Salba Ground Seed - 9.5 oz.

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

Salba Ground Seed is a convenient, pre-milled version of Salba Whole Seed. Like Whole Seed, Salba Ground Seed also 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:

- Promotes Cardiovascular Health
- Supports Joint Function & Mobility
- Promotes Digestive Health
- Assists Detoxification Through Regularity
- Mixes easily in Salads & Sauces

Whole Food Nutrition Made Easy
This convenient product is perfect for the person who wants to integrate balanced whole food nutrition into a hectic lifestyle. With an arsenal of quality nutrients - Magnesium, Protein, Calcium, Antioxidants, Potassium, Iron, and Folate - Salba Ground Seed is a complete nutrition solution.

Using Salba Gound Seed:
Sprinkle it into yogurt, cereal, smoothies, oatmeal - even use it as a flour substitute (3 parts flour, 1 part Salba Ground Seed).

INGREDIENTS: Ground 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.