From the Salba consumer..

I have been using Salba for about 4 weeks now, and have noticed increased energy, and well as a feeling of well being. Three balanced meals a day, with Salba added to each, has also stopped my snacking between meals - and has assisted with my weight loss program. Because there is no taste to Salba, I am able to add it to any meal - and now my children are enjoying the benefits of Salba!

Paula Lynch~ Waterloo, Ontario


A few years ago, I had a nasty kidney stone, very painful, it was half way between my kidney and bladder, so they had to go and retrieve it. Since that time, I have had cat scans to see if there have been any other formations (in the form of crystals) and I drink 4 glasses of Crystal Light lemonade (citric acid) a day. I have been taking 1 tablespoon of Salba in am and pm each in a 12 oz glass of lemonade. Last week, cat scan showed NO crystals in kidney and my blood sugars at 2pm and prior to bedtime and in the morning are very good. The other thing I noticed is that my ankles are not swelling anymore and the fibre keeps everything moving through. There is no taste to the Salba, but does not seem to clump up when used with the crystal light lemonade versus just water.

Mary Carlson


After two weeks of taking the Salba my husband asked me what happened to my stomach. Before the Salba, no matter what I ate or took I had indigestion, constipation, cold hands and feet, low energy, as well as fluctuation in my blood pressure. I have personally found that the best results for me included taking 1 tbsp of gel-forming Salba seed in the morning followed by a cup of hot lemon water, and 1 tbsp of gel-forming Salba seed before bedtime. In addition I add ground Salba to soups, salads and baking. Have never felt better, thanks Salba.

Sharon ~ Woodstock, Ontario


Before taking Salba my blood sugar fluctuated up and down usually on the high side. I found that after taking the Salba my blood sugar is more stable, especially during the night. I also feel that my circulation is better and energy level is way up. My routine includes taking 2 tbsp of gel-formed Salba seed in the morning and tbsp before bed. Also throughout the day I sprinkle Salba on yogurt, cereal and salad. By incorporating Salba into my daily routine as well as a healthy diet including exercise I have lost a considerable amount of weight. The product contains the vitamins and protein that contribute to a healthy lifestyle. I would recommend this product to anybody and especially all diabetics.

Curtis ~ Cambridge, Ontario

An Ancient Grain…… how exciting could this possibly be?

Two weeks ago I was given the opportunity to come on-board and work for Source Salba. I didn’t really know what to expect, dealing with a grain that doesn’t really taste like much, in an industry I had never been involved in before… but to my surprise it has been an exciting and eye-opening couple of weeks. I have immersed myself in the products I represent, but nothing prepared me for the level of dedication and passion my fellow co-workers at Source Salba exhibit for our product. When you truly believe in a product and your goal is to improve people’s lives with it; you don’t need to sell it – your enthusiasm is inspiration enough for people to give it a try. I have been pleasantly surprised by how progressive a company Source Salba is, while maintaining a grass-roots approach coupled with a “customers first” philosophy. Certainly a place I can see myself growing as a professional.
Salba’s head office is not some faceless, cubicle-ridden labyrinth; instead a small, intimate environment that allows for the free exchange of ideas with the support structure and knowledge to ensure that all our customers get the best and most accurate product information and advice we can offer. It’s a refreshing change to work for a company that cares more about the people that use their product than how much they can convince them to buy. My initial trepidations about the limitations of working with a niche product were quickly absolved as I learned about Salba’s wonderful attributes and its plethora of applications. Upon my co-workers insistence, I too started the two-tablespoons-a-day lifestyle with Salba whole grain and the results have been astonishing! After my first two weeks here, it has become quite apparent why Source Salba has been so successful. Having an honest product and being customer-driven and health-focused with a genuine interest in making people’s lives better has not been refreshing and reassuring only for me, but for everyone who comes in contact with Source Salba.

-Meaghan

CTV News and The Globe and Mail present Salba!

Most of you have probably seen Salba being featured on CTV News last Thursday, or you have read the Globe and Mail today. We have been overwhelmed by phone calls and emails from enthusiastic people, healthy people or people with some health issues, who have been convinced by Salba’s story!

Now that we finally have great scientific data to show you, I would like to tell you more about Salba’s research! As nutritionist at Source Salba Inc., working closely together with Dr. Vuksan from the University of Toronto, at the Clinical Nutrition and Risk Factor Modification Centre, St. Michael’s Hospital, there is lots to talk about…

Salba’s long-term clinical study in diabetes patients was performed a few years ago and will be published this month in Diabetes Care, the worlds most well known scientific nutritional magazine for Diabetes Research. This study included 20 diabetes patients that consumed on average 37 grams of Salba per day (3-4 tbsp). They received this Salba either in capsule form or baked in a regular white bread (see our Recipe section for the Salba Mega Bread). After twelve weeks several blood markers were analyzed and showed these unexplainable effects:

 6 mmHg reduction in systolic blood pressure
 20% reduction in the Von Willebrand blood clotting factor
 40% reduction in body inflammation (C-reactive protein)

Now, these findings are even more meaningful when you know that these diabetes patients were well- controlled, taking their prescribed medication for increased sugar levels, elevated blood pressure, and/or elevated blood lipids! Overall, these results mean an incredible reduction in the risk for cardiovascular disease, especially in people with diabetes who have a much higher risk for heart attacks or strokes. Compared to people without diabetes, the risk of heart attack is 1.5 to 4.5 times greater for women and 1.5 to 2 times greater for men. Also, the risk of stroke is 2 to 6.5 times greater among women with type 2 diabetes and 1.5 to 2 times greater for men. So, you can understand that it is of utmost importance to find new functional foods for diabetes treatment. Did we find the magic medicine?

How do we know it is Salba that caused these health benefits?
For good clinical research you need a good study design: the same group of diabetes patients followed a 12 week period in which they were not allowed to consume any Salba, instead they received wheat bran capsules. This way the effects of Salba for its high fibre content were levelled out, and thus, Salba’s other nutrients must have caused these effects…or maybe Salba’s fibre has different effects?

I did a viscosity measurement under the lead of Dr. Vuksan. I measured the thickness of Salba mixed in 200 ml water during 2 hours, and compared this viscosity with the same amount of flaxseed in 200 ml water. Findings were unbelievable:

Salba has a 3 TIMES HIGHER viscosity than flaxseed!!!

We were flabbergasted! How is it possible that Salba has a three times higher viscosity, when flaxseed contains 2-3 times more soluble fibre?? We have to continue our research. We do know that Salba has an enormous gel forming capacity. It slows down digestion and thereby makes blood sugar levels increase more gradually and less far. Salba prevents the highs and lows in blood sugar levels that make us feel hungry, and grumpy. Salba satiates these hunger feelings, and may therefore help to control body weight.

