Wednesday, July 10, 2013
A study just published in the European Journal of Clinical Nutrition reported on a clinical trial in which whole chia seeds and milled chia seeds (Salvia hispanica L) were incorporated at three levels and then baked into bread.
The clinical trial found all chia amounts to reduce blood glucose levels compared to the control. The three levels of chia, 7, 14 and 24 g showed significant main effect of dose (amount of chia), but no effect of form (milled vs whole chia).
In each case chia reduced bloo glucose iAUCs by 20, 28 and 35% respectively.
Once again there is proof that the decision on whether to eat whole chia seed or milled chia seed should be decided on consumer preference, and not be based on myths or false claims.