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Salvia Hispanica (Chia) Seed Vs. Diabetes

One of the most important properties of the Salvia Hispanica seed, commonly known as "chia seed," is its structural integrity. Chia, in slowing the conversion of carbohydrates to sugar, supports the metabolic needs to allow the available insulin to do its job. It is the seeds' structural integrity, absorbing more than 14 times its weight in water, that slows the conversion of carbohydrates into sugar, as well as providing better assimilation of all the foods you eat. The protein in chia seeds also supports healthy blood sugar. Proteins slow down the conversion of carbohydrate absorption, which slows down the release of sugar in the blood, allowing the insulin to do its job of maintaining balanced blood sugar.