CH…CH…CH…Chia!

Written by John on April 26th, 2013

Our society is in a constant state of fascination with any grain or seed that promises to provide an extra gram of protein or few milligrams of omega-3.  Pomegranates, Quinoa, and Flax have all had their moments in the spotlight, and felt the sting of unrequited love from our hungry nation.

Most recently it’s been Chia’s turn.  Once the domain of late night TV hawkers selling novelty planters sprouting green hair, Chia has become the “IT” seed for the food industry.  At this year’s Natural Products Expo West, we saw this diminutive seed in everything from chips and pasta to peanut butter and oatmeal bars.  There’s even a chia beverage offering extra omega 3 (if you can swallow the lumpy texture).

Country Choice Organic won’t be launching Chia Sandwich Cremes though anytime soon. Chia packs a nutrient punch, but so too do real, simple foods. Michael Pollan says it best: “Eat food. Not too much. Mostly plants.” There isn’t a single magic bean for health (as the grains and seeds that have had their 15 minutes of fame know all too well).

Moderation is our mantra, even when it comes to super foods.  Where do you weigh in on the Chia craze?

 

2 Responses to CH…CH…CH…Chia!

  1. Chia is very rich in omega-3 fatty acids, even more so than flax seeds. And it has another advantage over flax: chia is so rich in antioxidants that the seeds don’t deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body. Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum , niacin, and zinc.

  2. Sherry says:

    Since I avoid wheat gluten, I’m always looking for new ingredients to add to my diet that taste good and interesting. I’ve found that adding milled chia seeds to oatmeal that I feel is reasonably unlikely to have wheat in it (sometimes this is possible and why I’m researching your products). It improves the flavor without adding sugar for me, so I really enjoy adding it to things such as slow-cooked types of oatmeal. It adds a nutty flavor. So, I can say that it may be recommendation to add to the mix for a great bowl of oatmeal, but likely not worth the energy for a product itself. Additionally, I’d recommend letting people know how and when to stir it into their oats (it can be clumpy!).