Salba - Natural Products Expo East

Salba® - “At a Glance”
What is Salba?
Salba is grain that is a blend of the only two registered varieties of Salvia hispanica L. - Sahi Alba 911 & 912.
Salba is the richest whole food source of Omega-3 fatty acids and fiber found in nature.
Why should I eat Salba?
Salba is a nutritional powerhouse, loaded with vitamins, antioxidants and minerals. Richer in protein and
Omega-3s than Chia, and higher in fiber than flaxseed, Salba is a functional food that can be enjoyed daily
to help manage blood sugar levels, to help reduce the risks of diseases such as heart disease, and to help
reduce appetite and increase satiety. Gram for gram, a 12g serving of Salba provides:
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8x more Omega-3's than salmon
25% more dietary fiber than flax
30% more antioxidants than blueberries
15x more magnesium than broccoli
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7x more antioxidants than oranges
6x more calcium than milk
3x more iron than spinach
3x more fiber than oats
How do I use Salba?
Much like flax. Salba is a taste-neutral, functional ingredient that can be incorporated into any recipe or
meal. Unlike other whole grains, Salba does not need to be ground before use. Salba grain is frequently
added to cereal, yogurt, oatmeal, soups, sandwiches, salads, smoothies and baked goods. It can also be
found in everyday foods such as salsa, pretzels, baked potato crisps, tortillas, tortilla chips, baby foods,
and baked goods.
How is it different from Chia?
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Salba and Chia are from the same species - Salvia hispanica L. - but while Salba is composed of two
distinct registered varieties (Sahi Alba 911 & 912), Chia is made up of many different and
unregistered wild strains of the species, the nutritional consistency of which can vary greatly. It’s a
little like comparing a bottle of Cabernet from a single grape variety to table wine made from a
number of different grapes: both are ‘red wine’, but the quality and profile of each is quite different.
Salba is grown only under strictly controlled conditions in Peru. Due to the resulting nutritional
consistency, Salba is the only variety of Salvia hispanica L. that has undergone intensive peer
reviewed clinical research with proven beneficial results1. Chia research has confirmed that it can
not claim the same clinically proven health benefits2.
Salba is white and blends easily into almost any food. Chia seeds are mostly black.
Salba has more Omega 3’s, protein, potassium, calcium and iron than Chia.
Where can I buy Salba?
Salba Smart®’s all natural Whole Grain (12.7oz) and Ground Salba (6.4oz) can be found at Whole
Foods Market, Wild Oats, Vitamin Cottage, and other natural foods stores. It can also be ordered
online at www.efoodpantry.com and www.amazon.com along with other Salba Smart products.
1
. “Supplementation of Conventional Therapy With the Novel Grain Salba (Salvia hispanica L.) Improves Major and
Emerging Cardiovascular Risk Factors in Type 2 Diabetes”, Dr, V. Vuksan et al, Diabetes Care, Nov. 2007, 30:2804-2810.
2
. “Chia see does not promote weight loss or alter disease risk factors in overweight adults”, Dr. David C. Nieman et al,
Science Direct, Nutrition Research 29, (2009) 414-418
About Salba Smart® Natural Products, LLC
Overview
Salba Smart Natural Products, LLC was formed in early 2006 by natural food industry veterans in
North America and growers in South America. Salba Smart's mission is to develop and market
innovative organic and all natural food products rich in Omega-3 essential fatty acids and nutrients
that utilize Salba® grain to combine great taste with added nutrition.
Salba is a blend of the only two registered varieties of Salvia hispanica L. - Sahi Alba 911 & 912. It is a
unique ingredient that can be used to increase the nutritional value of meals and recipes. Used as a
grain, Salba helps consumers add Omega-3, protein, fiber, calcium, antioxidants and other key
nutrients to their everyday diet.
Salba has been investigated at the Risk Factor Modification Center, St. Michael's Hospital, University
of Toronto, Toronto, Canada, by Dr. Vladimir Vuksan, Professor of Endocrinology and Nutritional
Sciences, Faculty of Medicine, in randomized, acute and long-term studies. In the studies, Salba
reduced after-meal blood glucose and plasma insulin levels, compared to control. In a long term trial
(12 weeks), – Supplementation of Conventional Therapy With the Novel Grain Salba (Salvia
hispanica L.) Improves Major and Emerging Cardiovascular Risk Factors in Type 2 Diabetes –
Salba reduced blood pressure, the major cardiovascular risk factor in individuals with Type 2
Diabetes. In the same study, Salba proved to be effective with respect to reduction in inflammation
and coagulation factors. These unexpected clinical results indicate the great health potential of Salba
as a functional food, to be used as a novel agent in the prevention and treatment of cardiovascular
disease in Type 2 Diabetes. To read the full publication of the long term study, visit our website at
www.salbasmart.com.
As Chief Investigator of clinical studies on Salba, Dr. Vuksan stated: "Due to its extremely high content
of Omega-3 fatty acids, a nutrient rich composition, and results of preliminary clinical trials, Salba creates
exceptional possibilities for the improvement of human health and nutrition. Salba can be considered the perfect
functional food".
Taking good nutrition a step further, Salba Smart’s value added products line enables consumers to make
healthy choices part of their busy, on-the-go lifestyle. Salba Smart currently offers organic tortilla chips,
organic salsa, pretzels made with organic flour, all natural tortillas and baked potato crisps. It will soon
expand its line to include flat breads, bars, and many more items such as cereals and breads made with
Salba. Salba Smart’s Salba is also a key ingredient in new HAPPYTOT™ products and HAPPYBABY
Easy Organic Meals (http://www.happybabyfood.com/our-products/happytot).
Salba Smart Natural Products, LLC is the single source of Salba grain for food and food manufacturing in
the USA. Its managing partners have over 100 years of combined experience growing, producing and
selling natural and organic food products around the world.
Organic and all natural branded products and co-branding opportunities are available.
Products
Salba Smart branded products include: Whole Grain Salba (12.7oz); Premium Ground Salba (6.4oz); All
Natural Whole Wheat Tortillas (10.5oz, 12.4oz, 20.8oz); USDA Organic Tortilla Chips in White Corn, Blue
Corn and Yellow Corn flavors (8oz); 100-calorie Bite Size Organic Tortilla Chips (0.7oz); Organic Salsa in
Mild, Medium and Hot flavors (12oz); Baked Potato Crisps ((1oz), and Pretzels in Sticks (7oz) and Thin
Twisted (7oz). All products contain 0g of trans fats, and are gluten free (except pretzels and tortillas) and
Certified Non GMO.
Salba Smart can be found at Whole Foods Market, Vitamin Cottage, Wegman’s and other natural foods
stores. It can also be ordered online at www.efoodpantry.com or www.amazon.com.
Management
Rally Ralston: Managing Partner
Rich Ralston: Partner
Adolfo Mealla: Partner
Alfredo Mealla: Partner
Location
Salba Smart Natural Products LLC is a privately held company headquartered at P.O. Box 16106,
Denver, Colorado 80216. Tel: 303-999-3996. Broker Contact
Integrated Organics Company, PO Box 258, Alfred Station, NY 14803
David Byrnes: Tel: (607) 324-2200; Email: [email protected]
Media Contact
The Fresh Ideas Group, 2400 Spruce Street, Suite 100, Boulder CO 80302
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Sarah Eykyn: Tel: (205) 344-6443; Email: [email protected]
Claire Tindall: Tel: (303) 449-2108 x 24; Email: [email protected]
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About Salba®
Nature’s Perfect Whole Food™
What is Salba?
Salba is an ancient grain that has been used by people in the distant past as a high energy "running food" and
even used as a prized trade commodity. Salba has been cultivated through years of research and development
to produce a variety that has not only the highest concentration of nutrients, but which is also the most
consistent from crop to crop. Not only is Salba the most superior form of Salvia hispanica L., Salba is a blend of
the only two registered varieties of Salvia hispanica L. - Sahi Alba 911 & 912.
Salba is the richest whole food source of Omega 3 fatty acids
and fiber found in nature. Every serving of Salba provides
over 4,000 mg of Omega 3’s and over 2,700 mg of dietary fiber.
It is also high in antioxidants, protein, calcium and iron. Salba
has less than 0.5 g net carbohydrate per serving. It is allnatural, has no trans fat, is gluten free, has almost no
carbohydrates and is non-GMO.
Ounce for ounce Salba grain provides three times more iron
than spinach, 15 times more magnesium than broccoli, and six
times more calcium than whole milk. Salba grain is the only
food, (including grains, vegetables and fruits) that is part of
each of the six groups of the USDA Food Guide Pyramid.
Where does Salba come from?
There is evidence that Salvia hispanica L. was first used as food as early as 3500 B.C., and served as a cash crop
in central Mexico between 1500 and 900 B.C.
Rooted in the past, rediscovered for the future, Salba is the culmination of almost 15 years of cutting edge and
traditional plant breeding solely using Salvia hispanica L. The first experimental plots for Salba were started in
1991 in Argentina by Adolfo and Alfredo Mealla. By painstakingly sorting out the few nutritionally consistent
white grains from the mostly black seeds and replanting them, they were able not only to produce a
completely white harvest, but amazingly the overall nutrient density was incredibly 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 the 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.
Today, Salba is grown under intensely controlled conditions in Peru due to 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.
How is Salba different from Chia?
On the face of it, Salba is white and blends into almost any food preparation while Chia is mostly black and
stands out against most foods. Due to growing variations, Chia has lower levels of Omega-3 and protein than
Salba. In fact, data from the USDA and the University of Chile suggests that Chia can contain as much as 38.351
percent less Omega-3, and 35.72 percent2 less protein than Salba.
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http://www.chiachile.cl/HOME.html
http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
There are also other significant differences between the two varieties:
Registration
Salba® is the trademark for the registered varieties of Salvia Hispanic L. – Sahi Alba 911
and Sahi Alba 912 – the only two registered varieties in the world. Chia is the common
name for at least two species of Salvia (Salvia hispanica and Salvia columbariae), which
are grown as wild crops (with the exception of Salba). As wild crops, the nutrition and
even species can vary depending on the region grown. Common Chia strains can not be
registered as varieties as they have not gone through the selective and separate breeding
to show a pure, distinctive, uniform, stable variety, which is required for registration.
Growing Conditions and Nutritional Consistency
While Chia is grown wild and/or by various farmers in Mexico, Central America and
South America, Salba is grown under strictly controlled conditions in Peru. Varying
climates, growing conditions, and field compositions all affect the nutritional qualities of
Chia, but Salba’s production ensures that it remains nutritionally consistent. Salba is
planted from seeds grown and harvested in different plots of land to prevent cross
hybridization and degradation of the variety. Chia is grown from the same seeds that
are grown for selling. This causes further variation in the consistency of the product.
Also, unlike Chia which is sold by traders, Salba is sold by partners of the growers
which ensures that every crop can be traced back to its seeds.
Research
Unlike Chia, Salba has undergone intensive human clinical research (see below for more
information). This research has shown that Salba can help to control Type 2 Diabetes.
Without research on its own varieties, Chia cannot claim this finding.
Health and Medical Claims for Salba
Based on randomized studies the following could be indicated for Salba:
• Reduction of inflammation (c-reactive protein)
• Blood pressure reduction
• Improvement in blood coagulation (thinning)
• Control of diabetes
• Cardiovascular disease risk reduction
Salba is the only grain that holds a medical patent. (60-274.256) This invention is in the
field of the management of diabetes and is concerned with dietary approaches to such
management, more particularly, it is concerned with methods of improving associated
metabolic abnormalities, specifically with Salba, and methods of use in these seeds in
lowering blood pressure, blood glucose and post-prandial glycemia, as well as
associated risk factors such as inflammatory factors (hi-C reactive protein), coagulation
(fibrinogen, factor VIII, Von Willebrant and fibronolytic factors such as t-PA, iron status
and endothelial function.
Salba is the only grain for which there are acute and long term human nutritional
studies. Salba has been investigated at the Risk Factor Modification Center, St. Michaels
Hospital, University of Toronto, Canada, by Dr. Vladimir Vuksan, Professor, Faculty of
Medicine, in randomized, acute and long term studies. Clinical results indicate the great
health potential of Salba as a functional food, to be used as a novel agent in the
prevention and treatment of cardiovascular disease.
