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Possessing an astonishing assortment of oils, vitamins and minerals, Salba is the perfect functional food...straight out of the ground! Salba, a white variety of the "Salvia Hispanica L" plant, was part of a 6-month study headed by famed scientist and pioneer of the functional foods movement, Dr. Vladimir Vuksan - one of the developers of the revolutionary glycemic index at the University of Toronto, the same university where in 1921, Dr. Frederic Banting discovered insulin and won the Nobel Prize for Medicine.
The article, "Seeds of Wellness: Return of a Supergrain" in The Saturday Evening Post (Nov/Dec 2005), details many of Dr. Vuksans’ findings on Salba. Here are just a few of the many superior nutritional properties he discovered:
In their summary findings,
Dr. Vuksan and his colleagues concluded that Salba "could be considered the world’s most nutritious food crop and thus can be used as a global remedy for world hunger." Salba has been investigated at the Risk Factor Modification Center, St. Michael’s Hospital, University of Toronto. In a study to be published later this year, Dr. Vuksan, Associate Professor of Endocrinology and Nutritional Sciences, Faculty of Medicine, University of Toronto and his internationally recognized, multi-disciplinary team of research scientists conducted randomized, clinical, acute and long-term studies using controlled Type 2 Diabetics and made the following observations:
There is evidence that (Salvia hispanica L) was first used as food as early as 3500 B.C., and served as a cash crop in central Mexico between 1500 and 900 B.C. The seeds were eaten alone and mixed with other seed crops, drank as a beverage when dissolved in water, ground into flour, included in medicines, and pressed for oil. Aztec rulers received seeds as an annual tribute from conquered nations, and the grain was offered to the gods during religious ceremonies.
When the Conquistadors under the command of Hernando Cortez arrived in Mexico on November 8, 1519, they sought to establish their own rule by subjugating and plundering the legendary nation of the Aztecs. Cortez quickly realized that Salvia Hispanica was at the very core of the Aztec nutritional foundation. It was an integral part of the rich and mysterious ceremonial pageants that were vital to their religious and spiritual culture, and became a symbol of life itself.
The Aztecs believed it gave them mystical, almost supernatural energy and power. During the Conquistadors relentless campaign of terror and oppression, Cortez was convinced that if he could destroy the crop, 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, the mysterious seeds were probably introduced to Spain around 1521. It was famed botanist Carl Linnaeus (1707-1778) who gave chia the botanical name Salvia hispanica L., which was by this time growing wild in Spain and was mistakenly classified as a species native to that country. The Latin word for Spain is hispanica.
In the annals of nutrition history, the last half-century may well be considered the age of the super-grains. Starting in the 1960s, Dr. Norman Borlaug developed disease-resistant dwarf wheat and sparked the "Green Revolution" in Asia; Purdue University researchers discovered opaque-2 maize, with the mutation that doubles the protein value of corn; and Canadian researchers developed triticale, the long-sought cross between barley and wheat. But what may be the most functional of all the super-grains until now remained virtually unknown. In chia’s previous, more glorious existence, it served as the power food of the ancient Aztecs, and according to Spanish manuscripts, the Aztecs ate the seeds of this semitropical plant to improve their endurance. They called it their "running food" because messengers could purportedly run all day on just a handful. The Aztecs prized this grain more highly than gold and they even used it as medicine. Now after almost 500 years, chia is re-born as SALBA, Nature’s Most Powerful Super-grain.
Rooted in the past, rediscovered for the future, Salba is the culmination of almost 15 years of cutting edge and traditional plant breeding solely using Salvia hispanica L. The first experimental plots for Salba were started in 1991 in Argentina by Adolfo and Alfredo Mealla. By painstakingly sorting out the few nutritionally consistent white grains from the mostly black and replanting them, they were able not only to produce a completely white harvest, but amazingly the overall nutrient density was incredibly enhanced. Adolfo decided that this new grain should be honored with its own name. Thus, Salba was born. The word "Salba" is a combination of the botanical name "Salvia hispanica L." and the Latin name for white, "Alba". The Mealla brothers would now embark on their long, concentrated effort of plant research that would span nearly 15 years. By 1994 they had successfully introduced Salba in Colombia and in 1997 further experimental crops were planted in Bolivia and Peru. Today, Salba is grown under intensely controlled conditions in Peru due to its ideal climate and pristine environment. Peru is home to the spectacular Amazon Basin, one of the last bastions of unspoiled acreage in the world.
