I can't find anything on Chia seeds in the "Food Value Lookup" charts... any info on what BT's it benefits?

I currently use flax seed daily as it's both cancer and diabetes super-beneficial for type A's.  

Just curious about the ch ch chia... lol

Hunter, Nomad = Beneficial
Gatherer, Explorer = Superbeneficial
Teacher, Warrior = Unlisted

Chia Pet = Avoid  

add chia to fruit, smoothies,
down here we make lemonade with chia seeds, and call it agua de chia...
very refreshing

It's not listed in the BTD books, but you can infer from which blood types are those genotypes that DenverFoodie listed.  Unlisted in the Genotype books would mean neutral for Teachers and Warriors, both include type A's.  The only other genotype you could be is explorer, which has chia as diamond superfood, if I understand Denver's post correctly.  

i put them in alot of things. stews, soups, my eggy omlets...some time i just open my mouth and eat a spoonfull. i love them! can't handle the flax quite as well so the chia is the perfect sub(no fishy flavor).

I ate freshly ground flax for many years, and really liked it.  Lately it seems to be irritating to my gut.  I'm grinding chia fresh each morning and adding it to my smoothies.  It is much more gentle and I love it!

Quoted from DenverFoodie

...
Teacher, Warrior = Unlisted

Chia Pet = Avoid  

Thanks for the Warrior info ... and I laughed so hard I almost spewed my sip of water across my monitor about the chia pet.  Funny, my friend, very funny indeed!

Quoted from Lola

add chia to fruit, smoothies,
down here we make lemonade with chia seeds, and call it agua de chia...
very refreshing

Sounds delicious.  

Since it's a neutral for my warrior GT, I may have to try chia seeds although I seem to do well with flax seeds for now, anyway.

You know, chia seeds have the highest concentration of Omega 3's for a plant source.  Higher than flax.  

No, I didn't know that.  Thanks Mehan!

I'm not so concerned about Omega 3's but great info, nonetheless.  My organic eggs have 225mg per egg and 1 tbs of walnut oil boasts a whopping 1900 mg, both of which I consume daily.  

Thinking I'll likely try the chias soon though for some variety.

why oh why...did my swami make them bl. dot?????? I looove them. Compared to the difficulty of flaxseed ...(the ground seed tastes rancid to me) and the grinding...is a problem...cuz the grinder gets sticky and well....you see...yet flax is super for me and chia Bl. dot!

I used to grind up brown rice and chia seeds to a flour and make quick breads.  The chia seeds bind it together and add a nice nutty flavor.

I'm feeling lucky to not have had experienced these difficulties you all speak of with flax seeds.  

so what could be making them black dot for me? phytates? goitrogens'?

Quoted from jayneeo

so what could be making them black dot for me? phytates? goitrogens'?

I don't know, but torturing yourself over it can't be good...  

I grind flax seed in an Oster mini-blend jar...  It requires me to do it in small batches, but the jar is pretty easy to clean...

I grind my seeds daily according to my need with an inexpensive (-$20) Hamilton Beach custom coffee grinder.  I use a pastry brush  to collect the minute amounts inside the top of the reservoir and have never had an issue with stickiness.  Do you keep your whole seeds refrigerated?  

Quoted from ABJoe

I don't know, but torturing yourself over it can't be good...  

I grind flax seed in an Oster mini-blend jar...  It requires me to do it in small batches, but the jar is pretty easy to clean...

Ha ha...thanks, ABJoe and MHRob!   I know sometimes I'm a drama queen! I'm sure I could try one of those techniques.

Jayneeo are you buying flax meal?  It goes rancid alarmingly fast after it is ground, so it's risky anytime you buy ground flax seeds.

can't handle the flax personaly, i might as well take a strong laxative.   did you keep it in the fridge? it is important to keep it cool once it has been ground up. the same with flax oil. it is another advantage of chia that you can keep it at room temp and it will be good for an extrodenary long time. over a year i believe but don't remeber exsactly becuse mine never lasts that long.

oh i had a q, is it possbile to eat too much mega 3?

yes but not plant source...in other words the high dose fish oil thing can create some problems...it can be very therapuetic but too much brings its own probs. I got light headed from it...

amounts are in either your swami or the book, depending

I was thinking of the warning on eating to much flex seed bread at one time, (flax seed bread thread) and liquid intake. I've started taking my chia seeds regularly and wondered if I should be careful here as well?