To read the University of Toronto’s research paper, “Supplementation of Conventional
Therapy with the Novel Grain Salba (Salvia hispanica L.) Improves Major and Emerging
Cardiovascular Risk Factors in Type 2 Diabetes”, (Nov. 2007 issue of Diabetes Care (Volume
30, number 11)), visit http://www.salbasmart.com/USA/Vuksan.html, or see the full
document included in the electronic press kit.
Dr. Vuksan, professor at the University of Toronto, where the Glycemic index was
developed, says: “Due to Salba’s extremely high content of Omega-3 fatty acids, and its
nutrient rich composition and results, Salba creates exceptional possibilities for the
improvement of human health and nutrition. Nothing else in the field of nutrition has
come close to matching these exceptional results. Salba can be considered the perfect
functional food.”
How can Salba be used?
Salba is the only grain that offers the most diverse application. Because of its nutritional
density and distinction, Salba can be used for the following:
Weight Loss/Management
• Can readily be employed in weight loss programs
• Can be utilized in creating meal replacements
• Consuming Salba results in fewer calories, for the same nutritional value
• Remarkably high level of Tryptophan (an amino acid that is an appetite
suppressant)
• High fiber could alleviate constipation, which is often a side effect of many diets
• A study in the European Journal of Clinical Nutrition (2009) suggests that whole
grain Salba consumption can reduce appetite in addition to reducing
postprandial glycemia.
Sport/Exercise/Physical Activity
The iron, essential amino acids, omega-3 polyunsaturated, phosphorus, and calcium in
Salba work together to improve physical performance by:
• Speeding physical recovery
• Increasing physical performance
• Decreasing inflammatory indicators
Salba is the only whole food in existence that corresponds to the special demands made
by the body during increased physical activity.
Elderly and Aging Population
The aging process could be improved due to Salba’s high content of:
• Essential amino acids and protein
• Omega-3 polyunsaturates
• Antioxidant vitamins and minerals
• Calcium
• Magnesium
• Iron
• Phosphorus
• Potassium
• Dietary fiber
Children and Adolescents
• Adolescents are prone to severe deficiencies of major nutrients due to irregular eating
habits
• Salba is rich in nutrients vital to the growth and development of children and
adolescents
• Children and adolescents have unique physiological requirements during development
On-the-Go Meals
• Fewer adults set aside time throughout the day for meals
Women’s Health
Nutrients that are vitally important to women’s health found in Salba:
• Phosphorus
• Calcium
• Iron
• Folate
• Magnesium
• Omega-3 polyunsaturated fat
• Antioxidants
Famine/Deficiency Diets/Vegetarian
• Nutrient deficient diets could be supplemented or vastly improved
• Salba can easily be added to snacks, daily diets, and fast foods
• One of the world’s most nutritious food crops
• Could be used worldwide to end global hunger
Specialty Diets
• Specialty formulas such as Parenteral and Enteral nutrition
• Specialty hospital diets
• Cruise/airline dining
• AIDS patients
• Space program
10 great health foods for eating well
By Mayo Clinic staff – February 22, 2008
Original
Article:http://www.mayoclinic.com/health/hea
lth-foods/nu00632
How Salba Compares
Introduction
Here are your best bets for eating well. These
10 health foods are some of the healthiest
because they meet at least three of the
following criteria:
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Are a good or excellent source of fiber,
vitamins, minerals and other nutrients
Are high in phytonutrients and
antioxidant compounds, such as
vitamins A and E and beta carotene
May help reduce the risk of heart
disease and other health conditions
Are low in calorie density, meaning
you get a larger portion size with a
fewer number of calories
Are readily available
Click the tabs to the left to find out more about
these health foods and what makes them good
choices. (*Note, this is only available at the
original article location.)
Salba meets all of the criteria for being
considered one of the healthiest foods.
Salba is over 25% fiber and contains many
other vitamins and minerals including
omega-3 fatty acids, calcium, iron, Vitamin
C, protein, and many others.
Salba has an ORAC score of 84 umol TE/g
Research has shown that Salba reduces
cardiovascular risk factors in the treatment
of Type 2 Diabetes as well as lowering
blood pressure, reducing the risk of
clotting, and controlling blood glucose.
One 12g serving of Salba has 65 calories
with most of the calories a result of the
high content of omega-3 fatty acids.
Salba can be found at Whole Foods,
Vitamin Cottage, and many natural food
retailers or online at Amazon.com or
eFoodPantry.com
Why eat almonds? These tear-shaped nuts are
packed with nutrients — fiber, riboflavin,
magnesium, iron and calcium. In fact, almonds
have more calcium than any other nut — 75
milligrams (mg) in one serving (about 23
almonds). Also, one serving of almonds
provides half of your body's Recommended
Dietary Allowance (RDA) of vitamin E.
Salba has 2.5x more fiber, small amounts
of riboflavin, 50% more magnesium, 2x
more iron, and 3x more calcium (92mg in a
12g serving).
Like all nuts, almonds provide one of the best
plant sources of protein. And they're good for
your heart. Most of the fat in almonds is
monounsaturated fat — a healthier type of fat
that may help lower blood cholesterol levels.
Salba has the same amount of plant protein
of Almonds, 2.5x more fiber, less
carbohydrates (by almost half), and 1/3 less
total fat. Most of the fat in Salba is
polyunsaturated fat, small amounts of
monounsaturated fat, and small amounts of
saturated fat.
Why eat apples? Apples are an excellent
source of pectin, a soluble fiber that can lower
blood cholesterol and glucose levels. Fresh
apples are also good sources of vitamin C —
an antioxidant that protects your body's cells
from damage. Vitamin C also helps form the
connective tissue collagen, keeps your
capillaries and blood vessels healthy, and aids
in the absorption of iron.
Salba has more Vitamin C than apples, and
more fiber, but zero sugars and also boasts
many other nutrients apples do not provide.
Why eat blueberries? Blueberries are a rich
source of plant compounds (phytonutrients).
As with cranberries, phytonutrients in
blueberries may help prevent urinary tract
infections. Blueberries may also improve
short-term memory and promote healthy aging.
Salba has a 30% high antioxidant capacity
than blueberries.
Blueberries are also a low-calorie source of
fiber and vitamin C — 1 cup of fresh
blueberries has 84 calories, 3.6 grams of fiber
and 14 mg of vitamin C.
Salba has an ORAC score of 84 umol TE/g
while Almonds have an ORAC score of
44.5 umol TE/g.
Apples have an ORAC score of 43 umol
TE/g compared to Salba’s 84.
Salba has been shown to help reduce blood
pressure and blood glucose in a long term
study conducted by the University of
Toronto.
Salba has over half the amount of vitamin
C of blueberries
12g of Salba has 4.1g of fiber and 65
calories.
Why eat broccoli? Besides being a good
source of calcium, potassium, folate and fiber,
broccoli contains phytonutrients — a group of
compounds that may help prevent chronic
diseases, such as heart disease, diabetes and
some cancers. Broccoli is also a good source of
vitamins A and C — antioxidants that protect
your body's cells from damage.
Gram for gram, Salba has over 16x more
calcium, almost double the potassium, 15x
more fiber, and scores 5x higher on the
ORAC scale. Salba also contains vitamin
C and vitamin A.
Why eat red beans? Red beans — including
small red beans and dark red kidney beans —
are good sources of iron, magnesium,
phosphorus, potassium, copper and thiamin.
They're also an excellent low-fat, low-calorie
source of protein and dietary fiber. Red beans
also contain phytonutrients that may help
prevent chronic diseases, such as
cardiovascular disease and cancer.
Salba has more 2.8x more iron, 8x more
magnesium, 5x more phosphorus, 2x more
potassium, 2x the copper, and 2x more
thiamin on a gram for gram basis. In
addition, Salba has 2x more protein and
4.5x more fiber.
Why eat salmon? Salmon is an excellent
source of omega-3 fatty acids — a type of fat
that makes your blood less likely to form clots
that may cause heart attacks. Omega-3s may
also protect against irregular heartbeats that
may cause sudden cardiac death, decrease
triglyceride levels, decrease the growth of
artery-clogging plaques, lower blood pressure
and reduce the risk of stroke.
Salba has 2,740mg of ALA omega-3 per
12g – 8x more omega-3 than salmon.
Studies show that Salba increases the
percentage of EPA/DHA in the blood in
equivalent amounts to consuming 500mg
of pure EPA/DHA supplement. This
indicates that the ALA in Salba converts
roughly 20% to EPA meaning Salba
increases the EPA in a person’s blood more
than salmon on a gram for gram basis.
In addition to being an excellent source of
omega-3s, salmon is low in saturated fat and
cholesterol and is a good source of protein.
Research has shown that Salba is an
effective treatment in the control and
treatment of Type 2 Diabetes. Salba
reduces blood pressure, decreases
cardiovascular disease risk factors, and
helps control blood glucose among other
benefits.
Salba has been shown through research to
reduce the risk of cardiovascular disease.
Salba has also been shown to lower blood
pressure, reduce the risk for cardiovascular
disease, among other significant health
benefits.
In addition, Salba is a vegan/vegetarian
source for omega-3s.
Why eat spinach? Spinach is high in vitamins
A and C and folate. It's also a good source of
riboflavin, vitamin B-6, calcium, iron and
magnesium. The plant compounds in spinach
may boost your immune system and may help
keep your hair and skin healthy.
Salba has 5x more folate, almost 8x more
calcium, 3x more iron, and almost 5x more
magnesium, gram for gram.
Why eat sweet potatoes? The deep orangeyellow color of sweet potatoes tells you that
they're high in the antioxidant beta carotene.
Food sources of beta carotene, which are
converted to vitamin A in your body, may help
slow the aging process and reduce the risk of
some cancers. Sweet potatoes are also good
sources of fiber, vitamins B-6, C and E, folate
and potassium. And like all vegetables, they're
fat-free and relatively low in calories — one
small sweet potato has just 54 calories.
Salba has an ORAC score over 9x higher
than sweet potatoes.
Why drink vegetable juice? Vegetable juice
has most of the vitamins, minerals and other
nutrients found in the original vegetables and is
an easy way to include vegetables in your diet.
Tomato juice and vegetable juices that include
tomatoes are good sources of lycopene, an
antioxidant that may reduce the risk of heart
attack, prostate cancer and possibly other types
of cancer. Some vegetable and tomato juices
are very high in sodium, so be sure to select the
low-sodium varieties.
Salba added to any smoothie or beverage
can increase the nutrition of the recipe
dramatically.
Why eat wheat germ? At the center of a grain
of wheat is the wheat germ — the part of the
seed that's responsible for the development and
growth of the new plant sprout. Though only a
small part of the wheat seed, the germ is a
highly concentrated source of nutrients,
including niacin, thiamin, riboflavin, vitamin
E, folate, magnesium, phosphorus, potassium,
iron and zinc. The germ also contains protein,
fiber and some fat.
Salba has more magnesium, more iron, and
more fiber than wheat germ. Wheat germ
contains minimal omega-3, and calcium.
Salba has 10x more fiber, half as much B6, 25% the amount of vitamin C, some
folate, and 25% more potassium.
One serving of Salba has only 65 calories.
Salba is gluten free.
Salba has been shown to increase satiety,
help significantly with the treatment of
Type 2 Diabetes, and has the same
nutritional benefits whether consumed
whole or ground.
Salba is as good, or better, for you than the
foods on the 10 great health foods list. In
addition, many of the foods on the list
fluctuate in price with the season. Salba
averages 53 cents per serving. Salba is a
great addition to any diet, and could be a
vital addition for specialized diets such as
gluten free, diabetic, vegan, vegetarian, or
any other restricted diet.
Salba the Seed of Wellness:
An Ancient Grain that is Chasing Diabetes
Dr. Vladimir Vuksan
Professor Departments of Nutritional Sciences and Medicine, Faculty of Medicine, University of Toronto,
and Clinical Nutrition and Risk Factor Modification Centre, Keenan and Li Ka Shing Knowledge Institute
St Michael’s Hospital, Toronto, ON
I
magine if one little grain could provide many
of your daily nutrients and at the same time
improve your health, especially in diabetes.
That’s the case with Salba, which is a novel variety
of an ancient oily grain, Salvia hispanica L. The
grain was originally used as a food and medicine
by the highly advanced Aztec civilization. They
believed it gave them mystical, almost supernatural
energy and power, and they used it in religious
ceremonies that paid tribute to their deities. Aztec
couriers devoured the grain as their main source
of energy and as a way to reduce thirst. They called
it “Running Food”.
