The History of Chia Seeds

Chia seeds despite its new popularity, is in fact an ancient food revered by the Mayan, Aztecs and Native Americans as early as 3500 BC.

Historical records show that they prized chia seeds for its properties that enhanced strength, energy and endurance they needed in extreme desert conditions such as extreme heat, dryness, and shortage of food, water and medication. 

Edward Palmer, a plant explorer wrote in 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”.

The history of chia seeds is linked to stories of strength and endurance. The American Indians would eat only chia seed mixed with water as they ran from the Colorado River to the Pacific Ocean to carry messages. Traders carried it as an all-important part of their diet while traveling from one trading post to another. The Aztecs and Indians, when hunting, did not always have horses to chase after their prey. Instead, they stalked the animals on foot, sometimes running all day, carrying nothing but a pouch of Chia and their hunting spears. No wonder they called it the ‘running food.’

When the Spanish conquerors arrived in South America under the command of Hernando Cortez, their Jesuit chroniclers referred to chia as the third most important crop to the Aztecs behind only corn and beans, and ahead of amaranth . They noted how chia was revered throughout society and was even used as tribute and taxes to the Aztec nobility. The Conquistadores saw that chia was an integral element in their religious and spiritual culture, as even the name itself was part of their symbol for energy and life.

Because it was so fundamental an ingredient in the Aztec civilization, Cortez was convinced that to completely conquer the native people, their most fundamental practices and beliefs had to be destroyed. Chia seeds certainly fell in that category, and what followed was a systematic campaign of burning and destruction of chia fields. Growing chia became illegal, with the Spaniards imposing heavy fines and severe punishments on anyone caught with the seeds in their possession.

Some chia seeds found their way to Spain, and it was there that it was mistakenly classified as a specie native to the country. Thus the Latin word for Chia: Salvia hispanica L.

Since the wipe-out of the Aztecs, Incas, Mayas, and other South American cultures, Chia was left to grow wild, harvested and eaten only by South American locals and American Indians until the early 80s when word about a ‘super food’ began to make its way to health conscious groups.

Now, thanks to enthusiastic health-conscious marketers and the internet, Chia is a new byword amongst food scientists, agriculturists, nutritionists, botanists, and health food stores. Even athletes now take a daily dosage of Chia.

It was in 1991 when a group of American and South American scientists and agriculturists began collaborating in the commercial production of Chia in Argentina. Thus began a project, the Northerwestern Argentina Regional Project that provided growers with an alternative crop that turned out to improve people’s health.

It is now grown in South America, Central America and Australia.

Article from http://www.chialive.com.au/ on 10-12-2012

What Is Chia?

What Is Chia? By Dr Weil

I heard that "chia" is a good source of omega-3 fatty acids, but I don't know what it is, where to get it or what to do with it. Can you enlighten me?

Chia is an edible seed that comes from the desert plant Salvia hispanica, a member of the mint family that grows abundantly in southern Mexico. You may have seen chia sprouts growing on the novelty planters called Chia Pets, but historically, the seeds have been the most important part of the plant. In pre-Columbian times they were a main component of the Aztec and Mayan diets and were the basic survival ration of Aztec warriors. I've read that one tablespoon was believed to sustain an individual for 24 hours. The Aztecs also used chia medicinally to stimulate saliva flow and to relieve joint pain and sore skin.

Chia is very rich in omega-3 fatty acids, even more so than flax seeds. And it has another advantage over flax: chia is so rich in antioxidants that the seeds don't deteriorate and can be stored for long periods without becoming rancid. And, unlike flax, they do not have to be ground to make their nutrients available to the body. Chia seeds also provide fiber (25 grams give you 6.9 grams of fiber) as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.

Another advantage: when added to water and allowed to sit for 30 minutes, chia forms a gel. Researchers suggest that this reaction also takes place in the stomach, slowing the process by which digestive enzymes break down carbohydrates and convert them into sugar.

Chia has a nutlike flavor. You can mix seeds in water and add lime or lemon juice and sugar to make a drink known in Mexico and Central America as "chia fresca." As with ground flax seeds, you can sprinkle ground or whole chia seeds on cereal, in yogurt or salads, eat them as a snack, or grind them and mix them with flour when making muffins or other baked goods. I find them tasty and an interesting addition to my diet.

Chia is undergoing something of a renaissance after centuries of neglect. It was a major crop in central Mexico between 1500 and 900 B.C. and was still cultivated well into the 16th century, AD, but after the Spanish conquest, authorities banned it because of its close association with Aztec religion (Indians used the seeds as offerings in rituals). Until recently, chia was produced by only a few small growers, but commercial production has resumed in Latin America, and you can now buy the seeds online and in health food stores.

Because of its nutritional value and stability, chia is already being added to a range of foods. Research has shown that adding it to chicken feed makes for eggs rich in omega-3s. Feeding chia to chickens enriches their meat with omega-3s; fed to cattle chia enriches milk with omega-3s. Chia can also be added to commercially prepared infant formulas, baby foods, baked goods, nutrition bars, yogurt, and other foods. Another bonus: insects don't like the chia plant so it is easier to find organically grown varieties. I expect we'll soon be hearing much more about chia and its health benefits.

Andrew Weil, M.D.

NOTE from the editor: Chia seed is considered to be a Dietetic Nutritional Supplement by the Food and Drug Administration (FDA). In addition, it complies with the severe criteria of nutrients content established by this organization to be regarded as “healthy food.” Chia seeds are definitely a great addition to both the grain free and gluten free diet!