Chia, the super food "Made in Mexico"

By 3,500 BC, in the mountains of Southeast Mexico, this seed was widely known by the Mayans as the food par excellence for warriors, and as an offering for the gods.

Its use in Pre-Columbian cuisine was as well known and used as corn, beans and amaranth; nevertheless his employment fell into oblivion, just as his virtues were suddenly forgotten.

It was not until the 90s, when, through studies at the University of Arizona, in the United States, Chia recovered its place as a superfood, it was retaken and its growing areas in Mexico expanded again.

Why is it "super"?

If "Superfood" is nothing more than a marketing term to name those foods with superb nutritional content, Chia clearly earns this name, as it contains:
• 2 times more protein than any other seed
• 5 times more calcium than milk
• 2 times more potassium than a banana
• 3 times more antioxidants than blueberry
• 3 times more iron than spinach

Its most widespread uses are to combat Diabetes, as it helps reduce the rate at which the body converts carbohydrates into sugars; on weight loss diets, since your fiber when digested, it absorbs 10 times its size in water, turning into a voluminous jelly that gives the sensation of satiety; and for its antioxidant content in helping to delay the effects of aging on the skin.

In Mexico, Chia can be purchased not only in health food stores but it is so common that you can find it in any supermarket in the grain area or in the organic area. You can consume it in many ways by adding it to almost any plate of food.

Do you want to know how to implement Chia in your kitchen? Visit our section recipes, where we will be publishing various ways to take advantage of the virtues of this seed in your daily life.

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