What research is next? Due to its multiple functionality Salba has given us many research questions for investigation. At this moment, we are working on answering that one big question that I keep on being asked:

What is more effective, Ground or Whole Salba?

Please, keep reading our blog and website to find out what is true. Whether it is Salba’s fibre, omega-3s, the antioxidants, other vitamins and minerals, or Salba’s overall composition, we do know that SALBA WORKS. So, please, check out your local health food store, and buy that green or orange bag with those tiny white seeds, so small that you won’t even notice eating it, but you will FEEL IT FOR SURE!

ENJOY Salba and let us know YOUR SALBA STORY!

Jedid

Salba for women in menopause..

Salba provides lots of nutrients for women in menopause. As we grow older the risk for cardiovascular disease, diabetes, cancer, overweight etc. increases. Salba’s nutrients can help you to reduce this risk:

Omega-3: reduces high blood pressure, body inflammation, blood clotting. Omega-3s also improve mental health; you will feel more energetic than before!

Fiber: Fiber is effective in increasing satiety, and may therefore help you to maintain your body weight. Salba seeds increase 14 times their size when you add fluid to them. This makes you feel full for a longer time. On average, women may experience a gain of approximately 10-15 pounds in the years surrounding menopause. There are several theories as to why this might happen. One theory says that the increase in weight and fat deposition allows for an increase in estrogen production, as fat cells can convert other hormones into estrogen. With the ovaries declining in their production of estrogen, the fat cells can take up the decrease in estrogen production to some degree. Others link the weight gain to a decrease in thyroid function, and subsequently metabolism. With lowered metabolism, fewer calories are required to maintain your current weight. A change in body composition can also affect metabolism. Because muscle tissue burns more fuel than our fat tissue, loss of muscle mass can result in a reduced requirement for calories. Inactivity as we age can promote a change in body composition. Further, a change in body composition can also affect metabolism. Because muscle tissue burns more fuel than our fat tissue, loss of muscle mass can result in a reduced requirement for calories. Inactivity as we age can promote a change in body composition.
Fiber also helps to improve bowel movement. The fiber increases the fecal bulk and decreases colonic transit time of the feces. Therefore, it relieves constipation, and improves digestion by processing the food smoothly and effectively through the intestines.

Antioxidants: Salba’s antioxidants are vitamin C, vitamin A, selenium, and myrecitin. These antioxidants reduce the oxidative stress in our body (due to breathing, sun, pollution, stress, cigarette smoke). Oxidative stress is associated with the development of many chronic and degenerative diseases, including diabetes, cancer, heart disease, arthritis, cataracts and neuronal degeneration such as Alzheimer's and Parkinson's disease. Therefore, it is very important to eat enough antioxidants.

Since Salba research is in its early stage we have never investigated what typical menopausal symptoms Salba can ‘concur’. E.g. its effect on hot flashes and night sweats are unknown.

2007 ALIVE AWARDS WINNERS

2007 ALIVE AWARDS WINNERS: SALBA WON SILVER

GOLD
greens+ bone builder
(Genuine Health)

SILVER
SALBA!!!
(Source Salba Inc.)

BRONZE
Progressive PhytoBerry
(Body Plus)

HOMEMADE SALBA GRANOLA

Homemade Salba Granola
Makes about 12 cups of super fresh low-cost cereal.

Ingredients:
4 cups peanuts
2 cups sunflower seeds
4 cups rolled oats
1 cup whole SALBA seeds
2 cups wheat germ
1/4 cup oil
1/4 cup maple syrup

Cooking Instructions:
1. Grind up the nuts and seeds in a food processor for 2 pulses. If you don't have a food processor, leave everything whole.
2. Combine everything and place on an oven tray and bake for one hour at 350°F, stirring the granola every 20 minutes.

Variations:
Use other kinds of nuts such as cashews, walnuts, almonds or hazelnuts.

SALBA APPLE CRISP

SALBA APPLE CRISP: This apple crisp is extremely tasty and thanks to ground SALBA, it may contribute to your health.

Serves 8

Ingredients:
1 tablespoon of olive oil
6 cups fresh sliced Braeburn Apples, or your favorite apple
1 tablespoon fresh lemon juice
2 tablespoons plus 2 teaspoons white sugar
1 tablespoon cornstarch
1 1/2 teaspoons ground cinnamon
1/3 cup ground SALBA
1/4 cup brown sugar, packed
1/3 cup quick cooking oats

Cooking Instructions:
1. Preheat oven to 350-degrees.
2. Coat the baking dish with oil
3. Combine apples and lemon juice in a baking dish, and toss gently.
4. Combine sugar, cornstarch and 1 teaspoon cinnamon. Stir with a whisk to blend.
5. Add cornstarch mixture to apple mixture and toss well.
6. Combine SALBA, remaining cinnamon, brown sugar, and oats in a separate bowl. Sprinkle evenly over apple mixture.
7. Bake for approximately 40 minutes or until apples are tender and topping is golden brown.

ENJOY!

OXYGEN RADICAL ABSORBANCE CAPACITY (ORAC) VALUE AND SALBA

THE ORAC VALUE OF SALBA IS EXTREMELY HIGH

Oxygen Radical Absorbance Capacity (ORAC) provides us with a method of measuring the overall antioxidant power of foods and supplements. Antioxidants are essential to good health, especially with respect to aging and age related disorders. Scientists have learned that phytochemicals, including antioxidants, increase our resistance to disease and boost immunity. Hence the recommendation of 5-9 servings of fruits and vegatables each day.

Simply put, the higher the ORAC value of food the more antioxidant power it contains. The focus on "foods" is significant as scientists have found that antioxidants are most effective when received from a whole food.

The chart below shows the fruits and vegetables found to be highest in antioxidants. ORAC numbers shown are for 100 grams, the higher the ORAC number, the greater the amount of antioxidants in the food.

3,000 to 5,000 ORAC units per day are required

Studies show that the average person gets only about 1200 ORAC units per day from 3 servings of fruits and vegetables.
However 3,000 to 5,000 ORAC units per day are required to have a significant impact on plasma and tissue antioxidant capacity.

The analysis we just had done by Brunswick labs showed
that the total ORAC value of Salba grain is 70 TE per GRAM. TE stands
for triox equivalents. The hydrophilic is 68, and the lipophilic is 2,
to give the total of 70!

This is an extremely high value. To put this into perspective, Salba, a
whole seed, has a higher level of antioxidants than blackberries, strawberries, bluberries, grapes,
raisins, prunes, broccoli, cherries, spinach.

The good news 2 tablespoons (12g = recommended daily) Salba contains about 840 ORAC units!
4 tablespoons of Salba contains about an ORAC value of 1680, this is 56% of your daily ORAC needs.
Scientists have determined that whole plant foods which are high in antioxidants are more effective for good health than isolated antioxidant supplements.

