In Australia Too
We sell Salba in a sealed for freshness 16 oz bottle. What is Salba®? Salba® is a variety of ancient plant species belonging to the mint family called Chia. Its botanical name is Salvia hispanica L. The brilliant Aztecs used Chia to sustain them on long and arduous hunting and trading expeditions and in battle. Runners would relay messages throughout their immense kingdom relying on it for their only source of nourishment. Uses Salba® is a grain rich in many key nutrients. Several of these, particularly calcium, iron, Omega-3 fatty acids, as well as dietary fiber, are deficient in the Western diet. Salba® improves a product’s nutritional profile by providing high quality protein and extraordinarily rich Omega-3 fatty acids without the characteristic off flavor of many soy and flax ingredients. These superior attributes make Salba ideal for easy incorporation into almost any food product design. Directions:Grind Salba® in a coffee grinderStore any extra ground Salba® in freezerUse minimum 2 tbsp. of ground Salba™ daily for optimum nutritional benefitsUses for Ground Salba® :Gravy thickener, soup, oatmeal, When baking, use 3 parts flour and 1 part ground Salba®. How to make Salba® Gel:Slowly add 2 tbsp. of ground Salba® to ½ cup of cold water and stir.Refrigerate in a sealed jarStart taking 1 tbsp. of gel working up to ½ cup of gel dailyTo make a larger amount ot gel:Slowly add 1/2 cup ground Salba® to 2 cups of water.Stir well let stand for 10 min. before using or mix the night before.Uses for Gel:Add to yogurt, pudding, cereal, any hot or cold beverage.¼ cup of Salba® gel replaces 1 egg in recipes Interaction with waterThere are many complex relationships among the ingredients within food products. Some of the most important relationships are those involving water.As a Salvia hispanica variety, as well as through the experience of the clinical testing, it is known that Salba® has unique water binding and/or gelling properties.When mixed with water, Salba® exhibits the following behavior: - Exuding a mucilaginous material when suspended in water. - Formation of a thick “gel” when suspended in 8 times their weight its weight in water. - Formation of a soft “gel” when suspended in 12 times their weight its weight in water. - Suspension of the seeds themselves in 20 to 25 times their weight its weight in water. Sensory characteristics - Salba® would work well in applications that also take advantage of its crunchy texture, easy digestibility and appealing appearance of the seeds. - Salba®’s water-absorbing behavior can extend the shelf life of a finished product. - Salba® has a neutral flavor and does not leave any aftertaste. Vitamins & Minerals Salba® is a rich source of essential vitamins and minerals. It is particularly rich in calcium, iron, copper, magnesium, potassium, phosphorus, zinc, molybdenum and Vitamins A and C. One hundred grams (100g) of Salba® provides 70% and 50% of the daily requirement of calcium and iron, respectively.Folate, a form of Vitamin B, is necessary in the production of red blood cells and proper neurological function, especially in women of child-bearing age. Studies indicate that folate plays a vital role in preventing birth defects and aids in the nourishment of the developing fetal brain. It is found in high amounts in such foods as asparagus, grains and other leafy green vegetables. Salba® is a rich source of folate*. Salba® vs Flax As a functional food, Salba® is far superior to Flax.When compared to Salba®,Flax: - Has less Omega-3 Fatty Acids . - Has a strong, dominant flavor. - Is limited in recipe development - Has a much rougher texture from hard outer husk. - Only absorbs 6 times its weight in water. - Is used mainly for enhanced amounts of Omega 3’s. - Contains linamarin (a cyanogenic glycoside which is a toxic compound) - Only 12%* of it can be safely used as a food ingredient Omega-3 Omega-3 fatty acids have been shown to regulate gene transcription and expression, thus altering enzyme synthesis. They have also been shown to modify several risk factors for coronary heart disease, including a reduction of serum triglycerides and blood pressure. In addition, both epidemiological and clinical trials have demonstrated an inverse relationship between Omega-3 and heart disease.Furthermore, fatty acids are required for maintaining the structure of cell membranes and permeability of the skin. They are also precursors of eicosanoids, such as prostaglandins and thromboxanes, and are essential components in cholesterol transport and metabolism.Salba® is