Part of the legacy left by this remarkable and
ingenious civilization is this grain that they so
highly prized and revered. In fact, recent scientific
evidence is emerging which supports some of the
properties attributed to the grain by the Aztecs.
A series of preliminary human and animal studies
conducted at several universities around the world
has brought Salba’s wealth of potential health benefits to the attention of the modern medical community and consumers.
Salba is a white variety of the usually black chia
seeds. Salba was developed using traditional and
time-honored selective breeding techniques and is
not genetically modified (non-GMO). The objective
of the selection was to reduce the highly variable
nutrient composition of the 85 varieties of black
chia grain which are widely grown in Mexico and
South America. As a result of state-of-the-art agricultural methodology and ideal growing conditions
in Peru, a single variety (Salba) was developed; a
grain with superior and highly standardized composition compared to the original chia grain.
Salba is one of the highest whole food sources
of dietary fiber and omega-3 fatty acids (alphalinolenic fatty acid or ALA), in addition to possessing a rich micronutrient content, including high
levels of calcium, iron, potassium, magnesium and
antioxidant capacity comparable to some berries
(see nutrient equivalent chart, Figure 1).
Based on a long-term study that appeared in
8
the November 2007 issue of the American
Diabetes Association’s journal, Diabetes Care, Salba
may have cardio-protective properties by reducing conventional and emerging heart disease risk
factors in patients with type 2 diabetes (1). The
20 patients, with well-controlled diabetes (mean
A1c of 6.8%), took part in a randomized, crossover clinical trial during which they took either
37g /day Salba or wheat bran (control). Salba or
control was either baked in bread or sprinkled
on food for 3 months on each intervention. The
results were rather astonishing. Compared to their
own control diet, reductions of 6 units in systolic
blood pressure and a 40% reduction of C-reactive
protein levels, a marker of low-grade body inflammation were observed after taking Salba. They also
showed improved clotting factors that resulted in a
blood thinning effect. All this took place against a
background of a healthy diabetes diet and subjects
continuing to take their usual medication.
The results are quite significant and somewhat
unexpected. Most of the evidence that consumption of 3 portions of whole grains per day is
cardio- and diabetes protective comes from population studies. Salba is one of the first whole grains
shown in an interventional, 3 month, randomized
clinical trial in individuals with diabetes that are
at high risk of heart disease to improve markers of
cardiovascular risk. This comes as good news to all
of those wanting to increase consumption of whole
grains, as collectively endorsed by major health
and governmental authorities around the world.
The combination of functional nutrients found
in large quantities, including the high amount of
omega-3 in the Salba grain, may be responsible for
some of its benefits, especially in lowering blood
pressure (BP) and C-reactive protein levels. This
may actually be an advantage of a plant source of
omega-3 in combination with other nutrients, an
effect not observed with fish oil, which in some
studies actually worsened diabetes control. Overall,
27 fish oil trials evaluating hemoglobin A1c or fasting blood glucose (BG) found net increases com-
Figure 1: Nutrient equivalent chart
pared to control oils (2). It is important to note that
plant based omega-3 fatty acids, Alpha Linolenic
Acids (ALA), from Salba seem to be able to get converted to plasma Eicosapentaenoic Acids (EPA) in
humans, as found in the Toronto study, raising the
levels 90% higher than those in the control diet.
The group at the University of Toronto is planning further studies with Salba to investigate its
potential effect on weight loss, with the most recent
preliminary results showing a reduction in after
meal BG and insulin levels, along with suppression
of appetite. It is also interesting to note that there
was no difference in BG lowering effects found
between whole vs. finely ground Salba, further
broadening the practicality of its use.
The preliminary data from Toronto has seen
some confirmation through other studies, including a study from the University of Antwerp in
Belgium, conducted in healthy individuals (3).
This study showed that, following consumption
of approximately 45g/day of Salba for one month
resulted in reduction in BP, triglycerides and
smaller waist circumferences or less abdominal fat.
Another piece of the puzzle regarding Salba’s health
benefits was added most recently by an article
published in the British Journal of Nutrition. In this
study, rats were fed for months with a sucrose
rich diet and consequently developed metabolic
syndrome and obesity. By adding Salba to their
diet, insulin resistance was reversed, along with
achieving lower triglyceride levels and reduced
abdominal fat when compared to the control group
(4). Although this was in rats, the result certainly
seem to support the human studies as again, just
as in the human study in Toronto, there was a con-
version of plant source of
omega-3 (ALA) to EPA
in rats consuming Salba.
In light of these encouraging results and ongoing
promising research, the
whole grain Salba, originating from the ancient Aztec
civilization 500 years ago,
may represent the most
recent addition to the complementary and alternative
therapies in the battle against
diabetes and heart disease.
Salba represents a new
advancement in the way we
approach treatment of diabetes. Now, in conjunction with conventional treatment and healthy
food choices, individuals affected by diabetes may
be better able to control the disease by incorporating a daily supplement of nutrient consistent
Salba into their diet. It’s really a lifestyle therapy
that is turning bad dietary choices into better ones
and propelling old medicine into forms of new
treatment for chronic diseases that affect millions
of Canadians.
References:
1.
Vuksan V, Whitham D, Sievenpiper JL, et al.
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;30:2804-2810.
2. Balk EM, Lichtenstein AH, Chung M, et al. Effects of
omega-3 fatty acids on serum markers of cardiovascular disease risk: a systematic review. Atherosclerosis.
2006;189:19-30.
3. Vertommen J, Van de Sompel A, Van der Velpen C,
et al. Pilot study of the effect of supplementation
of Salba in healthy adults. Paper presented at: The
24th International Symposium on Diabetes and
Nutrition of the European Association for the Study
of Diabetes. Abstract #4, June, 2004; Salreno, Italy.
4. Chicco AG, D’Alessandro ME, Hein GJ, et al. Dietary
chia seed (Salvia hispanica L.) rich in alpha-linolenic
acid improves adiposity and normalizes hypertriacylglycerolaemia and insulin resistance in dyslipaemic
rats. Br J Nutr. 2009;101:41-50. http://www.nutritionsociety.org/index.php?q=node/236. Epub 2008 May
20. Accessed: March 15, 2009.
This is a Mount
Sinai Hospital
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The Division of Endocrinology and Metabolism at the
University of Toronto needs
volunteers for a research
study looking to shed light
on Type 2 Diabetes.
The trial will look at how a
class of drugs called ACEinhibitors might improve the
body’s use of insulin, a hormone made by the pancreas.
The researchers are looking for overweight people
between 18 and 65 who do
not have diabetes and are
not taking ACE-inhibitors.
The study will take place over
a period of eight (8) weeks,
and during this time participants will meet regularly
with research staff (total time
commitment approximately
9 hours over the course of
the study), and will have
blood tests and two small fat
biopsies. Participants will be
reimbursed for their time.
For more information,
please contact Dr. I.G.
Fantus, Mount Sinai Hospital,
Lebovic Building 5-028, at
416-586-8665.
9
Research1
Confirms that
Salba Will:
Chia
Research2
Confirms that
chia will NOT:
Lower Blood Pressure
Lower Risk of
Cardio Vascular Disease
Lower C-reactive protein
Increase Satiety
Salba is comprised of the only registered varieties
(Sahi Alba 911 and Sahi Alba 912) of Salvia
hispanica, and is grown under strict growing
conditions to insure nutritional consistency.
1 Supplementation of Conventional
Therapy With the Novel Grain Salba
(Salvia hispanica L.) Improves Major
and Emerging Cardiovascular Risk
Factors in Type 2 Diabetes. - Published
in Diabetes Care, Volume 30, Number
11, November 2007
2  Chia seed does not promote weight
loss or alter disease risk factor in
overweight adults - Published in
Science Direct, Nutrition
Research 29 (2009) 414-418
For more information about Salba, please contact:
Salba Smart Natural Products, LLC
PO Box 16106, Denver, CO 80216
303-999-3996 (phone)
303-999-3999 (fax)
[email protected]
www.salbasmart.com
Salba has 5.32g (30%) more
Omega 3 than Chia.
Salba scored 1400 TAC
(20%) higher on the ORAC
scale than Chia.
Salba has 5.58g (35%) more
protein than Chia.
Salba has 3.2g (8.5%) less fiber than Chia.
However, Salba also has 6.35g (14.5%)
less total carbohydrates and 3.15g (51%)
less net carbs than Chia.
Nutritional values for Salba taken from 3rd party lab results.
Nutritional values for Chia taken from USDA website. ORAC score from http://eatdrinkbetter.com/2008/03/22/antioxidants-decoded/
Salba has 500mg (312%)
more potassium than Chia.
Salba has 380mg of
magnesium. Chia? Not on
USDA website.
Salba has 139mg (22%)
more calcium than Chia.
Salba has 7.9mg of iron.
Chia? Not on USDA
website.
Nutritional values for Salba taken from 3rd party lab results.
Nutritional values for Chia taken from USDA website. ORAC score from http://eatdrinkbetter.com/2008/03/22/antioxidants-decoded/
Comparable Dose-Response Glucose Lowering Effect with
Whole vs finely Ground, Novel Omega-3 rich Grain Salba
(Salvia Hispanica L) Baked into White Bread
Vladimir Vuksan1,2, Andre Dias1, Amy Lee1,2, Elena Jovanovski2, Alex Rogovik2
and Alexandra Jenkins2
1
Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Toronto, ON
Canada
2
Risk Factor Modification Centre, St. Michael's Hospital, Toronto, ON Canada
ABSTRACT
Objective: Oily grains such as flax, sesame and poppy are common additions to bakery
products. To evaluate the effect of particle size on postprandial glycemia, whole or
finely ground omega-3 rich grain Salba was baked into white bread in a dose response
study.
Methods: Using an acute randomized, double-blind, crossover design, 13 healthy
subjects (5M; 8F; BMI 26.3 ± 7.3kg/m2) received, on 8 different occasions, either 7, 15 or
24 g of whole or finely ground Salba baked into white bread cotaining 50g available
carbohydrate or bread control given twice. Capillary blood was taken fasting and at 15,
30, 45, 60, 90 and 120 minutes after consumption.
Results: Compared to control, all treatments containing 7,15,or 24g of whole and ground
Salba reduced blood glucose iAUC (p=0.03) by 20%, 28% and 35% respectively
compared to control (p<0.05), in dose dependent fashion (slope = -1.2 ± 0.05). No
differences in glucose responses were found between whole vs ground Salba at the same
dose levels.
Conclusions: Addition of either whole or finely ground Salba to white bread lowers
postprandial glycemia equally in a dose-dependent manner making this novel omega-3
grain versatile for consumption. Baking whole Salba in bread may also extend shelf life
by minimizing fat oxidation.
http://www.fasebj.org/cgi/gca?sendit=Get+All+Checked+Abstract(s)&SEARCHID=1
&AUTHOR1=vuksan&FIRSTINDEX=0&hits=10&RESULTFORMAT=&gca=23%2F1_Me
etingAbstracts%2F351.7
The Effects of Escalating Quantities of Salvia hispanica L.
(Salba) on Postprandial Glycemia and Appetite in Healthy
Individuals
Vladimir Vuksan1,2, Andre Dias1,2, Laura Chiavaroli1,2 and Amy Lee1,2
1 Risk Factor Modification Center, St Michael's Hospital, Toronto, Canada
2 Nutritional Sciences, University of Toronto, Toronto, Canada
ABSTRACT
Objective: To assess the effects of escalating quantities of the whole grain Salvia
hispanica L. (Salba) on postprandial glycemia and appetite.
Methods: Using an acute randomized controlled design, 12 healthy individuals
(7M;5F;BMI 22.3±2.8 kg/m2) received either 0, 7, 15 or 24 g of Salba baked into white
bread. The control (0g) was repeated twice. All meals contained 50 g of available
carbohydrates. Thus, subjects consumed 5 different meals with at least 3 days in
between visits. Fingerprick blood samples and ratings of satiety scores on a 100 mm
visual analog scale were taken at 0, 15, 30, 45, 60, 90 and 120 minutes post-consumption.
Results: There was a dose-response reduction of postprandial glycemia with the highest
and intermediate quantities of Salba resulting in an IAUC blood glucose reduction of
43% (p=0.0013) and 33% (p=0.0115), respectively. Only the intermediate dose resulted in
a significant reduction in combined satiety score, with an average reduction of 47%
compared to the two other experimental meals and controls at every time point after 15
minutes.
