Chia gel can be substituted for fat to make a healthier alternative to your favourite recipes. Try using it in baking at up to 10% content to transform a humble loaf of bread into an omega rich superfood.
Our chia is grown on farms across South America, with locations in Argentina, Ecuador, Bolivia and Paraguay. These all fall within chia’s naturally occurring range, and by partnering with farmers in more than one country we are able to guarantee a consistent supply of quality chia at fair prices, even when weather conditions vary.  There are a total of 30 farms producing our chia, and all of our farmers are paid a fair price for their crops. The growing process is also standardised so that every batch of chia represents the same high quality.
The seed lineages grown on our farms have been developed over 500 years by native Nahua villagers who have been domesticating the wild chia plant for generations, using selective breeding to improve the natural resistance of the plants to pests.  The mature chia plants are cut between November and January, depending on the location of the crop, and the small seeds are easily separated from the coarse plant material so that after harvesting the crop is already 96% pure seed. The seeds are then passed through a vibration cleaning mechanism which separates the quality chia seed from any small pebbles and other impurities. 
chia3Occasionally the seeds may be damp after harvesting in which case they are placed on a cloth strung approximately a metre above the ground, under which warm air is passed until they are completely dried. To further guarantee the purity of the final product the seeds are passed over magnets which remove the smallest particles, and then stored below 25°C.  Our chia seeds are also routinely tested and analysed for contaminants, to ensure that the final product is completely pure and free from heavy metal residues and pesticides. 
Chia seeds are surrounded by a layer of water-soluble fibres and when wet can absorb up to 7x their weight in water, forming a mucilaginous gel.  This may explain how chia is able to satiate hunger for such extended periods, as the seeds swell in size to fill the stomach.
Unlike other grain crops such as rice, oats, wheat and corn, chia seeds are relatively low in carbohydrates – only around 7% of their dry weight. They are however, high in fibre, protein, and the minerals iron, potassium, calcium and magnesium. Iron contributes to normal transport of oxygen around the body; it also contributes to normal cognitive function, normal function of the immune system and the reduction of tiredness and fatigue. Calcium plays a part in many functions of the body, including contributing to normal muscle function, transmission of information via nervous system, and maintenance of healthy bones and teeth. Magnesium contributes to maintenance of normal bones and teeth, normal muscle function, metabolism, and reducing tiredness and fatigue.
chia4Chia is also high in omega-3 polyunsaturated fatty acids. These essential fatty acids cannot be synthesized by the human body so must be acquired through diet. Alpha-linolenic acid, an omega-3 fatty acid, has been shown to help maintain normal blood cholesterol concentrations.