Nature’s Perfect Food: Plus, Lose Weight Without Starving Yourself!
Recent studies have revealed that chia (Salvia hispanica) is a remarkably well-rounded nutritional source, providing protein, magnesium, phosphorus, and essential fatty acids. It is also the richest vegan source of omega-3 and dietary fiber. Gluten-free and grain-free, chia also has six times the calcium of milk.
Chia—which is Mayan for “strength”—is a desert plant native to Central America with edible seeds that have a pleasing, nutty flavor. A relative of the mint family, these little black and white seeds were once a staple of the ancient Aztec diet.
Now, a growing body of research points to chia’s power to help prevent diseases such as cardiovascular disorders, cancer, and diabetes. But above all, experts now recognize the remarkable weight-reducing capacity of chia seeds, which are often referred to as “a dieter’s dream.”
Lose Weight Without Starving Yourself into a Binge Coma! Hunger is the main enemy of weight loss. But tiny chia seeds quickly absorb a lot of liquid (even if the seeds are crushed to a flour), to create a gel that can keep you feeling full for hours. (This sticky gelatinous coating is how the seeds bonded to the popular terra cotta Chia Pets, which appear to grow hair overnight when watered.) When chia is exposed to water in the stomach, it increases in size and weight, and since the gel is made almost completely of water, it contains practically no calories. Since the gel coating continues to adhere tightly to each seed, it tricks the stomach into thinking it is full on just a fraction of the calories. Scientists have shown that chia decreases appetite for a full two hours after consumption and reduces the sugar spikes that occur after a meal. Because it absorbs 12 times its own weight, adding two tablespoons of chia to your diet reduces the energy density of food, while boosting fiber intake. Combine that with 5 other seeds found in FORM and you have a powerful protein and appetite suppressing supplement
Chia seeds are an excellent source of fiber, with 10 grams in two tablespoons—more than one-third of the daily recommended fiber intake. Both the chia gel and fiber content help food move through your digestive tract faster—removing toxins from the body more quickly to help prevent constipation, diarrhea, and diverticulosis.
In a randomized clinical trial, volunteers with metabolic syndrome consumed a beverage containing chia. After two months, those who consumed the chia had a greater decrease in body weight than controls, as well as an increase in adiponectin7—a hormone that plays a role in preventing obesity, metabolic syndrome, and type II diabetes.12-14 Adiponectin also exerts weight-loss effects on the body via the brain, similar to leptin, the satiety hormone.15 In this study, only the group consuming the chia beverage experienced decreases in serum triglycerides, in the inflammation marker C-reactive protein (CRP), and in the blood glucose response curve (AUC) after a glucose tolerance test.
As an added bonus, When you use Rain internationals FORM 100% Seed Based Protein the ingredient chia seed gelling action helps prolong hydration and retain electrolytes during exercise that’s why its great to have our seed based protein powder FORM before and after a workout.
Chia gel creates a physical barrier between the carbohydrates you eat and the digestive enzymes that break them down into sugar. Chia’s high content of complete protein and its novel combination of soluble and insoluble fiber combine with the chia-gel barrier to slow down your body’s conversion of carbohydrates into blood sugar.
Diabetes and its risk factors greatly increase the risk of cardiovascular disease. For those with type II diabetes, conventional medications and lifestyle changes alone often fail to significantly reduce the risk of heart disease.
Cutting-edge research has found that chia supplementation can provide enhanced cardiovascular protection specifically for diabetics. Vladimir Vuksan, PhD, of the Risk Factor Modification Center at the University of Toronto, Canada, has devoted significant resources to the study of chia’s beneficial effects on diabetics who are at risk for cardiovascular disease.
In his most recent clinical trial, 20 adults with type II diabetes took supplements of either chia or wheat bran daily for three months. By the end of the study, the chia group saw significant improvement across a range of disease markers, including blood pressure and lipid profiles, as well as inflammatory and clotting factors. Systolic blood pressure in the chia group dropped by six points, while the wheat bran group’s blood pressure was unchanged. C-reactive protein and clotting factors were also markedly reduced in the chia group compared to the wheat bran group.
Scientists found that, as a dietary fat source, chia could lower total cholesterol levels while increasing HDL cholesterol. They also found that when substituting chia seeds for other fat sources, such as corn oil, chia was able to prevent high triglyceride levels and reduce abdominal obesity. This was a result of chia’s high content of alpha linolenic acid (ALA), which is a precursor of omega-3 fatty acids.
Chia’s rich content of fiber and phytochemicals, along with its unparalleled abundance of omega-3 fatty acids—the greatest omega-3 source of any plant—strongly promotes heart and cholesterol health. Along with its plentiful omega-6 fatty acids, the omega-3s in chia help build new cells and regulate body processes.
Chia seeds contain a high proportion of the daily recommended intakes of calcium, magnesium and especially, manganese — nutrients that may help prevent hypertension. These minerals are also important for healthy weight, energy metabolism, and DNA synthesis.
Many Americans are not getting nearly enough calcium, especially those who avoid dairy. This can cause osteoporosis, a disorder that decreases bone density and increases risk of fractures. Osteoporosis afflicts 54 million American adults, 80% of whom are women. Millions more have osteopenia, a condition that is essentially pre-osteoporosis. By 2020, half of all Americans over age 50 will be at risk.
Fortunately, a single ounce of chia seeds provides 18% of your daily calcium requirement—six times as much as an equal quantity of milk!
Chia has shown additional promise in cancer prevention. In a pre-clinical study involving breast cancer models, researchers found that dietary chia inhibited both the overall growth and the spread of cancer.
Growing research has shown the tiny Chia seeds to be a powerhouse that can help prevent diseases such as cardiovascular disorders, cancer, osteoporosis, and diabetes. But more importantly, it is recognized as “a dieter’s dream food” for its remarkable weight-loss capacity. Absorbing 12 times its own weight in liquids, studies have shown that chia decreases appetite for a full two hours after consumption, while reducing after-meal sugar spikes and providing 5 grams of fiber per tablespoon. Now you see why taking FORM every day is a MUST when it comes to health and wellness in the 21st century.
Watch Dr Richard J. Smayda, D.O. Speaking About SEED Nutrition
Dr. Richard Smayda is a graduate of the University of New England College of Osteopathic
Medicine in Biddeford Maine. He completed a residency at Northside Hospital & Tampa Bay Heart Institute. Dr Smayda practices as an Integrative Family Practitioner as an associate of The Place for Achieving Total Health in New York City incorporating evidence based Osteopathic and Family Medicine with the most current science and cutting edge technology.
Dr. Smayda began studying nutrition, medicinal plants, vitamins, minerals and amino acids more than 40 years ago and continues to research how these substances can help heal the human body.
As an undergraduate Studying Biology and Psychology Dr Smayda co published “The Healing Nutrient Within” and multiple journal articles in the fields of Nutrition, Neurophysiology, Substance Abuse and Brain Toxicology.
During residency, Dr. Smayda developed a medical artificial intelligence software prototype for physicians with a Doctor from The Massachusetts Institute of Technology.
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