Conclusions: Addition of the whole grain Salba to white bread lowers postprandial
glycemia and appetite, and may be potentially cardioprotective. Thus, further research is
warranted to assess the effects of Salba on long-term reduction of cardiovascular risk
factors, carbohydrate metabolism and control of body weight.
http://www.fasebj.org/cgi/content/meeting_abstract/22/1_MeetingAbstracts/305.6?
maxtoshow=&HITS=10&hits=10&RESULTFORMAT=&author1=vuksan&andorexactfull
text=and&searchid=1&FIRSTINDEX=0&sortspec=relevance&resourcetype=HWCIT Salba Smart™ Nutritional Profile
What is in Salba®?
Ounce for ounce, Salba is Nature’s Perfect Whole Food™. It
contains:
8 x MORE Omega-3s than Salmon
Salba offers superior Omega-3 benefits to fish oils and
salmon without the strong taste. Omega-3 fatty acids play
a crucial role in brain function, growth and development.
Salba is the richest vegetarian source of EFAs in nature.
25% MORE Dietary Fiber than Flax Seed
Dietary fiber has been proven to lower high blood levels of cholesterol. Because of Salba's
ability to absorb several times its weight in water, it may also help to curb hunger.
12% MORE Antioxidants than Blueberries
Laboratory and research has shown antioxidants help prevent the free radical damage that
is associated with cancer.
15 x MORE Magnesium than Broccoli
Magnesium helps with formation of bone and teeth and assists the absorption of calcium
and potassium. Where calcium stimulates the muscles, magnesium is used to relax them.
6 x MORE Calcium than Whole Milk
Calcium is the chief supportive element in bones and teeth. Calcium salts make up about 70
percent of bone by weight and gives your bone its strength and rigidity.
3 x MORE Iron than Spinach
The main function of iron is to help carry oxygen from the lungs to the muscles and other
organs. When iron is low, this oxygen consumption slows down.
1.1 x MORE Fiber than All Bran
Dietary fiber has been proven to lower high blood levels of cholesterol.
50% of the Folate Content of Asparagus
Folate is needed to make DNA and RNA - which is critical during periods of rapid cell
division and growth such as infancy and pregnancy. Folate also helps to prevent changes
to DNA that may lead to cancer.
-­‐more-­‐
The Anatomy of Salba
Essential Fatty Acids
Essential Fatty Acids (EFAs) are necessary fats that humans cannot manufacture and must
obtain from the foods they eat. These are the "good fats" that raise High Density Lipoprotein
(HDL) or "good cholesterol" and support a number of vital body functions such as
cardiovascular, reproductive and nervous system. EFAs are needed to manufacture and repair
cell membranes and in the production of prostaglandins which regulate body functions such as
heart rate, blood pressure, blood clotting, fertility, conception and play a role in immune
efficiency by regulating inflammation and encouraging the body to fight infection. There are 2
families of EFAs: Omega-3 (Alpha-Linolenic Acid) ALA and Omega-6 (Linoleic Acid) LA. The
adequate intake per day for Omega-3 fatty acids is 1.1g (1,100mg) for women and 1.6g (1,600
mg) for men, according to Dietary Reference Intakes, 2002. Lack of dietary EFAs plays an
important role in the development of diseases such as heart disease, cancer and stroke.
Modern food processing has a large impact on the types of fat in foods. People now eat smaller
amounts of EFAs and more refined and unnatural fats and oils, such as trans-fats. The
commercial refinement of fats and oils has led to a lower availability of EFAs in the diet and
also transforms essential fatty acids into toxic compounds. Refined fats may also prevent the
body from using the EFAs which do remain in the diet. Symptoms of EFA deficiency may
include fatigue, dry skin, immune weakness, anorexia, gastrointestinal disorders,
cardiovascular disease, arthritis and possibly attention deficit hyperactivity disorder. A
deficiency of Linoleic Acid produces a type of dermatitis with red, scaly, dry skin. Recent
research from the National Institutes of Health suggests that Omega-3 fatty acid deficiency may
also be linked to depression and aggression. Depression and cardiovascular disease appear to
be linked and low levels of Omega-3 fatty acids may be the common factor.
More than 65 percent of the total fat in Salba is from Omega-3 and Omega-6 fatty
acids, and is naturally occurring in the recommended 4:1 ratio. Salba is also naturally
low in saturated fat (3g/100g) and provides a small amount of monounsaturated fat
(2g/100g).
Omega-3 Fatty Acids
Omega-3s are used in the formation of cell walls, making them supple and flexible, and
improving circulation and oxygen uptake with proper red blood cell flexibility and function.
They have also been shown to modify several risk factors for coronary heart disease, including a
reduction of serum triglycerides and blood pressure. In addition, both epidemiological and
clinical trials have demonstrated an inverse relationship between Omega-3 and heart disease.
They are also precursors of eicosanoids, such as prostaglandins and thromboxanes, and are
essential components in cholesterol transport and metabolism.
Salba is the richest known source of Omega-3 fatty acids in nature. Omega-3 deficiencies are
linked to decreased memory and mental abilities, tingling sensation of the nerves, poor vision,
increased tendency to form blood clots, diminished immune function, increased triglycerides
and "bad" cholesterol (LDL) levels, impaired membrane function, hypertension, irregular heart
beat, learning disorders, menopausal discomfort, and growth retardation in infants, children,
and pregnant women.
Omega-3 fatty acid deficiency may be linked to preeclampsia. In a recent study women with the
lowest levels of omega-3 fatty acids were seven times more likely to have had their pregnancies
complicated by preeclampsia compared with those women with the highest levels of omega-3
fatty acids. An increase in the ratio of omega-3 to omega-6 fatty acids was associated with a
reduction in risk of preeclampsia.
Salba whole grain provides 2.74g (2,744mg) of Omega 3 per 12g serving (approximately 1
level tablespoon, or 2 level tablespoon of ground grain) and 22.87 grams (0.80 oz) of Omega-3
fatty acids per 100g (3.5 oz) of Salba seed.
Dietary Fiber
Salba is an excellent source of dietary fiber. One hundred grams (100g) of Salba contains 36g
total fiber: 32g of which is water-insoluble and 4g of which is water-soluble. Dietary fiber keeps
food moving through the intestines and help expand the inside walls of the colon, which eases
passage of waste. Fibrous substances pass through the intestine undigested and absorb many
times their weight in water, resulting in softer, bulkier elimination. Water-soluble fiber helps
maintain healthy blood glucose levels and lower blood cholesterol levels.
North American populations are advised to consume fiber-rich foods, as high-fiber foods
appear to protect against certain types of cancer, diabetes and coronary heart disease. The lower
cancer rates in Asia, Africa and Western Europe are apparently due, in part, to their high-fiber
diet, which helps to lower blood levels of lipids and some hormones.
The low-fiber, high-fat diet, typical of Western populations tends to raise blood estrogen levels,
which may contribute to cancer development by stimulating tumor cell growth. By increasing
fiber in the diet, some digestive disorders may be avoided, halted, or even reversed. Easier
elimination helps prevent constipation and straining which can help avoid or relieve
hemorrhoids. More bulk means less pressure in the colon, which is important in the treatment
of irritable bowel syndrome and diverticulosis (defects in the weakened walls of the colon). In
addition, fiber appears to be important in treating diabetes, elevated cholesterol, colon polyps,
and cancer of the colon. Inadequate intake of dietary fiber has been shown to increase risk of
constipation, bowel irregularities, hemorrhoids, diverticulosis, and colorectal cancer.
Salba whole grain provides over 4.0g of Dietary Fiber and has less than 0.4g net
Carbohydrates per 12g serving (approximately 1 level tablespoon, or two level tablespoons of
ground grain).
Antioxidants
Antioxidants are compounds, best obtained from food, that are capable of counteracting the
damaging physiological effects of oxidation in the human body. This oxidation process can be
explained as follows: Cells use oxygen to produce energy. When the cells burn oxygen they also
create byproducts. These byproducts are called “free radicals”. Free radicals are toxic
substances; they are unstable oxygen molecules that have an imbalance of electrons.
Free radicals are believed to play a key role in certain chronic illnesses. Body
inflammation, cardiovascular disease, Alzheimer's, rheumatoid arthritis, stroke,
cataracts and some cancers, plus environmental factors such as cigarette smoke,
automobile exhaust, radiation, alcohol abuse, insecticides, dust, molds, drugs, excessive
sunlight, noise and water pollution could all be linked to free radicals.
Although it is impossible for humans to avoid the damage caused by free radicals, it is possible
to fight them using antioxidants. Antioxidants combat free radicals by neutralizing them,
preventing the chain reaction that begins when they attack healthy cells. Studies indicate that
antioxidants are more effective when consumed from food sources such as whole grains and
whole grain food and fruit and vegetable oils.
Salba has a powerful antioxidant capacity (AAE of 4.73 mg AAE/g, and an ORAC value of 70
umole TE/g). This ORAC score is twice that found in whole grain cereals, and 12 percent
more than found in blueberries. Salba has 140 ug/g beta/gamma tocopherol, and 1.8 mg/g
myrecetin (270 times the amount in red wine)
Proteins
The proteins of Salba show an excellent distribution of amino acids, including all essential
amino acids.
Recent studies conducted at the Imperial College, London, England suggest that people who ate
more vegetable protein were more likely to have lower blood pressure than those who ate less.
These findings are consistent with current recommendations that diets high in vegetable
products are part of a healthy lifestyle for the prevention of high blood pressure and related
chronic illnesses.
Calculation of the Protein Efficiency Ratio (PER) indicates Salba proteins have a digestibility
in the range of other proteins used in nutritional products. The PER for
Salba is slightly higher than that of soy protein, a common and highly regarded
source of quality protein.
Vitamins and Minerals
Vitamins and minerals are very important aspects of a balanced diet. Getting all the
vitamins and minerals the body needs can be difficult. It is essential to get these vitamins
or minerals because over time the deficiency can lead to moderate or serious discomfort,
or a life threatening illness. Salba is a rich source of essential vitamins and minerals:
•
Calcium
Calcium is the most common mineral in the human body which builds and maintains
bones and teeth, regulates heart rhythm, eases insomnia, helps regulate the passage of
nutrients in and out of the cell walls, assists in normal blood clotting, helps maintain
proper nerve and muscle function, lowers blood pressure, is important to normalize
kidney function, and in current medical research reduces the incidence of colon cancer,
and lowers blood cholesterol levels.
Deficiencies in calcium can result in arm and leg muscle spasms, softening of the bones,
back and leg cramps, brittle bones, rickets, poor growth and osteoporosis.
•
Iron
Iron, one of the most abundant substances, is essential to most life forms and to normal
human physiology. Iron is an integral part of many proteins and enzymes that maintain
good health. In humans, iron is an essential component of proteins involved in oxygen
transport and is also essential for the regulation of cell growth and differentiation.
A deficiency of iron limits oxygen delivery to cells, resulting in fatigue, poor work
performance, and decreased immunity.
•
Magnesium
Magnesium is the fourth most abundant mineral in the body and is essential for good
health. Magnesium is needed for more than 300 bio-chemical reactions in the body. It
helps maintain normal muscle and nerve function, keeps heart rhythm steady, supports
a healthy immune system and keeps bones strong. Magnesium also helps regulate blood
sugar levels, promotes normal blood pressure and is known to be involved in energy
metabolism and protein synthesis.
Deficiencies in magnesium can result in numbness, tingling, muscle contractions and
cramps, seizures, abnormal heart rhythms, or coronary spasms.
•
Folate
Folate, a form of Vitamin B, is necessary in the production of red blood cells and proper
neurological function, especially in women of child-bearing age. Studies indicate that
folate plays a vital role in preventing birth defects and aids in the nourishment of the
developing fetal brain. It is found in high amounts in such foods as asparagus, grains
and other leafy green vegetables. Salba is a rich source of folate.
•
Other Ingredients in Salba
Vitamin A, Biotin, Pantothenate, Niacin, Copper, Riboflavin, Vitamin C, Thiamine,
Molybdenum, Zinc.
Salba is particularly rich in calcium, iron, copper, magnesium, potassium,
phosphorus, zinc, molybdenum and Vitamins A and C. One hundred grams (100g) of
Salba provides 70 percent and 50 percent of the daily requirement of calcium and
iron, respectively.
