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Chia, Salvia Hispanica L There is evidence that chia (Salvia hispanica L) was first used as food as early as 3500 B.C., and served as a cash crop incentral Mexico between 1500 and 900 B.C. The seeds were eaten alone and mixed with other seed crops, drank as a beverage when dissolved in water, ground into flour, included in medicines, and pressed for oil. Aztec rulers received seeds as an annual tribute from conquered nations, and the grain was offered to the gods during religious ceremonies.
In the annals of nutrition history, the last half-century may well be considered the age of the super-grains. Starting in the 1960s, Dr.. Norman Borlaug developed disease-resistant dwarf wheat and sparked the "Green Revolution" in Asia; Purdue University researchers discovered opaque-2 maize, with the mutation that doubles the protein value of corn; and Canadian researchers developed triticale, the long-sought cross between barley and wheat. But what may be the most functional of all the super-grains until now, remained virtually unknown.
In chia’s (Salvia hispanica L)previous, more glorious existence, it served as the power food of the ancient Aztec’s, and according to Spanish manuscripts, the Aztecs ate the seeds of this semitropical plant to improve their endurance. They called it their "running food" because messengers could purportedly run all day on just a handful. The Aztecs prized this grain more highly than gold and they even used it as medicine. Now after almost 500 years, chia is re-born as Omega3 Chia™, Nature’s Perfect Human Food.
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