Omega 3 Chia a source of anti oxidant, protein, calcium, potassium and fiber

Omega 3 Chia® (Salvia hispanica L) is a complete whole grain that is not processed or manufactured in any way. One serving of 2 tbsp (22 g) provides all the omega-3 fatty acids per day. Omega 3 Chia® is a significant source of antioxidants, protein, calcium, potassium, and dietary fiber. The protein contains all essential amino acids, making Omega 3 Chia® a good choice for vegans. Nutritional analysis: Omega 3 Chia® Nutritional Analysis Serving size: 2 Tbsp (22 g) Calories 108 Total Fat 6.7 g Saturated Fat 0.7 g Trans Fat 0 g Polyunsaturated Fat 5.1 g Monounsaturated Fat .5 g Omega-3 Fatty Acids 5.1 g Omega-6 Fatty Acids 1.2 g Cholesterol 0 g Total Carbohydrate 9.7 g Total Fiber 8.3 g Total Protein 3.4 g Calcium 139 mg Phosphorus 209 mg Potassium 35 mg Sodium 4 mg Zinc .8 mg Omega 3 fatty acids have been shown to prevent cardiovascular events such as heart attack and stroke. Dietary fiber intake is important in bowel health and regularity, as well as weight control. Omega 3® Chia Research Research done in diabetic subjects has shown that is a low glycemic index food. This means that eating Omega 3 Chia® with other food decreases the blood sugar spike an hour after a meal. As such, the subsequent sugar drop an hour later is less intense, and this is known to lead to decreased feelings of hunger. Further research in diabetic subjects shows that about 40 grams of Omega 3 Chia® per day results in significantly decreased systolic blood pressure. C-reactive protein (CRP), a blood protein that is a measure of chronic inflammation, was also reduced significantly. High blood pressure is a known risk factor for cardiovascular events such as heart attack and stroke. Chronic inflammation has emerged as a cardiovascular risk factor that is more predictive than obesity, smoking, high blood pressure, and even high cholesterol. Statins, drugs that lower cholesterol, also decrease heart attack and stroke. Emerging evidence shows that statins also reduce chronic inflammation, as measured by CRP. At present it is not possible to determine if the reduction in cardiovascular risk is due to cholesterol reduction, CRP reduction, or both. Other studies showing that tea drinking reduces both CRP and cardiovascular risk, suggests that CRP reduction may be at least part of why statins lower heart attack and stroke. Omega 3 Chia® also has a thinning effect on the blood that is likely to be protective against stroke and heart attack. NSRI, in conjunction with Dr. David Nieman of Appalachian State University, is conducting a randomized, double-blind, placebo-controlled study in healthy, non-diabetic subjects to examine the effects of Omega 3 Chia®. The results of these studies will be available mid 2007. Why we chose the light and dark combination seed. When Dr. Bukowski began reporting NSRI’s findings in Omega 3 Chia we were amazed. First they analyzed the white chia. They discovered that the darker Omega 3 Chia had an additional important antioxidant called quercetin. It is well known that darker foods have more antioxidants than lighter ones. When analyzing our Omega 3 Chia, it was found to contain the highest omega 3 of any food. It also turns out to have the highest amount of antioxidants they have ever measured, even higher than blueberries! Since they found high levels of omega 3, antioxidants, and the wonderful cleansing soluble and insoluble fiber, NSRI saw it worthy of a clinical trial. This trial was conducted with 80 people that wanted to loose weight. They were generally healthy but over weight at least 20 pounds. Early results have shown amazing health benefits and significant weight loss. As more results come in we will be reporting them. In America we are undernourished but overfed. Much of the food we eat lacks healthy nutrients. By adding the nutrient density of Omega 3 Chia to your food you will greatly increase your nutritional intake. Much has been written about the beneficial effects of eating fish. However, EPA and DHA fatty acids from fish are easily peroxidized, forming hydroperoxide. It is believed that hydroperoxide and its secondary-degradation products are harmful to human cells. EPA and DHA oxidize faster than linoleic, alpha-linolenic, and arachadonic acids, and convert into toxic oxidation products. Scientific evidence shows that both EPA and DHA can have beneficial effects in reducing the risk factors of cardiovascular diseases, only if the anti-oxidative protection against the oxidizing stress is enough to minimize the peroxidative damage to lipid tissues. The Chia Pet When most people hear the word Chia they think of the little fuzzy clay item called the Chia pet. When NSRI was looking at the Chia seed what they discovered was the reason why the Chia seed was chosen for the Chia pet. The Chia seed, because of its nutrient properties and omega-3 fatty acids, as well as its antioxidants, will sprout nearly 100% of the seeds. This is not the case with most other seeds. Omega 3 Chía® seeds contain many powerful antioxidants: myrecetin, quercetin, kaempferol, chlorogenic acid, and caffeic acid. These compounds are primary and synergic antioxidants, and contribute to Omega 3 Chía®’s powerful antioxidant activity. It has 70 micromoles TE/g, and is thus one of the most powerful whole food antioxidants we know—even more powerful than whole blueberries.