###
Available online at www.sciencedirect.com
Nutrition Research 29 (2009) 414 – 418
www.nrjournal.com
Chia seed does not promote weight loss or alter disease risk factors in
overweight adults
David C. Niemana,⁎, Erin J. Cayeaa , Melanie D. Austina , Dru A. Hensonb ,
Steven R. McAnulty a , Fuxia Jina
a
Department of Health, Leisure, and Exercise Science Appalachian State University, Boone, NC 28608, USA
b
Department of Biology, Appalachian State University, Boone, NC 28608, USA
Received 11 March 2009; revised 26 May 2009; accepted 28 May 2009
Abstract
The objective of this study was to assess the effectiveness of chia seed (Salvia hispanica L) in
promoting weight loss and altering disease risk factors in overweight adults. The hypothesis was that
the high dietary fiber and α-linolenic (ALA) contents of chia seed would induce a small but
significant decrease in body weight and fat and improve disease risk factors. Subjects were
randomized to chia seed (CS) and placebo (P) groups, and under single-blinded procedures, ingested
25 g CS or P supplements mixed in 0.25 L water twice daily before the first and last meal for
12 weeks. Ninety nondiseased, overweight/obese men and women between the ages of 20 and
70 years were recruited into the study, with 76 subjects (n = 39 CS, n = 37 P) completing all phases
of the study. Pre- and poststudy measures included body mass and composition (dual energy x-ray
absorptiometry), inflammation markers from fasting blood samples (C-reactive protein, interleukin 6,
monocyte chemoattractant protein 1, and tumor necrosis factor α), oxidative stress markers (trolox
equivalent antioxidant capacity and plasma nitrite), blood pressure, and a serum lipid profile. Plasma
ALA increased 24.4% compared to a 2.8% decrease in CS and P, respectively (interaction effect, P =
.012). No group differences were measured for changes in plasma eicosapentaenoic acid and
docosahexaenoic acid (interaction effects, P = .420 and .980, respectively). Pre-to-post measures of
body composition, inflammation, oxidative stress, blood pressure, and lipoproteins did not differ
between CS and P for both sexes. In conclusion, ingestion of 50 g/d CS vs P for 12 weeks by
overweight/obese men and women had no influence on body mass or composition, or various disease
risk factor measures.
© 2009 Elsevier Inc. All rights reserved.
Keywords:
Abbreviations:
Body composition; Lipoproteins; Cytokines; Oxidative stress; C-reactive protein; Human
ALA, α-linolenic acid; CRP, C-reactive protein; DHA, docosahexaenoic acid; EPA, eicosapentaenoic acid; IL-6,
interleukin 6; PUFA, polyunsaturated fatty acid; TNF-α, tumor necrosis factor α.
1. Introduction
The essential fatty acid, α-linolenic acid (ALA; 18:3n-3),
is present in various seeds, nuts, and vegetable oils such as
flaxseed, linseed, canola, and soy oils. α-Linolenic acid can
⁎ Corresponding author. Tel.: +1 828 262 6318; fax: +1 828 262 3138.
E-mail address: [email protected] (D.C. Nieman).
0271-5317/$ – see front matter © 2009 Elsevier Inc. All rights reserved.
doi:10.1016/j.nutres.2009.05.011
be metabolically converted to long-chain n-3 polyunsaturated fatty acids (n-3 PUFAs), including eicosapentaenoic
acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA;
22:6n-3), although the efficiency is poor [1,2].
The reluctance of adults in the United States to increase
fish intake and concerns over heavy metal accumulation in
fish have accelerated interest in botanical sources of n-3
PUFAs such as flaxseed, walnuts, and algae [3,4]. Plant n-3
D.C. Nieman et al. / Nutrition Research 29 (2009) 414–418
PUFAs are abundant and readily available, and are often
contained in foods that are high in dietary fiber and other
components with potential health value. The cardioprotective effect of ALA in humans, however, is uncertain, and
studies differ widely regarding influences on blood lipid
profiles and measures of inflammation [5-7].
Chia seed (Salvia hispanica L) is an oilseed native to
southern Mexico and northern Guatemala [8-13]. Chia seed
has 4.4 g ALA and 9.4 g of dietary fiber per 25 g serving
[11]. In chickens fed chia seed, the ALA content of light
and dark meat was increased and saturated fat decreased,
with a reduction in overall poultry body mass [10]. In rats,
consumption of chia seed and oil counters dyslipidemia and
visceral adiposity and has been touted as an alternative n-3
source for vegetarians and people allergic to fish and fish
products [8,9]. The high fiber content of chia seed may
improve satiety, decrease energy intake, and promote
weight loss [10,14]. Howarth et al [14] determined that
although the influence of dietary fiber on energy regulation
remains controversial, consumption of an additional 14 g/d
soluble or insoluble dietary fiber when energy intake is ad
libitum should promote a 10% decrease in energy intake
and body weight loss of 1.9 kg over 3.8 months. The
consumption of 37 g/d of chia seed in one human showed a
decrease in C-reactive protein (CRP) and no change in body
weight or blood lipid profiles over 12 weeks in 20 type 2
diabetic subjects [12].
Supplementation with n-3 PUFAs from both fish and
plant products is a recent strategy to help control disease risk
factors in overweight and obese individuals [15]. Given
results from animal studies, we hypothesized that the high
dietary fiber and ALA content of chia seed would induce a
small but significant decrease in body weight and fat and
improve disease risk factors. Specifically, our objective was
to investigate the effectiveness of a large chia seed
supplement (50 g/d split into 2 daily doses) compared to
placebo in promoting weight loss, altering body composition, decreasing blood lipids, and modifying inflammation in
90 overweight men and women during a 12-week period.
The 50-g chia seed supplement provided 19 g dietary fiber
and 8.8 g ALA per day for 12 weeks. We reasoned that this
quantity would be sufficient to test our hypothesis based on
other research.
415
of Appalachian State University. We certify that all
applicable institutional and governmental regulations concerning the ethical use of human volunteers were followed
during this research.
Subjects were randomized to chia seed and placebo
groups, and under single-blinded procedures, ingested chia
seed or placebo supplements daily for 12 weeks. Diet records
and questionnaire responses to assess potential adverse
effects and adherence to the supplementation regimen were
administered every 2 weeks of the study. Subjects agreed to
follow their normal dietary and physical activity patterns
during the 12-week study and make no special attempts to
lose weight.
Chia seed or placebo supplements were prepared by
Savory Sun Inc (Englewood, Fla). Subjects were told that
they would be randomized to chia seed (either whole seed or
ground seed in powder form) or placebo seed (either whole
seed or ground seed). For this study, whole chia seeds were
used and the placebo consisted of a powder. Supplements
were ingested on an empty stomach before breakfast and
dinner as a 0.25-L drink each day of the 12-week study.
Subjects in the chia seed group were given two 25-g packets
of chia seeds per day that also had small amounts of
flavorings and aspartame. The placebo packet (2 per day)
contained 25 g of solids, flavorings, and aspartame and was
formulated to have similar amounts of protein, carbohydrate,
and fat. Chia seed and placebo supplements were mixed with
0.25 L water in a tumbler and then consumed after sitting for
10 minutes. The 25-g serving of chia seeds had 540 kJ, with
7.7 g total fat, 3.9 g protein, 11.0 g carbohydrate, 9.4 g
dietary fiber, 4.4 g ALA, 1.4 g linoleic acid, and 158 mg
calcium. The placebo consisted of concentrated soy, sunflower oil, carrot fiber, and tapioca starch and contained
481 kJ, with 7.0 g total fat, 5.3 g protein, 7.7 g carbohydrate,
4.0 g dietary fiber, 4.0 g oleic acid, and 2.0 g linoleic acid.
2.1. Body composition
Stature and body mass were measured pre- mid-, and
post-study using a stadiometer and balance beam scale. Body
composition was measured pre- and post-study using dual
energy x-ray absorptiometry and the Discovery QDR Series
bone densitometer (Hologic Inc, Bedford, Mass).
2.2. Serum lipoproteins and blood pressure
2. Methods and materials
Subjects included 90 overweight and obese men and
women, aged 20 to 70 years, who were recruited through
local advertising. To enter the study, subjects had to be
healthy without known disease, have a body mass index of
25 kg/m2 and higher, agreed to be randomized to the chia
seed or placebo groups, and be willing to adhere to all
aspects of the research design. Written informed consent
was obtained from each subject, and the experimental
procedures were approved by the institutional review board
Blood samples were drawn from an antecubital vein in
overnight-fasted subjects in the seated position for at least
15 minutes. Blood samples were drawn at 7:00 to 9:00 AM,
with all subjects having avoided food and beverage intake
other than water for at least 9 hours. Blood samples were
centrifuged in sodium heparin or EDTA tubes, and plasma
was aliquoted and then stored at −80°C before analysis. A
serum lipid panel was performed by our clinical hematology
laboratory. Blood pressure was measured by technicians after
a 15-minute seated rest after an overnight fast.
416
D.C. Nieman et al. / Nutrition Research 29 (2009) 414–418
2.3. Fatty acid analyses
After addition of 500 μg butylated hydroxytoluene and
20 μg of heptadecanoic acid methyl ester (NU-Chek Prep,
Inc, Elysian, Minn) internal standard to 100 μL thawed
plasma, lipids were extracted and methyl esters were formed
after the mixture was added to 2 mL of methanolic 5% HCl
and incubated at 80°C for 2 hours in an OLS200 Shaking
Waterbath (Grant Instruments Ltd, Shepreth, Cambridgeshire, England). The samples were cooled to room
temperature upon completion of the incubation and the
methyl esters were extracted twice with 2 mL of n-hexane.
The top layer of the supernatant was combined and dried
with N-EVAP116 Nitrogen Evaporator (Organomation
Associates, Inc, Berline, Mass). The dried extract was then
reconstituted in 200 μL of n-hexane that contained 0.05%
butylated hydroxytoluene, of which 1 μL was injected into
an HP 6890N gas chromatograph (Agilent Technologies,
Palo Alto, Calif) equipped with a 5975B Inert XL MSD mass
spectrometer detector. A DB-WAX GC column (30 m ×
320 μm × 0.25 μm) purchased from J & W Scientific
(Agilent Technologies) was used to separate the methyl
esters of the extracted fatty acids.
2.4. Plasma cytokines
Total plasma concentrations of interleukin 6 (IL-6),
monocyte chemotactic protein 1, and tumor necrosis factor
α (TNF-α) were determined using quantitative sandwich
enzyme-linked immunosorbent assay kits purchased from R
& D Systems, Inc (Minneapolis, Minn). All samples and
standards were analyzed in duplicate. High sensitivity kits
were used to analyze TNF-α and IL-6.
2.5. Serum CRP
Serum CRP was analyzed in accordance with the
manufacturer's guidelines using an enzyme-linked immunosorbent assay kit (catalog no. 1000) obtained from Alpha
Diagnostic International (San Antonio, Tex). All samples
and provided standards were analyzed in duplicate.
2.6. Food records and analysis
During orientation, a nutritionist instructed the subjects
regarding completion of the 24-hour food record using food
models and record samples. Subjects recorded food intake on
a biweekly basis on random days. The food records were
analyzed using a computerized dietary assessment program
(Food Processor, ESHA Research, Salem, Ore).
2.7. Symptom logs
Symptom logs were recorded in conjunction with the food
records on a biweekly basis on random days. The symptom
log consisted of measures of digestive health (constipation,
heartburn, bloating, diarrhea, and nausea), hunger levels
(morning, afternoon, and evening), energy levels (morning,
afternoon, and evening), sickness (fever, cough, sore throat,
stuffy nose, runny nose, and headache), pain (joint, muscle,
and back), allergies, dry eyes, fingernail growth, stress level,
focus/concentration, and overall well-being. The intensity of
the above symptoms was measured on a scale from 1 to 12
(none to very high).
2.8. Statistical analyses
Data were analyzed using a 2 (group) × 2 (time)
repeated-measures analysis of variance between subjects
model for each sex separately, with pre- to post-supplementation changes calculated and compared using a Student
t test. Dietary and symptom log data were compared
between groups using Student t tests. Data are reported as
means ± SE.
3. Results and discussion
Subject characteristics for the 28 men and 48 women
completing all phases of the study did not differ significantly
between chia seed and placebo groups for both sexes.
