Salvia Hispanica L., (also known as chia seed) is a plant in the genus Salvia in the mint family. It was largely cultivated by the Aztecs in prehispanic times. They used it to sustain them on their long hunting and trading expeditions and in battle. Runners would relay messages throughout their immense kingdom and relied on the chia seed for their only source of nourishment. Chia was to the Aztecs as ginseng was to the Orient. When the conquistadors, under the command of Hernando Cortez, arrived in Mexico on November 8th, 1519, they sought to establish their own rule by subjugating and plundering the legendary nation of the Aztecs. Cortez quickly realized that the grain chia was at the very core of the Aztec nutritional foundation. They believed it gave them mystical, almost supernatural energy and power. During the conquistador’s relentless campaign of terror and oppression, Cortez was convinced that if he could destroy this unique plant, he would win the empire and become master of all he surveyed. Acre upon acre was then set ablaze and a brutal battle of wills had begun, a battle that would eventually bring the Aztecs to their knees, leaving the magnificent “kingdom of gold” in ruins. After the Spanish conquest of Mexico, chia seeds were probably introduced to Spain around 1321. It was famed botanist Carl Linnaeus (1707-1778) who gave chia seeds its botanical name Salvia Hispanica L.


Now almost 500 years later, chia seeds have found their way back into the mainstream. Chia seeds are recognized as a “super-food”, with many clinically proven health benefits. The seeds provide essential nutrients, including essential fatty acids (omega 3,) and an abundance of both soluble and insoluble dietary fiber. In addition, it is exceptionally rich source of vitamins, minerals, and high-quality vegetable proteins. In acute and long term clinical studies conducted on individuals with type-2 diabetes, chia reduced after-meal blood glucose and plasma insulin levels, thereby improving insulin sensitivity, reduced blood pressure, and was effective in reducing risk factors of heart disease, such as body inflammation (C-reactive protein) and coagulation factors (aspirin like effects). Chia has the highest known whole food source of Omega 3’s found in nature. More calcium then milk, higher and more bioavailable protein than soy, highest natural fiber content of any food, a great source of Iron, Potassium rich, Vitamin C content more than an orange, rich in antioxidants, diabetic safe, and Myricetin counts higher than red wine. We recommend starting out with 1 teaspoon or two capsules of chia seeds per day and working your way up to 2 Tablespoons daily. Chia seeds have virtually no taste or smell, so incorporating it into your diet is simple. Add it whole or ground to soups, salads, juices, and smoothies, whenever you can. You will notice a difference after using the chia seeds, and your body will too!