Nuchia Foods Corporation

 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.

k.

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. 

Quick Steps to Managing A Gluten Free Life Style

HEALING THE GUT

Source: University of Chicago, Disease Center. 

In this post you will find a list of food ingredients that have hidden gluten, foods to avoid, a list of things you can eat, and information on eating oaks. As well as information on creating a gluten free Cooking environment.

Below you will find a list of ingredients to avoid as they contain wheat, rye, barley, or derivatives of these grains. It is important to look for words such as these on all food ingredient labels. Check for words like these every time you shop.Step one in managing the gluten-free diet is to understand which foods contains wheat, rye, and barley so they can be eliminated from the diet, and intestinal healing can begin.   It may seem overwhelming at first as wheat, rye and barley are common food ingredients, however there are variety of foods that are naturally gluten-free. Fresh foods, without any processing or additives, from the fruit, vegetables, dairy products, and meat/meat alternatives food groups are all NATURALLY GLUTEN-FREE. That is five out of the six food groups.

Ingredients to AVOID (CONTAIN GLUTEN)

• Abyssinian Hard (Wheat Triticum duran)
• Avena (wild oat)
• Barley (Hordeum Vulgare)
• Barley malt, barley extract
• Beer, ale, porter, stout, other fermented beverages
• Blue Cheese**
• Bran
• Bread flour
• Broth**
• Bulgur (bulgur wheat, bulgur nuts)
• Bouillon
• Cereal (cereal extract, cereal binding)
• Cracker meal
• Croutons
• Couscous
• Dinkle***
• Durum***
• Einkorn, wild einkorn***
• Emmer, wild emmer***
• Edible starch
• Farina
• Farro***
• Filler
• Fu
• Flour (Including but not limited to: all-purpose, barley, bleached, , bread, brown, durum, enriched, gluten, graham, granary, high protein, high gluten, oat, wheat, white)
• Germ
• Gluten, Glutenin
• Graham Flour
• Hordeum, Horderum vulgare
• Hydrolyzed oat starch, hydrolyzed wheat gluten, hydrolyzed wheat protein
• Kamut ***
• Malt, malt beverages, malt extract, malted milk, malt flavoring, malt syrup, malt vinegar
• Matzo (Matzah)
• MIR (wheat, rye)
• Miso (may contain barley)
• Mustard powder**
• Oats, oat bran, oat fiber, oat gum, oat syrup*
• Oriental wheat
• Rice malt, rice syrup, brown rice syrup**
• Rye
• Scotch
• Soy Sauce**
• Seitan
• Semolina
• Spelt***
• Sprouted wheat
• Tabbuleah
• Triticale
• Udon
• Vital gluten
• Wheat, wheat berry, wheat bran, wheat germ, wheat germ oil, wheat grass, wheat gluten, wheat starch, whole wheat berries

* Historically, oats were not recommended because it was thought that avenin (the storage protein found in oats) was also toxic to gluten-intolerant individuals. However, recent research in Europe and the US has described that oats are well-tolerated by most children and adults when consumed in moderation and do not contribute to abdominal symptoms, nor prevent intestinal healing. PLEASE NOTE: regular, commercially available oats are frequently contaminated with wheat or barley. However, “pure, uncontaminated” oats have recently become available from several companies in the US and Canada. These companies’ process oats in dedicated facilities and their oats are tested for purity. Pure, uncontaminated oats can be consumed safely in quantities < 1 cup per day.  It is important that you talk to your physician and your registered dietitian prior to starting oats.

** May be made with wheat   *** Types of wheat

Creating a ”safe” cooking environment

In order to become completely gluten-free, it is important to “de-gluten” your kitchen.

1) If you plan to have both gluten containing and gluten-free food in your household, it is important to determine which foods are “SAFE” for the family members who have celiac disease. Use a laundry marker and label “GF” (gluten-free) on all safe foods and condiments.

2) Start by taking out everything in the pantry, refrigerator, and freezer (not all at once!) and reading labels.