Subjects consumed all of the chia seed and placebo supplied
to them for the study as assessed by biweekly e-mail
inquiries. The most common reason for dropping out of the
study (n = 14) was difficulty in adhering to the supplementation regimen. A post-study questionnaire revealed that 41%
of subjects in the chia group thought they were on chia,
whereas 59% responded they were on placebo or did not
know. Of subjects in the placebo group, 62% thought they
were on the placebo, whereas 38% reported that they were on
chia or did not know. These group differences were
statistically significant (P b .05).
The primary limitation of this study relates to the
challenge of finding a suitable placebo supplement. To get
around the difficulty of finding an appropriate seed placebo,
subjects were told that they would be randomized to chia
seed (either whole seed or ground seed in powder form) or
placebo seed (either whole seed or ground seed). About 6 in
10 subjects in the placebo group answered correctly in a
post-study questionnaire that felt they were ingesting the
placebo supplement compared to 4 in 10 for the chia group.
The placebo was formulated to have similar amounts of
protein, carbohydrate, and fat as the chia seed supplement
and thus contained ingredients such as soy, sunflower oil,
carrot fiber, and tapioca starch. The net difference in dietary
fiber intake was about 11 g of dietary fiber per day for the
chia group. The placebo supplement did not contain any
ALA. Thus, the chia seed supplement added significant
dietary fiber and ALA above placebo levels, and all but 14 of
90 subjects adhered strictly to the supplementation regimen.
Macro- and micronutrient intake did not differ between
groups during the 12-week study. Subjects in the chia group
added 18.8 g dietary fiber to their intake each day of the
study compared with 8.0 g/d for the placebo group. Ingestion
of 50 g/d chia seed increased ALA intake by 8.8 g/d,
substantially above the 1.5 g/d US adult average [16].
D.C. Nieman et al. / Nutrition Research 29 (2009) 414–418
Symptoms for digestive health, hunger, energy level, illness,
pain, allergies, stress, focus/concentration, and overall wellbeing, and physical activity patterns as assessed by biweekly
symptoms logs did not differ significantly between chia seed
and placebo groups.
Body mass did not change during the 12-week study for
either the chia or placebo group for men (time effect, P =
.112; interaction effect, P = .862) and women (time effect,
P = .471; interaction effect, P = .987). Body composition as
measured with dual energy x-ray absorptiometry also did not
change during the study for either the chia or the placebo
group for men (time effect, P = .830; interaction effect, P =
.474) and women (time effect, P = .798; interaction effect,
P = .146). Chia seed dietary fiber is 95% insoluble, has a
high water-holding capacity, and should have induced a
sense of fullness before the morning and evening meals [13].
In rats, consumption of chia seed counters visceral adiposity
[8]. Despite the hypothesized link between increased intake
of chia seed ALA, dietary fiber, and weight loss, our data
showed no differences in total body mass or body
composition after 12 weeks between the chia seed and
placebo group. These findings are in contrast to the results
from 2 chia seed supplementation studies in rats and poultry
[8,10] but in agreement with one other human study [12].
Table 1 summarizes the serum lipoprotein, serum glucose,
and systolic blood pressure data for the subjects. For both
men and women, the pattern of change over time did not
differ between chia seed and placebo groups for each of these
variables (interaction effects, all P N .05). Serum CRP and
plasma cytokine levels are listed in Table 2. For both men
Table 1
Pre- and post-study serum lipoproteins and glucose, and systolic blood
pressure in male and female subjects consuming chia seed or placebo
supplements for 12 weeks
Variable
Men
Chia seed
(n = 14)
Women
Placebo
(n = 14)
Serum glucose (mmol/L)
Baseline
5.17 ± 0.16
5.43 ± 0.23
12 wk
4.95 ± 0.15
5.04 ± 0.14
Serum cholesterol (mmol/L)
Baseline
4.38 ± 0.35
4.64 ± 0.36
12 wk
4.58 ± 0.31
4.53 ± 0.36
Serum LDL cholesterol (mmol/L)
Baseline
2.80 ± 0.26
3.29 ± 0.34
12 wk
3.06 ± 0.28
3.29 ± 0.34
Serum HDL cholesterol (mmol/L)
Baseline
0.98 ± 0.05
1.09 ± 0.08
12 wk
0.99 ± 0.05
1.33 ± 0.06
Serum triglycerides (mmol/L)
Baseline
1.62 ± 0.25
1.83 ± 0.34
2 wk
1.79 ± 0.28
1.79 ± 0.29
Systolic blood pressure (mm Hg)
Baseline
129 ± 3.0
127 ± 3.0
12 wk
128 ± 4.0
131 ± 4.0
Chia seed
(n = 25)
Placebo
(n = 23)
5.26 ± 0.17
4.91 ± 0.18
5.26 ± 0.23
5.06 ± 0.26
4.84 ± 0.18
4.92 ± 0.16
5.00 ± 0.18
5.00 ± 0.18
3.13 ± 0.21
3.03 ± 0.16
3.32 ± 0.21
3.11 ± 0.18
1.33 ± 0.06
1.32 ± 0.03
1.33 ± 0.06
1.42 ± 0.09
1.39 ± 0.11
1.71 ± 0.23
1.50 ± 0.16
1.64 ± 0.16
122 ± 3.0
124 ± 2.0
124 ± 2.0
125 ± 3.0
Values are means ± SE. No significant 2 × 2 interaction effects within sex.
LDL indicates low density lipoprotein; HDL, high-density lipoprotein.
417
Table 2
Pre- and post-study serum CRP and plasma cytokines in male and female
subjects consuming chia seed or placebo supplements for 12 weeks
Variable
Men
Chia seed
(n = 14)
Serum CRP (mg/L)
Baseline
5.2 ± 1.4
12 wk
4.9 ± 1.4
Plasma IL-6 (pg/dL)
Baseline
2.66 ± 0.81
12 wk
2.93 ± 1.06
Plasma TNF-α (pg/dL)
Baseline
1.63 ± 0.30
12 wk
1.52 ± 0.27
Plasma MCP (pg/dL)
Baseline
72.4 ± 4.08
12 wk
77.4 ± 6.49
Women
Placebo
(n = 14)
Chia seed
(n = 25)
Placebo
(n = 23)
3.7 ± 1.4
3.9 ± 0.8
7.0 ± 1.0
7.4 ± 1.1
8.0 ± 0.9
8.7 ± 1.0
2.03 ± 0.46
2.14 ± 0.60
2.87 ± 0.87
3.16 ± 0.85
2.35 ± 0.26
2.49 ± 0.31
1.59 ± 0.30
1.39 ± 0.14
1.48 ± 0.25
1.60 ± 0.25
1.40 ± 0.20
1.41 ± 0.16
78.9 ± 6.38
76.9 ± 4.35
58.8 ± 4.49
62.4 ± 3.95
58.2 ± 2.79
59.4 ± 3.34
Values are means ± SE. No significant 2 × 2 interaction effects within sex.
MCP-1 indicates monocyte chemotactic protein 1.
and women, the pattern of change over time did not differ
between chia seed and placebo groups for each of these
variables (interaction effects, all P N .05). Most other human
studies using flaxseed or other ALA supplements have failed
to show significant or meaningful changes in measures of
inflammation or the blood lipid profile, in concert with our
findings and in contrast to results from studies using fish oil
supplements [3,5-7,17]. Nelson et al [7] showed no effect of
8 weeks of supplementation with flaxseed oil capsules
(increasing ALA to 5% of total energy intake) on serum CRP
or plasma IL-6 in obese men and women.
Plasma ALA increased 24.4% (67.3 ± 5.6 to 83.7 ±
8.5 μg/mL) compared to a 2.8% (64.1 ± 5.2 to 62.3 ±
6.5 μg/mL) decrease in chia and placebo groups, respectively (interaction effect, P = .012). No group differences
were measured for changes in plasma EPA and DHA
(interaction effects, P = .420 and .980, respectively). Our
results are similar to those of Austria et al [18] who showed
an increase in ALA but not EPA or DHA after 3 months
supplementation with milled flaxseed or flaxseed oil in
healthy male and female subjects. Upon ingestion, 15% to
35% of ALA is catabolized to carbon dioxide for energy,
with less than 1% converted to DHA [1,2]. The fractional
conversion of ALA to EPA is 0.3% to 8% in men and up to
21% in women [2].
In summary, despite ingestion of 50 g of chia seeds per
day and a significant increase in plasma ALA, overweight
men and women experienced no health benefits compared
to placebo when measuring body composition and disease
risk factors such as serum CRP, plasma cytokines, blood
lipoproteins, and blood pressure. These data do not support
the strategy of using 50 g/d chia seed supplements high in
insoluble dietary fiber and ALA to induce weight loss,
attenuate inflammation, increase blood antioxidant capacity, or improve the blood lipid profile in overweight men
and women.
418
D.C. Nieman et al. / Nutrition Research 29 (2009) 414–418
Acknowledgment
This study was funded by a grant from the Nutritional
Science Research Institute, Marlboro, Mass.
[10]
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[2] Arterburn LM, Hall EB, Oken H. Distribution, interconversion, and
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[3] Harper CR, Edwards MJ, DeFilippis AP, Jacobson TA. Flaxseed oil
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[4] Whelan J, Rust C. Innovative dietary sources of n-3 fatty acids. Annu
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[5] Balk EM, Lichtenstein AH, Chung M, Kupelnick B, Chew P, Lau J.
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Tremblay-Mercier J, Marc I, Lamarche B, Légaré F, Forest JC.
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[7] Nelson TL, Stevens JR, Hickey MS. Inflammatory markers are not
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[8] Chicco AG, D'Alessandro ME, Hein GJ, Oliva ME, Lombardo YB.
Dietary chia seed (Salvia hispanica L.) rich in alpha-linolenic acid
improves adiposity and normalises hypertriacylglycerolaemia and
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[9] Ayerza Jr R, Coates W. Effect of dietary alpha-linolenic fatty acid
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Bazinet RP, Vidgen E, Hanna A. 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;30:
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Press Release For Immediate Release Contact: Claire Tindall The Fresh Ideas Group (303) 449‐2108, ext. 24 [email protected] Salba Smart® to debut “Non‐GMO Project Verified” seal on Whole and Ground Salba® grain at 25th Natural Products Expo East Company to participate in first “Non‐GMO Month” campaign to educate consumers DENVER (Sept. 29, 2010) — As an early adopter of rigorous standards to avoid genetically modified organisms (GMOs), Salba Smart has been awarded the ‘Non‐GMO Project Verified’ seal for its Whole and Ground Salba grain. Salba Smart, which will introduce a new line of Non‐GMO, Organic Premium Ground (9oz) and Organic Whole Seed (16oz) Salba at the 25th annual Natural Products Expo East in Boston, Mass., October. 13‐16, 2010 (booth #1516), is also taking part in the first ever Non‐
GMO Month educational campaign. Running throughout October in more than 600 natural food stores, independent retailers and co‐
ops nationwide, the campaign will spotlight Non‐GMO Day on Oct. 10, 2010. According to the Non‐GMO Project, products in Europe that contain more than 0.9 percent GMO ingredients are labeled by the government. In the U.S. and Canada, where it is estimated that GMOs are present in more than 75 percent of processed foods, labels are not required. To assist consumers, The ‘Non‐GMO Project Verified’ seal was created to identify manufacturers that have complied with standards set by the first third party non‐GMO verification program in the U.S. Organized by the non‐profit Non‐GMO Project, compliance includes ingredient testing to confirm that products have not been genetically modified to merge DNA from different species of plants, animals, viruses or bacteria. Over 900 products have been verified to date, with thousands more in the process of applying for a seal. “Receiving the ‘Non‐GMO Project Verified’ seal for our Whole and Ground Salba grain is a very important achievement for our company,” said Salba Smart’s managing partner, Rally Ralston. “We know that consumers are concerned about the issues of GMOs in the food chain, and that they are looking for products that have been certified not to contain them. The seal provides assurance to retailers and their customers of the quality of Salba Smart ingredients. We care deeply about the issue of GMOs and we’re excited to be part of the month‐long awareness campaign that will run in retail stores throughout October,” he noted. Salba Smart, a blend of two registered varieties of Salvia hispanica L, is the most nutrient dense chia on the market today. Salba is the only variety of chia that has undergone intensive peer reviewed clinical research with proven beneficial results. Led by Dr. Vladimir Vuksan at the University of Toronto, this research has demonstrated that Salba assists in the prevention and treatment of -more-
Salba Smart at Expo East 2010
Page 2
cardiovascular disease in individuals with Type 2 diabetes. Current research is evaluating how Salba’s proven ability to reduce appetite and increase satiety could translate to weight loss. Salba Smart offerings include: Salba Smart Whole Grain (12.7oz) and Ground Salba (6.4oz), All Natural Whole Wheat Tortillas (10.5oz, 12.4oz, 20.8 oz), 100‐calorie Organic Tortilla Chips (0.7oz), Pretzels made with organic flour in Thin Twisted (7oz), Baked Potato Crisps (5oz) in Original, Bar‐B‐
Que, or Cheddar & Sour Cream flavors, and USDA Organic Tortilla Chips in White Corn, Blue Corn and Yellow Corn flavors (7.5oz). Salba Smart also offers Organic Salsa in Mild, Medium and Hot flavors (12oz). All products contain 0g of trans fats, and are gluten free (except tortillas and pretzels). Salba is a key ingredient in HAPPYBABY’s new line of HAPPYTOT™ fruit and veggie mixes and HAPPYBABY Easy Organic Meals. Salba Smart can be found at Whole Foods Market, Kroger/King Soopers, Vitamin Cottage, Wegman’s and other natural foods stores. It can also be ordered online at www.efoodpantry.com and www.salbasmart.com About Salba Smart Natural Products, LLC Formed in 2006 by growers and manufacturers, Salba Smart's mission is to develop and market innovative food products rich in Omega‐3 essential fatty acids and nutrients that combine great taste and nutrition clinically proven to improve health. Salba Smart Natural Products, LLC is a privately held company headquartered at P.O. Box 16106, Denver, Colorado 80216. Tel: 303‐999‐3996. For more information visit www.salbasmart.com. Editors Note: For an electronic press kit or samples contact Claire Tindall at The Fresh Ideas Group, Tel: 303‐
449‐2108 x 24. ### Press Release
For Immediate Release
Contact: Claire Tindall
The Fresh Ideas Group
(303) 449-2108, ext. 24
[email protected]
Salba Smart® to reveal new research, new packaging at
25th annual Natural Products Expo East, Sept. 23-26, 2009
DENVER (Sept. 14, 2009) — Preliminary research from new studies on Salba grain at the
University of Toronto, Canada, will be shared with visitors at the 25th annual Natural
Products Expo East in Boston, Mass., Sept. 23-26, 2009. The research, conducted by Dr.
