Chia Seeds - What's the Big Deal?
Chia seeds seem to have become the latest 'super food'. When I typed in chia seeds as an internet search, it came up with 5,240,000 results.
There are many bold claims being made about the properties of Chia seeds including claims about weight loss and heart disease prevention.
Now I don't know about you but whenever I see any product that claims to aid weigh loss, the alarm bells ring.
Maybe chia seeds do help people to lose weight, I have no idea - however, I am sure that a person would have to do more than add chia seeds into their diet to shed pounds.
The only way I have ever found to lose weight is to be really active and limit what I put into my mouth.
For me that means a cardiovascular work-out four times a week and avoiding the habit of using food as a hobby.
It's a bit like going to MacDonald's and ordering a McMassive Meal Deal with McLarge everything and then saying, "oh, and a diet Pepsi please".
You will still be getting a McLarge ass, diet drink or no diet drink!
Chia Seeds - Get Some Balanced Insight
I found some very useful and sensibly balanced information about chia seeds on a website called healthambition.com
It's always good to keep an open mind and read from as many sources as you can. Another online article with some cautionary advice about chia seeds can be found here at ehow.
It's always good to know the flip side of anything that people are claiming is a 'perfect food'. One man's meat is another man's poison.
On reading the ehow article, I learned that chia seeds need to be avoided by people on blood thinning drugs such as Warfarin. They also need to be avoided by pregnant women.
A member of my family is on Warfarin, so it is really good to have information about the dangers of chia seeds to people on blood thinners.
Otherwise, I may have innocently given him some of the oatcakes I make with chia seeds and upset his INR levels, or worse.
Another member of my family was pregnant when I first created my recipe, so she didn't get any of my chia seed oatcakes either. But I think she was thankful for that!
Whatever anyone says about Chia seeds, the one thing I can say for sure is they have revolutionized my quest to make the perfect healthy, salt-free oat cake.
I avoid salt. Of course, I have been criticized for this by many people who are quick to point out that we need salt. Yes of course we do. I'm not totally stupid.
However, I am sure that prehistoric man did not have a salt shaker at his disposal. And yet somehow, without 'added salt', man flourished; we progressed on the trace elements of all the minerals needed, obtained from the animals and vegetable matter we ate.
There were also no salt companies with a vested interest in stuffing salt down our throats regardless of the consequences.
I seriously question whether the minimum daily intake recommendation is for the benefit of our health or for the health of the bank accounts of the salt producers.
All I know is, when I eat 'normal' food with 'normal' salt levels added, I feel ill. When I cut out all foods with salt added and rely on the salt that occurs naturally in vegetables (including sea vegetables now and then), I feel full of life and energy.
And, I also don't suffer from 'pillow face' in the mornings when I ditch the salt.
Chia Seeds Make Great Oatcake Dough
Wheat is another thing I choose to limit because too much (like the usual daily amount most people eat) seems to deaden my sense of well-being.
Therefore, I have been trying to perfect a salt-free oatcake to have in place of bread or the commercial oatcakes that have added salt.
There have been some successes and many failures along the way. However, chia seeds have proved to be the missing ingredient and I am now regularly making gorgeous oatcakes that are more like bread.
The dough I make is brilliant. I do not have to use flour to roll it out. It isn't sticky. It has a wonderful consistency which is all down to the action of the chia seeds.
Unlike commercial oatcakes, my homemade ones are easily digestible (at least, I have found them to be) and not too dry and hard. Mine have a lovely crispy texture on the outside but they are quite light and 'bready' inside.
Once they are cooked, I split them open like a scone and spread unsalted butter and other yummy stuff inside.
Be warned - they will probably not be attractive to the taste buds of people who are used to lots of sugar or salt. For me, they provide the perfect base for my nut butters and 100% fruit jams.
They make a very filling and healthy breakfast, especially with a dollop of 100% soya yoghurt on top.
If you would like to know how I make my chia seed oatcakes, go to my page on the instructables.com website where you will find step-by-step instructions.
These oatcakes made with chia seeds are ridiculously easy to make and are a great alternative to bread at breakfast time - enjoy!