The History of a Whole Food

The whole food Salba® is derived from an ancient variety of plant species belonging to the mint family called Chia. Its botanical name is Salvia hispanica L.

Chia was an integral cornerstone of the daily diet that fueled the vast Aztec empire. It was used by the Aztecs to sustain them on long, arduous hunting, and trading expeditions, as well as in battle. Runners would relay messages throughout their immense kingdom relying only on Chia for their nourishment. It was also an integral part of their colorful ceremonial pageants and rituals symbolizing enhanced vigor and longevity.

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The Origin of Salba®

Rooted in the past, rediscovered for the future, Salba® is the culmination of over 10 years of traditional plant breeding solely using Salvia Hispanica L.

The first experimental plots for Salba® were started in 1991 in Argentina. A long campaign of intricate plant research was begun: by painstakingly sorting the few white grains produced by the mostly black grain producing Chia plant and re-planting them, researchers were able to produce a primarily white grain that has an enhanced overall nutrient density to Chia grain. This superior new grain was named Salba®. The word "Salba®" is a combination of Chia's botanical name "Salvia Hispanica L" and the Latin name for white, "Alba".
By 1994 Salba® was introduced in Columbia, and in 1997 further experimental crops were started in Bolivia and Peru. Because of the sub-tropical climate needed to grow the Salba® crops,  Salba® is now primarily cultivated under controlled conditions in the Amazon Basin located in Peru: one of the last bastions of unspoiled places in the world.
Salba® is grown using the same agricultural techniques as most other grain crops. It is sown mechanically and it is not treated chemically in any way prior to sowing. There are NO pesticides applied in the pre or post harvesting process. Salba® is allowed to ripen naturally and then the grain is mechanically harvested using a modified grain combine harvester. Once transported to our warehouses, Salba® is put through a strainer to eliminate any debris such as mud and stones. It is then packaged in preparation for shipment.

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Salba® and Chia

Salba® has set the industry standard - Salba® is the MOST POTENT and MOST NUTRITIOUS variety of Salvia hispanica L. in the world.
The differences between Salba® and Chia are substantially significant:

* Salba® is grown under controlled conditions in pristine and verdant Peru
* Salba® is nutritionally consistent
* Salba® is higher in Omega 3 fatty acids
* Salba® is higher in Protein
* Salba® is more aesthetically appealing in food preparation
* Salba® is whitish grey in seed color/Chia seeds are mostly black
* Salba® is a white-flowered plant/ Chia is purple-flowered
AND MOST IMPORTANTLY,
* Salba® is the only type of Salvia hispanica L. that has undergone intensive clinical examination.
* Salba® is the only type of Salvia hispanica L. for which there is documented 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. Other companies attributing nutrient claims to Chia will do so based entirely on research that has been performed on flax, hemp or fish oil. No research of any kind has ever been conducted on ordinary Chia (Salvia hispanica L.), and its overall nutritional effect on humans.

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Salba's Nutrtional Benefits

On a per gram basis:

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Salba® in Clinical Studies

Salba® health benefits have been validated through extensive, acute and long-term studies conducted by an internationally recognized, multi-disciplinary team of research scientists led by Dr. Vladimir Vuksan.
 
Dr. Vlad Vuksan holds a dual professorship, at the Department of Medicine and the Department of Nutritional Sciences, Faculty of Medicine, for the University of Toronto. Dr. Vuksan is also an Associate Director at the Clinical Nutrition and Risk Factor and Modification Centre, at St. Michael's Hospital, Toronto, Canada, President of Natural Health Product Research Society and Vice Chair Diabetes and Nutritional Study Group (DNSG) Nutrition of the European Association for the Study of Diabetes (EASD).

Dr. Vuksan continues to achieve worldwide recognition for his prestigious clinical and epidemiological research in the field of Nutrition, Human Health and Heart Disease.
Dr. Vuksan has stated this about Salba:

"In an acute study, Salba® reduced after-meal blood glucose and plasma insulin levels thereby improving insulin sensitivity. In a long-term trial, Salba® reduced blood pressure, the major cardiovascular risk factor in those with Type 2 Diabetes. In the same study, Salba® proved to be effective in reducing risk factors of heart disease, such as body inflammation and coagulation factors (aspirin-like effect). These clinical results indicate the great potential of Salba® as a functional food, useful in the prevention and treatment of heart disease, diabetes and other diseases. Due to Salba's extremely high content of Omega 3 fatty acids, and its nutrient-rich composition, Salba® creates exceptional possibilities for the improvement of human health and nutrition. We continue to conduct studies on the vast benefits of this powerful grain and expect more salient results on the importance of adding Salba® to our daily diet. Salba® can be considered a "perfect" functional food".

