Chia /Salba oil
Salvia hispanica L
Synonyms: S. Man La Llave; S. polystachya Ort.; S. chia Fernald., Chia seed oil, Salba, Chia, White chia, White Spanish chia, chian; Mex. — chia blanco, chiantzozolli.
Family: Lip-flowered/dead nettles (Labiatae /Lamiaceae)
Description: Chia – one-year herb, about 1m height, with opposite leaves 4-8 cm long and 3-5 cm wide. Flowers – purple or white, collected into numerous groups in the end of each stem.
Chia seeds – small ovals, with an approximate diameter of about one millimeter with brown, grey and black-white spots.
Contains about 20% of protein, 34% of oil and 25% of dietetic fiber (г.о with high molecular mass) and with a high content of antioxidants – chlorogenic and caffeic acid, myricetin, quercetin, kaempferol.
Area of distribution. America from Western Texas to north of South America, West-India; recorded into South Europe; in Mexico – in Oaxaca, high 1800—2600 meters above the sea level
Was cultivated by Indians of Mexico and Guatemala.
Color: Yellow and green-yellow
Odour: characteristical
Used parts: Seeds
Receiving method: Cold extraction, СО2
Content:
- α – Linolenic – 41.7- 65.4%
- γ – Linoleic – 17.4- 47.2%
- Oleic – 0.7 – 5.4%
- Palmitic – 5.1%
- Stearic – 2.9%
- Arachic – 0.3%
- Myristic – 0.1%
Application:
- Nourishes, protects skin, gives elasticity.
- Protects from premature aging.
- Possesses regenerating action
- Calms, takes away the irritation.
- Moisturizes and softens your skin
- Used for coarse skin, that peels and cracks sometimes.
- Possesses an anti-inflammatory action, is used for curing skin with acne.
- Used for healing wounds and burns.
- Used for inflammatory and sensible skin.
- Shows great results when healing dermatitis, eczema and psoriasis.
History
Historically, Chia seeds were a basic food for Aztecs and Mayans. Jesuit chroniclers referred to Chia as one of the most important sources of food collected by the Aztecs after the corn and beans, followed by amaranth. They paid taxes and tribute to the clergy and aristocracy using Chia seeds.
The Aztecs used Chia seeds to increase endurance during hunting, and when hiking.
When, on 8th of November in 1519 concistadores, under the command of Hernando Cortez, arrived in Mexico, they came to impose their rules by subjugating and plundering the legendary nation of the Aztecs.
Cortez quickly realized that Chia seed is the foundation of the Aztec diet, as well as an integral part of the rich and mysterious ceremonial theatrical performances, which were very important to their religious and spiritual culture. The Aztecs believed that the seed gave them mystical, almost supernatural strength and power. Chia was the symbol of life for them.
At the time of terror and oppression of the Aztecs, Cortes came to the conclusion that if he could destroy Chia, the Aztec empire would fall. Chia fields were burned acre by acre. The battle for the “Golden Empire” had begun, which at the end left the Aztecs on their knees and ruined the great Empire.
In approximately 1521, after the Spanish conquered Mexico, the chia seeds were probably brought to Spain.
The famous botanist Carl Linnaeus (1707-1778), gave Chia a botanical name – Salvia hispanica L.
At that time, chia had already begun growing wild and was classified by mistake as a native of Spain (lat. – hispanica).
Now, almost after 500 years, Chia appeared again – newly born as Salba.
Salba origin
Salba is a result of traditional selection of Chia seeds during for almost 15 years. (Salvia hispanica L.)
In 1991, in Argentina, first experimental areas were sowed by brothers Alfredo and Adolfo Mill.
White grains were carefully sorted from black ones and than they were planted in the soil. The plants were only able to produce white seeds, but as it turned out, these seeds had more nutrients. Adolfo Mill decided to give a new name to a new seed. The word “Salba” is a combination of botanical names Chia – Salvia hispanica and the Latin name for white – “Alba”.
In 1994, Salba was successfully planted in Colombia and in 1997 as an experimental crop it was planted in Bolivia and Peru.
Since 2004, most of Salba is grown under controlled conditions in Peru, which has an almost perfect climate and clean environment.
Salba VS Chia:
- The content of Ω-3 in Salba is more than in Mexican Chia
- Salba has more proteins than in Chia
- Salba seeds look more attractive in prepared food
- Salba can absorb more water than Mexican Chia
- Salba seeds have white-grey color. Chia, instead are black
- Salba has white flowers, Chia has blue-purple flowers
- Salba is grown in controlled conditions
- Salba is the only type of Salvia hispanica, which were clinically tested
According to some tests conducted by Dr. Vladimir Vucsan in Risk Factor Modification Center, St.Michael ‘s Hospital, University of Toronto, Salba makes the blood glucose levels lower in diabetes type 2. It also promotes weight loss, lowers blood pressure for hypertensive patients. The anti-inflammatory and coagulation properties of Salba were also observed during the same tests.
These unexpected clinical results affirm that Salba has great potential as a food that can be used in the prevention and treatment of cardiovascular diseases.
According to Dr. Vucsan “Because of the extremely high content of Ω-3 fatty acids, nutrient-rich composition, which is confirmed by the results of clinical trials, Salba creates exceptional opportunities to improve health and nutrition, and may be considered as a perfect food.”
{ 4 comments… read them below or add one }
I have diabetes. It was suggested to me that I eat a bread that has chia in it to help control it as studies have shown it helped. I found some really delicious ones in stores like Whole Foods but then I started making my own. Its delicious, very flavorful and filling
@Courtney – There are lots of other ways you can add chia to your food as well as bread. I have added chia seed to yogurt, to breakfast eggs and use it to make a vegetable side dish with cauliflower. There are a lot of recipes out there that make use of it if you do a Google search. I began eating it several years ago at the advice of my dermatologist to help clear up some facial skin problems I am prone to and I really do think it helps, pretty amazing little seed.
Its funny – I just realized these are the seeds they use in Chia Pets! I used to grow those things but I never thought that the seeds might be good for you, I used to throw them away. I guess maybe that was a mistake
@ Courtney, Jeff is right there are a lot of other ways you can add chia to your diet id you want to apart from bread (although i make chia bread in my bread maker and it is lovely) They actually taste good on their own though so I usually add chia seeds to my salads as an extra garnish so that I have my family eating something healthy without them realizing !