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Not the fluffy haired creatures from infomercials, silly.   Chia Seeds. I’ve been stuffing ’em in my smoothies and salad dressing regularly, and definitely feel a little extra (veggie) pepperoni in my step and a tad less hungry.   Why?

Chia seeds are one of the most powerful, functional, and nutritious superfoods in the world. The Chia Seed is chock fulla fiber, packed with antioxidants, full of protein, loaded with vitamins and minerals, and is the richest known plant source of omega-3. Why aren’t you tossing it in yer face right now, sailor?

Nutrition expert Dr. Andrew Weil weighs in these little, poppy seed looking suckers on his website;

These healthful, edible seeds are a better source of omega-3 fatty acids than flaxseed (the fats protect against inflammation and heart disease). In pre-Columbian times, chia seeds were a component of the Aztec and Mayan diets and the basic survival ration of Aztec warriors; they even played a role in religious ceremonies. Supposedly, 1 tablespoon of the seeds could sustain a person for 24 hours. The Aztecs also used chia medicinally to relieve joint pain and skin conditions. It was a major crop in central and southern Mexico well into the 16th century, but it was banned after the Spanish conquest because of its association with the Aztec “pagan” religion. Over the past few decades, commercial production has resumed in Latin America. And here is more good news: Insects hate the chia plant, so it’s easy to find organic seeds. Unlike flaxseed, chia seeds can be stored for long periods without becoming rancid and don’t require grinding (whole flaxseed is tough to digest). Chia provides fiber (about 2 tablespoons–25 g–give you 7 g of fiber) as well as other important nutrients, including calcium, phosphorus, magnesium, manganese, copper, niacin, and zinc. In a preliminary study from the University of Toronto, researchers fed 21 diabetics either a supplement made from chia or grains with similar fiber content. After 3 months, blood pressure in patients taking chia dropped (10 points diastolic, 5 points systolic) while the grain group’s BP remained steady. I enjoy the seeds’ nutlike flavor and consider them to be a healthful and interesting addition to my diet. You can sprinkle ground or whole chia seeds on cereal, yogurt, or salads; eat a handful of whole seeds as a snack; or grind them up and mix with flour when making muffins or other baked goods. Or make your own “chia fresca,” a drink popular in Mexico and Central America: Stir 2 teaspoons of the seeds into 8 to 10 ounces of water (you’ll end up with a slightly gelatinous liquid). Add lime or lemon juice and sugar to taste, and enjoy. My prediction? You will begin to see chia being added to more and more commercial products, such as prepared baby foods, nutrition bars, and baked goods. (Excerpt from

Our favorite and most gay last named health professional (Dr. Oz) from Oprah’s kingdom chimes in here as well;

The truth is, chia seeds are actually good for you — we’re talking really good for you! In fact, they just may be one of the healthiest things around. Here’s why: Nutty-tasting whole-grain chia seeds are loaded with omega-3 fatty acids, and they have among the highest antioxidant activity of any whole food — even more than fresh blueberries. And they do good stuff for the body, like keeping blood pressure and blood sugar under control. The chia seeds you get in a Chia Pet have not been approved as food by the FDA, so get yours from a health-food store, or order some online.   (Excerpt from

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Okay, ready for the freak out? Chia seeds have more omega-3 than atlantic salmon, more antioxidants than fresh blueberries, more fiber than bran flakes, more calcium than milk, and more protein, fiber, and calcium than flax seed.

They are really tiny tasteless nitwits.   Toss ’em in your cereal, salad, baked goods, soups, sandwiches, dips, or smoothies for a painless fix of pure, beautiful, healthful living.

Buy them at your local health food store or online.

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