Starting in the 1970's, researchers began to explore the importance of Omega 3's in our daily diet. Since then, numerous studies conducted worldwide prove that Omega 3's are vitally important to our optimum health and will positively affect many of the common disorders and diseases we face today.

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The Importance of Omega 3 Fatty Acids

Omega 3 fatty acids are a form of polyunsaturated fat, one of 4 types of fat that we get from the foods we eat (saturated fat, monounsaturated fat and trans-fat are the others). All Polyunsaturated fats, including omega 3's are very important to our good health.

You probably already know that eating foods high in saturated fat and trans-fat are associated with the development of many diseases such as heart disease and cancer. Polyunsaturated and Monounsaturated fats are the "Good Fats." Omega 3's, along with Omega 6's, another type of polyunsaturated fat, are called essential fatty acids (EFA). Our bodies do not make these fats. We can only obtain these important fats from eating foods that contain them, thus making the outside sources of these fats "essential". Many of the foods we eat daily contain more Omega 6's than Omega 3's. Omega 6's are found naturally in cereals and whole grain breads. Omega 3's are found in Salba® and in flax; in cold-water fish such as salmon, herring, sardines, tuna, mackerel and halibut; in dark green leafy vegetables; and, in certain vegetable oils.
Health experts agree that consuming a good ratio of these two EFA's is a vital key to optimum health.
Cold-water fish are not the highest source nor are they the safest source of Omega 3's. It is now highly recommended that our fish consumption be limited to no more than two servings per week because of the health risks associated with ingesting the high dioxin (the most toxic chemical known) and high mercury levels these fish may contain. Salba® is the highest and safest source of Omega 3's found in nature. There is virtually no chance of ingesting dangerous toxins or chemicals with Salba.
For most of our existence, we have eaten foods containing equal amounts of Omega 3's and Omega 6's (1:1); or, with more Omega 3's (2:1). However, over the last 50 years, our eating habits have changed to more consumption of Omega 6's than Omega 3's (1 Omega 3 to 20 Omega 6's) and, depending on your diet, your Omega 6 intake can be as high as (1 Omega 3 to 50 Omega 6's). The diet changes that have negatively impacted the important ratio of Omega 3's to Omega 6's are the inclusion of huge amounts of highly refined oils such as corn oil, safflower oil, cottonseed oil, peanut oil, and soybean oil (all high in Omega 6's) we use in cooking or in prepared foods. 
Salba® contains a ratio of 3:1, (3 Omega 3's to 1 Omega 6) which is considered to be the best ratio of Omega 3's and Omega 6's. Salba's® Omega 3 called Alpha-Linolenic acid (ALA). ALA is critical to our health and well-being. If the body does not have sufficient Omega 3's, it will use saturated fat to construct cell membranes. When this occurs, the cell membranes are less elastic which in turn has a negative effect on our heart, making it more difficult to return to its resting state.

Now, let's look at all the ways the Omega 3's found in Salba® , along with Salba's many other important nutrients, may improve our health and well-being.

Inflammation
Salba® is the World's first grain proven to reduce inflammation. Recent groundbreaking evidence indicates that the presence of "inflammation" is as dangerous a health concern as high cholesterol in the development of arterial disease, heart attack and strokes. This "inflammation" is easily measured with a simple test that examines the level of a chemical called C-reactive protein (CRP), which increases dramatically during inflammation. CRP, the marker for inflammation, is a molecule produced by the liver in response to an inflammatory signal that can come from arteries clogged with excess fat deposits or plaque. This occurs more frequently in people who are overweight and obese. Previous studies have associated people with elevated CRP levels to have a higher risk of experiencing heart attacks, strokes, and Type 2 Diabetes. Experts have determined that having CRP levels of 0.5mg/l rarely have heart attacks. Other recent findings strongly indicate a relationship between higher CRP levels and the potential risk of colon cancer.

