|and absolutely NO side effects!|
This is the article I read that turned me on to eating Chia - The Chia 'Cheat Sheet' and Ten Raw Chia Recipes
The following information is excerpts from the article BUT please click the link and read all about it, I just hit the highlights.
Why would you want to eat Chia?
Chia seeds are said to have:
*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
They are a complete source of protein, providing all the essential amino acids in an easily digestible form. They are also a 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.
Which medical conditions can Chia help relieve or support?
Chia is reported to be beneficial for a vast range of issues, for example:
*celiac diseaseThe Basic Gel
To make a basic chia gel, simply add 1/3 cup of seeds (2oz) to 2 cups of water. Stir the mixture well, to avoid clumping, then leave it in your fridge, in a sealed jar. This will yield around 17oz of chia gel. You can begin to eat the gel almost immediately if you like. Just 10 minutes is enough time for the gel to be formed. More of the nutrients will be easily accessible after a few hours however, so many people like to make up a batch like this and leave it in the fridge. It will stay good for about three weeks. Then you can just reach into the fridge and take out some of the ready-made gel whenever you need it. You might add it to smoothies, mix it with salad dressings, puddings or granola, or simply take it by the spoonful.
Whole SeedsYou can also sprinkle the dry seeds onto salads or add them to granola mixes. You may also want to experiment with grinding them first in a coffee grinder, to make a 'chia flour' you can then add to smoothies, soups and so on.