Salba: Tiny Seed, Big Benefit

Should you be concerned about diabetes? Consider this: 23.6 million people in the U.S. have diabetes, according to the American Diabetes Association. And a whopping 57 million Americans have pre-diabetes. So, yes, you should be concerned. And one way you can keep yourself healthy is by adding salba to your grocery list.

Salba (Salvia hispanica), better known as chia, is a member of the mint family. Most people think of this herb only in connection with the Chia Pet, a novelty gift item that’s been on the market since the ’80s. But now it’s getting recognition as a sugar-balancing superfood.

A recent study published in Diabetes Care gave 20 diabetics either 37 grams/day of salba seeds or wheat bran for 12 weeks while maintaining their current diabetes protocols. At the end of the study, the participants eating salba saw a significant reduction in systolic blood pressure, as well as a reduction in dangerous C-reactive protein – two risk factors that increase the odds of developing cardiovascular disease, especially for those with diabetes.

In addition to salba’s high fiber content, it is an excellent source of omega-3 fatty acids, a good source of calcium, low-carb, and naturally gluten-free.

Use salba just as you would flaxseed – grind and add to baked goods and yogurt, or sprinkle whole over salads and stir into soups for a healthy “pop” of powerful nutrients.

[Ed. Note: Long before pharamaceutical companies started trying to make a buck, Mother Nature was serving up her own medications. Salba is just one natural food that can help you feel better. And for an all-natural dessert that tastes devilishly delicious, try nutrition expert Kelley Herring’s special chocolate cake. Find out how you can get a slice right here.]

Kelley Herring

Kelley Herring is the Founder & CEO of Healing Gourmet – a multimedia company that educates on how foods promote health and protect against disease. As a young adult, Kelley battled a debilitating health condition that went misdiagnosed by multiple doctors for more than a year. Finding no help from “modern medicine”, she turned to her own knowledge of biochemistry and her passion for health research. She soon learned that her symptoms were related to nutrition and within weeks, she charted a course back to health with nothing more than simple lifestyle changes and the power of the plate. The lessons she learned spawned the creation of Healing Gourmet. Kelley is a firm believer in vigorous exercise, moderate sun exposure and delicious, healthy, home-cooked meals. She is also the creator of Healing Gourmet’s Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility.