Info: 3 lbs. (1.4kg); price may vary in store
The original PanaChia Chia Seed: An all natural wholefood rich in omega-3 fatty acids. "Probably the healthiest natural food". Chia - As recommended by Dr. Oz on Oprah!
For centuries, Chia (Mayan for strength) was a dietary staple for native Aztec and Mayan peoples. A member of the mint family, chia is the seed of the desert plant Salvia Hispanica. Chia is highest in protein of all seeds and grains; is easy to digest and is gluten free. The richest vegan source of omega-3 fatty acids and fibre, chia is high in vitamins, minerals and antioxidants.
PanaChia can be eaten as whole seeds, or ground for maximum health benefits. The hydrophilic (water absorbing) qualities make it ideal as a food extender, as PanaChia gel can extend foods by up to 75%, displacing calories and fat without affecting food flavors. PanaChia can be added to sauces, drinks, yogurt, kefir, dressings (use whole seeds), cream cheese, jams, jellies, preserves, hot and cold cereals, dips, puddings, soups, breads, and crackers.
PanaChia gel, which is 90% water, can be made by whisking PanaChia in water. Slowly pour PanaChia seeds into water as you mix with a wire whisk (or use an electric mixer). After five minutes, whisk again. After 10 minutes, whisk again. Refrigerate in a covered container. PanaChia gel will keep up to two weeks refrigerated. Whisk again before using.
To make PanaChiaSoya Gel, add 1.5 cups Pana Chia seeds to 2 litres of freshly made hot soymilk (The Aviva Soymilk Sensation makes 2 litres of delicious soymilk in about 15 minutes). Stir well, let stand for fifteen minutes, and stir again. Use PanaChiaSoya Gel to make delicious puddings, desserts, or as a base for a delicious breakfast porridge (add oatmeal, rice, etc.).
Looking for more? For restaurants, shops, etc. we also offer chia seed in bulk, please contact us for more information.
PANACHIA MAY BE NATURE'S BEST "FUNCTIONAL FOOD"
A staple of the ancient Mayan and Aztec peoples, PanaChia seeds have been used as an energy food for centuries, with some of the most respected health food 'gurus' like Paul Bragg extolling the virtues of this amazing plant, Salvia Hispanica (from the mint family) over forty years ago. Recent research has found that PanaChia is a seed with a high concentration of healthful nutrients that qualify this amazing seed as a 'functional food.'
A functional food is described as a food that can promote health or prevent disease. For example, it has been determined that foods high in fibre may decrease the risk of certain forms of cancer, and that foods high in essential fatty acids can relieve arthritis pain and improve cardiovascular and heart health.
Food scientists have learned that many foods have specific nutrients (vitamins, minerals, essential fatty acids, protein, etc.) and components (i.e. fibre, sterols, stanols, antioxidants) that may be effective in treating specific diseases, or at the very least, lowering our disease risk. These nutrient dense foods can help fight inflammation, increase energy levels, lower our risk of heart disease and cancer, help combat diabetes, and assist in weight control, without the side effects of drugs.
The concept of using food as medicine is not new. Dr. Henry Bieler, in his famous book "Food is Your Best Medicine," described how foods could be used to heal over forty years ago. PanaChia has many unique 'superfood' qualities, including:
- Nature’s richest vegetarian source of omega-3 essential fatty acids
- Nature’s richest source of fibre (especially rich in soluble fibre)
- Complete protein with high levels of 18 Amino Acids (including the essential 10)
- Three times more iron than spinach
- Fifteen times more magnesium than broccoli
- Six times more calcium than milk
- No trans fats
- Gluten Free
- Hypo-Allergenic – there are no known allergies to PanaChia
NO NEED TO GRIND
Unlike other seeds and grains (like flax), PanaChia does not require grinding for the body to benefit from the wide range of nutrients hidden in this tiny seed. You can add whole seeds to soups, sauces, desserts, baked goods, even salad dressings.
PanaChia is extremely hydrophilic as it absorbs about 30 times its weight in water. This quality allows PanaChia to form a gel, making it a popular grain to be used to replace eggs in baking recipes, and a favorite among dieters, as the seed helps increase satiety, thereby curbing hunger. Grinding PanaChia increases its gelling qualities.
Whole PanaChia seeds have no odor, and will not spoil over time unless they have been ground. The seeds are easy to store, easy to use, have almost no discernable taste, and as bugs are not attracted to PanaChia (no pesticides or fertilizers are required), there is no possibility of contamination with pesticides, chemicals or heavy metals.
Aztec warriors knew that if they brought PanaChia seeds on long hunting trips, that they could travel for long distances without fear of starvation or hunger. Southwestern Indian primary source of nutrition during trading trips from the Colorado River to the Pacific Ocean was Panachia seeds mixed with water. PanaChia has been used to treat wounds by applying the gel directly to the wound, for sore throats, colds, prostate problems and constipation.
