Chia - the Superfood of the Aztecs

Chia

The Mayan word for strength is "chia". It is an ancient plant whose seeds give a powerful energy shot.

Chia is thought to be the food of the future. It is actually the generic name for 2 species of Salvia, which are cultivated as wild crops. Chia are essentially fine and hard seeds, the fruit of a plant, which greatly resembles sage. They are exceptionally small in size.

In ancient times, the messengers and ambassadors of tribes would always carry a small bag of chia seeds, to give them new strength. Chia is also known as "Indian running food, " again because of the energy that it fuels the body with.

These tiny seeds were a very important source of strength to many ancient cultures, such as the Mayans, Incas, Aztecs and others. There were so valuable that they were used as a means of exchange.

Chia seeds contain exceptionally healthy vitamins and minerals, proteins, calcium, potassium, iron, antioxidants, omega-3 fatty acids, fibers and phosphorus. Their levels are many times over that of any other given food.

Chia seeds

It is interesting to note that 1 tbsp of chia seeds contains 5 grams of fiber, 3 g of protein, 2282 mg of omega-3 and 752 mg of omega-6 fatty acids.

Their consumption has numerous beneficial properties. They help in detoxifying the body, increase the resistances of the entire body, stimulate and improve the function of the gastrointestinal tract and control constipation. Another plus of chia seeds is that they contain no gluten.

They have the ability to prevent diseases of the cardiovascular system. Their low content of calories also help in weight loss. This is thanks to their significant concentration of fiber, in combination with the unique ability of the seeds to absorb 10 times their own mass in water. This makes them the perfect tool for keeping your stomach regular.

Chia seeds also have a favorable effect on mental development, memory improvement and decrease the chances of developing depression. And last but not least, these little seeds aid in the slower absorption of glucose, by controlling blood sugar levels.

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