Chia: Crop Potential and Uses
Food Plants - Annual, Health & Disease, Medicinal Plants, Seeds — by Isabell Shipard April 6, 2009
Editor’s Note: Today we get some practical tips from Isabell Shipard, a lady whose work I featured recently. You’ll hear from Isabell from time to time – helping us get to know a little more about the herbs and other plants whose attributes, uses and benefits are often unknown or ignored. For a lot more info like this, consider purchasing one of Isabell’s really excellent books – you can find them in our book section.
Chia (Salvia rhyacophila) is a hardy annual herb 1-1.5m high, that belongs to the Salvia family, with its name coming from the Latin ‘salare’ which means to save, referring to its curative properties. Blue flowers spike to 10cm long, set on terminal stems, and fill out to a seed head (that is similar in appearance to a wheat seed head) with pin-head sized, brown, shiny seeds. Plants adapt to a wide range of soils, climates and minimal rainfall.
In the plant’s native habitat of South-west America, it has been highly valued as a staple food for hundreds of years. In Mexico, it was used as money and to pay taxes. A small handful of seeds and plenty of water supplied energy and sustenance, for a man traveling for 24 hours, and it is said that an Indian can exist on it for many days if necessary. Several USA universities have researched the endurance properties of chia and found that a tablespoon of seed could sustain a person for 24 hours, with hard labour. Richard Lucas, in his book, ‘Common and uncommon uses of herbs for healthy living’, encourages anyone to try it, and discover its unique ability to provide the go power to get through a busy day with a hop, skip and a jump. The seeds have valuable medicinal properties and nutritional content, with essential vitamins, minerals, fibre and 30% protein. In USA it is grown as a commercial crop and seed is available in Health Food Shops.
The calcium content of chia seed is 5 times that of milk. Enzymes in chia act as catalysts to aid the digestion of food. Chia seeds contain the trace mineral strontium, which acts as a catalyst in the assimilation of protein and production of energy. A greyhound breeder read of the energy boosting power of chia, and phoned to see if he could buy the seed in large quantities, to give his dogs a winning edge! Researchers say that strontium has strengthening benefits to cartilage, teeth and bones.
The seeds contain one of the highest known sources of Essential Fatty Acids (EFA), as linolenic acid (LNA) 30-60%, and linoleic acid (LA) 30%. EFA’s carry a slightly negative charge and spread out as a thin layer over surfaces and do not form aggregations; this makes cell membranes soft, fluid and flexible, allowing nutrients to flow in and wastes out. Researcher, Linus Pauling, found that energy charged by EFA’s produced measurable, bioelectrical currents. These currents make possible the vast number of chemical reactions in the body, which are important in nerve, muscle and membrane function. EFA’s absorb sunlight and attract oxygen. A bounteous supply of oxygen, carried with the blood to the cells, is vital for vitality, pain relief and healing. The oxygen is able to be held by the action of EFA, at the cell membranes, making a barrier against viruses and bacteria. EFA’s are important in immune function and metabolic reactions in the body resulting in fat burn, food absorption, mental health and the process of oxidation and growth. They can substantially shorten the time required for recovery of fatigued muscles after exercise or physical work.
EFA’s are the highest source of energy in nutrition and govern many life processes in the body. When EFA’s are deficient, a diversity of health problems may follow. Due to high refining and processing of many natural foods, EFA’s may be low or non-existent, therefore, we need to look at what we can grow to give us these essentials, daily. Chia seeds provide a rich source of EFA’s, and many other seeds that we can use for sprouting are also a good source.
The mucilaginous properties of the seeds have a swelling action, similar to guar or psyllium as a bulking agent and fibre source, and are valuable for cleansing and soothing the colon. Chia acts like a sponge, absorbing toxins, lubricating the colon and strengthening the peristaltic action. Considering the high incidence of bowel cancer, diverticulitis, colitis, chronic constipation and irritable bowel syndrome in our country, we need to share the knowledge of this healing plant with our fellow Australians.