Quoted from deblynn3

I was thinking of the warning on eating to much flax seed bread at one time, (flax seed bread thread) and liquid intake. I've started taking my chia seeds regularly and wondered if I should be careful here as well?

I read that taking 2 or 3 TBS of Chia seed gel before or with each meal significantly supports healthy digestion and healthy elimination...Re being careful... as they absorb 9-12x their weight in water you would need to up your water intake with them too... Fantastic little seeds - I love them!!
No need to grind them either, & they don't go rancid like flax seeds... In fact;  apparently they last soaked in the fridge for a week & the nutritional properties increase with extra* soaking (ready to eat in a half hr but *12hrs is recommended)
Btw...One site says to "avoid these seeds if you are taking blood thinners or suffer from heart problems..."

Soak?   I just put about a tsp. in the palm of my hand chew on them. They turn into little gel ball. Don't need to worry about the thinners or heart problems. When you soak them do they turn into gel? This might be a good way to cook with them. (gravy) lol wondered why they  didn't thicken anything like everyone was saying they would. (having a real duh moment here)

yes, like linseeds.....

I like to soak them in almond milk and a little tart fruit juice, then eat them. It reminds me of miniature grape nuts...a little crunchy, a little soggy, with a good flavor.  Of course, it's been almost 11 years since I had grape nuts, so don't expect to agree with me if you've had them more recently  

So far, they do seem gentler than flax seeds, but maybe I don't eat as much as I did when I made my first batch of flax bread.  They are a pretty decent egg substitute, I think I'll try them in banana bread tomorrow.

give them your chia, linseed cracker recipe again.....
so easy to make!

Quoted from Lola

give them your chia, linseed cracker recipe again.....
so easy to make!

Yes, please!!!

ok...going from memory now, soak 1 cup chia and/or linseeds (whole or ground) in enough water to bring a liquid measuring cup up to 3 cups.  Soak for 4 hours.  Add about 1/3 cup lemon juice (or lime juice) and salt to taste (just taste the mixture and see if it's good, it will become more concentrated once you dry it.

Add whatever combination of herbs to it, and spread it on fruit leather trays (I use about 4)  The thinner you spread it, the crispier and more delicate; the thicker, the stronger the chip will be.  Top with sun dried tomatoes (undried tomatoes take too long), thin sliced onions, cilantro sprigs, whatever sounds good, and dry for a few hours.  Once set, flip it over with a spatula and dry out the other side.

I like Italian herbs plus sun dried tomatoes and thin sliced onions.  Curry or Thai flavors with lime juice and cilantro are also good.

I've tried these with just chia seeds.  They can get pretty delicate, so aim for a thicker spread, but they are very good.

Hmmm... now I'm thinking about banana bread chips instead of banana bread, that is very tempting for those overripe bananas in my kitchen.  I think I'll just add some mushed up bananas to the mix (and probably leave out most or all of the lemon juice.  Can't have cinnamon, but I'm sure I can think of something good to add to the mix.

nice!
report back if you are lucky

don t think the lemon juice could hurt the end result....
helps it set, like when you are beating up meringue.....
and the taste goes un noticed due to the sweetness of the banana

don t mark my word for it though!!

Yummo; thanks - was thinking today of making something like this...

Sounds great I'll give it a try as well. Thanks.

No baking great for the summer.  

Are Chia seeds benificial for me? I'm new to the forums and I've been reading the Chia Seed info. I do not yet know my GenoType but am a O+ - non-secreter. I LOVE them! Thanks

welcome!
More information on SWAMI diets can be found at:
http://www.4yourtype.com/swamixp_video.asp
http://www.dadamo.com/media/swami.htm
http://www.dadamo.com/clinic/swamigenotype.htm
http://www.dadamo.com/media/gtd.htm
find out how it rates for you individually

I recently baked Chia-Okara flatties (thanks Lola for the inspire): soaked chia overnight in lemony water and mixed gel next morning with the okara pulp (the left over from making soy milk). Spread thin on tray, brush with olive oil, sprinkle with salt and bake for a few minutes until dry.  Needless to say they did not last very long ...

You all have now given me lots of inspiration on what else to do with them ... up until now I just added them to my sourdough baking or to my yogurt and juice treats ...  

Quoted from Cristina

I recently baked Chia-Okara flatties (thanks Lola for the inspire): soaked chia overnight in lemony water and mixed gel next morning with the okara pulp (the left over from making soy milk). Spread thin on tray, brush with olive oil, sprinkle with salt and bake for a few minutes until dry.  Needless to say they did not last very long ...