ORAC VALUE PER 100g
Salba 7,000
Prunes 5,770
Raising 2,830
Blueberries 2,400
Kale 1,770
Cranberries 1,750
Spinach, raw 1,260
Broccoli 890
Grapes, red 739
Banana 221
Tomato 189

NEW PRODUCTS: ORGANIC SALBA and SALBA KRISPY RICE CUBE

NEW PRODUCTS: ORGANIC SALBA and SALBA KRISPY RICE CUBE

We now have certified Organic Salba!
Before our Salba was GMO free, and pesticide and herbicide free.
But now we also grow the Salba on soil that is organic! So this is wy we now have Certified Organic Salba!!!
We launched the new Organic Salba at the CHFA show in September 2007.
We also launched our new Krispy Rice Cubes at the show. The Krispy Rice Cube is wheat free and vegan!

The Best Store Of The Month

The best store of the month was definitely "Supplements Plus", located at 2034 Bloor St West, in Toronto.
This picture was taken Friday afternoon at around 2:00 pm when my colleague passed the store on her way home. She was very pleasantly surprised to see a big sandwich-board with information about Salba outside of the store. She took a picture immediately.

They certainly deserve to get a free lunch meeting, some Salba T-shirts and lots and lots of Salba 3 day challenges for all of their customers!!

Thanks you so much for supporting us!

Have a Healthy Day,
Valerie

I OVERHEARD TWO WOMEN TALKING ABOUT YOUR PRODUCT, SALBA

Hi,
While traveling back to Montreal by train from Toronto I overheard two women talking about your product, Salba
and they gave this email address for a free sample.

John

That's hysterical! Do you mind if we use this on our blog? We will gladly send you out a sample right away.

Tx for the note!

Mark

Hi, sure no problem

John

If you want free Samples please go to www.sourcesalba.com

CHFA EXPO TORONTO

CHFA EXPO TORONTO

This year we will be with Source Salba Inc. at the CHFA Expo in Toronto!

September 6-9, 2007


CHFA Expo East
September 6-9, 2007
Metro Toronto Convention Centre
North Hall
Toronto, ON

For more information go to www.CHFA.ca

TESTIMONIAL

TESTIMONIAL

Hi, just wanted to let you know that I absolutely love Salba!!!! I found I had more control over my eating due to less hunger and less sweet tooth cravings. I used the samples at breakfast time and it really helped me to not overeat. I drank a lot more water instead of eating just because I really wasn;'t all that hungry. So that toowas a bonus since I wasn't drinking all that much water. I want more.... and I'm going out to get some TODAY!! Thank you for this amazing challenge and opportunity to try the samples. All that you say about it is true!!! THANK YOU!!!!

Amenda D.

ASK FOR YOUR FREE SALBA 3 DAY CHELLENGE ON WWW.SOURCESALBA.COM

TESTIMONIAL

TESTIMONIAL

Salba has made a significant difference to my overall health and energy level.
The recommended two tablespoons of Salba is included in my breakfast each day.
I ask a lot of my fifty-six year-old body. I spend an average of two hours and up to four hours a day exercising:lap swimming, in line skating, tennis, cycling, hiking, racing a small sailboat.
Not only do I have more energy while enjoying these sports, but at the end of the day, I am not fatigued and feel really well, with plenty of energy
left for maintenance jobs around the house and garden.
At my recent physical, my blood work was excellent and my blood pressure was the lowest its been in years!
I am confident Salba maintains and safeguards my health.

Margaret Duncan

AZTEC CUISINE

The Aztecs where one of the stongest people in the world in the 14th, 15th and 16th century, there diet was mostly vegetarian (95%)

The most important staple of Aztec cuisine was maize (corn), a crop that was so important to Aztec society that it played a central part in their mythology. Just like wheat in Europe or rice in most of East Asia, it was the food without which a meal was not a meal. It came in an inestimable number of varieties varying in color, texture, size and prestige and was eaten as tortillas, tamales or atolli, maize gruel. The other constants of Aztec food were salt and chilies and the basic definition of Aztec fasting was to abstain from these two flavorers. The other major foods were beans and New World varieties of the grains amaranth (or pigweed), and CHIA. The combination of maize and these basic foods would have provided the average Aztec with a very well-rounded diet without any significant deficiencies in vitamins or minerals. The processing of maize called nixtamalization, the cooking of maize grains in alkaline solutions, also drastically increased the nutritional value of the common staple.

Water, maize gruels and pulque, the fermented juice of the century plant, were the most common drinks, and there were many different fermented alcoholic beverages made from honey, cacti and various fruits. Drinking was tolerated, even for children on some occasions, but intoxication was generally not. Though sources diverge on the details, it is clear that the elderly were to some extent exempt from these restrictions. For others, the punishment could be extremely harsh, and the rules were especially strict for the elite who could be sentenced to death for immoderate bouts of drinking. The elite took pride in not drinking pulque, a drink of commoners, and preferred drinks made from cacao. It was one of the most prestigious luxuries available; it was the drink of rulers, warriors and nobles and was flavored with chili peppers, honey and a seemingly endless list of spices and herbs. So precious was cacao that the beans were used as currency, and even counterfeited.

The Aztec diet included an impressive variety of animals; turkeys and various fowl, pocket gophers, iguanas, axolotls (a type of water salamanders), shrimp, fish and a great variety of insects, larvae and insect eggs. They ate various mushrooms and fungi, including the parasitic corn smut, which grows on ears of corn. Squash was very popular and came in many different varieties. Squash seed, fresh, dried or roasted, ware especially popular. Tomatoes, though different from the varieties common today, was often mixed with chile in sauces or as filling for tamales.

WHAT OTHER SITES HAVE TO SAY ABOUT CHIA

CHIA SEEDS

July 17, 2007 from: http://whattoeatbook.com/blog/chia-seeds/

Today’s question (see Flaxseeds) is about Chia seeds: “I have heard and read that Chia seeds, (Salvia hispanica, a plant of the genus Salvia in the Mint family) are very high in omega-3s and very nutritious in several other ways. They were highly prized by the Aztecs and have been touted as a little-known “superfood”. Have you any knowledge about them or the accuracy of this?”
I consulted my standard sources for this sort of thing, Wikipedia (always a good place to start and then confirm independently) and the USDA’s authoritative data on food composition. As you suggest, Chia seeds have a good balance of omega-3 unsaturated fatty acids. But does this really make it a “superfood?” I think foods are foods. All natural, unprocessed foods have a mix of nutrients and the best approach is to eat a lot of different kinds of relatively unprocessed foods that together provide the nutrients and other components of food that promote health. Chia seeds, like flaxseeds or other kinds of seeds, nuts, fruits, vegetables, and grains contribute good things to the diet, but it’s the overall combination of foods you eat that counts. Enjoy Chia seeds if you like them, but are they a miracle food? I wish it were that easy.

