Salba Whole Food Bars (Cranberry Nut) - 15 Bars

Nature's Newest Scientifically-Proven Superfood

2,500mg of Omega-3s & 8g of Fiber per Bar...

Salba's new Whole Food Bars are literally our favorite healthy snack. We were honestly shocked at how delicious these bars tasted - especially considering that they contain all-natural ingredients with no preservatives. Our entire staff of writers is already addicted to them - impressive, since they've only been available since November '08.

Acclaimed by Men's Health magazine, Better Nutrition, and Functional Foods, Salba is nature's richest vegetarian source of fiber and omega-3s. After a closer look, it also appears to be one of the richest sources of antioxidants, magnesium, calcium, iron, and vegetable protein. Here are the benefits:

- 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

- 8g of Fiber Per Bar (25% More Fiber than Flaxseed)
- 2,500mg of Omega-3s Per Bar (8x More Omega-3s than Salmon)
- 30% More Antioxidants than Blueberries
- Sweetened with All-Natural Agave Nectar
- Made with 12g of Salba Seeds
- Certified Gluten-Free, Vegan, Kosher, & Non-GMO

Also available in two other flavors: Mixed Berry (with Acai) and Tropical Fruit.

INGREDIENTS: Salba (Salvia hispanica L.) Seeds, Gluten-Free Oats, Organic Agave Syrup, Cashew Butter, Cranberries (with Apple Juice Concentrate and Sunflower Oil), Brown Rice Syrup, Organic Peanuts, Organic Brown Rice Crisp (Organic Brown Rice, Sea Salt, Organic Brown Rice Syrup), Inulin (dietary fiber), Organic Maple Sugar, Almonds, Sunflower Oil, Natural Flavors, Sea Salt.

Summary of Evidence

While all ingredients in this product are all-natural and the nutrition claims are supported by USDA data, the key ingredient is a nutrient-dense, evidence-based seed from Peru called Salba.

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.