Why chia seeds are a superfood – but pose health risks for some
- Chia seeds are highly nutritious, an excellent source of dietary minerals and can even promote weight loss
- But some people, especially those who have had a stroke or suffer from gastrointestinal tract disorders, should be careful how much they consume
If you follow Instagramers who promote weight-loss diets, you’re likely to have seen them stir tiny black seeds into their oatmeal, yogurt, smoothies or puddings.
Widely recognised as a superfood, chia seeds are lauded by celebrities including actress Jessica Alba, and supermodels Miranda Kerr and Karlie Kloss.
What makes them so super? Chia seeds are highly nutritious, containing as much as 34.4g of dietary fibre, 16.5g of gluten-free protein and 26g of unsaturated fatty acids per 100g, according to the US Department of Agriculture.
Chia seeds, harvested from Salvia hispanica, a flowering plant of the mint family, were a staple food for ancient civilisations such as the Aztecs and Mayas in Central America, going back as early as 3500BC. They were eaten on their own or mixed with other grains, as well as mixed in water, ground into flour, used in medicines and pressed for oil. They were also used as a base for face and body paints – a multipurpose foodstuff.
While most people will not experience any problems eating these super seeds in regular amounts, not everyone can safely do so. Specialists warn that people with certain underlying medical conditions should be aware of the risks.
