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Chia (Salvia hispanica L.) is a plant belonging to the labiate family (Lamiaceae), which was originally cultivated by the Aztecs in Mexico.

Chia seeds were a major component of the Aztec and Mayan diets. Chia was banned by the Spanish after conquering central America and Mexico because the Spanish believed the seeds aided in the great strengths of the Indigenous warriors.
The Aztecs even knew then about the special effects of the plant. When eating these seeds they were not only physically enduring but also mentally superior to their enemies.

The nutritional profile of chia seeds is an impressive one: higher than flax seeds in OMEGA-3 & 6 essential fatty acids,  provides 18 amino acids including Lysine and Arginine (a substrate for NITRIC OXIDE production) plus Proline, the major constituent of COLLAGEN. Chia provides Calcium, Magnesium, Potassium, and Phosphorus, plus the trace elements Zinc, Copper, Manganese, Iron, Boron and Strontium.

Studies have proved that chia seeds can have a favorable effect on the following complaints:

  • HIGH CHOLESTEROL
  • WEIGHTLOSS
  • DIABETES,  CORANARY AND VASCULAR DISEASE
  • DEPRESSION