Chia seeds come to the rescue when the tummy is upset and will not tolerate other foods; or to fortify the body against the exhaustive effects of extreme summer temperatures. The seed helps to quench the thirst, if added to a glass of water, a very practical benefit in our hot summers. It is an appetite satisfier and, therefore, useful to dieters. Chia is valued for calming the nerves and said to strengthen the memory: use 1 teasp. chia seed to 1 cup of boiling water, steep 5-10 minutes, take 2-3 cups a day.
Chia leaves (fresh or dried) steeped in boiling water, make a therapeutic tea. Use the tea as a blood cleanser and tonic, also for fevers, pain relief, arthritis, respiratory problems, mouth ulcers, diabetes, diarrhoea, gargle for inflamed throats, to reduce blood pressure, cholesterol and triglyceride levels and to strengthen the nervous system. Try the tea sweetened with honey and a few drops of lemon juice added. Women who suffer with hot flushes may find relief by drinking chia leaf tea regularly. A recent TV program highlighted the benefit of chia tea, made with a few, freshly chopped leaves, for anyone feeling lethargic or lacking energy. Chia contains several very strong antioxidants that help to remove toxins from the body, which then give a feeling of improved health.
As the seeds are able to absorb more than 7 times their weight, in water, and form a thick gel, this causes a slow release of carbohydrate; facilitating an equally slow conversion of carbohydrates, into glucose (blood sugar), for energy. The outer layer of the seeds are rich in mucilloid soluble fibre and, when mixed with water or stomach juices, a gel forms that creates a physical barrier between the carbohydrate foods eaten and the digestive enzymes that break them down. This means that the carbohydrates are digested slower and at a more uniform rate. There is no insulin surge needed to lower the blood sugar level after eating chia. The chia gel is able to hold moisture, which also retains electrolyte balance.
Chia sprouts can come to the rescue for digestive problems, particularly when ‘windy’. Passing gas may be relieved by slowly chewing 1-2 tablesp. of chia sprouts, making sure that plenty of saliva is mixed with them. Together with the nutrients, chlorophyll, and enzymes from the saliva, the combination can act to relieve and prevent flatulence.
Chia seeds have a nutty flavour and can be sprinkled over meals, or seeds can be soaked in a little water (for several hours or overnight, to start the seed germination process) giving better assimilation when eaten. Soaking is also beneficial, since vitamin C will start to be manufactured. When seeds are sprouted, the vitamin content multiplies considerably and they can add a spicy, warm flavour to meals. Sprinkle soaked or sprouted seeds over breakfast cereal or tossed salads.
Try chia as a refreshing breakfast drink. Mix 1 teasp. seeds (rich in soluble fibre), in a glass of orange juice and let the seed soak for 10 minutes, before drinking. The drink will give a feeling of satisfaction and fullness for a number of hours. It has been found that chia can help to regulate sugar metabolism. Research has found that enzymes in chia act as a catalyst to aid the digestion of food. As chia has a low glycemic content, it is an ideal food to add to our daily diet. For a refreshing chia beverage, soak 1 teasp. chia seed in 1 cup of hot water and 1/2 teasp. apple-cider vinegar, 1 teasp. honey and a pinch of cinnamon powder.
Add seed to cooked or baked goods. A small amount of seeds added, when making bread, will make bread lighter, with less leavening needed, as well as improving the keeping qualities. Many foods are said to be more flavoursome with chia added – bitter foods become more palatable. Sharp cheese, at maturity, will taste more like cottage cheese. Chia is useful for enriching baby foods, infant formulas, health foods, energy bars, snacks, breakfast cereals, etc. As oxidation of chia seed is minimal to non-existent, it holds excellent potential within the food industry compared to other alpha-linolenic fatty acid sources, such as linseed, which exhibits rapid decomposition due to lack of antioxidants. Chia does not need artificial antioxidant stabilisers and stores well, without deterioration.