3) In addition to the previous gluten containing grains, there are also many ingredients to question. These ingredients MAY contain of wheat, rye, or barley. If you have any questions about an ingredient, then contact the manufacturing company to learn about where these products are derived. (Does this product contain: wheat, rye, barley?)

• Seasonings and spice mixes - pure spices do not contain wheat, rye or barley. Spice mixes, when two or more spices are blended together, do not commonly use wheat. Alternatively, seasonings are a blend of spices, herbs or proteins that are combined with a carrier including: salt, sugar, milk powder, cereal flours (wheat) and starches
• Dextrin - May be derived from corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago; however two large U.S. manufacturers use cornstarch in their production
• Flavorings - Gluten containing grains are rarely used. Flavorings are mostly derived from corn; exceptions include barley malt flavoring, or flavorings in meat products. However, natural flavor may be made from a variety of plant materials and should be confirmed with the manufacturer
• Modified Food Starch - The FDA requires manufacturers to state if starch comes from wheat using parenthetical statement, IE: (wheat) or will state: “Contains wheat” or “made on equipment that processes wheat”
• Starch - The FDA regulations state “starch” implies cornstarch, and if alternative starch is used it will be identified as such (ie: wheat starch)
• Mono and diglycerides - An emulsifier made from specific fats or oils heated at high temperatures. Previously in question because wheat can be added as a carrier with this food ingredient; the label will state if wheat is present

GLUTEN-FREE IngredientS (SAFE TO CONSUME)

• Acorn
• Almond
• Amaranth
• Arborio rice
• Aromatic rice
• Arrowroot
• Basmati rice
• Brown rice, Brown rice flour
• Buckwheat
• Calrose
• Canola
• Cassava
• Channa
• Chestnut
• Chickpea
• Corn, corn flour, corn gluten, corn malt, cornmeal, cornstarch
• Cottonseed
• Dal
• Dasheen flour
• Enriched rice
• Fava bean
• Flax, flax seeds
• Garbanzo
• Glutinous rice
• Hominy
• Instant rice
• Job’s tears
• Millet
• Modified corn starch
• Modified tapioca starch
• Montina^TM
• Peanut flour
• Potato flour, potato starch
• Quinoa
• Red rice
• Rice, rice bran, rice flour
• Risotto
• Sago
• Sesame
• Sorghum
• Soy, soybean, tofu (soya)
• Starch (made from safe grains)
• Sunflower Seed
• Sweet rice flour
• Tapioca
• Taro flour
• Teff
• Wild rice

Gluten-free Additives (SAFE TO CONSUME)

• Acacia Gum (gum Arabic)
• Adipic Acid
• Algin
• Annatto
• Aspartame
• Baking Yeast
• Benzoic Acid
• Beta Carotene
• BHA
• BHT
• Brewers Yeast
• Brown Sugar
• Calcium Disodium EDTA
• Carrageenan
• Caramel Color¹
• Carboxymethyl
• Cellulose
• Carob Bean Gum
• Cellulose
• Corn Syrup
• Corn Syrup Solids
• Cream of Tartar
• Dextrose
• Ethyl Maltol
• Fructose
• Fumaric Acid
• Gelatin
• Glucose
• Guar Gum
• Invert Sugar
• Karaya Gum
• Lactic Acid
• Lactose
• Lecithin
• Malic Acid
• Maltodextrin²
• Maltol
• Mannitol
• Methylcellulose
• MSG - monosodium glutamate
• Papain
• Pectin
• Polysorbate 60; 80
• Propylene Glycol
• Psyllium
• Sodium Benzoate
• Sodium Metabisulphite
• Sodium Nitrate; Nitrite
• Sodium Sulphite
• Sorbitol
• Stearic Acid
• Sucralose
• Sucrose
• Sugar
• Tartaric Acid
• Tartrazine
• Titanium Dioxide
• Tragacanth
• Vanilla Extract
• Vanillan
• White Vinegar³
• Xanthan Gum
• Xylitol
• Yam
• Yeast

¹Caramel color is manufactured by heating carbohydrates and is produced from sweeteners.  Although gluten-containing ingredients can be used, they are not used in North America; corn is most often used, however it is important to check with food manufacturers.