THE CHIA REVIVAL: SALBA

The Chia Revival: SALBA

Source:THE NATURAL PRODUCT NEWS Vol. 3, No. 1 — Winter, 2004

Hardly anyone knows it, but chia seeds are truly a superfood.

The Chia Revival hasn't started yet. But I'm proposing that we get it going for very good reasons, as you will see by reading what follows.

Since chia seeds have never been popular in the United States, you might ask in what sense does the word "revival" apply?

It goes back centuries to Incan, Mayan, and Aztec cultures, for whom chia was a staple, along with more familiar foods such as corn and beans. So it's a revival of a tradition that pre-dates the arrival of the Conquistadoros and other Europeans to the New World.

I first learned about chia seeds back in the 60's when I had a couple of natural food stores (New Age Natural Foods, in San Francisco and Palo Alto, California).

"Chia" is the Mayan word for strength. According to chia seed lore, Apache warriors would tie a bag of chia seeds to their belts to sustain them on the warpath. Aztec warriors, it is said, were sustained by chia seeds during their conquests.

Chia seeds were so important to the Aztecs that they were accepted as legal tender. And they were a staple for Indians of the southwest, who depended on them, particularly on long treks to the west coast to trade with California tribes.

Chia seeds, I learned, used to be called "Indian Running Food" because they are so energizing. When I tried them, I literally could feel their energy. It was a strengthening and sustained surge unlike anything resulting from any other food. And so I often told customers about chia seeds, and had repeat customers for them because they "work".

What makes them work? Synergy between all their outstanding features is at least part of the answer. Chia seeds are high in:

easily digestible protein
essential fatty acids,
particularly omega-3
vitamins
soluble fiber
antioxidants
minerals

Chia seeds have much in common with flax seeds, which have a deserved reputation as a superfood. If you run down a comparative chart, you see a back and forth, with chia higher in some nutrients, flax higher in others.

The clear advantage I see for chia seeds is that their natural antioxidants make them stable, whereas flax quickly becomes rancid.

Like flax, chia seeds are highly hydrophilic, with the ability to hold about twelve times as much water as their own weight.

Thus, one of the best uses of chia seeds is to convert them into chia gel. To do this you add 1/3 cup of seeds to 2 cups of water, stir well to break up any clumps, and let sit in your refrigerator for about twelve hours.

(It will gel in less than an hour, but the additional soaking increases the nutritional impact of the gel.)

Chia gel has many uses. William Anderson, writing on one of the websites I'll link you to below, calls it "a dieter's dream food" . . . "when it is mixed with foods, it displaces calories and fat without diluting flavor.

In fact, I have found that because chia gel displaces rather than dilutes, it creates more surface area and can actually enhance the flavor rather than dilute it."

Anderson recommends displacing as much as 50% of all kinds of foods with chia gel, thereby increasing flavor, fiber, and nutrition, while reducing calories and fat. Good candidates for chia gel are salad dressings, dips, and spreads. Chia gel can also be used as a fat replacer in many baking recipes.

"Researchers believe this same gel-forming phenomenon takes place in the stomach, creating a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar.

In addition to the obvious benefits for diabetics, this slowing of sugar conversion aids endurance." (from http://www.kalyx.com)

In any recipe that calls for flax seeds, you can substitute chia seeds. The chia flavor is bland, so they work great in smoothies and can be sprinkled on just about anything.

Two to four tablespoons a day will improve your nutrition and encourage intestinal regularity. (And, yes, the "hair" on Chia Pets is from sprouted chia seeds.)

Nutrition researchers looking at SALBA have called it an "almost perfect food". It's many benefits include:

Providing energy
Boosting strength
Bolstering endurance
Leveling blood sugar
Inducing weight loss
Aiding intestinal regularity
Reducing inflammation
Reducing blood pressure
Improvement in blood coagulation

If you need more motivation to join The Chia Revival, read The Magic of Chia by James Scheer. Here's an edited version of a chia anecdote from the book, about a test performed by Paul Bragg, the famous fitness guru (who died in a body surfing accident in 1976 at the age of 95).

Talking with a group of young people at his athletic club, Bragg asked them to name which foods gave them the most energy, vitality, and endurance.

Bragg was the only one to name chia seeds, saying that he got "my greatest go power from chia seeds." To which one of the young men responded, "Paul why don't we test chia seeds on some weekend?"

"There was almost unanimous agreement, and Paul Bragg structured the experiment, actually a competition-a grueling test of endurance, a thirty-six-hour hike to the top of Mount Wilson. . .

He divided the volunteers into two groups. 'Members of one group were to eat only chia seeds during the climb, and the others were to eat whatever foods they wished.'

Bragg led the chia-eating group-eight men and four women-and chose another man to lead the eat-as-you-wish group. "'We in the chia-eating group took several teaspoons of chia seed in water as soon as we arose,' Bragg recalled. 'During the entire outing, we chewed on chia seeds or took them in water.

"'For the first few hours, there seemed to be no difference in our ability to climb. However, as the terrain grew rougher and the slopes steeper, things changed. Our chia-eating group started to pull ahead of the others.'"

Bragg's group of chia eaters reached the peak four hours and twenty-seven minutes ahead of the other group of twelve, of which only three men and two women actually finished.

CHECHING IN ON MATT

CHECKING IN ON MATT

Hi Mark,

What a pleasure to hear from you! Salba is my lifeline and with it, I can achieve results people can only dream of while having a J-pouch. Everything about Salba is true, so I am fascinated as to why the entire population is not taking it as they take their coffee! Maybe if they lost their colon, then they would do a better job of taking care of their body!! I am converting many non-users into users in my town, as i live in a small town and word travels fast. I now thaw out my yogurt ice cream, mix in salba, and then re-freeze it. I have no ill effects from the ice cream now, whereas before I did. This seems to be working for many others too.
Enjoy Mark, you are so kind.

Matt Frillman

A MESSAGE FROM A 3 DAY CHALLENGE RECIPIENT

A MESSAGE FROM A 3 DAY CHALLENGE RECIPIENT

YOU HAVE NO IDEA WHAT YOU HAVE DONE FOR PEOPLE WITH ULCERATIVE COLITIS; SALBA IS TRULY A GOD SEND!

