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Salba, The Perfect Whole foodReturn to top Appetizers (4) Breads (7)
Omega 3s & Fiber
Salba® is all-natural, has no trans-fats, very few carbohydrates, and is certified Non-GMO, Vegan, Kosher, and Gluten-Free.Return to top
- Salba is a standardized nutritionally consistent crop.
- Salba is consistently higher in Omega-3 fatty acids than chia.
- Salba is consistently higher in protein than chia.
- Salba is grown under controlled conditions in the Desert Coast of Peru.
- Salba is more appealing in food preparation than chia.
- Salba is whitish in color while common chia is black.
- Salba has undergone intensive clinical examination, unlike chia.
- Salba is supported by extensive health and medical claims, unlike chia.
- Salba contains more Omega-3 fatty acids than flax.
- Salba is multi-dimensional, while flax is mainly used for enhanced amounts of Omega-3s.
- Salba has a mild, pleasant taste, while flax has a strong, dominant flavor.
- Salba has received critical acclaim for it's diversity in the kitchen, while flax is limited in recipe development.
- Salba whole seed can be absorbed by the digestive system. Flax must be ground for use.
- Salba absorbs 8-12 times its weight in water, while flax only absorbs roughly 6 times.
- Salba is 100% non-toxic, while flax contains Linamarin - a cyanogenic glycoside.
- 100% of Salba seed can be safely used as a food ingredient. Only 12% of flax can be used.
Omega-3s are essential fatty acids that the human body needs to function properly. As the world has become more globalized, the Western diet has drastically changed. According to Mary Clarke, PhD, of the Department of Nutrition Education at Kansas State University, the ratio between Omega-6 and Omega-3 was about one-to-one a half century ago.These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease. Information and statements made are for educational purposes and are not intended to replace the advice of your health care professional.
Today, it is an alarming 25-to-one - even worse in the breast milk of many pregnant women: 45-to-one. The main reason for this as, Dr. William Aronson of the School of Medicine at UCLA, says is, “Corn oil (containing an incredibly high amount of Omega-6 fatty acids) is the backbone of the American diet.”