Chia is endemic to Jalisco, Mexico, growing in Cabo Corrientes and just like coffee, it once served as a coin in exchanges between peoples from the east.
Between 3500 and 2100 years before the present, chia (Salvia hispánica) served as one of four main foods (maize, beans, and amaranth) supporting the original civilizations of Mexico. All of these foods were originally used to make a morning and evening gruel called atole. Hundreds of varieties of tamales (Tamalli) and tortillas (Tlaxcalli) were made from combinations of these ingredients—chia playing a major role.
Used today mainly in aguas, with lime (agua de chia) or with other agua frescas, this drink represents a vestige of a rich heritage of use equal or greater in importance than corn, beans, squash and chilies—all of which continue to provide the foundation of health for the peoples of Mexico. Agua de chia, made with water and ground toasted chia seeds and honey, is a favorite of many. The Chia seed was clearly an important source of omega 3 fatty acids for ancient peoples and remains the best plant source of omega 3 known worldwide.
Soak 2 teaspoons overnight in 2 cups of water. First thing in the morning, drink the gelatinous mixture for high energy and intestinal regulation. When mixed with water, chia emits a slimy mucilaginous coating, which is a biological adaptation to help the seeds take root in otherwise unfavorable conditions. Use jelly under inflamed eyelids or as a poultice for wounds. It also calms the nerves
Chia is a rich source of essential fatty acids, protein, antioxidants, and dietary fiber. Many of chia’s medicinal qualities derive from its abundant source of essential fatty acids (EFAs). Chia seed is 63% oil and the richest plant source of Omega 3 fatty acids with a perfect ratio of 1-2 between Omega 6 and Omega 3 fatty acids. This makes it an ideal food to alleviate depression and anxiety, to reduce inflammatory processes that cause arthritis and cardiovascular disease. Chia seed is rich in iron and quercetin, a powerful antioxidant.
Chia is also hydrophilic; it attracts and holds water. Indeed chia holds 12 times its weight in water. This results in body rehydration at the cellular level. These hydrophilic colloids also provide soothing action on the intestines, making a useful food when recovering from dysentery or illness. It also makes a valuable addition to fluid foods for elders or cancer patients who have lost their appetite.
Chia helps to lose weight as it stimulates metabolism as it reduces appetite. It also builds muscle, making it ideal for competitive athletes who want endurance and muscle mass. Recent scientific research has also demonstrated that chia reduces visceral fat tissue and thus may benefit older athletes trying to shed stubborn belly fat.
Chia may be incorporated for use into one’s daily diet in several simple ways as a source of easily digested food that includes rich Omega 3 essential oil.
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Some Herbs and Plants of Early California
The whole seed may be added or it may be ground and used as a non-gluten flour similar in action to tapioca.