Welcome back to part 2 of a 5 part series of articles on Chia seed. Last time I touched upon, and introduced you to, Chia and some of its wonderful properties.
Today I will continue focusing on the use of Chia, and the role it can play with diabetes and sugar highs and lows we experience throughout the day. There is so much information out there that I will focus and share the important facts and benefits that can be used and implemented in our lives immediately.
In America today, most of our population is exposed to refined foods. The majority of our food selections are processed and filled with corn syrups and hidden sugars. Fast food restaurants are growing by the number. America is the king of fast, processed, and refined foods, right? Well, yes and no - I say this because research is now showing that the refined food wave of America is also thriving in European countries, such as Italy, and all through Asia. The many wonderful reports of low diabetes and cardiovascular disease that were at their lowest in these countries are now changing, with problems growing at an alarming rate, as the new generation of children are now exposed to this way of eating.
In addition, our kids are now exposed to the world of the internet and phone texting. The addiction to this technology is compounding the problem of obesity and diabetes. Children do not get the proper exercise, they are addicted to the screen, and the lack of movement, compounded with refined foods, is, in my opinion, the silent New Age atom bomb.
That is why we have an alarming growth of obesity today and an accelerating increase of onset diabetes. This is a disease they used to call "adult onset diabetes" because it was only found in the later years of adulthood. We are now finding that children, as young as 5 years old, are being diagnosed with diabetes and, according to the data I have been researching, in my opinion in the next ten years this number will double, for sure.
So where does Chia fit in our lifestyle in the war against diabetes? Well firstly, let me say what I have been always saying about my research and view of nutrition: There is NO magic pill or food, but there are certain foods and compounds, taken correctly, that can make a difference, and Chia, based on all my research, is certainly one of them.
Here is what William Anderson, expert on Chia applications, told me when I asked him about how Chia has a part in controlling onset diabetes and providing normal sugar levels.
Eating whole foods, foods with structural soluble and dietary fiber, increases cell sensitivity to insulin, preventing excessive secretion and optimizing the uptake of glucose by the liver and other tissue which, in turn, prevents unhealthy levels of blood sugar. Chia seed's structural integrity has the ability to put back structure into refined foods. Chia's rich protein also supports healthy blood sugar. Proteins slow down the conversion of carbohydrate absorption, which slows down the release of sugar in the blood, allowing the insulin to do its job of maintaining balanced blood sugar.
Another benefit to Chia's ability to slow down digestion and the conversions of carbohydrates to sugar is weight control. The slow release of glucose allows the liver to take up excess glucose to be stored as glycogen to be released, as needed, to prevent a dangerous drop in blood sugar. As glycogen is released, it retains optimum energy levels which cause the body to burn its stores of fat. These results support weight control by reducing the need to store fat and, at the same time, burn fat.
Bill also went on to say, based on customer response from those with diabetes, his research suggests taking three Tbs. of Chia gel (water soaked seed at a 9:1 water to seed ratio by weight), with each meal. Soaking Chia is very important. It is the seed's structural integrity, absorbing more than 14 times it weight in water, that slows the conversion of carbohydrates to sugar, as well as providing better assimilation of all the foods you eat. If possible, it is best to soak for 24 hours before using (because of Chia's rich anti-oxidant profile, it will keep up to 2 weeks in the refrigerator after being hydrated). A more complete digestion of the foods you eat offers the greatest potential for increased nutrient absorption which supports healthier metabolic responses.
According to Marion Gray, President and store owner of Natural Remi-Teas located at 6432 North Ridge Road Madison Ohio 44057 (866-428-0575),
I have been using and selling Chia seed to my customers for over seven Years. I have suggested that my clientele use Chia in gel form in shakes and baked goods and dry, sprinkled on hot cereals etc.... I have found that many of my diabetic clients who have type one and type two diabetes have responded remarkably from incorporating Chia into their diets. Marion also went on to say that customers who have hypo- and hyper-glycemia also reported positive results, using Chia, finding that the highs and lows during the day were far less and better controlled after consuming Chia.
I have also used Chia, personally, and have found that my sugar levels are very controlled and steady throughout the day. I have found that when consuming sweet fruits, such as oranges or mangoes, after consuming Chia, my sugar levels do not spike as they would eating it by itself. Chia has a way of slowing down the conversion of sugars in the body.
As you can see, Chia has a very interesting history and has tremendous potential and benefits for diabetics and those who are struggling with erratic sugar levels throughout the day. I have also provided a very simple recipe using Chia below. Stay tuned next time for part three of:
Chia Seed
The Nutritionally Dense Food of the Future
By Paul E
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