Reply Ashley January 22, at 3: Adam Bate January 23, at
December 13, by David Mendosa Share You might think that everyone who has diabetes would know about a seed that is superior to other plant and marine sources of essential omega-3 oils.
It is also high in antioxidants and fiber. Besides that, it is high in protein and lipids, is low in sodium, and has fewer net carbs than most other grains.
But we have more misinformation about it than we have knowledge. The seed is called chia Salvia hispanica and is a member of the mint family. Before the Weighy 10 11 conquest, chia was a big part of the Aztec and Mayan diets and was the basic survival ration of Aztec warriors.
But the conquerors came close to wiping out chia. Maybe that was because of the Aztec custom of cutting images of gods made from chia dough into pieces and eating them after their religious ceremonies.
That was too close for comfort to the practices of the conquering religion. Over the past few decades, commercial production has resumed in Latin America. Much of the credit for this needs to go to Wayne Coates, Ph. Together with Richardo Ayerza Jr.
Coates wrote the definitive book on the subject, Chia: Wayne Coates image used by permission Their work led to the commercial cultivation of chia in Peru.
Chia is 16 percent protein, 31 percent fat, and 44 percent carbohydrate of which 38 percent is fiber. But about three-fourths is insoluble and one-fourth soluble.
This means that it has significantly increased intestinal transit time, delayed gastric emptying, and a slower rate of glucose absorption. For all its power chia is a remarkably mild tasting seed.
I add it to everything from salad to yogurt to eggs and ground bison.
I enjoy its nutlike flavor and sometimes eat a handful of whole seeds straight from the container. Chia is a tasty, interesting, and healthful addition to my diet.
Coates helped guide me through this morass. But essentially all of those recipes call for soaking the chia in a glass of water to form a gel. Is that really necessary? There is no documented reason to make a gel to use it. I personally just put it on my salad every night and eat it that way.
Does grinding chia make it more bioavailable? With flax you have to grind it, because it has a hard seed coat. It seems to me that the chia is more palatable when I grind it. So is there any reason not to? I broiled ground chia on my bison burger last night.How much should an 11 year old weigh - How much should an 11 year old weigh if she's 5 feet tall?
pounds. She is 90th percentile for height right now, 90th percentile for weight would be around pounds. I rounded down a pound to because our current growth curves in the us reflect a 30% ish obesity rate so they skew north on the top percentiles.
You can also have a look at the height- weight charts for men, women and children.. Body Mass Index. BMI is the formula which physicians use for determining the fat of the body based on the height and weight ratios of the body.
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Is your tummy rumbling today? Are you watching the clock already waiting for night to fall when you can scoff calories and tick off another successful day of fasting on the diet, like.
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