Chia

[GaryD]

Hi,

I saw a short segment about Chia on TV a day or two ago and I've got to say it had me intrigued.

Described as seeds (rather than grain) its origins are Aztec.....like other interesting grains like quinoa and amarath. While I've grown grain amaranth, and I'd heard of quinoa, chia was new to me.

There are all sorts of claims being made about it.

Anyone had any experience of it?

Gary

[RayH]

Hi Gary,

I have read the chia claims in detail and it certainly sounds good. I wouldn't know the facts from the fiction with respect to those claims, however I 'enjoy' a fair amount of arthritis and other health issues. My doctor suggested chia and other ‘super foods’ in my diet. (hence the interest in aquaponics and green leafy veg etc with low/nil chemical load.).
As a result I can claim significant reduction in symptoms and improvement in blood tests. How much the change in the blood is the effect of chia, I am not sure, but the change in inflammation levels I directly attribute to the chia.

I am now using about 4 tablespoons of chia a day and started with one per day, increasing the quantity until I noticed an improvement. It took about two weeks to find the right level.

I guess I am sold.

It would be lovely to know how to grow it, but I suspect that it would require too much area.


Ray

[GaryD]

Hi Ray,

Thanks for that.

When you consider that, bagged up in 5kg lots, it has a retail price of about $20,000 per tonne, I'd like to be able to grow it, too.

Gary

[Ravnis]

Hi Gary,

I have read the chia claims in detail and it certainly sounds good. I wouldn't know the facts from the fiction with respect to those claims, however I 'enjoy' a fair amount of arthritis and other health issues. My doctor suggested chia and other ‘super foods’ in my diet. (hence the interest in aquaponics and green leafy veg etc with low/nil chemical load.).
As a result I can claim significant reduction in symptoms and improvement in blood tests. How much the change in the blood is the effect of chia, I am not sure, but the change in inflammation levels I directly attribute to the chia.

I am now using about 4 tablespoons of chia a day and started with one per day, increasing the quantity until I noticed an improvement. It took about two weeks to find the right level.

I guess I am sold.

It would be lovely to know how to grow it, but I suspect that it would require too much area.


Ray


That is very interesting, my wife suffers from arthritis and is crippled by it. SHe has been on therapy for six months and has seen no improvement. I did a search and quickly found a lot of what appears to be hype, but your experience offers hope. It is also interesting that it is gluten free. I wonder if the seeds could be started and then transplanted in a growbed. Doesn't look llke the seeds could be sown in the growbed without gumming up the works.

[RayH]

Hi Ravnis,

I am probably going to badly misquote my doctor, but as I understand the situation, it is the Omega-3 (Alpha-linolenic acid) in particular that is reducing the inflammation. I still have bad days, so chia is definitely not a cure-all.

Eating plenty of green leafy vegetables and decreasing intake of animal fats also appears to have a part to play.

My summary would be that I think I find chia to be a mild anti-inflammatory. (Note: this is not a medical opinion.) I usually put two tablespoons on my cereal in the morning and the same in some low-fat yoghurt at night. For me, doubling the quantity of chia doesn’t result in a ‘better’ outcome although if I forget or am away and don’t have any for a couple of days, I do notice an increase in problems.

I would love to hear if you wife experiences any relief.



Ray

[DaveOponic]

I've never heard of it but Wikipedia says that Australia is the world's largest producer. Is this what health medicine companies are extracting Omega 3 from in their supplements?

I also suffer from arthritis and have recently started taking wild salmon oil and vitamin C. I have noticed a huge improvement. Before I was getting very painful feet (big toes) and finger joints as well as neck pain. After two to three weeks the frequency of pain is reduced. I was taking voltaren 3 times a day for months and found that my reflux was getting worse.

I would love to be growing enough silver beet or spinach to eat fresh every day but it is one vegetable that has been very problematic in the tropical heat. I had some luck with Italian spinach but have run out of seed. Bought the seeds in Melbourne from an Italian deli!

[GaryD]

Hi Dave,


I would love to be growing enough silver beet or spinach to eat fresh every day but it is one vegetable that has been very problematic in the tropical heat. I had some luck with Italian spinach but have run out of seed. Bought the seeds in Melbourne from an Italian deli!
Have you contemplated Malabar spinach (http://www.herbsarespecial.com.au/free-herb-information/ceylon-salad-leaves.html) (aka Ceylon Spinach)?
We grew it a couple of years ago and it was prolific and (unlike silver beet) not affected by the summer diseases and pests. It's indigenous to tropical areas, so you may have more luck with it.

Gary

[GaryD]

Hi,

I bought some Chia seeds from a health store today.

They are tiny (about the size of Amaranth seeds - about half the size of cabbage seeds).

They are bland to the taste and, after you've had them in your mouth for a few seconds, they become gelatinous on the outside while retain some crunchiness when you bite into them. I detected a very faint very mild fish taste - possibly something to do with the very high Omega-3 levels.

They can be eaten on salads or breakfast cereal......or even stirred into a glass of water.

I liked the texture - I ate some in natural yoghurt and directly from the packet. They remind me of eating foods with sesame seeds......you keep discovering them for some time as they dislodge from your teeth.

If they provide half of the health benefits assigned to them, they would be worthwhile eating....and growing.

Gary

[GaryD]

Hi,

Since my recent purchase of chia seeds, I've been eating them on my breakfast of oats, on all salads and I even sprinkle a spoonful across the top of the small tub of natural yoghurt that I eat in lieu of dessert.

They add an interesting texture to the foods that I eat them with. Interestingly, when you eat the seeds directly from a spoon, they become gelatinous when the seeds make contact with saliva (or any liquid).

Gary