Vladimir Vuksan, investigated Salba’s effect on postprandial glycemia and appetite, and
will be disseminated at the Salba Smart booth (#2948) during the show. In addition to
revealing new packaging for its line of Organic Tortilla Chips and new Baked Potato Crisps,
Salba Smart (www.salbasmart.com) will also be running a contest for retail outlets with over
$38,000 worth of prizes (retail value).
While many ingredients claim to be beneficial for diabetics, only one grain – Salba (Sahi
Alba 911 & 912 varieties of Salvia hispanica L.) – has been clinically demonstrated to assist in
the prevention and treatment of cardiovascular disease in Type 2 diabetes. New research
conducted by the Department of Nutritional Sciences, Faculty of Medicine, University of
Toronto, and the Risk Factor Modification Centre, St. Michael's Hospital, Toronto has
produced significant results. An abstract [1]. presented at The Federation of American
Societies for Experimental Biology (FASEB) in April 2009, revealed that when Salba was
baked into white bread in a dose response study, it reduced blood glucose in participants
compared to controls and helped to reduce appetite. A second study [2] compared the effects
of whole and ground Salba, finding each to be equally beneficial at the same dose levels. The
study also found that baking whole Salba in to bread may also extend shelf life by
minimizing fat oxidation.
Dr. Vuksan, Professor of Endocrinology and Nutritional Sciences in the Faculty of Medicine,
and the chief investigator of clinical studies on Salba, previously investigated Salba in a long
term trial in 2007[3]. In this study, Salba was found to reduce after-meal blood glucose and
plasma insulin levels, compared to controls, and reduced blood pressure, the major
cardiovascular risk factor in individuals with Type 2 Diabetes. It also proved to be effective
with respect to reduction in inflammation and coagulation factors.
For those with Type 2 diabetes, the most common form of the disease, these findings are
particularly relevant since lifestyle changes such as a modified diet, physical activity and
medication are encouraged to lower the risk of complications such as heart disease, stroke
and kidney disease. Salba grain is the most nutrient dense variety of Salvia hispanica L. and
the richest whole food source of Omega-3 fatty acids and fiber, giving diabetics the
opportunity to make simple, but effective dietary changes.
“We are excited to share these important findings at Expo East,” said Salba Smart’s
managing partner, Rally Ralston. “We’re also going to be revealing new packaging for our
Organic Tortilla Chips and our new Baked Potato Crisps before distribution begins this
month,” he noted.
Made with Salba, low in fat (2g), and containing 300mg of Omega-3 per serving, Salba
Smart’s Baked Potato Crisps will be available in 5oz (142g) with three flavors: Original,
Bar-B-Que, or Cheddar & Sour Cream. In addition to being Kosher and all natural, the
chips are also wheat free, gluten free, and contain zero grams of trans fat.
In addition to Baked Potato Crisps, Salba Smart offerings include: Salba Smart Whole Grain
(12.7oz) and Ground Salba (6.4oz), All Natural Whole Wheat Tortillas (10.5oz, 12.4oz, 20.8
oz), 100-calorie Organic Tortilla Chips (0.7oz), Pretzels made with organic flour in Sticks
(7oz) and Thin Twisted (7oz) and USDA Organic Tortilla Chips in White Corn, Blue Corn
and Yellow Corn flavors (8oz). Salba Smart also offers Organic Salsa in Mild, Medium and
Hot flavors (12oz). All products contain 0g of trans fats, and are gluten free (except tortillas
and pretzels) and Certified Non GMO.
Salba Smart can be found at Whole Foods Market, Hy-Vee, Central Markets, United
Supermarkets, Vitamin Cottage, Wegman’s and other natural foods stores. It can also be
ordered online at www.amazon.com and www.efoodpantry.com.
About Salba Smart Natural Products, LLC
Formed in 2006 by growers and manufacturers, Salba Smart's mission is to develop and
market innovative food products rich in Omega-3 essential fatty acids and nutrients that
combine great taste and nutrition clinically proven to improve health. Salba Smart
Natural Products, LLC is a privately held company headquartered at P.O. Box 16106,
Denver, Colorado 80216. Tel: 303-999-3996.
Editors Note: For an electronic press kit or samples contact Claire Tindall at The Fresh Ideas Group,
Tel: 303-449-2108 x 24.
###
1.
2.
3.
Vuksan V, Lee A.S, Jovanovski E., Jenkins A., The Effects of Escalating Amounts of Salvia Hispanica L. (Salba) on
Postprandial Glycemia and Appetite in Healthy Individuals. Abstract. The Federation of American Societies for
Experimental Biology , April 2009.
Vuksan V, Dias A., Lee A.S, Jovanovski E., Rogovik a., Jenkins A., Comparable Dose-Response Glucose Lowering Effect
with Whole vs. finely Ground, Novel Omegea-3 Rich Grain Salba (Salvia Hispanic L) Baked into White Bread. Abstract.
Vuksan V, Whitham D, Sievenpiper JL, Jenkins AL, Rogovik AL, Bazinet RP, Vidgen E, Hanna A., 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 Nov; 30(11):2804-10.
Press Release
For Immediate Release
Contact: Claire Tindall
The Fresh Ideas Group
(303) 449-2108, ext. 24
[email protected]
Salba® sows seeds of hope for diabetics, obese
New clinical research investigates weight loss potential of Salba grain
DENVER (May. 27, 2009) — This November as National Diabetes Month raises
awareness of the disease that affects almost 24 million Americans, there is reason to
celebrate new clinical research underway at the University of Toronto. In 2007, research
at the Risk Factor Modification Center, St. Michael's Hospital, University of Toronto,
Canada, produced clinical results indicating that the powerful ‘super grain’ Salba can
assist in the prevention and treatment of cardiovascular disease in Type 2 diabetes. An
article in Diabetes Communicator¹ published in April 2009 reports that the group’s new
research will investigate Salba’s potential to affect weight loss.
According to the Centers for Disease Control² (CDC), nearly 8 percent of the U.S.
population has diabetes, an increase of more than 3 million in approximately two years.
The CDC reports that 34 percent of U.S. adults aged 20 and over are obese³. For those
with Type 2 diabetes, the most common form of the disease, lifestyle changes such as a
modified diet, physical activity and medication are encouraged to lower the risk of
complications such as heart disease, stroke and kidney disease.
The article in Diabetes Communicator reports that preliminary research results from the
University of Toronto suggest Salba can reduce after-meal blood glucose and insulin
levels, as well as suppressing appetite. The findings mirror results from other
international studies, particularly one conducted in healthy human individuals at the
University of Antwerp in Belgium . Consumption of approximately 45g/day of Salba
for one month reduced blood pressure, triglycerides and waist circumference or
abdominal fat in participants. Results recently published in the British Journal of
Nutrition from another study noted a reversal of insulin resistance and a reduction of
triglyceride levels and abdominal fat in rats that had been fed a sucrose rich diet for
months in order
to induce metabolic syndrome and obesity. The University of Toronto hopes to
undertake its weight loss research soon.
Dr. Vladimir Vuksan, Professor of Endocrinology and Nutritional Sciences, Faculty of
Medicine, investigated Salba in randomized, acute and long-term studies. In the studies,
Salba reduced after-meal blood glucose and plasma insulin levels, compared to controls.
In a long term trial (12 weeks), – Supplementation of Conventional Therapy With the
Novel Grain Salba (Salvia hispanica L.) Improves Major and Emerging Cardiovascular
Risk Factors in Type 2 Diabetes – Salba reduced blood pressure, the major
cardiovascular risk factor in individuals with Type 2 Diabetes and proved to be effective
with respect to reduction in inflammation and coagulation factors.
Salba Smart® Natural Products offers a full line of convenient foods and snacks made
with Salba. Every 12 gram serving of Salba Grain provides over 2,700 mg of Omega 3’s
and 4,100 mg of dietary fiber. It is higher in antioxidants than blueberries and
pomegranate, and also high in protein, calcium, magnesium, potassium, and iron.
“Ounce for ounce whole Salba grain provides three times more iron than spinach, 15
times more magnesium than broccoli, and six times more calcium than whole milk,”
said Rally Ralston, managing partner of Salba Smart. “It’s easy to add to everyday
meals, and ideal for diabetics looking to make simple but effective dietary changes,” he
added.
Salba Smart’s Whole Grain (12.7oz) and Ground Salba (6.4oz) can be added to foods
such as cereal, pancakes and smoothies. All Natural Whole Wheat Tortillas (10.5oz,
12.4oz, 20.8 oz) can be used as the basis of a variety of healthy meal options. Salba Smart
snacks include 100-calorie Organic Yellow Corn Tortilla Chips (0.7oz), Pretzels made
with organic flour in Sticks (7oz) and Thin Twisted (7oz) and USDA Organic Tortilla
Chips in White Corn, Blue Corn and Yellow Corn flavors (8oz). Salba Smart also offers
Organic Salsa in Mild, Medium and Hot flavors (12oz). All products contain 0g of trans
fats, and are gluten free (except tortillas and pretzels) and Certified Non GMO.
Salba Smart can be found at Whole Foods Market, Wild Oats, Vitamin Cottage,
Wegman’s and other natural foods stores. It can also be ordered online at
efoodpantry.com or www.amazon.com.
About Salba Smart Natural Products, LLC
Formed in 2006 by growers and manufacturers, Salba Smart's mission is to develop and
market innovative food products rich in Omega-3 essential fatty acids and nutrients that
combine great taste and nutrition clinically proven to improve health. Salba Smart
Natural Products, LLC is a privately held company headquartered at P.O. Box 16106,
Denver, Colorado 80216. Tel: 303-999-3996.
###
Editors Note: For an electronic press kit or samples please contact Claire Tindall at The
Fresh Ideas Group, Tel: 303-449-2108 x 24 or E-mail: [email protected]
1
Dr. Vladimir Vuksan. Salba the Seed of Wellness, Diabetes Communicator, April 17, 2009.