NATURE’S RICHEST NATURAL SOURCE OF OMEGA 3 ESSENTIAL FATTY ACIDS
The many health benefits associated with higher levels of omega-3 essential fatty acids, and lower levels of omega-6 essential fatty acids are well documented. Unfortunately, the majority of grains and seeds found in nature are high in 'pro' inflammatory omega-6 (linoleic acid) fatty acids. The two seeds that are highest in omega-3 are flax and PanaChia.
PanaChia contains more than 60% omega-3 essential fatty acids, which are converted in the body to EPA and DHA. The chart below shows the percentage of omega-3 found in popular seeds. While borage and evening primrose are low in omega-3, they are high in a specific type of omega 6 that provides an anti-inflammatory synergy with omega-3, gamma linolenic acid, or GLA.
Compared to other seeds and grains, PanaChia provides the highest percentage of complete protein, averaging between 21% and 22% protein, with 18 amino acids. Unlike many vegetarian sources of protein, PanaChia has adequate levels of lysine and trytophan, with good levels of phenylalanine and glycine, and high levels of arginine, glutamic acid and aspartic acid.
SOURCE OF FIBER
Producing a thick mucilage when combined with water or other liquids, PanaChia’s soluble fibre (which means it mixes with water) absorbs up to 30 times its weight in water, and is one of the most hydrophilic seeds in nature. Soluble fiber improves blood sugar control by slowing the absorption of glucose (which also results in higher energy levels), and has been shown to lower cholesterol. People with diabetes who consume sufficient soluble fiber may be able to reduce their need for insulin or other diabetic drugs. Recent studies (1) have found PanaChia to significantly lower blood pressure, while improving blood sugar control.
The insoluble fibre in PanaChia binds to debris from the intestinal walls to help improve bowel function, decrease bowel transit time and reduce constipation. Higher levels of insoluble fibre have been associated with improved intestinal health, lower rates of colorectal cancer and hemorrhoids. Unlike most seeds that require grinding, water soaked unground PanaChia seeds contain easily digested nutrients, protein, vitamins, minerals, and essential fats.
Omega-3 essential fatty acids are highly unstable, and prone to rapid oxidation. For this reason, we always recommend consuming any omega-3 containing product (flax, fish oil, etc.) with vitamin E, as vitamin E acts as an antioxidant, protecting these fragile oils from oxidation, and ensuring they will allow the digestive system to convert these fragile nutrients into EPA and DHA, and finally into the anti inflammatory prostaglandins, prostaglandin series 3. PanaChia contains cinnamic acids which prevent the omega-3 oils in PanaChia from oxidation.
WEIGHT LOSS MIRACLE?
Any food or supplement that increases satiety (feeling of fullness), will help control appetite and hunger, and assist with fat loss. PanaChia’s gel forming properties slow the absorption of glucose when they are consumed with carbohydrates or sugar containing foods, resulting in more stable energy levels, and less hunger. In addition, regular consumption of PanaChia will help control sugar spikes, and result in more stable energy levels.
Combining PanaChia with other fat loss supplements, or as a component in a high protein diet, will result in more rapid fat loss. Supplements that will complement PanaChia for fat loss include glucomannan, hoodia, and nopal cactus.
As you are adding an ingredient that is 90% water, PanaChia gel is a wonderful way to replace fat in recipes, with the added benefits that come with higher levels of fibre and essential fats.
Chia Seed (Salvia hispanica). Grown naturally without pesticides or toxicants.
Chia can be chewed, added to cereals and baked goods, or whisked in liquids to form a gel that can be blended with foods to reduce fat and calories while increasing satiety and nutrition.
PanaChia Fresca: Stir 2 tablespoons of PanaChia into a 10 ounce glass of water with the juice of ½ lemon or lime. Let stand for five minutes, and then stir again, or use a blender or drink mixer on low speed, and blend for about two minutes. You can also add a probiotic liquid or powder to provide important beneficial bacteria.
PanaChia Fiberrific w/Probiotic: - Soluble Fibre, Prebiotic, Probiotic drink
• 12 ounces purified water (chlorine and fluoride free)
• 2 teaspoons Fiberrific w/Probiotic
• 2 tablespoons PanaChia
• Stir for about 30 seconds, then let stand for five minutes
• Stir again
• 30 ounces purified water (chlorine and fluoride free)
• Whisk in 4 ounces PanaChia and continue whisking for one minute
• Wait five minutes, and whisk again
• Wait ten minutes, and whisk again to break up any clumps
• The gel will get thicker and thicker.
• Will keep for two weeks refrigerated.
Add the PanaChia gel to jams, jellies, shakes, smoothies, hot and cold cereals, yogurt, ketchup, sauces, etc. Use PanaChia gel to add up to 50% more volume to foods, with very little noticeable taste difference.
Aviva is your source for white chia in Canada.