In 2004 Salba was introduced to North America, in Canada where it is currently receiving nationwide acclaim, and in 2006 Core Naturals made Salba available to Health Professionals and Natural Food Stores everywhere.
Salba is Nature’s Most Powerful Super-grain. Salba is the most nutrient dense variety of Salvia hispanica L, derived from the mint family, chia. Salba is the richest whole food source of Omega-3 fatty acids and fiber found in nature.
Every serving of Salba provides over 3,000 mg of Omega-3s and over 5000 mg of dietary fiber. Salba has less than 0.5 g net carbohydrate per serving.
Salba is an incredibly nutrient dense super-grain. Gram for gram, Salba has six times more calcium than whole milk, three times more iron than spinach, and fifteen times more magnesium than broccoli. It is all-natural, has no trans-fat, is gluten free, has almost no carbohydrates and is non-GMO. Salba currently maintains the Canadian Kosher Certification; COR 302.
Salba is the only grain that offers the most diverse application. Because of its nutritional density and distinction, Salba can be used for the following:
Salba is the only grain for which there are acute and long term human nutritional studies. Salba has been investigated at the Risk Factor Modification Center, St. Michaels Hospital, University of Toronto, Canada, by Dr. VladimirVuksan, Associate Professor of Endocrinology and Nutritional Sciences, Faculty of Medicine, in randomized, acute and long term studies. Clinical results indicate the great health potential of Salba as a functional food, to be used as a novel agent in the prevention and treatment of cardiovascular disease.
Salba is the only grain that holds a medical patent. (60-274.256) This invention is in the field of the management of diabetes and is concerned with dietary approaches to such management, more particularly, it is concerned with methods of improving associated metabolic abnormalities, specifically with Salba, and methods of use in these seeds in lowering blood pressure, blood glucose and post-prandial glycemia, as well as associated risk factors such as inflammatory factors (hi-c reactive protein), coagulation (fibrinogen, factor VIII, Von Willebrant and fibronolytic factors such as t-PA), iron status and endothelial function.
From our Salba Recipe Contest Winner, Katie
1 cup sugar
3 tsp soft butter
1/2 tsp salt
1 cup shredded coconut
1 cup quick cooking oatmeal
1 tsp SALBA WHOLE GRAIN
1 cup finely shopped walnuts or pecans
2 tsp real (not artificial) vanilla
Beat eggs without separating; add sugar & butter. Add other ingredients in order named.
Drop by teaspoon onto oiled cookie sheet, leaving space between as they spread quite a bit.
Bake in moderate oven 375 degrees 13 to 15 minutes. They do NOT get brown on top.
(If you wish, can roll around small 1 – 2" wooden dowel for a tube shape while warm.) Place on wax paper to cool.
Dust lightly with powdered sugar when cooled.
100% Pure Salvia Hispanica L (SALBA)
12-60 grams per day (1-5 tablespoons).
Salba can be taken in its whole form or ground when used in cooking. Salba can be added to yogurt, cereal, salads, beverages, and used in baking. Refrigerate Salba after grinding.
Overall Rating for Salba Super Grain (100% Pure Salvia Hispanica L) - 1lb.
Can be used in homemade smoothies and shakes that my whole family craves and they do not even realize they are taking a "supplement"! I feel good that they are getting fiber, Omega 3's, calcium/magnesium and other minerals, vitamins, antioxidants, antiinflammatories, and much more all in one supernutrition drink. Thank you for helping me add Salba to our diets. Therapy practice opening soon and I will tell every client!
Miracle 4 slow colon & Type 2 diabetes!
By Health Kneads from Houston, TX on November 7, 2008
Pros:ACTS QUICKLY, SIMPLE TO TAKE, PRODUCES RESULTS, GOOD TASTE
I would recommend this item to a friend.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.