The contrast between the healthy fatty acids and
benefits found in chia seeds vs flax seeds is
significant. Here are excerpts from articles
concerning this topic:

The restrictions on the use of flaxseed in humans is
due mainly to the presence of toxic cianoglicosides
(linamarin) and vitamin B6 antagonic factors (Vetter,
2000; Center for Alternative Plant and Animal
Products, 1995; Stitt, 1989; Butler et al., 1965).

All flax varieties have these anti-nutritional
factors, even the new genetically modified varieties
such as FP967, which has a concentration of total
cyanogenic compounds (total linamarin, linustatin, and
neolinustatin) very similar to the traditional
varieties (Canadian Food Inspection Agency, 1998).

Human consumption of flaxseed is banned in France and
used with limitations in Germany, Switzerland and
Belgium (Le Conseil d'Etat, 1973). In the USA,
although human consumption is not prohibited, it does
not have FDA approval. This means that should a
company decide to include flax in a food product, it
shall be liable for the safety of that product
(Vanderveen, 1986).

Recent research with animals has shown the negative
action that flax has on pregnancy and reproductive
development. These effects have been attributed to the
action of the compound known as diclycoside
ecoisolariciresinol (SDG), which through microbial
action acts as estrogenic depressor or potentiator in
mammals. Flax is known as the richest source of SDG
and therefore special caution is recommended if
consumed during pregnancy and lactation (Toug et al.,
1998; Rickard and Thompson, 1998).

Chia seed contains a number of compounds with potent
antioxidant activity: myricetin, quercetin, kaemperol,
and caffeic acid. These compounds are both primary and
synergistic antioxidants and contribute in a major way
to the strong antioxidant activity of chia
(Castro-Martinez et al., 1986; Taga et al., 1984).

Owing to the availability of flax (as industrial oil)
and to its relatively low price, there have been many
attempts to use it as an ω-3 fatty acid source in
animal production, though not very successfully.
Numerous scientific publications have shown the
negative effects that the antinutritional factors of
flax have on the development of layers, broilers,
pigs, laboratory animals, etc. (Treviño et al., 2000;
Toug et al., 1999. Thus, in order to use flax in
poultry diets, the seeds have to be detoxified. The
most efficient processes require the use of solvents,
and even then the seeds cannot be completely
detoxified (Mazza and Oomah, 1995; Madhusudhan et al.,
1986).

None of the toxic factors found in flax have been
found in either chia seeds or chia oil (Ayerza and
Coates, 2002, 2001, 2000, 1999 and 1997; Lin et al.,
1994; Weber et al., 1991; Ting et al., 1990, Bushway
et al., 1984)

Eggs from hens fed chia have a relationship between
α-linolenic fatty acid and its metabolite DHA,
similar to that one found in human milk in Germany,
France, Nigeria, Japan and China. Also the
DHA:α-linolenic ratios of the eggs produced by
hens fed 7% chia diets are similar to the eggs from
hens fed under free range conditions, that is hens
consuming green leafy vegetables, fresh and dried
fruits, insects and occasional worms (Simopoulos and
Salem, 1992).

[End of quotes]

Chia seeds completely dissolve in liquid. They
stabilize blood sugar and supply much higher levels of
essential fatty acids than does flax. I put 3 tbsn
chia seeds in a smoothy and can go all day on it.

Here are the url’s for the above quotes.

http://www.newtimes.org/issue/0202/chia.htm 
http://www.calcompnutrition.com/aztec-white.html
http://www.eatchia.com/nutrition.htm 

Terry Chamberlin


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