereas soybean oil and canola oil contain less than 10% of this essential omega-3 fatty acid. Chia seeds are a very rich source of omega-3 EFA. Chia seeds also are rich in the beneficial long-chain triglycerides that help maintain the proper wall flexibility of cells and restore the proper cholesterol /triglyceride ratio. Your body converts the alpha-linolenic Omega-3 of chia into DHA & EPA fatty acids that are found in fish oil. Chia seeds are powerful source of the antioxidants chlorogenic acid and caffeic acid as well as myricetin, quercetin and kaempferol flavonols that protect delicate essential fatty acids from oxidation. Unlike other sources of omega-3 oils (e.g., flax, hemp, or fish), chia doesn’t require refrigeration or the artificial or natural added antioxidants such as vitamins in order to remain fresh. Chia has 19 to 23% protein content, more than that found in traditional cereals such as wheat (13.7%), corn (9.4%), rice (6.5%), oatmeal (16.9%) and barley (12.5%). And Chia’s protein is complete with all essential amino acids and is gluten-free. Chia seeds contain over 6 times more calcium than milk by weight (700mg in 100g of chia & 120mg in 100g milk) and chia’s calcium is more readily absorbed by the body than milk. It's also an excellent source of certain minerals, notably phosphorus, magnesium, potassium, iron, zinc, and copper. Chia has three times more iron than spinach, and fifteen times more magnesium than broccoli. Chia seeds are *easily digested* and they absorb more than 9 times their weight in water. When you mix the seeds with water they form a gel and researchers believe the same gel-forming ability happens in the stomach, when chia seeds are eaten they slowly release carbohydrates and slow conversion of carbs into glucose (blood sugar) for energy. The outer part of the seed is very rich in soluble fibre and it is that that forms the gel so it can protect itself from drying out in the desert air. The gel forms a physical barrier between the carbohydrates and the digestive enzymes that break them down. The carbohydrates are digested eventually, but at a slow and uniform rate. There is no insulin surge or spike needed to lower the blood sugar level after eating chia. The water-retaining ability of the gel also helps level out the water intake and retains electrolyte balance. Chia seeds are powerful in *aiding weight loss. Since chia seeds absorb up to 9 times their weight in water they give a feeling of satisfaction when eaten. Just a tablespoon of soaked chia seeds in juice can leave you feeling full until lunch. Diets often leave our bodies in need of nutrition with foods and liquids that make us feel full however that effect only lasts a short time. Using chia seeds gives us nutritional richness with fewer calories and a fullness that lasts. Chia seeds can be made into a gel that when mixed with different foods can cut calories and fat. Many sauces can be mixed 50-50 with chia gel. Including salad dressings, jams, yogurts and much, much more. The gel forms a physical barrier between the carbohydrates and the digestive enzymes that break them down. The carbohydrates are digested eventually, but at a slow and uniform rate. There is no insulin surge or spike needed to lower the blood sugar level after eating chia. Chia give you the energy to exercise even after a hard days work helping to keep you on track. When you see results happen you feel better about yourself and continue without being discouraged over not seeing results. Summary: Highest known plant source for Omega-3 (62% to 65%) High in calcium - 5 times more than milk (600 milligrams of calcium in 100gm) High in protein (19% to 23% protein by weight) and complete with all the essential amino acids A very high anti-inflammatory natural food High in vitamins & minerals Raw & unprocessed natural seed Loaded with antioxidants Prolong hydration & retain electrolytes Great for all ages: infants to the elderly Hundreds of ways to incorporate it in your familys' diets (can be included in just about anything). Product of Australia Back to Newsletter Back to ARTICLES home \| about us \| services \| products \| testimonials \| contact us Thank you for visiting our website – please feel free to contact us for any of the above services and products. We are only too happy to be of service to you.*

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