² Maltodextrin is made from cornstarch, potato starch, or rice starch.

³ Distilled white vinegar is safe to consume on the gluten-free diet.  Vinegar is a solution made of acetic acid and flavoring materials such as apples, grapes, grain, and molasses.  For example, cider vinegar is made from apple juice; malt vinegar is made from barley malt, Balsamic vinegar is made from grapes.  Distilled vinegars are gluten-free because the distillation process filters out the large gluten proteins so that they do not pass through to the end product.  Therefore, the finished liquid is gluten-free. Patients with celiac disease should not be concerned about distilled white vinegar or foods such as pickles, which may contain it.  The exception to this rule is MALT VINEGAR, which is not distilled, and therefore is not safe to consume.

A note about oats:  Historically, oats were not recommended because it was thought that avenin (the storage protein found in oats) was also toxic to gluten-intolerant individuals. However, recent research in Europe and the US has described that oats are well-tolerated by most children and adults when consumed in moderation and do not contribute to abdominal symptoms, nor prevent intestinal healing.

PLEASE NOTE: regular, commercially available oats are frequently contaminated with wheat or barley. However, “pure, uncontaminated” oats have recently become available from several companies in the US and Canada. These companies’ process oats in dedicated facilities and their oats are tested for purity. Pure, uncontaminated oats can be consumed safely in quantities < 1 cup per day.  It is important that you talk to your physician and your registered dietitian prior to starting oats.

It is recommended that people with celiac disease meet with a registered dietitian who is educated in the disease and the gluten free diet.  Long-term, it is critical to monitor the diet not only to ensure that gluten is completely out of the diet, but also to ensure that critical nutrients are being absorbed.

How much gluten is needed to set of abnormal reaction in people with Celiac. A study from the University of Chicago address this issue. They also provide some interesting information on the use of oats for people with abnormal reaction to wheat. According to the University, people with Celiac disease can consume modest amounts of oaks if they “pure uncontaminated oaks”. When we checked the internet, we could not find a reliable source for “Pure Uncontaminated Oaks”.  Normally oaks are contaminated with gluten and pose a danger to anyone that may have an allergic reaction to Gluten.

The University said, “Adherence to a strict gluten free diet remains the only treatment for celiac disease.  While options are increasing it can still be very challenging to find gluten free prepared foods.  When struggling to decipher what is or isn’t gluten free, remember that five of the six fresh food groups are gluten free!

Anything made from or with wheat, barley or rye, contains gluten and must be avoided.  This includes everything from the obvious like breads and pastas to the not so apparent, like lip balms and lotions.  Ingestion of gluten in any form can trigger celiac disease to become active. As little as 1/8 of a teaspoon of flour is enough to set off this abnormal response”.

This is really GREEN, low carbon foot print. i heard about it on the news today and checked it out a new way to move around the city. At first glance it does not look safe. How ever it has to be better that those little scooters. See what you thank of the Segway General Motors electric two wheeler.

2-Wheeler.

Gluten Free Easter Eggs? What a novel idea. I came across this list in the UK. It contains a list companies and Easter Egg candy that is Gluten Free. The companies include Cadbury, Linden Lady Chocolates, Kinder, Kraft and Nestle.

