Nuchia Foods Corporation

You Have To Get Your Chia

No Natural Grain is Healthier

1.   THE RICHEST SOURCE OF OMEGA-3

Chia seed and its oil are naturally comprised of more than 63% Omega-3 fatty acid per 100 grams. This is the highest percentage of Omega-3 of any available food source, and of any known food grain. It is 10% higher than Flax; compared to Flax seed, at 54.6%, or Hemp’s 19.9%.

2.   HIGH QUALITY PROTEIN Chia is superior in protein quality to, wheat, corn, and rice, the most popular and abundant grains in the world. However, Chia also surpasses flax and soy, as well as oat, barley and amaranth in protein quality. Chia seeds provide the highest source of protein, between 19% and 23% by weight, when compared to other grains. Studies have shown that diets high in lean protein can promote weight loss.

3.   Low-Fat Flour

Chia Seed Flour is low-fat. One 14 gram serving contains just 35 calories, and 1.4 grams of fat, compared to oatmeal which has 105 calories and 2 grams of fat.

4.   EXCELLENT SOURCE OF FIBER

Chia contains twice as much fiber as Flax. In fact, two tablespoons of Chia can provide 30% of the daily fiber intake recommended by the Federal Food and Drug Administration (FDA). High fiber diets have also been shown to promote weight loss, and improve other gastrointestinal functions.

5.   CHIA AND DIABETES

Chia Seed tends to slow digestion and helps maintain blood sugar levels, which can be helpful in preventing or controlling diabetes.*

6.   ANTIOXIDANTS, VITAMINS AND MINERALS

Chia (Salvia Hispanica L) offers a disease-fighting arsenal of antioxidants, vitamins and minerals. These include: Chlorogenic acid, Caffeic acid, and flavonols, Myricetin and Quercetin. Each 2 tablespoon serving delivers 73% of the Biotin, 63% of the Chromium, 43% of the Molybdenum, and 21% of the Selenium recommended daily.

7.   FLUID BALANCE IN THE BODY Chia seeds absorb more than nine times their volume in water, or any other liquid. This prolongs hydration and retains electrolytes in body fluids; especially helpful during exertion or exercise. Normal fluid retention in the body ensures electrolyte dispersion across cell membranes, and aids normal cellular function.

8.   Supports Strength and Endurance

Supports sustained energy. It has been used as an energy supplement for over 500 years. Although it was first cultivated by the Aztecs, the Mayans and other Native American peoples had long discovered the wondrous qualities of Chia. Its history as a food dates back to 3500 BC, as Chia is the ultimate nutritional storage device. The Aztecs gave it to their warriors, knowing that 2 tablespoons of Chia Seeds was enough to sustain a person of an entire day. It was also thought to an advantage on the battle field.

9.   NATURAL SATIATIVE PROPERTIES

When introduced to water, Chia produces a thick mucilage, or gel. This is also occurs in stomach, leading to a feeling of fullness and warding off intense feelings of hunger.

10.               No Grinding Required 

The body can digest whole Chia Seed as well as Chia Seed Flour. They can be eaten whole. No graining necessary. They also have a long shelf-life, up to 9 years when stored dry.

 ORLANDO, Fla., May 20, 2009 — Chia Seed Flour is the buzz when it comes to gluten-free baking and alternatives to highly processed wheat flour. Chia Seed Flour is made from the tiny chia seeds. The chia seed was the super food of the Aztec warriors. It is the most nutritious grain available today.

Now, thanks to some clever nutritionist and Nuchia Foods Corporation, Chia Seed Flour is once again available for dinner tables everywhere. It is an excellent source of omega-3 and minerals, containing 12 of the 14 essential minerals, making it one of most nutrient dense foods on the planet.

Talk about nutritional value, a two-tablespoon serving of Chia Seed Flour has 530 milligrams (0.53 grams) of omega-3, a full 30% of the recommended daily intake for men and 50% for women. Also, it has 63 mgs of calcium, 4 grams of fiber, and 3 grams of protein. That means it has more calcium than 2 glasses of milk or 120% of the RDA for children.

Diets rich in omega-3, fiber, calcium and other nutrients support healthy disease response and may support a healthy heart and help reduce the risk of osteoporosis, high blood pressure and colon cancer.

While the move towards alternative flours is driven by the ever-increasing number of people with gluten sensitivity, and celiac disease, it is getting help from families looking for healthy diets. Health-conscious shoppers have already begun to look toward other ancient grains like amaranth, flax, kamut, millet, quinoa or millet flours. Like these grains, chia seed flour is an ancient grain, only more nutritious. It also performs more like all-purpose wheat flour, is similar in taste and easier to use than other grains.

The question still remains, how does it taste? At product sampling and taste testing at the Expo West Natural Foods show in Anaheim, California, and The Natural Products Association Expo, (SOHO), Orlando, Florida, the results are in. It tastes great.

