Nuchia Foods Corporation

grubs & glub

food & drink - vegan, ecoist, ethical

Test Nuchia Foods Original Chia Seed Flour - Results “

- it was delicious!!!  “Apple filling, top crust, into the oven - and voila!  Apple Pie!  It didn’t look like my normal apple pie, and it didn’t taste exactly like my normal apple pie, but if we do say so ourselves - it was delicious!!!”

grubs & glub, said,

Chia is an incredible little seed that really packs a wallop!  It is fabulously rich in Omega 3’s, antioxidants and fibre.  Light and dark seeds, in appearance, are not unlike poppy seeds.  But here’s the thing:  Nuchia http://www.nuchiafoods.com has come out with  Original CHIA SEED FLOUR (with organic brown rice flour).  It’s RAW whole grain.  One-quarter cup offers 7.20 g protein!  Great for vegetarians/vegans who might like to have that extra protein hit.  AND - extra bonus - it is Certified Gluten-Free!  AND - extra extra bonus - substitute in recipes one-for-one!   No fiddlin’ and diddlin’ with measurements.

Today - for the test run, I decided to make it a real challenge.  Pastry!  The flour is the colour of wet sand, and rather grainy in appearance.  It rolled out beautifully, handled well, but looked rather dark and unfamiliar in the pie plate.   Apple filling, top crust, into the oven - and voila!  Apple Pie!  It didn’t look like my normal apple pie, and it didn’t taste exactly like my normal apple pie, but if we do say so ourselves - it was delicious!!!

CHIA SEED FLOUR may not be mainstream quite yet, but with all the benefits it has to offer, it will surely be a big seller!  In the meantime, in shakes, on yogurt, cereals and salads, I’ll pump up the volume on Chia Seeds.

This entry was posted on Thursday, March 12th, 2009 at 7:51 pm by grubs & glub

Volumen 9 No. 1
Enero-Marzo 2008

Salus cum propositum vitae

• Portada
• Número Actual
• Indice
• Información para los autores

PROTEIN DIGESTIBILITY OF CHIA SEED Salvia hispanica L

Rebeca Monroy-Torres, Maria Lourdes Mancilla-Escobar, Juan Carlos Gallaga-Solórzano*, Sergio Medina-Godoy**, Enrique Javier Santiago-García*.

Facultad de Medicina de la Universidad de Guanajuato. Departamento de Nutrición (León, Gto., México); *Laboratorio Estatal de Salud Pública de Guanajuato. Secretaría de Salud (Léon, Gto., México); **Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional, CIIDIR-IPN, (Guasave, Sin., México)

E-mail: rmonroy79@yahoo.com.mx

Introduction

Alternatives sources of high quality protein are required by the accelerated increase of population, to exploited alternative food sources and also to obtain and additional benefice from its source. Chia, native to southern Mexico, was use by ancient Aztecs, Mexicans and habitants of Southern California and Arizona as food supplement for energy, endurance and strength needed under extreme conditions such as heat, dryness, short-term food, water deficiency and for medicine (1). About this crop the plant explorer Edward Palmer wrote (1871): “In preparing chia for use the seeds are roasted and ground, and the addition of water makes a mucilaginous mass several times the original bulk, sugar to taste is added, and the result is the much prized semi-fluid pinole of Indians and others—to me one of the best and most nutritive foods while traveling over the deserts (2)”.

Chia is a cereal composed of several species: Salvia polystachya, Hyptis suaveolens and Salvia hispanica L (3), the last one, currently harvested in a small scale in few Mexico´s states like Morelos, Puebla, Guerrero and Jalisco (4).

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