The dirty little secret of the GMO industry is that most of the traits that they brag about trying to create like drought tolerance, greater nutrition, etc. And Monsanto closely followed by Dow and Syngenta have been buying up every seed company they can ever since. They even own the trademark for many of the names of popular non-GMO seeds varieties! So, planting a Monsanto-free garden is not so simple as buying certified organic or heirloom seed anymore, now that Monsanto owns so many seed distributors.
Chia is easy to grow, beautiful to look at, and offers lots of nutritional value. It deserves a place in any garden. I have been growing chia organically for the past ten years, and in that time I have fine-tuned my growing and harvesting techniques. Chia is one of the easiest plants to grow, and one of the healthiest.
Both these essential fatty acids attract oxygen and help cell membranes to be flexible and fluid, plus strengthen our immune system to help protect our bodies from viruses, bacteria, and allergies.
Most people's diets are dangerously low in essential fatty acids, which results in tired muscles, fatigue, and a range of health problems. We need to eat EFAs daily because the human body cannot manufacture them.
If your diet includes a lot of refined oils and processed foods, you are most at risk. EFAs, such as those found in chia, can assist with weight loss and removal of toxins from the body. Enzymes in chia also help with digestion of other foods. Traditionally, chia has been used to calm nerves and strengthen the memory, but the most high-profile value of chia comes from the seed's ability to give you energy.
University research has revealed that one tablespoon of chia seed could reasonably be expected to sustain a person working hard enough to work up a sweat, for 24 hours.
This is the kind of chia seeds I bought years ago and planted. Since then, I've been harvesting and saving seed to use from one year to the next.
I'll show you how easy it is to grow your own chia plants. Here's ten different ways to use chia seeds and leaves. Chew Chia Seeds I chew chia seeds, releasing their nutty taste, as a snack on a busy day.
They swell a little as they absorb saliva, making them soft and ready for the journey to your stomach. Soak and Drink Soaking the seeds first in water or fresh juice makes them even easier for your body to digest.
Wait long enough for the seeds to swell. Chia seeds have appetite suppressant qualities and are useful for dieters. Add Chia to Milkshakes and Smoothies If you enjoy a summer smoothie or your kids like milkshakes, add some chia seeds for extra energy.
You probably won't notice them as you drink, but the goodness will be there! Sprinkle Chia Seeds Over Food Chia seeds can be sprinkled over breakfast cereals, jam on toast, or a nice fresh salad.
When I serve my home-made pumpkin soup, I add a dollop of sour cream and sprinkle chia seeds over the top of each bowl. Eat Chia Sprouts Sprouting chia seeds increases their vitamin content and makes them even more nutritious. Just like sprouted alfalfa and mung beans, chia sprouts are a great addition to a salad.
Drink Chia Tea The leaves, fresh or dried, make a relaxing and therapeutic tea. Chia tea has traditionally been used for fevers and pain relief, to relieve arthritis and respiratory problems, as a gargle for mouth ulcers and sore throats, and to reduce blood pressure and cholesterol levels.
If you want to sweeten your chia tea, use a healthy sweetener like honey or stevia.Most fruit trees are best grown from grafted trees that cost $25 to $35 each. But with peaches, nectarines and apricots, you can cut your cost to zero by growing fruit trees from seeds.
You speak about your business difficulties and other issues so openly. It is refreshing to hear somebody speaking so honestly about the bad as well as the good. Please, may I extend my best wishes for your future. Chia is easy to grow, beautiful to look at, and offers lots of nutritional value.
It deserves a place in any garden. I have been growing chia organically for the past ten years, and in that time I have fine-tuned my growing and harvesting techniques.
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