Grown naturally in the Kimberley region of Western Australia.
1kg MyoPure™ Chia Seeds
$29.95
Chia seeds (Salvia hispanica) are extremely high in Omega 3 and are loaded with antioxidants, vitamins, minerals, and fiber. Chia is an ancient superfood that is very similar to flax, but without the estrogen and phytoestrogen elements. Chia is a better source of EFA, with amazing health and skin benefits. Unlike flax, which can turn rancid, chia’s high anti-oxidant content keeps the seeds stable for up to five years without deterioration in flavour, odour of nutritional value.
Chia seeds typically contain about 20%protein, 34%oil, 37% dietary fibre (mostly soluble with high molecular weight, and high levels of anti-oxidants such as chlorogenic and caffeic acids, myricetin, quercetin, and kaempferol flavonols.
The oil in chia contains a very high percentage of omega-3 fatty acid — approximately 64%.
The chia seeds were originally used by the Mayans, Aztecs and Southwest Native Americans as an energy supplement. Chia actually means strength in Mayan. In Mexico they say that one tablespoon of chia seeds can sustain a person for 24 hours. Chia seeds are great for athletes because they are highly hydrophilic, meaning they can absorb large amounts of water. They can hold 10 times their weight in water making them a great enhancer in hydrating our bodies.
Chia seeds contain -
2 times the protein of any other seed or grain
5 times the calcium of milk
2 times the amount of potassium as bananas
3 times more iron than spinach
and of course, copious amounts of omega-3 and omega-6. 20% of Chia seed is Omega 3 oil and 7% of its oil is Omega 6 oil. This is the perfect balance of essential fatty acids.
A 15g serve of chia seeds contains almost zero sugars.
Kiljoules: 288
Protein: 3.1g
Total carbohydrate: 5.6 g
Dietary fibre: 5.4g
Sugars: <1g
Total fat: 5 g (Omega 3 - 2.9g, Omega 6 - 1.1g)
Cholesterol: 0 mg
Sodium: <1 mg
Sugar Absorption
Chia slows the impact of sugars on the system, if eaten together. Chia gel creates a physical barrier between carbohydrates and the digestive enzymes that break them down, which slows the conversion of carbs into sugar. That means the energy from the food is released steadily, resulting in more endurance.
Absorb and Retain Water
Due to the exceptional water-absorption quality of chia, it can help you prolong hydration and retain electrolytes, especially during exercise.
Gluten-Free
Chia seed protein contains no gluten. This makes it ideal for anyone with a gluten sensitivity or simply wanting to find a replacement for gluten-containing grains like wheat, barley, rye and oats.
Studies show that eating chia seed slows down how fast our bodies convert carbohydrate calories into simple sugars. This leads scientists to believe that the chia seed may have great benefits for diabetics.
The chia seed gels when becoming wet and this gel helps prevent some of the food, hence calories, that we eat from getting absorbed into our system. This blockage of calorie absorption makes the chia seed a great diet helper. Eating the seeds also helps dieters by making them feel fuller faster so they will be less hungry.
Chia is easy to use. Unlike flax, you don’t need to grind the Chia Seeds first. Chia seeds can be eaten raw as a dietary fiber and omega 3 supplement. They can be sprinkled on cereals or porridges, or ideally, soaked in a small amount of water until they gel (about ten minutes) and then mixed with a small amount of water or lemon juice and drunk straight. This is known as chia fresca. Or you can mix the gel into a smoothies, pancakes, or anything you want. The opportunities to enjoy chia and benefit from this amazing food, are endless.
'Chia Fresca'
Add 1 tablespoon of Chia seeds into 250ml of filtered water, add the juice of one lemon or lime, stir, let sit for 5 minutes, stir again and drink. Water can be replaced with juice; syrup, honey or sugar can be added to taste.
1kg MyoPure™ Chia Seeds
$29.95
All prices are in Australian dollars (Packed in heat-sealed poly-bags)
a physical barrier between carbohydrates and the digestive enzymes that break them down, which slows the conversion of carbs into sugar. That means the energy from the food is released steadily, resulting in more endurance. 
