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