Salvia Hispanica L
Salvia hispanica L., (also known as Chia) is a plant of the genus
Salvia in the Mint family.
It originated in the central Valley of Mexico. It was largely
cultivated by the Aztecs in
prehispanic times and was one of the five more important food plants in
After the arrival of the Spaniards, the plant almost became extinct
because of cultural and religious reasons.
Salvia hispanica L. is grown commercially for its seed, a food that is
very rich in omega-3 fatty acids, since it is the vegetable source with
the most Omega 3 content, specifically a-linolenic acid or ALA.
It also adds antioxidants and a variety of vitamins, minerals and
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.
Salba® is the only evidence based, registered variety of ancient
plant species belonging to the mint family known as Salvia Hispanica.
Its botanical name is Salvia hispanica L.
The brilliant Aztecs used
these powerful seeds to sustain them on long and arduous hunting
and trading expeditions and in battle. Runners would relay
messages throughout their immense
kingdom relying on it for their only source of nourishment.
Salba® is a cultivar of
Salvia hispanica L. that has been used in the diets of humans for
of years. The remarkably advanced Aztec nation cultivated Salvia
hispanica L. which they called chia, as one of their nutritional
foundations. They referred to this as “Running Food” because it
provided extraordinary energy and power. Chia was to the Aztecs
what Ginseng is to the Orient: the nutritional secret for restoring
vigor and prolonging life.
Today, Salba®, Nature’s
Perfect Whole Food, is recognized as a super-food with many
clinically proven health benefits. Salba® provides essential
nutrients, including essential fatty
acids (omega-3) and an abundance of both soluble and insoluble dietary
fiber. In addition, it is an exceptionally rich source of vitamins,
minerals and high quality vegetable protein.
Most importantly, Salba® is the only registered variety of Salvia
hispanica that has undergone intensive human clinical examination
Salba® is an evidence
based crop and the only type of Salvia hispanica L. for which there are
both NUTRIENT and HEALTH CLAIMS. In acute and long-term clinical
studies conducted on individuals with Type 2 Diabetes, Salba®
reduced after-meal blood glucose and plasma insulin levels, thereby
improving insulin sensitivity, reduced blood pressure, and was
effective in reducing risk factors
of heart disease, such as body inflammation (C-reactive protein (CRP)
and coagulation factors (aspirin-like effect). Salba® IS THE FIRST
AND ONLY GRAIN EVER STUDIED TO HAVE SHOWN THESE RESULTS.
differences between Salba® and Chia are significant:
Some interesting facts!
- The highest known whole
food source of omega-3’s found in nature; (3
½ ounces of Salba contain as much omega-3 as 28 ounces of
- More calcium than 3 cups
of whole milk
- Higher, and more
bioavailable protein content than soy, and more vegetable protein
content than 1½ cups of kidney beans
- Highest natural fiber
content of any food—more fiber than 1 1/4cups of All-Bran cereal
- The iron equivalent of 3
cups of raw spinach
- The Potassium content of
1 1/2 bananas
- As much Vitamin C as
- Antioxidant capacity
three times the strength of blueberries with Myrecetin counts 270 times
the strength of red wine
- Diabetic Safe
The History of Salba
-is consistently higher in Omega-3 Fatty Acids than common chia
-is consistently higher in Protein than common chia
-is more aesthetically appealing in food preparation
-has consistently higher water absorption capacity than common chia
-is white in color / common chia is mostly black
-has white flowers / common chia has blue/purple flowers
-is grown under strictly controlled conditions
-is the only registered variety of Salvia hispanica L
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 the grain chia 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. In essence,
it 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 this unique plant, 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, Salvia seeds were probably introduced to Spain
around 1521. It was famed botanist Carl Linnaeus (1707-1778) who gave
botanical name Salvia hispanica L. By this time these seeds were
in Spain and were mistakenly classified as a species native to that
The Latin word for Spain is hispanica.
Now, after almost 500 years,
Salvia Hispanica has emerged once again – reborn as Salba®.
“I have found that Salba,
when eaten with breakfast, stops the huge rise in blood sugar one hour
after breakfast. This post-breakfast rise is followed half an
hour later by a huge drop that takes
blood sugar down into what we call the "hunger zone." Salba also
stops that blood sugar drop,
keeping you out of the hunger zone. Salba at breakfast smooths
out the sugar peaks
and valleys that make us uncontrollably hungry. I have found that
2 tablespoons of Salba
during the morning meal is effective at controlling hunger all day on a
1500 calorie a day diet.”
-Dr. Jack Bukowski M.D., Ph.D
Assistant Professor of Medicine, Harvard Medical School Associate
Rheumatologist Brigham and Women’s Hospital
“I have been an integrative
medical professional for over 20 years. When I first heard about
I thought it was one of the many nutritional products on the
market with unrealistic claims and little
or no re-search or results to back them up. Surprisingly, after
further review and personal use
of this amazing product, I have found that it truly is the Most
Salba is incredible, its health properties are exemplary. I am
excited about the opportunity to
integrate Salba into my health care protocols. It is truly
remarkable that something with this much nutritional value tastes
fantastic, with no odor or aftertaste and can be easily assimilated
virtually any food regime.”
-Dr. Derrick DeSilva, Jr.,
Specialist, Internal Medicine, Raritan Bay Medical Center, Perth Amboy,
N.J., Adjunct Prof., JFK Medical Ctr., Edison, N.J. Host Radio Show:
"Ask the Doctor", WCTC AM 1450, Television Show, "Your Natural Health,"
News 12, New Jersey