the richest known source of Omega-3 fatty acids in nature. Salba® provides 3.05g (3,050mg) of Omega 3 per 15g serving (2 tablespoons) - 20.36 grams (0.70 oz) of Omega-3 fatty acids per 100 grams (3.5 oz)of Salba® seed. - 64.84 grams (2.27 oz) of Omega-3 fatty acids per 100 grams (3.5 oz) of Salba® oil. Serving Size 100 g Calories 383 (1609 kJ) Total Fat 31.4 g > Saturated Fat 3.1 g > Trans Fat 0.0 g > Omega-6 Polyunsaturated 5.9 g > Omega-3 Polyunsaturated 20.36 g > Monounsaturated Fat 2.1 g Cholesterol 0 mg Sodium 18 mg Potassium 660 mg Total Carbohydrate 37.5 g Dietary Fiber 34.5 g >Soluble fiber 3.5 g >Insoluble fiber 31.0 g Protein 21.2 g Vitamin A 13 IU Vitamin C 5.4 mg Calcium 770 mg Iron 7.9 mg Riboflavin 0.20 mg Thiamine 0.74 mg Vitamin B6 0.10 mg Niacin 7.15 mg Vitamin B12 0.00 mg Folate 0.08 mg Pantothenate 0.60 mg Biotin 1.44 mg Magnesium 380 mg Phosphorous 780 mg Copper 1.7 mg Zinc 4.4 mg Molybdenum 0.20 mg Chromium < 0.5 mg Selenium < 0.1 mg Nickel < 0.25 mg Chia was to the Aztecswhat Ginseng is to the Orient:the nutritional secret for restoring vigor and prolonging life. Salba® is a cultivar of Salvia hispanica L. that has been used in the diets of humans for hundreds of years. The remarkably advanced Aztec nation cultivated Salvia hispanica L. which they called Chia, as one of their nutritional foundations. They referred to Chia as “Running Food” because it provided extraordinary energy and power. Chia was to the Aztecs what Ginseng is to the Orient: the nutritional secret for restoring vigor and prolonging life.Today, Salba®, the super-grain that is derived from Chia, is recognized as a food with many clinically proven health benefits. Salba® provides essential nutrients, including essential fatty acids (omega-3) and an abundance of both soluble and insoluble dietary fiber. In addition, it is an exceptionally rich source of vitamins, minerals and high quality vegetable protein. The major nutritional components of Salba® are: - Essential Fatty Acids - Omega-3 - Dietary Fiber - Protein - Vitamins and Minerals - Antioxidants Salba® is functionally compatible with a range of widely accepted foods such as the following: - Bakery products (breads, muffins, cakes, cookies, etc.) - Dry breakfast foods (RTE cereal and hot cereal) - Snack foods (tortilla chips, rice cakes, pretzels, etc.) - Bars (meal replacement, nutritional, weight loss, sport, etc.) - Packaged/Prepared foods (canned and dry soups, mayonnaise, jam) - Pasta (fresh and dry) - Beverages and powdered drink mixes Gluten Free Salba® and Celiac DiseaseThe word "Celiac" comes from the Greek meaning "suffering in the bowels". This genetic, intestinal disorder was first established as a disease in the 1950's by several scientists in Great Britain, the Netherlands and the United States. Celiac Disease involves the first part of the small intestine in which there is an abnormal bowel lining caused by a permanent intolerance to gluten, the germ protein found in wheat, rye, barley and oats. Symptoms are varied and often difficult to diagnose. However, once a determination is made, full remission is possible once gluten is removed entirely from the diet. The History of Salba® When the Conquistadors under the command of Hernando Cortez arrived in Mexico on November 8, 1519, they sought to establish their own rule by subjugating and plundering the legendary nation of the Aztecs. Cortez quickly realized that the grain Chia was at the very core of the Aztec nutritional foundation. It was an integral part of the rich and mysterious ceremonial pageants that were vital to their religious and spiritual culture. Chia in essence, became a symbol of life itself. The Aztecs believed it gave them mystical, almost supernatural energy and power. During the Conquistadors relentless campaign of terror and oppression, Cortez was convinced that if he could destroy Chia, he would win the empire and become master of all he surveyed. Acre upon acre of Chia was then set ablaze and a brutal battle of wills had begun, a battle that would eventually bring the Aztecs to their knees, leaving the magnificent “Kingdom of Gold” in ruins.After the Spanish conquest of Mexico, Chia seeds were probably introduced to Spain around 1521. It was famed botanist Carl Linnaeus (1707-1778) who gave Chia the botanical name Salvia hispanica L. Chia was by this time growing wild in Spain and was mistakenly classified as a species native to that country. The Latin word for Spain is hispanica.Now, after almost 500 years, Chia has emerged once again – reborn as Salba®.
