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
Tuesday, November 20, 2007
Friday, November 16, 2007
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
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
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