Salba Whole Seed Super-Grain - 16 oz.

The Richest Source of Omega-3s & Fiber in Nature

Salba Whole Seed has more Omega-3s and Fiber than any other whole food in nature - even more than salmon and flax. As a result, Salba has been heralded by Men's Health, Better Nutrition, and Functional Ingredients as a powerful natural product that promotes optimal cardiovascular and digestive health.

The Benefits of Using Salba Include:

- Encourages Heart & Cardiovascular Health
- Prevents Blood Sugar Imbalance
- Clinically Proven to Reduce Cardiovascular Risk Factors
- Detoxifies the Digestive System
- Promotes Healthy Joints, Hair, and Skin
- A Source of Sustained, Natural Energy
- Fights Aging by Eliminating Free Radicals
- Mixes easily in Salads & Sauces

- 4.2g of Fiber Per Serving (25% More Fiber than Flaxseed)
- 2,500mg of Omega-3s Per Serving (8x More Omega-3s than Salmon)
- 30% More Antioxidants than Blueberries
- Certified Gluten-Free, Vegan, Kosher, & Non-GMO

If you love Salba already, you HAVE to try their new whole food nutrition bars. Each has over 7g of Fiber and 2,500mg of Omega-3s. They are made with premium, all-natural ingredients and flavored with agave nectar. They are also certified gluten-free, vegan, and kosher and are available in three flavors:
Cranberry Nut (Our Favorite), Mixed Berry (with Sambazon Acai), and Tropical Fruit.

Balanced Nutrition for Optimal Health & Wellness
An impressive arsenal of other nutrients - like Magnesium, Protein, Calcium, Potassium, Iron, and Folate - make Salba the perfect whole food for promoting health and wellness, just the way nature intended it. With 30% more Antioxidants than blueberries, Salba also helps fight aging by attacking the free radicals that destroy healthy cells.

Using Salba Whole Seed:
Salba is a tiny seed with a pleasant taste and texture. It is ideal for mixing into virtually any food, such as salads, soups, sauces, or dips. It can be processed in a coffee grinder and added to yogurt, smoothies, oatmeal - even used as a flour substitute.

INGREDIENTS: Salba (Sahi Alba 911 & 912 varieties of Salvia hispanica L.) Seeds.

Summary of Evidence

Salba is the world's only registered variety of Salvia hispanica L., developed by the Salba research teams through 15 years of meticulous plant breeding processes and clinical research.

Randomized Controlled Trials & Preclinical Studies

Canada (University of Toronto)

Supplementation With The Novel Grain Salba Improves Major and Emerging Risk Factors in Type 2 Diabetes (Diabetes Care, Vol. 30, No.11) View Full Study

Short-Term:
Decreases after meal sugar in blood (FASEB, 2005)
Decreases hunger (FASEB, 2008)

Long-Term:
Decreases Systolic Blood Pressure
Lowers Low Grade Body Inflammation (CRP)
Reduces Blood Clotting Factors
Increase in Calcium Bioavailability
Increased Blood Levels of EPA (Diabetes Care, 2007)

Belgium
Long-Term:
Significant Improvement in Plasma Triglycerides and Blood Pressure; Increased Magnesium Bioavailability (EJCN, 2007)

Argentina
Superior Effect of Salba On Lipid Metabolism Compared to Other Types of Fat Consumed (EJCN, 2007)

Source of Research: Dr. Vladimir Vuksan:
Head Researcher, Faculty of Medicine, University of Toronto

A contributing researcher in the development of the Glycemic Index, Dr. Vuksan is among the foremost authorities in nutritional science. Dr. Vuksan maintains a dual professorship at the Department of Medicine and the Department of Nutritional Sciences, Faculty of Medicine, for the University of Toronto.

Today, his research focuses on the development of novel therapies for modifiable, conventional and emerging risk factors for diabetes mellitus and cardiovascular disease as well as on the cluster of risk factors featuring the metabolic syndrome. Dr. Vuksan is responsible for developing the use of Salba in reducing blood glucose, blood pressure, body inflammation and fibrinolysis.