Type 2 Diabetes
Salba's® nutrient dense qualities have been clinically proven to significantly improve metabolic control of diabetes. In an acute study, Salba® reduced after-meal blood glucose and plasma insulin levels thereby improving insulin sensitivity. In a long-term trial, Salba® reduced blood pressure, the major cardiovascular risk factor in those with Type 2 diabetes. In randomized clinical studies, Salba's® extraordinary profile of calcium, magnesium and antioxidant vitamins and minerals and its unsurpassed levels of Omega 3 fatty acids, proved to be effective in reducing inflammation levels and corresponding CRP levels in individuals with Type 2 Diabetes by 21%.

Blood Pressure/Cholesterol
More than 65% of the fat found in Salba® is from Omega 3's with ALA (Alpha-Linolenic Acid) making it the world's richest known natural source of Omega 3's. Omega 3's are clinically proven to lower cholesterol and triglyceride levels, stabilize heart arrhythmia, lower blood pressure (reduces hypertension), act as a natural blood thinner thereby reducing the "stickiness" of blood cells and increase HDL ("good") cholesterol.

Colorectal Cancer
Studies conducted at John Hopkins prove that those with high levels of C-Reactive Protein (CRP) are 2.5 times more likely to develop colon cancer. Clinical studies also prove Salba® reduces C-Reactive Protein (CRP) levels that in turn may help reduce the risk of colorectal cancer.

Breast Cancer
Preliminary research at the University of California, Los Angeles, suggests that Omega 3's may help maintain healthy breast tissue and prevent breast cancer.

Prostate Cancer
There have been a number of studies proving that diets high in Omega 3's and fibre may help men reduce their risk of prostate cancer. A Duke University Medical Center pilot study concluded that even short-term changes to a high-fibre/Omega 3-supplemented diet resulted in prostate cancer cells that did not divide as quickly as those in people not on the diet. Salba®, with its high Omega 3 and fibre content, is an easy and simple way to include these necessary nutritional benefits into your daily diet.

Osteoporosis
Per serving, Salba® contains six times more calcium than milk. We need calcium to prevent bone loss. Salba® is a rich source of the minerals phosphorous, boron, magnesium and iron as well as Vitamin A, C, and D which all aid in the absorption and utilization of calcium by the body. The concentration of protein in milk and dairy products in general, decreases calcium absorption.

Pre-Natal Health
The American Journal of Clinical Nutrition reported that Omega 3's are very important to nourish the developing brain of the fetus and to the mental health of the mother. If the mother's intake of Omega 3's is minimal, the fetus will use all that's available. Research also shows this may cause depression in the mother. Also, Salba® contains essential amino acids, phytonutrients, vitamins, minerals and folate (folic acid), which is extremely important in pregnancy and in fetal development.

Depression and other mental health problems
The International Journal of Clinical Practice tells us that much research (including research from Harvard) has linked low levels of Omega 3's in the body with mood disorders. Omega 3's are believed to keep the brain's pattern of thoughts, reactions, and reflexes running cohesively and efficiently. Clinical trials are being conducted to determine whether Omega 3's reduce the severity of various psychiatric disorders.

Healthy Weight Loss
Salba® is so nutrient dense that the equivalent quantity of nutrients can only be acquired by consuming a combination of the highest food sources of those nutrients - an amount of food that represents approximately 10 times the calories from Salba®. Example - Consuming 3½ oz. of Salba® results in about eight times less calories from the combined best sources of the same nutrient. In addition, Salba's® exceptionally high level of Tryptophan (an amino acid that suppresses appetite) may affect satiety. Salba® can easily be used in formulating meal replacements.

