Salba Omega-3 Seed Oil - 12 fl.oz.

8,373mg of Omega-3s per Tablespoon - Nature's Richest Source

Salba Seed Oil is nature's richest source of omega-3 fatty acids. Each tablespoon contains over 8,300mg of Omega-3s - gram for gram, this is equal to 30x more Omega-3s than salmon. It is unrefined and cold-pressed at low temperatures to preserve full nutrient density, and is distilled for unsurpassed freshness.

The Benefits of Using Salba Seed Oil Include:

- 8,373mg of Omega-3s Per Serving
- The Richest Vegetable Source of Omega-3s
- More Omega-3s than Flaxseed or Salmon - Promotes Cardiovascular Health
- Supports Joint Function & Mobility
- Maintains Healthy Skin, Hair, & Nails
- Use it in Salads & Sauces

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

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.