Lots of press coverage about chia at the moment.
Currently used as a bread ingredient in the UK, chia is being reviewed by the Advisory Committee on Novel Foods (an expert panel which helps the Food Standards Agency) and could be allowed in other products.
Apparently, chia seeds either taste very bland, or have a slightly nutty flavour and they’re very versatile – sprinkle on cereal, yogurt, salads, etc.
As with all superfoods, the coverage is crammed full of all the benefits, which include:
– rich in omega 3, protein, minerals, antioxidants
– reduce inflammation
– improves heart health
– stabilises blood sugar levels
What the experts say:
Wayne Coates, co-author of Chia: Rediscovering a Forgotten Crop of the Aztecs: “I hate to call it a miracle food because there are too many miracles that turn out not to be, but it almost is. Literally, you could live on this stuff because it’s pretty much everything you need.”
Christopher McDougall, author of Born to Run: “In terms of nutritional content, a tablespoon of chia is like a smoothie made from salmon, spinach and human growth hormone.”