High Quality Protein
For those who are on high protein diets, Salba® provides 95% of its calories from high quality plant protein (21%) and from Omega 3's (74%) with very few calories from carbohydrates. The carbohydrate portion of Salba® is predominantly insoluble fibre. Insoluble fibre, which is very beneficial to digestion, is a "non-carbohydrate" carbohydrate that passes through the gastro-intestinal tract undigested resulting in a non-caloric effect to our body. The proteins in Salba® show an excellent distribution of amino acids, including all essential amino acids. Calculation of the Protein Efficiency Ratio (PER) indicates that Salba® protein has a digestibility in the range of other proteins used in nutritional products of the highest standard. The PER for Salba® is slightly lower than that of casein, a skim milk protein and a standard of comparison of protein quality. However, it is slightly higher than that of soy protein, a common and highly regarded source of quality protein. Protein quality is the estimated percentage of protein that is likely to be used by the body. Protein quality calculations yield relative protein quality for Salba® of 91% and for flax of 60% (both based on limiting value, Lysine). Amino Acids, Vitamins and Minerals - Salba® is a rich source of all essential amino acids, and of antioxidant vitamins and minerals. It is very rich in calcium, iron and Vitamins A and C. It also contains high levels of folate, potassium and magnesium. Salba® has three to 10 times the oil concentration of most grains and 1.5 to two times the protein concentration of other grains. These oils are the essential oils your body needs to help absorb the fat soluble vitamins A, D, E, & K.

Gastro-Intestinal Health
Due to its high concentration of dietary fibre, Omega 3's, magnesium, antioxidants, vitamins and minerals, and immunity-boosting nutrients, Salba® may help maintain optimum intestinal health. Over 35% of Salba® is fibre (90% of which is insoluble and 10% soluble) - considerably higher than wheat bran and flax. Salba's® high fibre improves laxation and prevents constipation. You will notice a positive change in your bowel movement and stool. Salba's® fibre helps maintain healthy blood glucose levels and lowers cholesterol levels. Simple carbohydrates are digested in approximately 20 minutes in the first two to four feet of our intestinal tract. Our bodies tell our brain that it needs more food because of the rapid insulin-spike and fall created by eating simple carbohydrates. Salba® is a very special complex carbohydrate generally taking 3.5 to four hours to digest and utilizes 18 - 20 feet of our intestinal tract. This slower digestion period keeps your body hydrated longer, allows you to fully absorb all of Salba's® valuable nutrients, and dramatically increases your energy and endurance. Salba® is also a hydrophilic colloid (a watery, gelatinous, substance which forms the underlying elements of all living cells). This important property aids in the digestion of food and helps control excess acids associated with indigestion, heartburn, sour stomach, and ulcers.

Rheumatoid Arthritis and other autoimmune diseases
Since studies prove that Omega 3's help the arteries and other parts of the body stay inflammation free, it is believed that diets high in Omega 3's increase survival for those with autoimmune diseases. Increasing your intake of Omega 3's may reduce the use of non-steroidal anti-inflammatory drugs. (NSAIDs).

Vasodilator
Vasodilatation occurs when the arteries are enlarged, which improves circulation and oxygen transport. Due to its nutrient dense properties, Salba® likely has a vasodilator effect by increasing the size of the arteries thereby lowering blood pressure. This is the same effect achieved by "Viagra"-type medication and works the same for women as it does for men.

 

Athletes
Salba®, a cornucopia for the 21st century, is the new version of "the running food" used by the ancient Aztecs and the Indians of the southwest. It was said that the Indians would eat as little as a teaspoon when going on a 24-hour forced march. The soluble fibre in Salba® forms a gel in the stomach that creates a physical barrier between carbohydrates and the digestive enzymes that break them down. This process slows the conversion of carbohydrates into sugar. This stabilization of blood sugar creates endurance. Salba® also holds 18 times its weight in water thereby offering prolonged hydration. Salba® helps us retain moisture and absorb our nutrients more efficiently resulting in electrolyte balance. Salba's® high protein efficiency ratio helps regenerate muscle tissue and its clinically proven reduction of inflammatory markers increases physical performance and accelerates sports recovery.

Lactic Acid Build-up
With physical exertion, especially in sports-related activities, lactic acid build-up can occur in the muscles and possibly cause cramping or burning. Muscle recovery time after exercise is decreased with the breakdown of lactic acid build-up. Due to its extraordinarily high Omega 3 amino acid profile, Salba® could affect lactic acid build-up because of its ability to reduce body inflammation.

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The Salba® Explosion

With all of the known healthy benefits of Salba®, we believe that there is a wealth of other Salba® health benefits yet to be discovered. With its structural richness and highly nutritious profile, this "whole food" can assist in improving and maintaining our optimum health and well-being. Salba's® unique composition offers a more nutritious alternative to other grains and seeds and its wonderful texture in gel form makes it easy to use as a baking ingredient and in many other ways. Salba® may also be used in conjunction with almost any diet your doctor advises you for your condition.

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