Here's the article I sent to our friend:
Since I sent this to her, I regularly purchase for our own use - a 5 lb bag at NutsOnLine.com.
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One notable bit of information, for you:
"To replace one egg, mix 2 tablespoons of chia with half a cup of cold water. This makes 1/4 c. of chia gel. This is a different ratio of chia to water than is used in the basic chia gel recipe. "
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As you do research, you'll find that there are white and black varieties of Chia seeds. Nutritionally, very little difference. Depends on the nutrient contents in the soil, as with all plant foods.
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You can eat Chia seeds as they are or grind it into a meal form. Unlike other nutritional seeds, like Flax, Chia does not degrade in the grinding process.
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Chia meal can be used as a flour substitute (Glutten-free) and/or as an egg substitute as well. (Good for baking.) The properties of the 70's fad Chia pet, also allow it to be a good substitute. It can absorb about 9 times its amount of water.
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A Canadian Co. has patented a variety, and sells it for 3x the price under SALBA. Their claim is "consistent quality". Not worth 3x the price in my opinion.
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Chia seeds have soluble fiber, some unsoluble fiber, usable protein, and a host of nutrients.
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Prices are starting to go up. Once what was just sold as bird seed at about $6 per lb - and is now up to $12 per lb (USA).
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I believe a local (USA) NJ Co. Nuts-On-Line (sic?) sells Chia for a reasonable price. I've also been told that it is available at (USA, NorthEast?) Whole Foods.
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For 1 oz,
Total Carbs = 12 g
Soluable Fiber = 11 g! Plus Nutrients!
NET Carbs = 1 g !
Total Fat = 9 g
Sat Fat = 1 g
Trans fat = 0 g
Protein = 4 g
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Estimated Glycemic Load = 1 !!!
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The good: This food is very low in Cholesterol and Sodium. It is also a good source of Calcium and Phosphorus, and a very good source of Dietary Fiber and Manganese.
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Here's the link to info from the Nutrition Database:
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(www_dot_nutritiondata_dot_com_slash_facts_slash_nut-and-seed-products-slash_3061_slash_1)
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http://www.nutritiondata.com/facts/...cts/3061/1 .
For a great discussion of and recipe's:
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(www_dot_healthdiaries_dot_com_slash_eatthis_slash_chia-seeds
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http://www.healthdiaries.com/eatthi...hia-seeds/" target="_blank" rel="nofollow">http://www.healthdiaries.com/eatthi...hia-seeds/
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AND in another e-mail I sent our friend:
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From: JayDPiii>
Subject: Chia
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Date: Friday, August 22, 2008, 2:55 PM
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I came across information about Chia seeds, Chia ground flour/meal.
(Yes from the infamous Chia Pet commercials!)
However, Chia appears to be one of the superfoods with lots of benefits.
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Chia comes in both black and white seeds, nutritionally very little difference.
I saw that Whole Foods carries it.
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The reason I am writing, is because it is also Glutten free and can be used as an egg substitute and/or as a flour substitute.
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One of many references (also look up in Wikipedia):
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http://www.healthdiaries.com/eatthi...hia-seeds/" target="_blank" rel="nofollow">http://www.healthdiaries.com/eatthi...hia-seeds/
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Article 1:
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Chia not only works as an egg substitute, but it also works as a flour substitute, which makes it ideal for people with gluten intolerance and celiac disease or people who are limiting their wheat intake for other reasons.
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I've seen two different methods described for using chia as a flour substitute. The first is to simply replace the flour in any recipe with equal parts chia flour or chia mixed with another gluten-free flour. The second method does not eliminate the flour altogether but reduces it by using 3 parts flour to 1 part ground chia or Salba. So, if the recipe calls for 1 cup flour you would use 3/4 cup flour and 1/4 cup chia.
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To make chia flour, you can grind chia in a coffee grinder or powerful blender such as the Vitamix.
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Now, what I'm wondering is what would happen if one replaced both the eggs and flour with chia in the same recipe ...
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Article 2:
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Here's good news for vegans or anyone else who doesn't include eggs in their diets: chia or Salba (a more expensive TradeMarked variety) as a gel can be used as an egg substitute in any recipe.
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To replace one egg, mix 2 tablespoons of chia with half a cup of cold water. This makes 1/4 c. of chia gel. This is a different ratio of chia to water than is used in the basic chia gel recipe.
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I haven't tried this yet but Alisa over at Just Baking has a delicious-looking recipe for vegan banana muffins using chia gel as an egg replacer. I'm going to try a similar recipe soon and will report back on my results!
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Article 3:
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Here are 15 facts I found out about chia:
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-- The chia plant (Salvia hispanica), sometimes referred to as chia sage, originated in the central valley of Mexico and is a member of the mint family.
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-- Records indicate chia seeds were used as a food source as far back as 3500 B.C.
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-- It was the third most important crop for the Aztecs, who recognized it as a "superfood" and prized it so highly that it was often used as currency.
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greenbullet.pngAztec warriors and runners are believed to have sustained themselves for an entire day on just a tablespoon of chia.
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-- After the Spanish conquest, chia seed nearly disappeared as the Spaniards banned foods that were linked in any way to Aztec religion or tradition and virtually wiped out the complex agricultural system established by the Aztecs in order to grow foods that were popular in Spain instead.
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-- The word chia is derived from the Aztec word chian, which means "oily."
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-- The name of the Mexican state of Chiapas, originally called Chiapan, translates loosely to "river where the chia sage grows."
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-- According to Aztec mythology, chia seed came from the nose of the maize god, Cinteotl.
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-- The Chumash Indians of California also cultivated chia and prized it for its beneficial properties. This variety of chia is often referred to as chia sage or California chia.
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-- Chia seeds have more Omega-3 fatty acids than any other plant food, including flax seeds.
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-- Chia seeds are about 20% protein.
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-- When soaked in water for 30 minutes, chia seeds form a thick gel. This gel also forms in the stomach when chia seeds are consumed. That sounds bad, but researchers believe it actually slows down the rate at which digestive enzymes turn carbs into sugar, making it especially beneficial for diabetics and others with blood sugar issues.
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-- The popular Mexican drink chia fresca is made by soaking chia seeds in water until they become gelatinous and then adding sugar and lemon or lime juice.
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-- Chia is hydrophilic and can absorb more than 9 - 12 times its weight in water. This makes it helpful in maintaining body hydration, something that is especially beneficial for athletes who need to remain hydrated during races and endurance activities.
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-- Chia seeds are so high in antioxidants that they do not spoil easily and can be stored for long periods, unlike flax seeds.