I’ve talked about chia seed before. And by now we’re all familiar with it and more and more people are using it on a regular basis. But every month there seems to be another chia seed discovery around its nutritional and medicinal properties. For instance:

If you mix chia with water and let it sit for about 15 minutes, it forms a gel. This gel-forming reaction is due to the soluble fiber in the Chia. Research shows this same gel-forming phenomenon takes place in the stomach when food containing these gummy fibers (known as mucilage), are eaten. The gel that is formed in the stomach creates a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar.

In addition to the obvious benefits for diabetics, this slowing in the conversion of carbohydrates into sugar offers the ability to enhance physical endurance. Carbohydrates are the fuel for energy in our bodies. Prolonging their conversion into sugar stabilizes metabolic changes, diminishing the surges of highs and lows creating a longer duration in their fueling effects.

One of the exceptional qualities of the Chia seed is its hydrophilic properties—the ability to absorb more than 12 times its weigh in water. Its ability to hold on to water prolongs hydration. Fluids and electrolytes provide the environment that supports the life of all the body’s cells. Their concentration and composition are regulated to remain as constant as possible. With Chia seeds, you retain moisture, and regulate more efficiently, the body’s absorption of nutrients and body fluids. Because there is a greater efficiency in the utilization of body fluids, the electrolyte balance is maintained.

Now to the actual use of chia seed: I put it in my green smoothie each morning, but there are so many more uses. When used as a gel, it’s an excellent replacement for eggs in your baking.

Chia Gel

Serving size: 1
Calories per serving: 0

Ingredients:

1/3 cup chia seeds
2 cups water


Directions:

With 2 cups of water for every 1/3 cup chia seeds, you get a 9:1 ratio (water to seed), which is an ideal ratio for a basic chia gel. You can experiment with using more or less water, depending on your preference, or the consistency of the food item to which you’re adding it.
Put water (slightly warm water will form gel faster) into a container with a tight-fitting lid (e.g., a mason jar). Pour dry seeds into the water. Shake container for 15 seconds. Let stand for 1 minute and shake again. This mixture (Chia Gel) will store in the refrigerator for 2 weeks.
How to Use: Add this mixture to equal parts (by weight) to sauces, drinks, yogurt, salad dressings, cream cheese, jams, jellies, preserves, salsa, hot/cold cereals, yogurt, dips, puddings, soups, or other liquid or creamy foods. The gel won’t affect flavor, but definitely increases nutritional value.

Chia’s hydrophilic structure holds water, so when mixed with foods (e.g., sauces), it displaces calories and fats without compromising flavor. Chia gel is therefore also a great replacement for fats in baked goods.

Tip for Blood Sugar Regulation: For individuals having diabetes or anyone desiring to stabilize blood sugar levels, research suggests taking 3 tablespoons of chia gel with each meal for an optimal slowing of the conversion of carbohydrates to sugar, as well as providing better assimilation of the foods that you eat. Now that’s power in one tiny seed!