Press Release, June 24th, 2008: http://www.cdc.gov/media/pressrel/2008/r080624.htm
3
Centers for Disease Control: http://www.cdc.gov/nchs/pressroom/07newsreleases/obesity.htm
4
Vertommen J, Van de Sompel A, Van der Velpen C, et al. From a paper presented at the 24th International Symposium on Diabetes
and Nutrition of the European Association for the Study of Diabetes. Abstract #4, June, 2004, Salreno, Italy.
5
Chicco AG, D’Alessandro ME, Hein GJ, et al. British Journal of Nutrition, 2009; 101:41-50.
6 Diabetes Care, volume 30, number 11, November 2007. To read the full publication of the long term study, visit
2
http://www.salbasmart.com Press Release
For Immediate Release
Contact: Claire Tindall
The Fresh Ideas Group
(303) 449-2108, ext. 24
[email protected]
The scoop on Salba®: one tablespoon boosts
nutritional content of any meal
Salba Smart® promotes summer health from the inside out
DENVER (May. 27, 2009) — Summer time makes it easy to increase fruit and vegetable
consumption, but one ingredient – a little known grain called Salba – can boost the
nutritional content of almost any meal. Salba, which is grown exclusively in Peru, is the
richest whole food source of Omega-3 fatty acids and fiber found in nature. It is neutral
tasting, high in antioxidants, protein, calcium and iron, and provides over 2,700 mg of
Omega 3’s and over 4,100 mg of dietary fiber per 12g serving.
The increasing availability of Salba in the U.S. is good news for Americans fighting the
battle of the bulge, and those who are trying to reduce their risk of diseases associated
with obesity. Eating Salba regularly has been clinically proved to assist people with
Type 2 Diabetes. Salba has been investigated at the Risk Factor Modification Center, St.
Michaels Hospital, University of Toronto, Canada, by Dr. Vladimir Vuksan, Professor,
Department of Nutritional Science and Medicine, Faculty of Medicine, in double-blind,
placebo controlled, randomized acute and long term clinical trials. Clinical results
indicate the great health potential of Salba as a functional food, to be used as a novel
agent in the prevention and treatment of cardiovascular disease. It has also been found
to be effective with respect to reduction in inflammation and coagulation factors.
Additional clinical trials are currently underway to investigate Salba’s potential effects
on weight loss.
Gram for gram, Salba has six times more calcium than whole milk, three times more iron
than spinach, and fifteen times more magnesium than broccoli. Unlike many whole
grains, it is not necessary to grind Salba. The addition of a tablespoon or two to foods
already being eaten is all it takes to enjoy the nutritional benefits.
“Incorporating Salba into an every day diet is easy to do,” said Rally Ralston, managing
partner at Salba Smart. “You can mix it into breakfast foods, add it to soups, sandwiches,
and smoothies, and you can cook and bake with it. Portable Salba-based snacks such as
pretzels, tortilla chips, salsa and baked potato crisps make even summer picnics and
sporting events more nutritious,” Ralston added.
Consumers who want to learn more about cooking and baking with Salba Smart’s
Whole Grain (12.7oz) and Ground Salba (6.4oz) can visit www.salbasmart.com for
recipes and more information.
The Salba Smart line includes All Natural Whole Wheat Tortillas (10.5oz, 12.4oz, 20.8
oz), 100-calorie Bite Size Organic Tortilla Chips (0.7oz), Pretzels made with organic flour
in Sticks (7oz) and Thin Twisted (7oz) and USDA Organic Tortilla Chips in White Corn,
Blue Corn and Yellow Corn flavors (8oz). Salba Smart also offers Organic Salsa in Mild,
Medium and Hot flavors (12oz). All products contain 0g of trans fats, and are gluten free
(except tortillas and pretzels) and Certified Non GMO.
Salba Smart can be found at Whole Foods Market, Vitamin Cottage, Wegman’s and
other natural foods stores. It can also be ordered online at efoodpantry.com or
www.amazon.com.
About Salba Smart Natural Products, LLC
Formed in 2006 by growers and manufacturers, Salba Smart's mission is to develop and
market innovative food products rich in Omega-3 essential fatty acids and nutrients that
combine great taste and nutrition clinically proven to improve health. Salba Smart
Natural Products, LLC is a privately held company headquartered at P.O. Box 16106,
Denver, Colorado 80216. Tel: 303-999-3996.
###
Editors Note: For an electronic press kit, photographs or samples please contact Claire
Tindall at The Fresh Ideas Group, Tel: 303-449-2108 x 24.
Press Release
For Immediate Release
Contact: Claire Tindall
The Fresh Ideas Group
(303) 449-2108, ext. 24
[email protected]
Salba® gains ground as a functional ingredient
Patented properties of Salba provide nutritional consistency in variety of products
DENVER (April 07, 2009) — Fast gaining ground as a ‘super food1’, Salba grain is likely
to find its way into a wide variety of popular foods as a functional ingredient in the
coming months. Consumers may be surprised to learn that this little known grain packs
a nutritional wallop – it is the richest whole food source of Omega-3 fatty acids and fiber
found in nature – and has been clinically proven to assist in the prevention and
treatment of cardiovascular disease and in the reduction of blood pressure,
inflammation and coagulation factors.
Salba is composed of two patented, trademarked, registered varieties of Salvia hispanica L
(Sahi Alba 911 and Sahi Alba 912). Unlike other cultivations of Salvia hispanica L., whose
common name is Chia, Salba is grown under strict conditions in just one place in the
world – the desert coast of Peru. Salba is an heirloom crop whose seeds have been
cultivated for over 15 years by the same agronomic teams. This ensures that Salba
maintains phytonutrient consistency from crop to crop to ensure a standardized
nutritional profile. This standardization is also what makes Salba different from branded
Chia sold in the U.S.
With over 2,700 mg of Omega 3’s and over 4,000 mg of dietary fiber per 12g serving,
Salba is also high in antioxidants, protein, calcium and iron. Unlike the most common
Chia – whose seeds are black – Salba is white and blends easily into almost any food,
from bread to pretzels to smoothies.
“Ounce for ounce whole Salba grain provides three times more iron than spinach, 15
times more magnesium than broccoli, and six times more calcium than whole milk,”
said Rally Ralston, managing partner of Salba Smart. “What consumers in the U.S. are
just starting to appreciate is that Salba is the only variety of Salvia hispanica that has been
studied extensively. Compared with common Salvia hispanica it’s like the difference
between cubic zirconium and diamonds. With Salba, you know you’re getting proven
quality,” he added.
Intensive peer reviewed human clinical research2 at the University of Toronto has shown
that daily consumption of Salba generated significant improvement in control of Type 2
Diabetes and the reduction of risk for heart disease. Additional clinical trials are
currently underway to investigate Salba’s potential effects on weight loss. This
functionality, coupled with Salba’s standardized growing conditions, is what is
attracting large food manufacturers – particularly in Canada and New Zealand –
to use Salba as an ingredient in everyday foods such as bread and pasta.
1
Living Without Magazine, Feb/March 2009: Top Ten Superfoods
In the U.S., Salba can already be found in a wide variety of products. In the summer of
2009, Salba Smart® will introduce its new Baked Potato Crisps (5oz) to a growing line of
foods that include: 100-calorie Bite Size Organic Tortilla Chips (0.7oz); All Natural
Whole Wheat Tortillas (10.5oz, 12.4oz, 20.8oz); Pretzels made with organic flour in Sticks
(7oz) and Thin Twisted (7oz); USDA Organic Tortilla Chips in White Corn, Blue Corn
and Yellow Corn flavors (8oz), and Organic Salsa in Mild, Medium and Hot flavors
(12oz). Its Whole Grain (12.7oz) and Ground Salba (6.4oz) can also be added to
everyday foods such as cereal, pancakes and smoothies. All products contain 0g of trans
fats, and are gluten free (except tortillas and pretzels) and Certified Non GMO.
Salba Smart can be found at Whole Foods Market, Hy-Vee, Central Markets, United
Supermarkets, Vitamin Cottage, Wegman’s and other natural foods stores. It can also be
ordered online at www.efoodpantry.com or www.amazon.com.
About Salba Smart Natural Products, LLC
Formed in 2006 by growers and manufacturers, Salba Smart's mission is to develop and
market innovative food products rich in Omega-3 essential fatty acids and nutrients that
combine great taste and nutrition clinically proven to improve health. Salba Smart
Natural Products, LLC is a privately held company headquartered at P.O. Box 16106,
Denver, Colorado 80216. Tel: 303-999-3996.
###
Editors Note: For an electronic press kit or samples please contact Claire Tindall at The Fresh
Ideas Group, Tel: 303-449-2108 x 24.
1
Diabetes Care, Nov. 2007, 30:2804-2810: “Supplementation of Conventional Therapy With the Novel Grain Salba
(Salvia hispanica L.) Improves Major and Emerging Cardiovascular Risk Factors in Type 2 Diabetes”. For full text
visit: www.salbasmart.com
Press Release
For Immediate Release
Contact: Claire Tindall
The Fresh Ideas Group
(303) 449-2108, ext. 24
[email protected]
Foods rich in Omega-3s pack a punch in ‘back to school’ lunch
Salba Smart® Natural Products helps parents with healthy, on-the-go snack packs
DENVER (March 11, 2009) — Savvy parents understand the important role Omega-3
fatty acids play in the health, brain development, and behavior of children, but getting
kids to eat foods like salmon, flax seeds and walnuts isn’t always easy. Making it easier
to sneak good nutrition into lunchboxes this fall, Salba Smart Natural Products offers a
full line of tasty snacks made from Salba® - Nature’s Perfect Whole Food. The most
nutrient dense variety of Salvia hispanica L, Salba is the richest whole food source of
Omega-3 fatty acids and fiber found in nature.
Balancing kids’ love of savory snacks with a parent’s desire for good nutrition, Salba
Smart will introduce its new Baked Potato Crisps in time for the new school year. All
natural, low in fat (2g), and containing 300mg of Omega-3 per serving, Salba Smart’s
Baked Potato Crisps will be available in 9oz (255g) with three flavors: Original, Cheesy
Sour Cream and Bold Barbeque. In addition to being Kosher, the chips are also wheat
free, gluten free, and contain zero grams of trans fat.
Salba Smart offers a range of ideal lunch box solutions: 100-calorie Bite Size Organic
Tortilla Chips (0.7oz); All Natural Whole Wheat Tortillas (10.5oz, 12.4oz, 20.8oz); and
Pretzels made with organic flour in Sticks (7oz) and Thin Twisted (7oz). Its Whole Grain
(12.7oz) and Ground Salba (6.4oz) can also be added to everyday foods such as cereal,
pancakes and smoothies.
Deficiency in Omega-3s has been linked to ADHD, vision problems, depression and
violent behavior in children. Studies indicate that children with ADHD who took
supplements of Omega-3 fatty acids showed improvements in central ADHD symptoms
like inattention, hyperactivity and impulsivity. Every serving of Salba provides over
2,700 mg of Omega-3s and over 4000 mg of dietary fiber. It is also high in antioxidants,
protein, calcium and iron.
“Ounce for ounce whole Salba grain provides three times more iron than spinach, 15
times more magnesium than broccoli, and six times more calcium than whole milk,”
said Rally Ralston, managing partner of Salba Smart. “Salba grain is the only food that is
part of each of the six groups of the USDA Food Guide Pyramid, and we have made it
easy for parents to incorporate this essential food into their children’s diet with Salba
products that meet the demands of busy, on-the-go lifestyles,” he added.
Other Salba Smart offerings include: USDA Organic Tortilla Chips in White Corn, Blue
Corn and Yellow Corn flavors (8oz), and Organic Salsa in Mild, Medium and Hot
flavors (12oz). All products contain 0g of trans fats, and are gluten free (except tortillas
and pretzels) and Certified Non GMO.
Salba Smart can be found at Whole Foods Market, Hy-Vee, Central Markets, United
Supermarkets, Vitamin Cottage, Wegman’s and other natural foods stores. It can also be
ordered online at www.efoodpantry.com or www.amazon.com.
About Salba Smart Natural Products, LLC
Formed in 2006 by growers and manufacturers, Salba Smart's mission is to develop and
market innovative food products rich in Omega-3 essential fatty acids and nutrients that
combine great taste and nutrition clinically proven to improve health. Salba Smart
Natural Products, LLC is a privately held company headquartered at P.O. Box 16106,
Denver, Colorado 80216. Tel: 303-999-3996.
###
Editors Note: For an electronic press kit or samples please contact Claire Tindall at The Fresh
Ideas Group, Tel: 303-449-2108 x 24.