Chia Power

Fifteen Years Ago You Couldn't Buy Chia Seeds Anywhere!

Acting on a hot tip, I just phoned this health food store, and sure enough, they carry chia seed for $5.79 for 1/2 a pound.

As far as I know, this is the only place you can purchase chia on Long Island (other than through Chia Power.) I've been to Trader Joe's, Whole Foods, and lots of other health food stores, and so far, no one has even heard of chia!

However, I understand that Wild by Nature will soon be carrying Salba products throughout Long Island. I'll keep you posted.

(First posted in February, 2008.)

 

Chia for Breakfast

 

On a cold winter day, there is no better breakfast that chia oatmeal. Here's how I make mine: Mix 1/2 cup instant rolled oats, 1 cup of water, and 1/4 ounce (heaping teaspoon) of chia seeds in a 4 cup glass measuring cup: microwave on high for about 2 minutes, until it's cooked. (If the cup isn't deep enough, the oatmeal will overflow and make a huge mess in your microwave.)

Serve with 1/4 cup skim milk and decorate with 1 Tablespoon each of real maple syrup, dried cranberries, and slivered almonds.

Makes one serving: 325 Calories, 7g fat (nearly 2g of omega-3 fatty acids!) 7 g protein, 10 g fiber.

Chia Fresca Video

A.D.H.D., Omega-3 Fatty Acids in the New York Times

Back on April 16, 2006, an article appeared in the Sunday Magazine of the New York Times entitled, Does Eating Salmon Lower the Murder Rate? The author cites several studies linking violent and antisocial behavior to a dietary deficiency in omega-3 fatty acids.

Although this was several months before I first heard about the omega-3 fatty acid content of chia seeds,  I was already interested in this aspect of nutrition.

I wrote this letter to the editor

In response to the article on omega-3 fatty acids, I have one observation: Children in schools across America are suffering from inattention, hyperactivity and impulsivity. This epidemic of A.D.H.D. arguably began soon after American parents discontinued the practice of administering the dreaded daily spoonful of cod-liver oil!

Margaret Conover
Stony Brook, N.Y.

My letter was published on April 30, 2006!

 

SCIENCE ACTIVITIES

Why is Chia a superior subject for science experiments?

1. Seeds germinate within 24 hours
2. pH, salinity, temperature, light, pollution, and gravity cause measurable changes in germination and growth
3. Experimental results are seen in 4 days or less
4. Seedlings respond to some stimuli within 90 minutes
5. No special equipment is needed
6. Seeds are small, inexpensive, and sprout easily
7. Seeds are edible, tasty, and non-allergenic.

Another chia: Salvia columbariae

Salvia columbariae is another species of chia, native to the California and the American Southwest. Here is a descriptive datasheet from the USDA.

S. columbariae is also highly nutritional, and is the original "Indian Running Food."

S. columbariae is not cultivated anywhere, to our knowledge, and some reports state that it is the seed used in Chia Pets. 

Mystery solved: When I spoke with Michael P. Hirsch of the Chia Pet company, he told me that Chia Pets once were sold with S. columbariae, but now S. hispanica is used.

 

Can You Eat Chia Sprouts?

I keep getting the question about eating chia micro-greens. I don't like them. They are bitter and hairy. And the goodness of the seeds (omega-3 oil and soluble fiber) doesn't make it into the seedlings. But if you must try for yourself, first visit:

Gil and Lori have been growing organic sprouts in San Francisco since 1993. They are the experts. They'll sell you the seeds and the equipment and the know-how to grow your own broccoli, sunflower, alfalfa sprouts and MORE! If you are into sprouts, this should be your number one stop.

Yes, they do know how to sprout chia seeds and have published their method here. 

THEY SAY: Chia is a profoundly slippery seed when wet, Chia pets are famous (chia is the "fur").  Chia is easy to grow as a Micro-Green.

But what do you think? Have you tried them?

