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Medicinal Healing Properties of Chia Seed

The chia plant is a well-known variety of Salvia Hispanica. The seeds are rich in omega-3 fatty acids, antioxidants, fiber, proteins and minerals and can be eaten raw or cooked. Its nutrients give the seed its healing properties. In "The Magic of Chia: Revival of an Ancient Wonder Food", James Scheer claims the chia seed is "among the most nourishing, energy-giving, endurance-sustaining foods ever discovered".

  1. History

    • According to "The Magic of Chia: Revival of an Ancient Wonder Food", the Aztecs, Mayas and Native Americans valued the chia seed for its medicinal properties centuries ago and used it to prevent and manage many physical ailments. To treat colds and sore throats, Native Americans soaked chia seeds in water overnight and then drank the resulting product. They used oil pressed from the seeds to soothe irritated skin and it was common for women to eat extra chia seeds to ease premenstrual tension and childbirth. Today, scientists attribute the chia seed's healing properties to its richness in essential nutrients.

    Lower Cholesterol

    • A 1 oz. serving of dried chia seeds contains 137 calories, 9g of fat, 4g of protein and 12g of carbohydrate, of which 11g is dietary fiber. The fat content is mainly heart-healthy polyunsaturated fats, which contain essential fats such as omega-3 and omega-6. The body cannot produce these fats itself and they must be obtained from the diet. The polyunsaturated fats in chia seeds can help reduce cholesterol levels in the blood and keep your health healthy, according to the American Heart Association.

    Heart Disease

    • The University of Maryland Medical Center (UMMC) advises that eating a diet low in saturated fat but rich in monounsaturated and polyunsaturated fats (including omega-3 fatty acids) is one of the best ways to prevent heart disease. The omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) help reduce the risk factors for heart disease. Furthermore, UMMC reports that population studies suggest that consuming adequate amounts of omega-3 fatty acids can help protect against stroke.

    Brain Benefits

    • The DHA in omega-3 fatty acids is a major structural component of gray matter in the brain and therefore plays an important role. Scheer states that DHA can help protect brain cells from free radicals (cancer-forming agents). It also stimulates the immune system and helps keep the brain functioning normally. Furthermore, DHA can help defend the brain against Alzheimer's disease.

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