Rae recently asked, "Is the gelatinous substance in the chia seed soaking water the entire
content of the seeds or is it just the fats or proteins? It doesn’t
seem oily enough to be the fats."
No, no, no. The gel is neither fats nor proteins. It adds no caloric value to the seeds. It's soluble fiber, consisting of an indigestible carbohydrate. It makes you feel full and slows down the absorption of sugar. It's the best thing for you!!
Here's a diagram and explanation from MySeeds, one of the best sources of chia seed information and recipes.
Dr. Vladimir Vuksan is interviewed on Canadian television, discussing the results of his pioneering medical studies on the dietary benefits of Salba (white chia) in diabetes. (See a transcript at the CTVNews website.)
Dr. Vladimir Vuksan, Professor of Endocrinology and Nutritional Sciences, Faculty of Medicine, investigated Salba in randomized, acute and long-term studies.
In the studies, Salba reduced after-meal blood glucose and plasma insulin levels, compared to controls. In a long term trial (12 weeks), -
Supplementation of Conventional Therapy With the Novel Grain Salba
(Salvia hispanica L.) Improves Major and Emerging Cardiovascular Risk
Factors in Type 2 Diabetes[2]- Salba reduced blood pressure, the major
cardiovascular risk factor in individuals with Type 2 Diabetes and proved to be effective with respect to reduction in inflammation and coagulation factors.
"Due to its extremely high content of Omega-3 fatty acids, a nutrient
rich composition, and results of preliminary clinical trials, Salba
creates exceptional possibilities for the improvement of human health
and nutrition. Salba can be considered the perfect functional food,"
said Dr. Vuksan, chief investigator of clinical studies on Salba.
Here's a link to Dr. Vuksan's original scientific paper in Diabetes Care.