Tarahumara Pinole and Chia Recipe

Matt, of No Meat Athlete, has adopted much of the diet of the Tarahumara people, the super-marathon runners of Sierra Madre who popularized chia eating among runners, a few years ago. (Read Born to Run.)

You may not be ready to give up meat, but a nice bowl of pinole and chia might be a good way to start your day.

Tarahumara Pinole and Chia Recipe.

The book is available here: https://pinolerecipes.com/

From the Annals of Improbable Research

Back in 1998, (when he should have been working on his Ph.D. dissertation on Surf Clams at the Institute of Marine and Coastal Sciences of Rutgers University), Eric J. Weissberger published this entertaining but superficial treatment of the evolution of chia pets in the Annals of Improbable Research (AIR).

Dr. Weissberger  investigated the family Chiaceae (chia pets), which he claims is the first known missing link between plants and animals. He discusses the nature of the cardboard cocoon and the role played by the human host in facilitating the synchronous hatching of chia pets on December 25th each year.

Dr. Weissberger speculations that chia pets are  descended from a common ancestor (i.e., they are monophyletic), but acknowledges that convergent evolution cannot be ruled out from the (non-existent) fossil record.

He goes on to suggest that chia pets may, in fact, be closely related to humans, as evidenced by the existence of the Chia Professor!

Unfortunately, Dr. Weissberger now works at the Environmental Protection Agency (EPA) and has turned his back on his earlier work with chia pets. He has become known as an expert on oysters and surf clams!

What the L?

Some time ago I received this question from a reader:

From: J.B.
Sent: Wednesday, April 16, 2008 8:20 PM
To: 'Margaret Conover'
Subject: RE: L.

Hi Margaret,

Do you also know why Salvia hispanica has the ’L.’ in its name? Are there other varieties (A., B., C., D.)? To my knowledge L. is ‘alba’ in greek, but what does it mean in the name of a plant? I hope you can clarify this for me. 

Thank you very much for your time to answer my questions.

Best Regards, J.B.

Here's my response:

Clever guess, but no. There's no A., B., C. variety of chia!!

The "L." stands for the name of the botanist who first gave this plant its name: Carolus Linnaeus. Linnaeus was the Swedish botanist who invented our modern binomial (two name) system of naming plants and who is responsible for naming 9,000 of our most common plant species.

Linnaeus first named this plant Salvia hispanica based upon his belief that chia is native to Spain (rather than Mexico). Linnaeus' herbarium collection of pressed plant specimens is available on the web.

 Here are links to websites featuring Linnaeus' original chia specimens, preserved for about 250 years.

-------------------------------------------------------

So to review: The complete botanical name of chia is: Salvia hispanica L.

Notice that "Salvia" is capitalized and that both "Salvia" and "hispanica" are italicized. Sometimes, you will see them underlined, instead. This is because they are Latin words!

The "L." represents the author's name and it is never capitalized or underlined, because it's in English.

Sometimes among botanists, there is confusion or disagreement about the species that is being discussed, because it is not always clear whether two similar populations are separate species. At that point, these experts would need to refer to the original published descriptions of the plants, and compare different author's interpretations.

So in a technical botanical publication, the author's name is important. In popular publications, it really isn't necessary.  Regarding the correct name for chia, there is never any disagreement, and the "L." may be omitted in most cases.

So, in my opinion, Salvia hispanica is the best name for chia.

(If you need to know more about scientific names, this Wikipedia article is a good place to start.)

Questions About Eating Chia Seed

NOTE: I received the following email last week from Sean D. and have gotten his permission to publish the letter along with my answers (highlighted). I hope you find this information to be helpful.

Hi Margaret,

We found your site while hunting online for healthy recipes. We have been eating Quinoa porridge for a while now and was considering adding Chia to the mix but We have so many questions and as you are probably very well aware of the internet is full of conflicting information.  Would you be so kind as to share your opinion with us? If not thanks for a great website and please ignore the following questions.

Q: I suspect that there is no difference between White Chia and Black Chia, is this correct?