It is easy to use replacing wheat flour one for one in most recipes. Because of the high fiber content you will want to add less liquid. Additionally, it usually does not require milk, making it great for lactose-intolerant diets.

Nuchia 100% Chia Seed Flour is low-fat. Compared to Oatmeal, Nuchia 100% Chia Seed Flour is lower in fat, has fewer calories and contains only 35 calories in comparison to Oatmeal’s 105 calories. It also has more omega-3, fiber and a higher ORAC value.

Chia Seed Flour compared to Oatmeal: http://www.ereleases.com/pr/2009-Nuchia.png

Nuchia Foods product is real flour, not just ground up chia seeds. They offer two varieties, their Original Chia Seed Flour and Nuchia 100% Chia Seed Flour.

The Original Chia Seed Flour is an all-purpose alternative flour that includes organic brown rice flour. It is best for baking cookies, pastries and breads. The Nuchia 100% Chia Seed Flour also can be used for baking, but is best as an additive. Both are great as cereals and make a great gluten-free breakfast cereal. Just add warm water or milk, two tablespoons of Chia Flour, some cinnamon, a little salt and sweetener. A great start to a healthy day, with nature’s best raw whole food.

Distributed nationally by Tree of Life and though Nuchia Foods Corporation.

Contact:

Homer L. Hartage,
407-857-2320

hhartage@nuchiafoods.com
http://www.nuchiafoods.com
5603 Commerce Dr., Unit 1
Orlando, Florida 32839

Nuchia Foods Corporation Starts a Gluten Free Information Portal on Facebook.

A Gluten Free Portal. The pipeline to information and Advocacy on behalf of people who must maintain a Gluten Free Diet because of their intolerance to the Gluten protein, found in Wheat, Rye, and Barley. The portal is an open forum for the posting of information on the Gluten free life style.

You can post information on Facebook by going to Gluten Free Portal.

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Celiac disease is the most common genetic disease in Europe. About 1 in 250 people in Italy are affected and in Ireland about 1 in 300 people have celiac disease. It is rarely diagnosed in African, Chinese, and Japanese people.

An estimated 1 in 4,700 Americans have been diagnosed with celiac disease. Some researchers question how celiac disease could be so rare in the United States since it is hereditary and many Americans descend from European ethnic groups in whom the disease is common. A recent study in which random blood samples from the Red Cross were tested for celiac disease suggests that as many as 1 in every 250 Americans may actually have it.

from: HealthLink Medical College of Wisconson

For example, in Italy, where celiac disease is common, all children are screened by age 6 so that even asymptomatic disease is caught early. In addition, Italians of all ages are tested for the disease as soon as they show symptoms. As a result of this vigilance, the time between when symptoms begin and the disease is diagnosed is usually only 2 to 3 weeks. In the United States, the time between the first symptoms and diagnosis averages about 10 years.

from: KeepKidsHealthy.com

All Italian pharmacies carry gluten free food. Risotto (which is gluten free) is a trademark dish in certain regions where Arborio rice is grown. Italian: “senza glutino”

In Paris, you can find gluten free products in La Vie Claire, Monoprix or in most health food stores. French: “produits sans gluten”

In the U.K., major department store and grocery chains like Harrods, Marks & Spencer, Tesco, Sainsbury’s and ASDA have large gluten free selections. All over England and Ireland gluten free products are available, many that are not available here in the U.S. 

One of my favorite UK television programs, the BBC’s Last Restaurant Standing, where renowned Chef Raymond Blanc gives several couples a chance to go into business with him, made food allergies, intolerances and choices a priority in the April 14th episode. It was truly amazing to watch the couples approach this challenge with more knowledge about Celiac Disease than any restaurant I have ever visited in the U.S. It is reality TV and there were mistakes made but Chef Raymond Blanc emphasized the importance of Celiac Disease to each couple, bringing home the fact that there could be serious consequences if a food intolerance or allergy is not treated properly. It was very refreshing to see Celiac Disease discussed on national television. This episode will air again on the BBC next Tuesday at 8 pm and the new episode comes on immediately afterwards. 

In Spain, ask for your meal sin gluten (without gluten) and head to your local pharmacy for gluten free brands such as Singlu and Proceli. In Germany, the local apothkes (pharmacies) will have what you seek. 

Sweden, Finland and Norway are gluten free Meccas. Every supermarket has a gluten free section and you can even get your fast food gluten free. Most restaurants have an equal amount of gluten free and gluten filled foods. 

For some reason, the U.S. seems to be behind the curve of providing gluten free options for its population. With the gluten free diet becoming a big trend for 2009, we should see more and more products becoming available. Stores like Whole Foods, Trader Joes and even Publix have come a long way and the more research and testing on Celiac Disease that is done will mean more Americans will finally be healthy and gluten free.

Whether it is based upon the diet of our European ancestors or just simply another disease that our world has recently discovered, Celiac (Coeliac) Disease is a major problem in the U.S. and Europe. But somehow our European neighbors have caught on to the seriousness of this autoimmune disease considerably more quickly than we have in the States.