You all have now given me lots of inspiration on what else to do with them ... up until now I just added them to my sourdough baking or to my yogurt and juice treats ...  

Makes me sick to think of all the okara I threw out through the years, and I could have used chia seed to make something scrumptious with it!    NOW soy milk is a black dot for me!! Besides that, I have a perfectly good soy milk maker. Not a solitary milk on my diet. Doesn't Dr. D. know that older folks enjoy a diamond cereal?! And water does NOT sub for milk!! I bet he changes he tune when he is old and sitting dozing by the fire!! "Oh, Martha, couldn't we just have a little cereal for dinner?" On the other hand, with Trehalose Complex on the scene among other great additions, he might be in better shape than he is now!!!

Quoted from Spring

Not a solitary milk on my diet. Doesn't Dr. D. know that older folks enjoy a diamond cereal?! And water does NOT sub for milk!!

I use a beneficial fruit / juice / sauce with my cereal.  It is easy for me since applesauce is a superfood...  Stewed figs are good as well, though.

Quoted from Spring

Not a solitary milk on my diet. Doesn't Dr. D. know that older folks enjoy a diamond cereal?! And water does NOT sub for milk!! I bet he changes he tune when he is old and sitting dozing by the fire!!

I do not know what is on your SWAMI.

If your SWAMI allows you grains to make cereal out of, you should be able to make milk from whatever grain or seeds that you are allowed.

Rice, oats, amaranth, sesame seeds ...

Quoted from Cristina

I recently baked Chia-Okara flatties (thanks Lola for the inspire): soaked chia overnight in lemony water and mixed gel next morning with the okara pulp (the left over from making soy milk). Spread thin on tray, brush with olive oil, sprinkle with salt and bake for a few minutes until dry.  Needless to say they did not last very long ...

You all have now given me lots of inspiration on what else to do with them ... up until now I just added them to my sourdough baking or to my yogurt and juice treats ...  

Great idea for me to do this to use up almond pulp from almond milk. Thanks.  

Quoted from C_sharp

I do not know what is on your SWAMI.

If your SWAMI allows you grains to make cereal out of, you should be able to make milk from whatever grain or seeds that you are allowed.

Rice, oats, amaranth, sesame seeds ...

Sesame seed milk, that's one I haven't thought of. How do you make it. I suppose I could just water down the paste recipe I have. What a wonderful flavor that would give to a rice cereal.

Grind 1 cup sesame seeds in a blender

add

2 cups of water
4 - 6 pitted dates

and continue blending.

If dates are not rated well for you, you might want to add a little vanilla and a tablespoon or so of the Trehalose Complex instead.

If I was going to drink the milk, I would strain it using cheesecloth.

If I was going to to use it on cereal, I would not bother straining it.

Tastes better to me after it is refrigerated.

Some people like to add a little salt.  Add fewer dates if you do not like things sweet.

Quoted Text

baked Chia-Okara flatties (thanks Lola for the inspire): soaked chia overnight in lemony water and mixed gel next morning with the okara pulp

whole chia and linseed crackers for those not into okara are great tasting as well.....I use the dehydrator.......Melissa put up a recipe in one of her blogs

Quoted from C_sharp

I do not know what is on your SWAMI.

If your SWAMI allows you grains to make cereal out of, you should be able to make milk from whatever grain or seeds that you are allowed.

Rice, oats, amaranth, sesame seeds ...

Well, I would have thought that too, but rice milk is a black dot!! Sesame is a neutral, but if rice, which is a super food, is an avoid as a milk, I can't imagine what sesame would be. Or any of the other items. I am very puzzled about this, to say the least. I don't have any lack of grains and seeds - there are plenty of them to enjoy a bowl of cereal - just nothing to put with them! Except fruit, of course.

When I have no rating for a product, I use the rating of individual ingredients.

There is no rating for milk made from:

Amaranth,
Buckwheat
Flaxseed
Hemp seed
Larch Fiber
Oat
Quinoa
Sorghum
Teff
Sesame

...

To me the books and SWAMI are clear in saying that you use the rating of the individual ingredients when making a composite food for which you have no other rating.

I see no reason to believe that simply because you add water to a beneficial in a recipe that they automatically become an avoid.

---

When I use ratings for individual ingredients, I take my portions from the category of the ingredients (Carbohydrates for Amaranth, Vegetable protein for Sesame seeds, ...) rather from beverages (as a milk would be).

It's nearly impossible to find commercially produced rice milk without questionable ingredients.  That fact can sometimes influence the rating of a particular 'milk'.