And when the garden yields a super crop, feed the seed heads to the hens. Research in South America, with commercial egg production, found that laying hens eagerly devoured chia when up to 30% of seed was added to their food. This also resulted in the production of eggs with a ratio of saturated to polyunsaturated fats, half that found in normal eggs, a real benefit to consumers, eggs with a heart-friendly profile!
Comments (8)
Hi Isabell, thank you for this article. I wonder is it possible to get those seeds here in Australia and if yes where? Also what climate is suitable to grow Chia?
thanks,
Matt
Comment by Matt — April 6, 2009 @ 9:04 am
The climate of the American Southwest and Northern Mexico is arid desert or shrubland (much of it at 1500 m above sea level) with wet winter and dry summer. The southern part of Western Australia and South Australia would have similar conditions.
Comment by Arian I. — April 7, 2009 @ 4:37 am
Chia grows naturally in semi-arid land in Calif and other places. I’m checking to see if it’s invasive, but may try some in Florida as I’m looking for some more drought tolerant edibles for various projects.
Here’s a great article with some history of Native American usage, etc.
http://www.gardenguides.com/plants/plantguides/shrubs/plantguide.asp?symbol=SACO6
Comment by Cory — April 7, 2009 @ 11:34 am
Yes, Matt, chia seed is so easy to grow. We have seed available at the Herb Farm, Nambour, Sunshine Coast, Queensland (and do postal orders if required). We have small seed pkts for anyone wishing to plant a few plants in the garden; and we also have the seed in 500 gram pkts which gives many many thousands of seeds for growing and for eating, making into smoothies, etc. Chia is so very special with its valuable nutrient content, and if you want more energy and stamina is is wonderful. If you would like to get the Herb Farm catalogue, just email your request (see details on web site) and we will despatch by email.
Chia adapts to a wide range of climates. In cold and temperate climates I suggest seed be planted early spring and summer. Here in our sub-tropical conditions, I find planting late summer and early autumn is a good idea, as if it is planted too early in the season the plants grow too tall before flowering and seeding, and tend to get top heavy and branches topple over, which makes it more work to harvest the seed heads. We cut the seed heads off, allow to fully dry in boxes, tramp on them with our feet, and crush the seed heads in hand, then put through a sieve, and then winnow away the roughage; or better still, shaking the container back and forward the roughage/chaff moves to the top, and I keep this for making a colon cleanse (using like psyllium) (see chapter on plantain in my Herb Book). Chia seed stores well, and insects do not bother, which make this a valuable survival food plant.
Comment by Isabell Shipard — April 8, 2009 @ 8:16 am
Hi Isabell, thanks for the reply. I live in the Gold Coast hinterland so it looks like I will have no problem to grow Chia which is great. I’ll check your website.
Kind Regards,
Matt
Comment by Matt — April 14, 2009 @ 9:09 am
i have bought chia-tah seeds from a health shop in adelaide and i see that they are grown in the nthwest of WA.
My wife a i swear by them as they certainly have improved our health in many ways, iam not so hungry at dinner time and i feel more flexible without sore joints,they are about $8 a packet.
Comment by elvio — April 16, 2009 @ 10:47 pm
HI. Im wondering if I can order a pack of chia seeds from the U.S. I know that we have chia seeds her, but I heard from a friend that a certain doctor harvest and process the seeds differently in a region in the States, and says that they have got the best chia seeds that give superior health benefits. I would like to get a sample pack from my friend. Is this allowed here in Australia?
Thanks….Jenny
Comment by Jenny M. — August 27, 2009 @ 8:16 pm
I am taking baby asprin,should I stop as I am also having the chia seeds, heard chia seeds thin blood, so dont know if I should be taking both.
Comment by Maureen Wade — March 15, 2010 @ 2:34 pm
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