In January of 2005, I experienced a slight belly ache. Within 3 days, I made a doctor's appointment as it was getting progressively worse.I saw my doctor the next day, but by that time it was nearly impossible to apply any pressure onto my belly and my bowel movements were mostly blood. This confused him as I was a healthy, fit, non-smoker ; with absolutely nothing in my medical history indicating abnormality. Six days later, an appointment was made for me to get a colonoscopy. By the seventh day of this pain, my wife had to rush me to emergency, where I was immediately admitted.
The first night was spent in relieving my pain & getting more comfortable. I was given a pic line so I could ingest food immediately, as I was losing weight very quickly. Holes in my colon were discovered the following day, through the aid of a CAT scan. That night my colon was removed. All of this occurred within 10 days of my initial discomfort.
This is where my life begins without a colon. I had lost 45 lbs and almost lost my life. Thankfully, I don't remember much about the dying part. I do remember being thankful. I had a iliostomy, because it enabled me to stay alive and live pain free. It is a huge lifestyle change and I learned a lot in the next three weeks that I spent in the hospital ; mostly what our colon does and why I had to have mine removed.
I recall two important moments in all of this; firstly when they informed me of the removal of my colon and secondly, when I found out it was ulcerative colitis that had attacked my colon.
With the notion of death looming over me, I didn't care about the mere loss of my colon. I was more intrigued with what ulcerative colitis was. What I discovered was shocking! It seems as though I got off really easy with the disease and that the symptoms were horrific.
Ulcerative colitis strikes kids first, then pokes its ugly face back in during the teenage years, and appears yet again in mid life.
For myself, it appeared only in mid life. I cannot imagine this pain being inflicted upon children., especially the bloody urination that could occur up to 20 times a day. This can last up to 5 years, in and out of remission.
Prednizone helps with the flare but it comes at the expense of extreme weight gain.
I am just touching the tip of the iceberg on the horrors of this disease. I am very fortunate and did not suffer as much as others have. I no longer have a colon/ulcerative colitis.
So what happened after that?!
There is a reconstructive surgery called a J pouch. In this procedure, 12 inches of your small intestine is used to make a pouch, which is then connected to your anus, allowing us to function without a bag on our side. It takes approximately 2 years to adapt to this new system, and while some recover, others continue to suffer.
As waste passes from the end of our elium and enters into our J-Pouch, it is extremely runny and acidic. Afterwards, this passes to the anus and is extremely painful. Eventually our small intestine will learn to act like our colon would; which is mainly to remove water & salt and to store waste.
However, our small intestine will never learn to remove salt, and the pouch is where we store our waste. Watery stool is a problem because it burns like acid, and is extremely painful. So the key in all of this is diet.
J-pouchers use the washrooms excessively, up to 12 times a day. It would be even excessively more than that if we ate the regular amount of food most people ate.
Therefore, we try to eat the best of foods, in turn allowing us to intake smaller amounts, which then leads to less waste. Unfortunately, J-pouchers have a difficult time passing gas and it can be extremely painful.
So great foods such as veggies and fruit become not so great, as they create gas and render an uncomfortable situation. So what we look for is a perfect food, one that will absorb water, not create acid, and most importantly, supply us with nutrients that our body requires in order to stay healthy and remain functional.
Until a few months ago, this food did not exist to us J-pouchers until I read about SALBA in a magazine called Life.
From the add, I requested a sample to try this so called perfect food.
THE VERDICT
It's perfect, simply perfect! I continue to get e-mails from people all over the world about this product I posted on the J-pouch site.
You have no idea what you have done for us; Salba is truly a god send. I can now enjoy a simple soup that I couldn't before. I have tons of energy even though my food passes through me in just 3 hours. I'm getting what I need and I don't require Immodium at all.
My entire family is using SALBA, as it is not only for J-pouchers, but for everyone.
This is my body and it is the most important tool I have and I have absolutely no intention of short changing myself.
I hope someone reads this and benefits from it.
As for the people from SALBA, thank you so much- you have no idea how much I thank you.

Matt Frillman
Owen Sound, Ontario, Canada

STRAWBERRY CLAFOUTIS

STRAWBERRY CLAFOUTIS

1/3 Cup Soy Creamer
2/3 Cup Soymilk
3 Tablespoons Salba Seeds

3 Tablespoons Cornstarch
2 Tablespoons All-Purpose Flour
1/3 Cup Granulated Sugar
1 Tablespoon vegan Margarine
1/2 Teaspoon Vanilla Extract
Pinch Salt
8 Ounces Fresh Strawberries

Confectioner's Sugar (Optional)

Begin by grinding down your chia seeds in a spice grinder to a fine powder. Combine both the soymilk and soy creamer in a small bowl, and whisk the powdered seeds in just to make sure no clumps form. Let it sit for 10 minutes before stirring again, breaking up any lumps, and then leave it alone for another 20 minutes afterward. Depending on how long your oven takes to heat up, you may want to go ahead and preheat your oven to 350 degrees now while the mixture is thickening.

In a separate bowl, mix together the cornstarch, flour, and sugar. Melt your margarine and stir it in, along with the vanilla and salt. Your chia mixture should now be the consistency of pudding, and it can now be added into the flour mixture. Stir until smooth, and pour the batter into a lightly greased 7 inch custard dish. Slice the strawberries in half and arrange on top as desired- No need to be as meticulous as I was! Bake for 40 - 45 minutes, until it pulls away from the sides and browns slightly around the edges. The berries may leak some juice, but don't worry, just lightly pat it with a paper towel once cool to remove the excess, or leave it if it doesn't bother you. Lightly dust with confectioner's sugar if desired.

Makes 4 Servings.

SALBA: AN ACIENT GRAIN BECOMES TODAY'S SUPERFOOD

AN ANCIENT GRAIN BECOMES TODAY'S SUPERFOOD

If you haven't heard of Salba, it's probably only a matter of time before it becomes the new darling of the health food industry. It's the nutrient-dense seed called chia, which was a staple food for the ancient Aztecs. Some believe that this wonder seed is the most nutritious and perfect food on the planet.

Chia is originally black, but Salba, the commercial variety of the seed, is white and the most stable source of omega-3 fatty acids. In fact, it contains more omega-3 fatty acids than flaxseed.

Salba also offers a full spectrum of antioxidants from chlorogenic acid, caffeic acid, myricetin, quercetin and flavonols. It also boasts three times more antioxidants than blueberries.

Additionally, it has six times more calcium than milk, three times more iron than spinach, two times more potassium than bananas, two and a half times more protein than kidney beans and even more fiber than All Bran.

The humble seed gives energy, balances hormones, increases strength, bolsters endurance, balances blood sugar levels, induces weight loss and aids intestinal regularity.

While you can find Salbain a few health food stores and over the Internet. It won't be long before you'll find it popping up in a variety of foods. The Salbapeople have big plans to introduce it in salsa, cereal, baked goods, a nutrition bar and maybe even a Salbadrink. Already you can find it in tortilla chips and bread. Eaten one way or the other, this ancient superfood may be just what our modern diet needs.

sourse: www.vibrantglow.com July 9 2007

MAMA MIA! HURRY FOR CHIA!

