Spanish chia seeds
Chia seeds contain many more nutrients than most fruits, vegetables, seeds and grains. They have a neutral flavour, so can be used in many dishes. Chia fibre helps improve digestion and can help you feel fuller for longer. As a result, high-fibre foods can be beneficial for those trying to manage their weight. Chia seeds provide energy and stamina. Chia is easily digestible and does not need to be ground. Chia absorbs 9-12 times more water than its weight. Soaking them takes just 10 minutes. So after eating soaked chia seeds, your body is saturated with water for a while. Soaked in water, the seeds look like transparent jelly beans with a dark spot in the middle. Eating seeds improves the condition of the heart and blood vessels. Chia seeds are an excellent intestinal cleanser, which wipes out stale waste from the digestive tract. The seeds stabilise blood sugar. A great choice for those who want to lose weight as it stimulates the metabolism. Chia seeds reduce cholesterol levels in the body. Help treat mental disorders (Alzheimer’s disease, epilepsy, depression, strokes with complications – paralysis, speech loss, memory problems). A preventive measure against various childhood diseases. Stops ageing processes. An excellent preventive measure against lung cancer. Protects against thromboembolism of gastric veins. Strengthens bones and muscles.
Chia seeds’ ability to absorb and retain water helps to prolong and maintain hydration throughout the body, especially during physical activity. This property ensures the normal distribution and passage of electrolytes across cell membranes.
They can be added to a variety of porridges, smoothies, salads, cocktails or simply soaked in water or another favourite drink.
An adult can consume up to 3 teaspoons of chia seeds per day.
NB! The information provided here should not be interpreted as a recommendation for treatment or other types of health problems. We recommend that you make personal health decisions after assessing different sources of information.
