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.