What is Salba®? Salba® is a variety of ancient plant species belonging to the mint family called Chia. Its botanical name is Salvia hispanica L.
The brilliant Aztecs used Chia to sustain them on long and arduous hunting and trading expeditions and in battle. Runners would relay messages throughout their immense kingdom relying on it for their only source of nourishment.
Uses Salba® is a grain rich in many key nutrients. Several of these, particularly calcium, iron, Omega-3 fatty acids, as well as dietary fiber, are deficient in the Western diet. Salba® improves a product’s nutritional profile by providing high quality protein and extraordinarily rich Omega-3 fatty acids without the characteristic off flavor of many soy and flax ingredients. These superior attributes make Salba ideal for easy incorporation into almost any food product design.
Directions:Grind Salba® in a coffee grinderStore any extra ground Salba® in freezerUse minimum 2 tbsp. of ground Salba™ daily for optimum nutritional benefitsUses for Ground Salba® :Gravy thickener, soup, oatmeal, When baking, use 3 parts flour and 1 part ground Salba®. How to make Salba® Gel:Slowly add 2 tbsp. of ground Salba® to ½ cup of cold water and stir.Refrigerate in a sealed jarStart taking 1 tbsp. of gel working up to ½ cup of gel dailyTo make a larger amount ot gel:Slowly add 1/2 cup ground Salba® to 2 cups of water.Stir well let stand for 10 min. before using or mix the night before.Uses for Gel:Add to yogurt, pudding, cereal, any hot or cold beverage.¼ cup of Salba® gel replaces 1 egg in recipes
Interaction with waterThere are many complex relationships among the ingredients within food products. Some of the most important relationships are those involving water.As a Salvia hispanica variety, as well as through the experience of the clinical testing, it is known that Salba® has unique water binding and/or gelling properties.When mixed with water, Salba® exhibits the following behavior:
Sensory characteristics
Vitamins & Minerals Salba® is a rich source of essential vitamins and minerals. It is particularly rich in calcium, iron, copper, magnesium, potassium, phosphorus, zinc, molybdenum and Vitamins A and C. One hundred grams (100g) of Salba® provides 70% and 50% of the daily requirement of calcium and iron, respectively.Folate, a form of Vitamin B, is necessary in the production of red blood cells and proper neurological function, especially in women of child-bearing age. Studies indicate that folate plays a vital role in preventing birth defects and aids in the nourishment of the developing fetal brain. It is found in high amounts in such foods as asparagus, grains and other leafy green vegetables. Salba® is a rich source of folate*.
Salba® vs Flax As a functional food, Salba® is far superior to Flax.When compared to Salba®,Flax:
Omega-3 Omega-3 fatty acids have been shown to regulate gene transcription and expression, thus altering enzyme synthesis. They have also been shown to modify several risk factors for coronary heart disease, including a reduction of serum triglycerides and blood pressure. In addition, both epidemiological and clinical trials have demonstrated an inverse relationship between Omega-3 and heart disease.Furthermore, fatty acids are required for maintaining the structure of cell membranes and permeability of the skin. They are also precursors of eicosanoids, such as prostaglandins and thromboxanes, and are essential components in cholesterol transport and metabolism.Salba® is the richest known source of Omega-3 fatty acids in nature.
Salba® provides 3.05g (3,050mg) of Omega 3 per 15g serving (2 tablespoons)
Salba® is functionally compatible with a range of widely accepted foods such as the following:
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