According to Patrick White in Toronto's Globe and Mail...
A University of Toronto study to be published later this month in the U.S. journal Diabetes Care reveals that Salba, a variant of the tiny chia grain, decreases blood pressure, reduces inflammation and thins blood.
"You simply don't see many other ingredients that can do what Salba can," said Vladimir Vuksan, lead researcher on the study and associate director of the Clinical Nutrition and Risk Factor Modification Centre at St. Michael's Hospital in Toronto. "You add this to any food, even bad food, and it will improve your health."
Source Salba, a Toronto-based company, has already rolled out a line of Salba-enriched crackers and bars. Several large food corporations are looking at doing the same.
Dr. Vuksan is already getting his fill. Before moving on to clinical studies, he adopted a new dinner table accoutrement. At home, he has a salt shaker, a pepper shaker and a Salba shaker. It's something he likes to call "stealth health."