Blackmores Good Health

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Thanks MNH you guys really are the best in the business, great all -round service, special thanks to Sheldon for his extra care and attention to detail, plus the amazing gift :)5

Received my order the next day, so very pleased. Thanks again also for the promotional emails, the alert to the clearance Sale, very helpful on this occasion.5

My first order and I was very impressed by the speed of delivery. Ordered on the 14th, arrived on the 16th and we are on Rural Delivery. Amazing, thank you!5

Naman choudhary is a very patient person, both on a business trip, or on sick leave, he patiently answered my questions, thank you very much. If the shop will be able to reduce the cost of delivery to China ,I think there will be more orders.5

Very impressed, super quick delivery (arrived day after ordered and this was to a rural address!) and very competitive prices. Would very highly recommend to anyone looking for a company that ticks all the boxes5

great communication love the little gifts.5

I have thoroughly enjoyed this website! So many lovely natural products and competitive prices. Love that there are always awesome deals running. Great communication and speedy delivery. Keep it up! :)5

Excellent service and product as usual.Fantastic team work and such speedy delivery. Many thanks5

Highly recommend my natural health were fantastic to deal with friendly easy web site to use would definately be buying again have recommended my family member who has also purchased through my natural health also has had a great experience also very prompt fast delievery of product could not ...5

Very happy with this website, prices and very speedy delivery. I will use My Natural Health again!!5

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Organic Store Organic Chia Seeds

Organic Store Organic Chia Seeds

1kg @

NZD34.90

RRP NZD39.90

Or 5.82 NZD (over 6 payments)

Salvia hispanica (Chia) is a plant of the genus Salvia in the family Lamiaceae native to Mexico. The word chia is derived from the Aztec word chian, meaning oily. The present Mexican state of Chiapas received its name from the Nahua "chia water or river."

Chia was cultivated by the Aztecs in pre-Columbian times. Jesuit chroniclers referred to chia as the third most important crop to the Aztecs behind only corn and beans, and ahead of amaranth. Tribute and taxes to the Aztec priesthood and nobility were often paid in chia seed.

A great benefit of the chia seed is its durability. Unlike flax-seeds, chia can be stored for long periods without becoming rancid, and does not require grinding. Chia also contains higher levels of omega 3 fatty acids than flax-seeds, yielding 25-30% extractable oil, mostly α-linolenic acid (ALA). Chia seeds typically contain 20% protein, 34% oil, 25% dietary fiber (mostly soluble with high molecular weight), and significant levels of antioxidants (chlorogenic and caffeic acids, myricetin, quercetin, and kaempferol flavonols). The oil from chia seeds contains a very high concentration of omega-3 fatty acid — approximately 64%. Chia seeds contain no gluten and trace levels of sodium.Chia is also is a source of antioxidants and a variety of amino acids. For all these health related benefits, chia is in the process of application before the EU authorities to be considered as a novel food.

Two tablespoons of chia – about 25 grams – provide about seven grams of fibre. This dose also includes calcium, phosphorous, magnesium, manganese, copper, niacin, and zinc.

In a preliminary study from the University of Toronto (2006), researchers gave 21 diabetics either a supplement made from chia, or grains with similar fibre content. The results were interesting. After three months, blood pressure from the chia group dropped 10 points diastolic and 5 points systolic., while the blood pressure from the grain group remained steady.

Taste-wise, chia seeds have a nutty flavour, and are a healthful addition to the diet sprinkled on cereals, yogurt or salads. You can also eat them whole or mix them into flour when baking bread, muffins or other baked goods. They are also great to sprout,

Known as the running food, its use as a high energy endurance food has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on chia seed during the conquests. The Indians of the south west would eat as little as a teaspoon full when going on a 24 hour forced march. Indians running form the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for their nourishment.

Chia seed may be eaten raw as a dietary fiber and omega-3 supplement. Grinding chia seeds produces a meal called pinole, which can be made into porridge or cakes. Chia seeds soaked in water or fruit juice is also often consumed and is known in Mexico as chia fresca. The soaked seeds are gelatinous in texture and are used in gruels, porridges and puddings. Ground chia seed is used in baked goods including breads, cakes and biscuits.

If you try placing a spoonful of chia in a glass of water and leaving it for approximately 30 minutes or so, when you return the glass will appear to contain not seeds or water, but an almost solid gelatin. This gel-forming reaction is due to the soluble fiber in the chia. Researchers believe this same gel-forming phenomenon takes place in the stomach when food containing these gummy fibers, known as mucilages, 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 for creating endurance. Carbohydrates are the fuel for energy in our bodies. Prolonging their conversion into sugar stabilises metabolic changes, diminishing the surges of highs and lows creating a longer duration in their fueling effects.

Organic Status: The chia is grown organically without the use of artificial fertilisers & chemical sprays but they have no organic certifiication.

Making Chia Gel (9 to 1 ratio): Put water in a sealable container and slowly pour seed into water while whisking briskly. This process will avoid any clumping of the seed. Wait a couple of minutes, whisk again and let stand for 5 to 10 minutes. Whisk again before using or storing in refrigerator (Gel will keep up to 2 weeks). You can add this mix to jams, jellies, hot or cold cereals, yogurts, mustard, catsup, tarter sauce, BBQ sauce, etc.. Add the gel, between 50% to 75% by volume, to any of the non-bake mentioned foods, mix well and taste. You will notice a very smooth texture with the integrity of the flavour intact. In addition to adding up to 50% to 75% more volume to the foods used, you have displaced calories and fat by incorporating an ingredient that is 90% water. Use as a fat replacer, for energy and endurance, or for added great taste, buy substituting the oil in your breads with Chia gel. Top your favorite bread dough before baking with Chia gel (for toping on baked goods, breads, cookies, piecrust, etc., reduce the water ration to 8 parts water to 1 part Chia seed) for added shelf life.

Jiffy bags
Sanderson