(Note: grinding any seed produces friction = heat – heat can destroy the Omega 3 efa’s)

These studies provide a clear glimpse into how chia seeds are able to provide so much benefit to almost everyone who eats them. The one question that comes up for me is this: Is there any botanical difference between the white (Salba) chia seeds and the mixture of black/brown/white (Salvia) chia seeds other than color? To answer this question I will first ask one more question. What is the origin of the white chia seeds? How did they come about? In surfing the Internet, I found this article that may shed some light on these questions.

The History of Salba

When the Conquistadors under the command of Hernando Cortez arrived in Mexico on November 8, 1519, they sought to establish their own rule by subjugating and plundering the legendary nation of the Aztecs. Cortez quickly realized that the grain Chia was at the very core of the Aztec nutritional foundation. It was an integral part of the rich and mysterious ceremonial pageants that were vital to their religious and spiritual culture. Chia in essence, became a symbol of life itself. The Aztecs believed it gave them mystical, almost supernatural energy and power. During the Conquistadors relentless campaign of terror and oppression, Cortez was convinced that if he could destroy Chia, he would win the empire and become master of all he surveyed. Acre upon acre of Chia was then set ablaze and a brutal battle of wills had begun, a battle that would eventually bring the Aztecs to their knees, leaving the magnificent “Kingdom of Gold” in ruins.

After the Spanish conquest of Mexico, Chia seeds were probably introduced to Spain around 1521. It was famed botanist Carl Linnaeus (1707-1778) who gave Chia the botanical name Salvia hispanica L. Chia was by this time growing wild in Spain and was mistakenly classified as a species native to that country. The Latin word for Spain is hispanica.

Now, after almost 500 years, Chia has emerged once again – reborn as Salba.

The Origin of Salba

Rooted in the past, rediscovered for the future, Salba is the culmination of almost 15 years of traditional plant breeding solely using Chia (Salvia hispanica L.) Adolfo and Alfredo Mealla started the first experimental plots for Salba in 1991 in Argentina. By painstakingly sorting out the few white grains from the mostly black grain Chia plant and replanting them, they were able not only to produce a primarily white grain, but amazingly the overall nutrient density of the Chia itself was greatly enhanced. Adolfo decided that this new grain should be honored with its own name. Thus Salba™ was born. The word "Salba" is a combination of Chia’s botanical name "Salvia hispanica L." and the Latin name for white, "Alba". The Mealla brothers would now embark on their long, concentrated effort of plant research that would span nearly 15 years. By 1994 they had successfully introduced Salba in Colombia and in 1997 further experimental crops were planted in Bolivia and Peru. Now in 2004, most of our Salba is grown under controlled conditions in Peru because of its ideal climate and pristine environment. Peru is home to the spectacular Amazon Basin and one of the last bastions of unspoiled countries in the world. (Note: There are actually eight different countries in the Amazon Basin- French Guiana, Suriname, Guyana, Venezuela, Colombia, Peru, and Bolivia.)

Salba vs. Salvia

They say the differences between Salba and Salvia are significant:

Salba is nutritionally consistent

Salba is higher in Omega-3 Fatty Acids than Mexican Chia

Salba is higher in Protein than Mexican Chia

Salba is more aesthetically appealing in food preparation

Salba has higher water absorption capacity than Mexican Chia

Salba is whitish grey in color/Chia is mostly black

Salba has white flowers/Chia has blue/purple flowers

Salba is grown under controlled conditions

Salba is a registered variety

Most importantly,

Salba is the only type of Salvia hispanica that has undergone intensive clinical examination.*

Salba is the only type of Salvia hispanica for which there are Health Claims.**

(I believe they have forgotten that they stated flatly: there have been no studies done on the black/brown/white mixture of chia seeds – Oh yes, all chia seeds (Salvia) are grown are grown under controlled conditions in several South American Countries – not just in Mexico – Their statement regarding the health claims is not true; please read the notes at the end of this article).

These are the facts and the health claims that are being offered to the general public regarding chia seeds by the promoters of the white chia seeds..

I have no doubt in my mind that the white seeds are just as nutritious as they claim them to be. I also believe these are the best foods to help improve digestions: However, I do have a major question in my mind as to the truth of the claim that only the white chia seeds contain all these benefits. I have been eating the black chia seeds for over ten years. I have experienced the same benefits from the black mixture of seeds as these people are claiming the white seeds have. I also find it interesting that even though the white seeds come from the same plant genetically as the black seeds, that there could possibly be that much difference between the two seeds.

I think it was very important to note that a company that planed to market the white seeds was also the company that was willing to finance this study. I also feel this information is valuable to everyone who eats chia seeds, no matter what their color.

I seriously doubt there will be anyone willing to finance this same study on the black seeds. They probably know it will only show the same results as the previous study. I might also add that I tried the white seeds when they first showed up on the market and I could not tell any difference in the way my body reacted to the white chia seeds. Chia seeds are one of the most nutritious whole foods in the Whole World. I am also willing to bet that my stomach and digestive system could care less what color the chia seeds are: they just want more chia seeds.

My reason for writing this paper is to clear up some of the possible mis-information that is being circulated. I get calls almost daily asking these same questions.

Thank you,

Bill Cooper, EP/EFT CC,

Cognitive Psychotherapist

Whole Food Nutrutional Consultant

Note: * A 25 gram (5 teaspoons) serving size is based on the daily amount of omega-3 fatty acid recommended by a number of nutrition organizations such as the Food and Agricultural Organization/World Health Organization (2002), British Nutrition Foundation (1999) and Health and Welfare Canada (1990), and on the results of the trial which determined the total cholesterol, LDL, HDL, and triglycerides effects in humans, following chia seed consumption (Coates and Ayerza, 2002).

** The FDA considers chia seed (Salvia Hispanica L) a Food Supplement. It meets the food nutrient content regulations established by this organization, and hence can be claimed as a "healthy food" (FDA, 1999).