Some of these products should be available in the United States. I hope you find this list helpful.  Homer L. Hartage

Gluten Free Easter Eggs Candy List

List compiled by Coeliac, www.coeliac.org.uk

GLUTEN-FREE
EASTER LIST 2009

CADBURY

Cadbury Buttons Small Easter Egg 105g
Cadbury Buttons Medium Easter Egg 190g
Cadbury Collection Easter Egg – Milk 305g
Cadbury Collection Easter Egg – Vanilla 305g
Cadbury Crème Egg 39g
Cadbury Crème Egg 6 pack 234g
Cadbury Crème Egg Easter Egg 629g
Cadbury Crème Egg Medium Easter Egg 197g
Cadbury Crème Egg Giant Easter Egg 629g
Cadbury Crème Egg Minis Tube 160g
Cadbury Crème Egg Minis Small Easter 98g
Cadbury Crème Egg Minis Mug Easter Egg 216g
Cadbury Crunchie Medium Easter Egg 187g
Cadbury Easter Egg Egghunt 240g
Cadbury Flake Medium Easter Egg 173g
Cadbury Giant Roses Easter Egg 665g
Cadbury Mini Eggs Small Easter Egg 99g
Cadbury Mini Eggs Medium Easter Egg 182g
Cadbury Mini Eggs Giant Easter Egg 595g
Cadbury Mini Eggs Mug Easter Egg 216g
Cadbury Mini Eggs Treasure Egg 142g
Cadbury Mini Eggs Bag 360g
Cadbury Roses Medium Easter Egg 191g
Cadbury Roses Large Easter Egg 296g
Cadbury Twirl Large Egg 331g

CELTIC CHOCOLATES

Celtic (dairy/gluten/wheat/egg free) Easter Egg - available from Holland & Barrett, Waitrose, Co-op
Celtic No Added Sugar (gluten/wheat/egg free) Easter Egg - available from Holland & Barrett

GREEN & BLACK’S

Organic Thick Shelled Milk Chocolate Egg 180g
Organic Milk Chocolate Egg 110g
Organic Maya Gold Thick Shelled Dark Chocolate Egg 180g
Organic Dark 70% Thick Shelled Chocolate Egg 180g
Organic Dark 70% Chocolate Egg 110g
Organic Thick Shelled Milk Chocolate Egg with 2 bars 380g
Organic Thick Shelled Butterscotch Milk Chocolate Egg 180g
Organic Thick Shelled Dark 70% Egg with 2 Bars 380g
Organic Praline Mini Egg 100g
Organic Soft Centred Milk Mini Egg 100g

Green & Blacks products are labelled ‘may contain traces of cereal ingredients’, although their products are tested regularly and the results are within the Codex standard. As they perform extensive clean down and test their products and declare that they are gluten-free then we are happy that their products are suitable and therefore list these in the Food and Drink Directory.

LINDEN LADY CHOCOLATES

Easter Eggs
Giant Buttons with Sitting Bunny
Decorated Fudges 4, 15, 20 chocolate boxes
Assorted chocolates
Available at Waitrose & John Lewis

KINDER

Kinder Surprise
Kinder Maxi Surprise (Large Easter Egg)

KRAFT

Terry’s Milk Chocolate Orange Bar/Mug Easter Egg 200g
Toblerone Milk Chocolate Mug Easter Egg 190g
Toblerone Milk Chocolate Bar Egg 270g

NESTLE

Smartie Pink Mini Egg Insider Egg
Smartie Mini Egg Insider Egg
After 8 Insider Egg
Aero Bubbles Insider Egg
Milkybar Mini Eggs
Smartie Mini Eggs

THORNTONS
Fudge Egg 635g
Milk Bunny 250g
Milk Chocolate Foiled Mini Eggs 180g
Milk Chick & Eggs 110g
Milk Conti Egg 490g
Milk Diabetic Egg 225g
Milk Egg 180g
Milk Egg & Chunky Bars 320g
Milk Egg 360g
Milk Egg & Buttons 120g
Milk Giant Bunny 1.5kg
Milk Lovely Egg 610g
Milk Organic Egg 150g
Milk Plaque Egg 210g
Milk Rabbit Lolly 40g
Praline Egg
Princess Egg 160g
Premium Egg 275g
Toffee Egg 335g
Toffee Egg 515g
Toffee Egg 610g
Treat Eggs Jolly Car
Viennese Egg 455g
White Egg 180g
White Egg 360g
White Egg & Buttons 120g

Alternatively, you can use EU labelling legislation to choose your Easter Egg. All pre-packaged food bought in the UK are covered by the current EU wide food labelling legislation. This means that a gluten containing cereal used as a deliberate ingredient in a product must appear on the ingredients list, regardless of the amount used.
Manufacturers will name the particular grain i.e. ‘wheat’, ‘rye’, ‘barley’, ‘oats’; or some will use the word gluten as well i.e. ‘wheat gluten’. This information must be declared in the ingredients list, whereas the allergy advice box is only a recommendation (and is not compulsory). Therefore it is important that anyone following a gluten-free diet check both the ingredients list and the allergy advice box.