MAMA MIA! HURRY FOR CHIA!
Posted by Janet on April 18th, 2007

Move over flax! There’s a new (but, in reality, old) super grain that’s about to take the world by storm. It’s called Salba, and it’s the tiny seed of the Salvia hispanica L. plant, better known as Chia. Yup, as in Chia Pet! And no, eating it won’t make you sprout green fur on the top of your head:)

The ancient Aztecs used Chia as a staple in their diet and also used it as medicine. They called it their “running food” because messengers reportedly could run all day on just a handful of the stuff. Well, it turns out those Aztecs knew what they were doing. Modern researchers have been tinkering with the plant for over a decade, with astounding results. By painstakingly sorting out the few white seeds of the mostly black-seed Chia plant, they developed a new crop that has remarkably improved nutrient content compared to its Chia forefather. They named the new white seed “Salba.” And voila! Five hundred years later, we have a comeback!

So what makes Salba the next big thing? A lot! Get a load of these stats:

Salba is the richest source of Omega 3’s found in nature (and we NEED more of these essential fats in our diets!)
Salba has more dietary fibre than any other food in nature (2 tbsp contains 15 grams of fibre! Wow!)
It has 6 times more calcium than milk
It has 7 times more vitamin C than an orange
It has 3 times more Iron than spinach
It has 15 times more magnesium than broccoli
It’s a great source of vegetable-based protein (so you can give your digestion a break from meat!)
It’s loaded with potent, age-fighting, disease-battling antioxidants
It’s grown without pesticides or chemicals, and it’s not genetically modified
It’s gluten-free
Holy health properties, Batman! No wonder those Aztecs could run all day on a handful! I know what you’re thinking: “That sounds too good to be true!” I thought the same thing. But when I looked into it further, I saw that Salba has undergone intensive clinical studies, and that there are loads of additional, ongoing studies (especially diabetes-related) being conducted at the Faculty of Medicine at University Hospital in Toronto. It seems that scientists are as excited about Salba as I am!

Because it’s gluten-free and it doesn’t have a strong, dominant flavour like flax, it’ll most likely be added to baked goods and snacks that you’ll soon see in health food stores. For personal use, you can use it like you would ground flax: Add a couple of tablespoons to smoothies, yogurt, cereal, oatmeal or juice, or use it in baking. Apparently it makes an excellent substitute for flour, and can be used to thicken gravy, soups or sauces. They say it can replace eggs in any recipe. (Combining 2 tbsp of ground Salba and ½ cup of cold water in place of one egg.)

I stumbled across Salba at a well-stocked health food store/pharmacy in Ottawa. The only catch is that it’s a bit pricey compared to flaxseed. But you know what, it’s worth it! You’re worth it! When it comes to spending money, don’t you think that your health and the health of your family are more important than anything? If you have any health issue at all, this is for you. If you want to lose weight, Salba can help curb your appetite. If you want to fight wrinkles and have more energy during the day, this is the ticket. If I were a parent, I’d add a tablespoon of Salba to my kid’s diet every day. Extra bone-building calcium, extra Omega-3’s for their developing brains, protein and fibre to keep their blood sugar steady, and antioxidants to help their immune systems fight disease. What more could you ask for? A heaping tablespoon for yourself, perhaps!

You can google “Salba” to find out more about this exciting new super food or go to www.sourcesalba.com to find out where to get it in your area.

JUST A SPOONFUL OF SALBA

It's a bird! It's a plane! No, it's super Salba!

Hailing from the Amazon Basin in Peru, this little seed packs a nutritional punch that can zap and pow any diet into healthy territory. And even though ancient grains don't normally grow in Sweetspot territory, we were so blown away by this recent health food store discovery, we just had to tell you about it.

Here's what made our jaw drop: Gram for gram, Salba has eight times more Omega 3 Fatty Acids than salmon; two and a half times more vegetable protein than kidney beans; seven times more vitamin C than an orange; six times more calcium than milk; two times the potassium of a banana; and slightly more fibre than All Bran. Plus, it's all natural, gluten free, has no trans-fat and is certified Non-GMO. (Bam! We feel thinner and healthier already!)

Unlike flax, you don't have to grind Salba to reap the benefits. It takes on the taste of whatever you toss it with (we sprinkle ours onto yoghurt), and it also comes in flour form, so you can use it in recipes. Plus, long-term clinical trials boast the little seed's health benefits and (here's a fun fact for you) the 500 year-old grain was reputedly the go-go snack of Aztec warriors. (This modern version of Salba is a uniquely cultivated variety, so if you don't see the registered trademark symbol, ® , drop the bag and shop elsewhere).

Now back to leaping over tall buildings...

12-13-07

CHIA IS BACK

Chia is back

Sometimes ‘what’s old is new again’. Such is the case with salba – a variety of ancient plant species belonging to the mint family called Chia, as in the Chia Pet. Like all good things that are fashionable, salba is actually a new twist on an old food. It was a staple in the diet of the Aztecs and now, after 500 years, it is making a huge comeback.

Move over flax, there’s a new player in town

The Chia plant produces two different coloured seeds: black and white. Salba is the result of selecting out and only using the white seeds, which turn out to be responsible for the nutritional profile of this re-discovered food.

So what makes salba the next big thing? For starters salba is a great source of omega-3 fat (alpha-linolenic acid), protein, potassium, magnesium, calcium, folate, niacin, copper, fibre and antioxidants. A 2 tablespoon serving of salba has a whopping 127mg of magnesium, 256mg of calcium, 220 mg of potassium, and more omega-3 fat than an equal amount of ground flax seed. As well, unlike flax, salba has a better balance of omega-3 to omega-6 fats making it a great source of essential fatty acids (those that the body can not make and therefore must be obtained from the diet). Salba is also a great example of a functional food – one that provides health benefits beyond its basic nutritional function (i.e. calories, protein etc).

What is also remarkable about this ancient seed; is that it can absorb much more water than flax. In this case, water retention is a good thing. By absorbing many times its weight in water, whole and ground salba seeds form a thick gel or bulking agent. Add this to foods such as oatmeal, yogurt, applesauce, smoothies etc., and you will digest your food more slowly. Slower digestion decreases the likelihood that your blood sugars will peak. This helps to keep you feeling full longer, helps to prevent swings in hunger and may help to reduce your total food intake by moderating appetite – all this and a handful of vitamins and minerals. Why wouldn’t you eat it? There’s a reason the Aztecs grew this stuff and relied on it heavily as a stable of their diet.

Salba seed is truly a winner when it comes to providing a lot of nutritional bang for the buck which is something that makes dietitians very happy. In a world where our nutritional requirements haven’t changed but the nutritional landscape has, dietitians are always looking for ways to make ‘every bite count’ and adding salba makes that a whole lot easier.

