Chia: Rediscovering a Forgotten Crop of the Aztecs

by Ricardo Ayerza, Wayne Coates

One of the four main Aztec crops at the time of Columbus’s arrival in the New World, chia is now a forgotten food of the Americas. Chia seed oil offers the highest omega-3 fatty acid content available from plants, but today this species is known only for its use in "chia pets." Yet pre-Columbian civilizations used chia as a raw material for medicines and nutritional compounds, while chia flour could be stored for years as a food reserve and was valued as a source of energy on long journeys. In this book, agronomist Ricardo Ayerza and agricultural engineer Wayne Coates trace the long and fascinating history of chia’s use, then reveal the scientific story of the plant and its modern potential. They compare fatty acid profiles of chia with our other major sources—fish oil, flaxseed, and marine algae—and provide evidence that chia is superior in many ways.

Here are just some of the benefits that chia provides:
- chia has the highest known percentage of alpha-linolenic acid, and the highest combined alpha-linolenic and linoleic fatty acid percentage of all crops
- chia has more protein, lipids, energy, and fiber—but fewer carbs—than rice, barley, oats, wheat, or corn—and its protein is gluten-free
- chia is an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper
- chia is low in sodium: salmon has 78 times as much, tuna 237 times as much
- chia exhibits no evidence of allergic response, even in individuals with peanut and tree-nut allergies
- chia doesn’t give off a “fishy flavor,” unlike some other sources of omega-3 fatty acid

The need to balance the essential fatty acid content of the human diet, combined with the need for a safe, renewable, omega-3 fatty acid source, positions chia to become one of the world’s important crops. As this insightful study shows, current nutritional understanding provides an excellent opportunity to reintroduce this important food to the world.

Genres: Health, Nonfiction, Food

215 pages, Paperback

First published February 1, 1995

Reviews

[Mike Lisanke · Rating 2 out of 5]

This wasn't the all informative book about Chia for health that I assume I was reading But over-all it included tidbits about Chia that'd be hard to find just reading Internet articles. This said, there was far to much added fluff for my taste; especially what seemed like 100s of pages of recipes which were just like the original except Chia was added or swapped as an ingredient. Also, so many endorsements and personal stories about how the author or Chia helped people. Seriously, I had to skip around (which I don't like doing to a book) because of the otherwise obvious waste of time. I'd still recommend this book on Chia but I'm looking for a more in-depth science book about this seed.

Oh, also, the author apparently doesn't know that Omega-3 fatty acid can convert from ALA (only O3 found in Chia) to DHA at ~5% and EPA at ~.5% So you Are Not getting these (DHA/EPA) O3 oils at required levels by eating equal amounts of Chia ALA. And stating that DHA/EPA are Not Essential and only ALA is essential Is an Outrage! This author should be forced to attend a board of enquiry!

[Clivemichael · Rating 4 out of 5]

Rather technical and academic with an ultimate focus on promotion of Chia as a 'Functional Food'.