Thursday, September 17, 2009

Chia Seeds

I was asked to comment on chia seeds.

Chia seeds are from an annual herb called Salvia Hispanica. It is a member of the mint family. The name chia comes from an Aztec word, chian, meaning oily.

They are high in oil content, (about 30%) and the predominant oil is polyunsaturated. Since most Americans have way too much polyunsaturated oils in there diet, I would suggest limiting your intake of chia seeds.

Chia is promoted as an excellent source of nutrition, that will help to curb pain, and will help to extend endurance. It is also high in fiber and protein. It contains vitamins, minerals, and antioxidants. So do most cereal grains, which is what chia seeds are usually compared to.

In spite of the claims made by people trying to sell health promoting products made with chia seeds, it isn't really any more remarkable than other cereal grains. However, it is much more expensive. They call it a superfood, and sell it (even in bulk) for about four and a half dollars a pound.

I can get wheat for seven or eight dollars for 25 pounds. Since I know that wheat contains pretty much all the nutrition I can need, why would I want to spend nine or ten times as much for something that isn't really that much different. Besides, nobody needs the extra polyunsaturated oils.

Even the Aztecs, who are supposed to have revered this as a superfood, listed chia behind several other important grains. The descendants of the ancient Aztecs still grow and harvest chia seeds, but only on a minor scale. It evidently wasn't all that important of a crop to them.

Chia seed sprouts are fine to use like alfalfa sprouts in a salad if you like. Just don't over do them, because they are very high in polyunsaturated oils.

Chickens fed chia had higher deposits of polyunsaturated oils in their legs and breasts. They also laid fewer eggs and lighter eggs.

Contrary to popular myth, polyunsaturated oils are not healthy for your heart or your body. In fact it has now been discovered that polyunsaturated oils contribute to the formation of cancer.

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