Doug Cook, RD MHSc CDE is a clinical dietitian and certified diabetes educator working at St Michael’s Hospital in Toronto and has a private practice at the Yorkville Club www.theyorkvilleclub.com He is a regular contributor to HealthyOntario.com.

IS SALBA THE NEW BLACK?

Is Salba the New Black?
by author Melinda Fowler RN, BN, DC

Salba is not really new. Salvia hispanica L. is a variety of an ancient plant species called Chia. The Aztecs used Chia as a staple in their diet, believing the seed possessed mystical energy and supernatural powers. Five hundred years later, salba is making a comeback.

Chia plants produce seeds of two different colours: black and white. What makes salba “new” is the culmination of more than 15 years of white-seed breeding. By painstakingly sorting out the few white seeds produced from the mostly black-seed Chia plant, the resulting white-seed salba crop offers a substantially enhanced nutrient density compared to its Chia forbear.

In fact, salba is superior in protein quality to wheat, corn, rice, oats, barley, amaranth, and soy, and offers a disease-fighting arsenal of antioxidants (chlorogenic acid, caffeic acid, myricetin, quercetin, and flavonols). It is mineral rich (potassium, magnesium, calcium, folate, niacin, and copper) and hosts an abundance of omega-3, -6, and -9 essential fatty acids, with a perfect 4 to 1 omega-3 to -6 ratio.

In addition, salba has the highest fibre content of any food, including wheat bran. Salba can absorb 14 times its weight in water; its water-absorbing quality facilitates slower food digestion, decreasing blood sugar levels. The result is a feeling of fullness, which can assist in moderating appetite.

Even more compelling, salba is the only variety of Salvia hispanica L. that has undergone intensive clinical research. Various clinical studies, including diabetic specific, have been conducted by Dr. Vuksan, professor of endocrinology and nutritional sciences, Faculty of Medicine, St. Michael’s Hospital at the University of Toronto.

Salba provides protein and omega-3, -6, and -9 essential fatty acids without any aftertaste. Its neutral flavour allows for daily use as a supplement, and as a flour or egg substitute in baking and cooking. Ground or whole-seed salba can be easily incorporated into almost any food and may be added to yogourt, pudding, cereal, salads, burgers, and any hot or cold beverage.

Salba is gluten-free and makes an excellent substitute for flour (1 part ground salba replaces 3 parts flour). It can be used as an effective thickener for gravy, soups, or sauces and can replace eggs in any recipe. (Combining 2 Tbsp of ground salba and 1/2 cup of cold water can be used in place of one egg.)

Salba is produced in Peru’s pristine Amazon Basin, is non-GMO, and is farmed without use of chemicals or pesticides. Its proven health benefits as a functional whole food combined with its rich source of omega-3, -6 and -9, dietary fibre, antioxidants, vitamins, minerals, and high-quality vegetable protein makes salba the exciting “new” white seed to watch.


Melinda Fowler, RN, BN, DC, is a registered nurse and chiropractor who provides in-home chiropractic services in Toronto and is a certified personal trainer with Can-Fit-Pro.

Source: alive #294, April 2007

HOW TO USE SALBA FOR ULTIMATE HEALTH...

PLANT BASED DAY MENU WITH SALBA
A plant based diet with salba is the fastest way to reach ultimate health

Breakfast: Banana Cereal
- 1 banana, sliced
- 100g uncooked or cooked oats
- 1 glass Fortified soy-milk
- 2 brazil nuts, sliced
- 3g salba (or more), whole seed
Mix all of the ingredients into a bowl and enjoy!
10:30am:
- 1 apple
- 1 banana
- 1 glass of water
Lunch: Spinach Salad with a sesame dressing
- 1 cup spinach
- 10 almonds
- 3g salba (or more), whole seed
- 1 red bell pepper
Mix the spinach, almonds, salba and bell pepper together
- Dressing: 1 T olive oil , ½ T vinegar, 1 T Tahini (sesame paste)
- 1 glass of orange juice
4pm:
- 1 cup of vegetable stock
- 3g Salba (or more) to mix in with your soup, ground or whole salba
- 1 glass of water
Dinner: Curry
- 5 small potatoes, cooked and cubed
- 100g broccoli
- 150g organic tofu
- 1 T coconut oil
- 30g onions
- 1 garlic clove
- 1 inch ginger, grated
- 30ml water
- 3 g salba (or more), ground or whole
Heat the coconut oil, saute the onions and Tofu until they are slightly brown. Add potatoes, water, garlic, ginger and broccoli and saute this for 15 minutes. Add spices to taste: salt, pepper, herbs.
- 1 glass of orange juice
Snack:
- 1 cup blueberries
- 1 orange
- 1 pear

Calories 1800 Sodium 1254mg Vitamin A 800mg Vitamin D 0mg
Protein 64g Potassium 4420mg Vitamin E 19mg Vitamin B12 0mg
Total fat 66g Calcium 1121mg Vitamin B1 1.62mg Omega 3 2.5g
Saturated fat 8g Magnesium 640mg Vitamin B2 1.19mg
Cholesterol 0g Iron 18,2mg Vitamin B6 2.35mg
Carbohydrates 230g Selenium 110mg Folic Acid 405mg
Fibre 57g Zink 21mg Vitamin C 358mg

This day menu is completely balanced and super healthy; however a plant based diet is low in vitamin D and B12 and needs to be supplemented.

NUTRITIONAL DATA OF 12g SALBA

Supplement Facts
Serving size 12 g
Amount per Serving % Daily Value
Calories 46
Calories from fat 37
Total Fat 4.14 g 6.4 % *
Trans Fat 0.0 g **
Polyunsaturated 3.5 g **
Total Carbohydrate 4.5g 1.8%*
Dietary Fiber 4.2g 17%*
Soluble Fibre 0.42 g **
Insoluble Fiber 3.70 g **
Sugars 0.0 g **
Protein 2.6 g
Thiamin 0.09 mg 5.7 % *
Riboflavin 0.02mg 1.3%*
Folate (folic acid) 10 mcg 3.0 % *
Calcium 92 mg 8.6 % *
Iron 0.95 mg 5.4 % *
Magnesium 46 mg 11 % *
Selenium < 0.01 mg
Copper 0.2 mg 10 % *
SALBA® Fatty Acid Profile
Omega-3 Fatty Acid (Alpha linolenic) 2.50 g
Omega-6 Fatty Acid (Linoleic) 0.76 g
Omega-9 Fatty Acid (Oleic) 0.25 g
* Percentage Daily Values are base don a 2.000 calorie diet
** Daily Value not established

HAPPY CUSTOMER!

Hello Slba Team, Isagenix Cleansers and Colleagues!

