It is my humble observation and opinion that despite what is written in WebMD, if you want to unlock the full nutritional value of chia seeds it is necessary to grind them before use. The reason for this is that the seeds have a coating of a certain carbohydrate which, when placed in liquid swells to 12 times the weight of the seed which makes the seed very slippery, resistant to access by digestive fluids and it just slides right down the digestive tract, untouched by digestive juices. I use a coffee mill to grind the seed. I recommend that ground seed be placed in and consumed with liquid (as in a smoothie) quickly after grinding is finished. The seeds contain a delicate oil which reacts quickly with atmospheric oxygen to form compounds which are not health-producing. If you use the seeds for baking the oven heat will degrade the contents of the seed except for the fiber the seed contains which is thought to be of exceptionally high quality. if one wants to derive nutrition from flax seeds they need to be ground as well. For those who are vocabulary inclined, the adjective describing the slippery coat of the seed upon hydration, it is called mucilagenous, meaning slippery and gluey. The material, when hydrated is called mucilage. If you manage to spell either of these in a Scrabble game you will blow your fellow contestants away and you will inspire in them a great sense of inadequacy.
Posted on: Fri, 02 May 2014 21:27:11 +0000
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