A: Are red grapes different from green grapes? Sure. They taste a little different, they may have slightly different nutritional value, and one may cost more. For chia seeds, it's a similar situation. The differences (other than the color) are negligible, but real.

Q: Is the White chia marketed as Salba superior to white chia sold elsewhere?

A: I consider Salba to be a superior product to "generic chia" for one reason: the Salba company has gone to the expense of creating a trademarked brand name. They would not risk their investment by selling inferior seed that would turn consumers away from their brand. I know that some generic chia may be contaminated with "chaff" (bits of dried leaves and stems) or even insects.

Q: Most recipes I see call for 2-4 tablespoons of Chia, is this because it is so expensive or because it’s a good amount from a nutritional perspective? 

A: Because chia is high in fiber, most people cannot tolerate more than one ounce (2 tablespoons) per day. That quantity also provides ample omega-3 fatty acids and other nutrients.

Q: Can I boil chia along with Quinoa for porridge?  Or should I just add it to the porridge after?

A: The nutritional value of chia is not changed by boiling, but the taste and texture may be different. Choose your method based upon personal taste preference.

Q: Because I am in Japan It is economical for me to order in bulk.  In your experience what kind of shelf life should I expect?

A: If protected from insects and moisture, your seeds will last for several years. Unlike flax seed, they will not oxidize and become rancid with time.They do not need to be refrigerated.However, mildew may become a problem if seeds are kept in a humid environment.

Q: I am currently living in Japan, do you know of any sources that would ship internationally? , if they also had Quinoa it would be a big bonus.

A: I'm sorry, I can't help you with this. You might want to check for Australian sources, however.

 

Chia Corn Chowder

You could just sprinkle chia seeds in any old can of chowder, but here's what I did:

1/2 cup chopped veggies (onion, red pepper, celery) sauteed in 1 tsp butter
stir in 1 tbsp flour
add 1 cup low fat milk and continue to simmer
whisk in 1/2 tsp chia seed
sprinkle in salt and cumin to taste
bring to a simmer, stirring frequently
stir in 2 tbsp frozen corn and simmer 2 more minutes
serve with chopped cilantro or other herbs.

What is Pinole? What about Orange Juice and Chia Seeds?

The seeds of chias have been eaten for centuries by native North Americans, either raw or parched.  They are used in sauces and as thickening agents.  When soaked in water the seed envelops itself in a copious mucilaginous polysaccharide, excellent for digestion, and together with the grain itself forms a nutritious food.  Mixed with orange juice the gel-like seeds make a nutritious breakfast and can help to control excess weight.  Users report that a glass full of orange juice with a teaspoon of presoaked seeds leaves one feeling full and without hunger until noon. 

The plant explorer Edward Palmer wrote (1871): "In preparing chia for use the seeds are roasted and ground, and the addition of water makes a mucilaginous mass several times the original bulk, sugar to taste is added, and the result is the much prized semi-fluid pinole of Indians and others—to me one of the best and most nutritive foods while traveling over the deserts."

 

...reported by Howard S. Gentry,  et al. (1990)

The First Modern Field Trial of Chia as a Crop

One of the first modern studies on growing chia seed for commercial use was presented in 1988 at the First National Symposium on New Crops, held at Purdue University.

The proceedings of this symposium were published here:

In it, Howard S. Gentry, Marc Mittleman, and Peter R. McCrohan published this account of their experience growing 6 species of chia at the Gentry Experimental Farm in Murrieta, California.

They report:

...there is no handbook on "How to Grow Chias."  We have test planted both groups nearly monthly during our first and second year trials. ...(The seeds of S. hispanica)... germinate in the warm days of late spring, and flower in the short days of September for seed harvest in fall.  Water should be held off after flowering. 

Chia Seeds Come from Salvia Plants

Salvia hispanica is the scientific name for the chia plant.

The genus Salvia includes hundreds of species, many of them ornamental and many of them pictured on the website of this English Salvia collector.

His website includes a photo and more information about chia plants.