Here’s a new and simple way to improve ALL cleanse results. The feedback has
been phenomenal! Many of you may already be adding 1-2tbsp of some form of fibre to the shakes like ground flax or psyllium husk. I recently learned about a “superfood” called Salba and have been telling everyone to add 1-2tbsp to every shake with amazing results…especially in the areas of stubborn constipation, stubborn fat loss, and diabetes or blood sugar balancing…We’re both already very healthy but since adding Salba to our own diets we can’t believe the difference its made in our bowel function (besides being regular it’s such a clean passing you don’t have to wipe…although we highly recommend you do, just in case J). Being avid exercisers we‘ve also noticed a difference in our energy and performance. My husband, Jeff, ran his first 16K road race pushing our son in the jogging stroller (picture attached) and not only did he match his best time without pushing the stroller, but he felt like he could keep going! The only difference was adding Salba to his morning Isalean Shake before the run.

If you hate flaxseed you’ll love Salba, and if you like flaxseed you’ll like
Salba even more. Here’s why:

- More fibre than flaxseed with an ideal 8:1 ratio of insoluble to
soluble fibre, Gluten Free
- More protein than soy and it’s a higher quality
- Richest source of Omega 3 Fatty Acids of any whole food (near perfect
balance of Omega 3 to Omega 6)
- 6x more Calcium than milk
- 15x more Magnesium than broccoli
- 7x more Vitamin C than an orange
- 3x more Antioxidant capacity than fresh blueberries

Studies Demonstrate:
Reduction in Inflammation
Blood Pressure Reduction
Improvement in Blood Coagulation
Control of Diabetes (Salba is the only food with a medical patent because of
how well it regulates blood sugar and insulin with a specific dose-response
effect)
Weight Management
NOTE: Studies were done through University of Toronto at St. Michael’s
Hospital and in association with Dr. David Jenkins, the creator of the
glycemic index.

Recommended For:
Sport / Exercise / Physical Activity
Elderly and Aging Population
Children & Adolescents
“On-the-Go” Meals
Women’s Health
Weight Loss / Wellness
Bowel Movement & Colonic Health
Vegetarian Diets
Specialty Diets

How To Use It:
Salba tastes totally neutral and takes on the flavour of whatever it’s mixed
with. It also DOES NOT NEED TO BE GROUND like flax. In addition to being added to the Isalean Shakes, Salba can be eaten by itself on cleanse days or mixed with any food (ie. in pasta sauces, on salads, etc.) and also used in baking. Two tablespoons a day is all that’s needed.

If you go to www.sourcesalba.com you can find more information and click on where it says “Request a Sample of Salba” for free samples to try the “3-Day Challenge” (attached). Salba is available through most health food stores throughout Canada and the US.

Make it an Isa-Salba Day!
Alissa Boris

NEW SALBA PRODUCTS

NEW SALBA PRODUCTS THAT ARE COMING OUT THIS YEAR!

- A Crispy Rice Cube with salba; nice and sweet with only 60 calories and 1g of Omega 3, and 100% natural
- In development; a lot of gluten free salba products.

PRODUCTS THAT ARE ALREADY IN THE STORE!

- Salba Flats in the flavours; Garlic, Natural and Jalapino and Lime
- Nano; Salba tubes 14x 12g
- Whole Salba seeds 360g bags
- Ground Salba seeds 180g bags

AWESOME AVOCADO SOUP

AWESOME AVOCADO SOUP

Description:
It sounds a little bit strange, however this is my favorite Salba recipe! This soup is very tasty and the avocado makes the soup unbelievably tasty and creamy. This soup is also perfect for a dinner party to surprise your friends! For more Salba recipes go to: www.sourcesalba.com

Ingredients:
- 1 large ripe avocado
- 2 tablespoons of lemon juice
- 1 teaspoon vegetable oil
- 3/4 cup canned corn kernels drained
- 2 tomatoes peeled and seeded, chopped
- 1 leek, chopped
- 1 garlic glove, chopped
- 2 cups of vegetable broth for a thick soup (If you want a thinner soup use more broth)
- ¼ cup Salba soaked in ¾ cup water
- optional: red chili if you like it hot and spicy.

Cooking Instructions:
- Peel the avocado and mash the flesh with a fork. Stir in lemon juice and reserve until needed.
- Heat the vegetable oil. Add corn, tomatoes, garlic, leek, chili and sauté on a low heat for 5-6 minutes until soft.
- Put half of the vegetable mixture in a food processor or blender, together with the mashed avocado, the Salba gel and the hot vegetable broth and process until smooth.
- Transfer the mixture to a clean pot.
- Add the reserved vegetables.
- Serve directly with garnish. For example: corn kernels, red chili or parsley.

SALBA IS THRIVE DIET APPROVED

SALBA IS THRIVE DIET APPROVED

A brand new book by Brendan Brazier: The Thrive Diet is a full length diet and lifestyle book featuring a 12 week menu plan and 75 easy to make plant based whole food recipes!

brendan brazier
TheThrive Diet

The Whole Foods Way to Losing Weight,
Reducing Stress, and Staying Healthy for Life
Online promotion at thrivediet.com,
brendanbrazier.com, and myvega.com

The Thrive Diet is a long-term healthy eating plan
that will help you achieve optimal health through
stress-busting plant-based whole foods. It’s an easyto-
follow diet plan that will help you understand
why some foods directly create nutritional stress
and how other foods can help reduce it and give
you a lean body, sharp mind, and lasting energy.
The Thrive Diet features the best whole foods and
explains their benefits, a 12-week whole foods
menu plan, and over 75 easy-to-make recipes. The
Thrive whole foods diet plan will help you reduce
body fat; reduce visible signs of aging and lower
biological age; increase energy and mental clarity;
improve sleep quality and quicker recovery from
exercise; improve productivity and enhance mood;
eliminate junk food cravings and hunger; and build
a stronger immune system.

Brendan Brazier is a top
professional Ironman triathlete.
A vegan, Brazier is the creator
of Vega, unique plant-based
whole food meal replacement
drinks and energy bars. He lives
in Vancouver, BC.

Advance Praise for The Thrive Diet :
“Ironman triathlete Brendan Brazier is a
man who walks his talk and lives what he
preaches ... after reading this book, you will no
doubt be convinced that a plant-based whole
foods diet is the true future of optimal health.”
Zoltan P. Rona, M.D., MSc.

For more information about The Thrive Diet.
Look at: www.myvega.com

Salba

This blog gives you information about shows and events Salba will be participating in Canada and the USA. Add this blog to you favourites!

This Blog is under construction, For More Information about Salba.
Go To: www.sourcesalba.com

This blog is made bij www.nutriprofs.com NutriProfs Nutritional Consultancy Answers All Your Questions About Nutrition.