The Nutrition Powerhouse We Laugh At

Bette Dowdell

Super foods, by definition, have more nutrition per ounce than your average health food. Most health foods strut around, proud as a peacock of their power and glory, but when a super food shows up, they fold up their tails and take a back seat.

Now, I’m talking a real super food. Some people get all giddy and call anything with a trace of nutrition a super food. Not a chance.

Even many of the foods known for their nutritional power, blueberries, for instance, can’t really be called super foods. Good, yes. Super, well no.

Super foods are few, and until recently we’ve behaved as if the one I want to talk about has no value. Not only as food, but for anything.

The Aztecs treasured it for the energy it provides, but then it went into a 500 year slump. We not only didn’t recognize its value, we treated it as a joke.

What is this super food that gets no respect? Chia.

Part of the Christmas season is cheesy commercials touting the Chia Pet, a clay lamb, dog, whatever. You wet the pet and spread the accompanying chia seeds all over it. The chia grows like grass. Then it dies, and you throw the whole contraption away.

Pretty casual for something that can help you lose weight, help diabetics control their blood sugar, correct gastrointestinal problems, lower your cholesterol, and give you energy and endurance like there’s no tomorrow. Takes away muscle pain, too And helps keep your muscles toned. Plus it improves your skin and makes your joints work better. Finally, it reduces inflammation, part and parcel of most diseases.

Let’s take a closer look.

Chia has lots of DHA, the main ingredient in the fish oil everybody talks about, and since it’s from a plant, it works for vegetarians. And it doesn’t whack out the endocrine system like flax, which is a weaker source in any case.

Chia also contains all the essential amino acids. Amino acids form the basis for all protein, and we need protein for health, especially people with endocrine issues such as thyroid. “Essential” means the body can’t make it; you have to eat it.

Then, too, chia’s chock-a-block full of trace minerals–plus some badly needed macro minerals, like magnesium.

Okay, so it’s powerful stuff. How do I use it?

Well, you can throw a handful of seeds into salads, cereals and such. Mostly, though, people grind the seeds in a coffee or spice grinder and add away to just about anything they cook. Thicken soups, gravies and salad dressings. Add it to the stuffing. Use it in baking. If you’re into protein shakes, throw some in there. Chia has virtually no taste, so you don’t change the taste of your food.

Some people make a chia gel by adding 1/3 cup of chia seeds to two cups of water. (Always add the seeds to the water, not vice versa) Give it a good shake and let it sit for about an hour. The chia soaks up the water, and you get a gel. Store it in the refrigerator for up to two weeks.

Then the gel’s all ready for easy adding to whatever you’re cooking, making it more nutritious, lower in calories per serving and more sustaining. You won’t be hungry for a while after eating chia food. Just grab the jar from the refrigerator, spoon a bunch into whatever you’re cooking, and you’re good to go.

Chia works as a meal substitute, too. Chomp on, say, a tablespoon (Less than fifty calories) of the itty-bitty seeds, and drink a large glass of water. The seeds absorb the water, and you absorb the nutrition while feeling comfortably full until your next meal. The Aztecs took long trips with nothing but chia.

And the claim about helping diabetics control their blood sugar? Chia’s full of fiber, which slows down absorption, which helps balance blood sugar levels.

Everybody toots less, too.

What’s not to like? I mean, besides those goofy clay pets.

You can get chia at your health food store or on-line. Check out this great natural food treasure.