Chia Seeds - Magic Food for Heart Disease, Diabetes, and Weight Loss

In 1531 when Juan Diego was walking the fifteen miles to daily mass across Tepeyac Hill, he most likely carried with him some Chia seeds. Salvia Hispanica, or Chia was one of the most important crops grown by Aztec farmers like Juan Diego. It was commonly carried and consumed by Aztec warriors, indian messengers and those on a pilgrimage or journey.

It was perhaps the "junk" food of the time period. But unlike the junk foods of today, the Aztec Indians recognized the magic packed into this tiny little seed. It could keep warriors strong and hydrated for long periods. It was simple and easy to carry as a provision. It was a valued source of energy on long journeys. The seeds could be eaten raw or they could be mixed with water, cactus juice or lime juice to make a drink or fresco. As flour, it could be stored for long periods and used in baking. The seeds could be soaked in water to form a gel that would function like fat or oil in baked goods.

For Juan Diego, it could have been an energy drink or just a staple to provide the constant energy needed by a peasant farmer. Like athletes of today, Juan needed to remain hydrated as he walked across the desert terrain. Being hydrophillic, Chia has an affinity or love for water. In fact, it can absorb over 10 times it's weight in water making a way for our bodies to carry the water in our system longer.

Juan lived a simple life in Mexico, not far (about 15 miles) from present day Mexico City. He was a weaver, farmer and laborer. He loved the Holy Eucharist and walked joyously to mass every day just to receive it. By special permission of the bishop, he was able to receive Holy Communion three times per week. In December of the year 1531, on his way to mass, Juan heard a woman's voice call him to the top of the mountain. When he arrived, he saw a beautiful woman dressed like an Aztec princess. She told him she was the virgin Mary and asked him to go to the bishop and request that a church be built on the site for her. Juan did as she asked, but the bishop was skeptical and asked Juan to bring proof.

Juan returned to his home where he learned that his Uncle was dying. He scurried off to get the priest. Afraid he would be delayed by the lady, he chose another route. She intercepted him and told him his uncle was cured. When Juan told her the bishop needed proof, she sent him to the top of the mountain where he would find flowers growing in the frozen soil. Juan did as she asked and gathered the flowers into his cactus thread tilma (poncho) and set off to see the bishop. As Juan recounted his story to the bishop, he opened his tilma and out fell beautiful castilian roses (which, by the way, were not native to Mexico). But that was nothing compared to the wonderful image of the lady, now imprinted on Juan's tilma.

We know this image now as Our Lady of Guadalupe who is the patron saint of the Americas. A church was built on the site and thousands of Indians converted to Christianity. Today, many faithful, christian and protestant alike, make the pilgrimage to immerse themselves in the mysteries and miracles or Our Lady of Guadalupe.

In the spiritual world, the Eucharist was Juan's bread of life but in the physical world, Chia was most certainly the bread of life and perhaps one of the most overlooked miracles of that day.

Miracles surround us daily.  Sometimes, a miracle lies before us and yet we can not see it.  So it may be with Chia seeds.

Chia is high in alpha-linoleic acid, an omega-3 type fatty acid similar to fish oil (without the fishy aftertaste, I might add).  Omega-3 fatty acids have been shown to reduce inflammation and may help prevent chronic diseases, such as heart disease and arthritis. There is strong evidence to support consumption of omega-3 fatty acids to treat problems that contribute to heart disease such as hypertension, increased cholesterol and triglycerides.  It is believed that people who eat an alpha-linolenic acid-rich diet are less likely to suffer a fatal heart attack. Not surprising then is the thought that Chia  will lower cholesterol and triglycerides similar to what has been reported in the literature for walnuts.

Dieticians direct us toward whole grains like wheat or barley and brown rice as a healthy grain choice containing protein and fiber.   But Chia has more protein and fewer carbs and it is gluten free.  You can use it in breads, add it raw to cereal or yogurt and get as much fiber in just over two tablespoons as you do in a fiber one bar!  In fact, Chia is an excellent source of the calcium, phosphorus, magnesium, potassium, iron, zinc, and copper many of us take as supplements.

As a person on a low sodium diet, it offers me an alternative way to add omega-3 fatty acids to my diet while keeping sodium out.  There is 78 times as much sodium in salmon and 237 times as much in tuna.  Further,  there seems to be no evidence that it causes an allergic reaction in individuals with peanut and tree-nut sensitivities.

In more practical terms, an ounce of Chia seed has as much calcium as a cup of milk, as much fiber as in 1/3 cup of bran, as much iron as in 1/3 cup of spinach, as much vitamin C as in 2 oranges, as much potassium as in half a banana, and as much omega-3 fatty acid as in 8 oz of salmon.  Wow!  And it is full of antioxidants like quercetin which is found in apples, onions and garlic.

Studies demonstrate that chia seeds slow down how fast our body breaks down carbohydrate calories into simple sugars.  This is great news for diabetics and pre-diabetics!   When the seeds, which are easily digestible, get wet, they form a gel and in our digestive tract this helps prevent some of the food we eat (and calories) from being absorbed.  So, it is a great diet aid as well!  And if your dieting, the one thing that leads us to give up is that we never feel full.  But this gel action from the chia seed makes us feel fuller faster and longer, so it gives us both a physical edge AND a psychological advantage.  What the heck, who doesn't want to feel less hungry when they are on a diet.