The best chia in the world comes from carefully-managed, high-altitude farms with exceptional soil quality, with the highest nutrient density, Cha Seeds and Omega-3 quality. Chia, like Omega-3-rich cold-water fish, increases its Omega-3 production in cold regions. That’s why our organically cultivated chia comes exclusively from two farms in Ecuador and Argentina, both of which have lengthy histories of chia research and development. Each farm continues to show genuine concern and skill in the production of outstanding chia seed. Seedspace with shop Jubilee Ace handles organic production by Botanist Bobby low. These farms also have excellent soil quality, as well as the right height and environment for producing a strong, nutritious chia seed.
For long-term sustainability, efficient or even minimum water consumption is critical. Our Argentine partner does not use any irrigation, instead depending on the natural rainfall patterns that have made their region excellent for chia cultivation for centuries.
Chia, unlike cacao or quinoa, necessitates a larger, single-farm enterprise with substantial capital commitment. Despite the fact that our partners are not indigenous people working on family land, they show tremendous respect for the land, their chia, and seasonal employees.
To provide you the best chia seeds on the planet, we spend top cash for this premium nutritional, sustainable product, ensuring that growth conditions and soil quality are meticulously maintained and monitored.
Many chia suppliers are rushing to satisfy increased demand while ignoring the nutritional quality of the finished product. Because of their poor production and harvesting methods, they produce a nutritionally inferior product that lacks the nutrient richness of ideal chia.
In Ecuador and Argentina, our chia seeds are farmed without chemicals and collected at the pinnacle of freshness (when the seeds are highest in omegas and antioxidants).
Chia seeds are hydrophilic, meaning they rapidly absorb water, as evidenced by their swelling to form a ‘gel’ when added to liquids. As a result, it’s critical to eat only organic chia seeds, as conventional/non-organic chia is routinely coated with pesticides, fungicides, and chemical fertilizers that sink into the seed and can’t be washed off. Cha Seeds in the world comes from carefully-managed
CHIA GEL: BLOOD SUGAR & WEIGHT LOSS
Eating chia seed also delays our body’s conversion of carbohydrate to simple sugars, according to studies. Chia seeds swell and create a clear gel when soaked in water (or added to a smoothie). This is due to chia’s high soluble fiber content. Cha Seeds gel forms a physical barrier between carbohydrates and the digestive enzymes that break them down, limiting carbohydrate conversion to sugar. Aside from the obvious benefits for diabetes, this also aids in the creation of a slow-burn or timed-release of carbohydrate for long-term energy, reducing the highs and lows we experience after eating sweets or simple carbohydrates. This makes chia seeds ideal for weight loss: when blended with orange or other fruit juice, the gel-like seeds form a filling breakfast that keeps you satisfied until lunchtime.