Salba grain benefit and research, healthy food choice

Salba is an Aztec derived grain. Salba is a great whole food source of Omega 3 fatty acids and fiber found in nature. Gram for gram, Salba provides many times more fiber than flax, more calcium than whole milk, and more antioxidants than blueberries. Salba is all-natural, has no trans-fats, very few carbohydrates, and is certified Non-GMO, Vegan, Kosher, and Gluten-Free for those who suffer from celiac disease. Salba is a good addition to one's diet and provides the variety in one's diet that is beneficial for overall health.

Salba can be consumed whole or in ground form. Simply add Salba to any cereal, mix into yogurt, blend into your salad or use to thicken gravy and sauces. Salba can be topically added or integrated into almost any food you can imagine. Salba's neutral flavour and moisture retaining qualities will enhance the nutritional value without taking away from the experience of your favorite meals.

Salba benefit for cholesterol, blood sugar and inflammation
Supplementation of conventional therapy with the novel grain Salba (Salvia hispanica L.) improves major and emerging cardiovascular risk factors in type 2 diabetes: results of a randomized controlled trial.
Diabetes Care. 2007. Vuksan V, Whitham D, Sievenpiper JL, Jenkins AL, Rogovik AL, Bazinet RP, Vidgen E, Hanna A. Risk Factor Modification Centre, St. Michael's Hospital, Toronto, Ontario, Canada.
To determine whether addition of Salba (Salvia hispanica), a novel whole grain that is rich in fiber, alpha-linolenic acid (ALA), and minerals to conventional treatment is associated with improvement in major and emerging cardiovascular risk factors in individuals with type 2 diabetes. Using a single-blind cross-over design, subjects were randomly assigned to receive either 37 g/day of Salba or wheat bran for 12 weeks while maintaining their conventional diabetes therapies. Twenty well-controlled subjects with type 2 diabetes (11 men and 9 women, completed the study. This study was set in the outpatient clinic of the Risk Factor Modification Center, St. Michael's Hospital, Toronto, Canada. Compared with the control treatment, Salba reduced systolic blood pressure by 6 mmHg, high-sensitivity C-reactive protein by 40%, and vonWillebrand factor by 21%, with significant decreases in A1C and fibrinogen in relation to the Salba baseline but not with the control treatment. There were no changes in safety parameters including liver, kidney and hemostatic function, or body weight. Both plasma ALA and eicosapentaenoic polyunsaturated fatty acid levels were increased twofold while consuming Salba.

Salvia hispanica L seed (Salba), hull