Food and Nutrition

March 26, 2009

www.twitter.com/Chia_man

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Gluten Free: Nuchia Foods Corporation

Release Recipe for Ultimate Chocolate Chip Cookie

Orlando, Florida, - Nuchia Foods Corporation has a recipe for a gluten free chocolate chip cookie made from its alternative flour.  Their Original Chia Seed Flour is an all purpose baking flour that does not require any additives plus it is loaded with omega-3, protein and insoluble fiber.  Original Chia Seed Flour bakes and taste remarkably similar to whole wheat. It can be substituted 1 for 1 for highly processed wheat flour.

Nuchia Foods Original Chia Seed flour is the only flour of its kind. It is not just ground up Chia Seeds offered by other companies, it is an all purpose alternative flour made from a special process.

Nuchia is releasing a full line of Gluten Free Snacks in April and has released the recipe for its Ultimate Gluten Free Chocolate Chip Cookie. You can wait and find it in your stores or try it for yourself.

Cookie Recipe

Ultimate Gluten Free Chocolate Chip Cookie

Ingredients:

1 1/2 cup Butter

3 1/2 Cup Organic Brown Sugar

5 1/4 cup Nuchia Original Chia Flour

2 each Eggs

2 tsp Vanilla

1/2 cup water

1 tsp sea salt (a little less)

4 tsp baking power

2 tbs Baking cocoa

2 cup Dark Chocolate (chucks or chips)

Instructions:

Place soften (not melted) butter, sugar, water, eggs and vanilla in mixing bowl.  With a mixer, mix together until creamy.  2.  Mix dry ingredients and dark chocolate chips together in separate bowl then by hand add to wet mix in portions. Bake 5 to 8 minutes at 325 (modify bake time to make a soft or harder Cookie). We used a convection oven; modify baking time to suit baking conditions.

We used a 2 tablespoon cookie scoop to portion cookies, and then rolled them into balls. Batch makes 170 cookies, enough for a gluten free birthday party.

Contact: Nuchia Foods Corporation, 407- 857-2320 ext 101

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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By James H. BrownChía is a generic term used to describe a variety of unique

plants of Mesoamerica and the American Southwest. All

species of “Chía” are members of the cosmopolitan mint

family, Lamiaceae, and some are known as “sage”.

Different species of Chía can be found from southern

California to the high tableland of Mexico and further

south through Central America into northern South America. Chía species can be found from California on the western coast of the USA ranging east into western Texas.

The specific “Chía” of this report is Salvia hispanica L., [sometimes known as Salvia Chía (Gillet)], an annual herb, whose grains are about 2 mm. long, oval, and brown to black with irregular, dark red-brown markings. Interspersed is fully mature Chía grain without pigmentation (white Chía). It is cultivated on deep, sandy clay soils. Chía has been cultivated in Mexico by the Aztec and their descendants (McVaugh) since well before the conquering Spanish recorded its use and benefits in the Florentine Codex (Anderson). Linguistic use of the word “Chía” by the Aztec as a root word to describe something with an oily character (Chíactic), something greasy (Chíaoacaio), something having “serious fluids” (Chíauizaio) is further evidence of a long and continuous use of Chía within this society (Truman). Small family farms in Jalisco still produce Chía, albeit on an irregular basis and usually intercropped with a commodity crop such as corn. Chía is cultivated commercially in Argentina, Bolivia, Colombia and Peru.
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