Chia seeds are native to South America and have been a staple in Mayan and Aztec diets for centuries. Today, they draw the interest of many people for their health benefits and uses in cooking. It turns out the South American staple is a rich source of nutrients and antioxidants.It contains calcium, manganese, and phosphorus, and is a great source of healthy omega-3 fats. As an added benefit, chia seeds can be eaten whole or milled, while flax seeds have to be ground before consumption in order to access their health benefits for example. When buying, both white and black are good, but red are immature and black that are smaller than regular are not good!

The post Spotlight on Shakeology Ingredient: Chia first appeared on Nikki Kuban Minton.

What is quinoa?
While quinoa is usually considered to be a whole grain, it is actually a seed, but can be prepared like whole grains such as rice or barley. Quinoa is my favorite whole grain for three reasons: First, it takes less time to cook than other whole grains – just 10 to 15 minutes. Second, quinoa tastes great on its own, unlike other grains such as millet or teff. Add a bit of olive oil, sea salt and lemon juice and – yum OR vegetable broth! Finally, of all the whole grains, quinoa has the highest protein content, so it’s perfect for vegetarians and vegans. Quinoa provides all 9 essential amino acids, making it a complete protein. Quinoa is a gluten-free and cholesterol-free whole grain, is kosher for Passover, and is almost always organic.

Culinary ethnologists will be interested to know that quinoa was a staple food for thousands of years in the Andes region of South America as one of just a few crops the ancient Incas cultivated at such high altitude. Who would not want to reap the benefits of this amazing superfood?

1. Quinoa is one of the most protein-rich foods we can eat. It is a complete protein containing all nine essential amino acids. (already stated above)

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Have you heard of Sacha Inchi nuts? Also called Inca peanuts, these nuts are making a big splash in the world of superfoods.

The Sacha Inchi is a plant that grows in the highlands of Peru. It produces a seed that tastes like a nut when roasted. Like many healthy nuts, it’s a great source of omega-3 fatty acids, as well as omega-6s and omega-9s. It also contains vitamin A and E. Can you say healthy snack?

A Little More About Sacha Inchi
Though the nuts and oil may be new to many of us here in North America, Sacha Inchi has been cultivated in the Amazon rainforest and along the east slope of the lower Andes for 3,000 years. Archaelogists found evidence of them in carvings on Incan tomb vessels. Plants are said to have a long production time, with some producing year after year for decades. Crops are harvested throughout the year, though costs are lower than those of other oil-producing plants.

The cold-pressed oil is said to contain about 45 percent omega-3 fatty acid, 36 percent omega 6, and 9 percent omega 9, with 27 percent protein. Some experts are calling it the tasty alternative to fish oil supplements.

The oil is used for cooking. It’s said to have a crisp, nutty flavor that’s perfect for salads, meat, fish, poultry, and sprinkled over vegetable dishes. You can use it like olive oil, though it’s said to be lighter, better tasting, and easier for your body to absorb.

Sacha Inchi pulp is a by-product used for soap, flour, bread, and in cosmetics and medicinal creams.

Health Benefits
If you know omega-3s, you can guess at the health benefits of these tasty nuts and oil. Foodies are especially excited about them because the nutrients are apparently easier to digest than those from other sources, so your body can easily take advantage of the healthy properties. Fans say that the oil does not cause gas or irritation, yet it contains more protein than olive oil, and far more omega-3 fatty acids (in the form of linolenic acid) than olive, soy, sunflower, or flax oils.

Because of the omega-3 content, Sacha Inchi nuts and oil are likely to positively benefit cardiovascular health. Specifically, they may lower cholesterol levels, boost brain function, ease joint stiffness, help maintain healthy glucose levels, support healthy skin and hair, relieve inflammation throughout the body, and support the eyes and optimal vision. Scientific studies specifically on Sacha Inchi are minimal at this point, but considering its composition, these are the likely advantages to be gained by incorporating more of this superfood into the diet.

Vegans and raw foodist’s are especially excited about this food as it provides a plant-based way to get a good supply of omega-3 fatty acids. In addition, the oil is extracted by simple cold pressing, so no refining process is necessary. Because of the antioxidants vitamin E and A, it may also help battle the free radical damage that can lead to premature aging. The nuts are high in protein and amino acids—another plus for vegans. They contain nothing toxic or damaging to good health, so you can eat as many as you like!

SOME OF THE OMEGA-3, OMEGA-6 AND OMEGA-9 BENEFITS:

· Act as natural antioxidant

· Maintain the immune system

· Lower cholesterol

 · Aid colon and breast cancer prevention

 · Regulate nerval transmission and communication – extra brain power

 · Help to maintain a weight loss program by helping to control blood sugar  level

 · Reduce depression and symptoms of other mental health problems

 · Help the arteries and other parts of the body stay inflammation free – boosts the body’s natural immunity

 · Improve arthritis – reduces inflammation

· Regulate hormonal balance during menopause

· Enhance growth of healthy hair, nails and skin

 ·Relieve the PMS symptoms, including bloating cramps and breast tenderness

 ·Clear acne by reducing the number of clogged pores, stimulating the contraction of the blood vessels and reducing the inflammation

 ·Prevent blood clotting by keeping saturated fats mobile in the blood streams which helps reducing the risk of coronary diseases

 · Maintain proper kidney function and fluid balance

Do you have questions or concerns??? Email me! nminton24@gmail.com

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Amylase is present in human saliva, where it begins the chemical process of digestion. Food that contains much starch but little sugar, such as rice and potato, taste slightly sweet as they are chewed because amylase turns some of their starch into sugar in the mouth. The pancreas also makes amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase.

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