I dunno, but they sure are fun to play with! Just add water and *poof* instant jello!
I think the jury's still out. Cordain doesn't like them, but I love them for the fiber... I make a great chia pudding with almond milk, vanilla and a little agave nectar
Part of Cordain's reply RE: Chia seeds. (The Paleo Diet: Paleo Diet Special Report: Chia Seeds)
You can buy the article, but I'll quote it a bit below. Hopefully I don't get busted for giving anything away!
" The sticky consistency of chia seed Pinole or chia beverages comes from a clear mucilaginous, polysaccharide gel that remains tightly bound to the seeds3. This sticky gel forms a physical barrier which may impair digestion and absorption of fat from the seed4 while also causing a low protein digestibility5."
In the past 20 years a revival of interest in chia seeds has occurred primarily because of their high fat content of about 25-39% by weight, of which 50-57 % is the therapeutic omega 3 fatty acid and alpha linolenic acid (ALA)6, 7. In the past 10 years chia seeds have been used as a foodstuff for animals to enrich their eggs and meat with omega 3 fatty acids8-11. So I wholeheartedly approve of feeding chia seeds to animals and then eating the omega 3 fatty acid enriched meat or eggs of these animals."
From there, he discusses that familiar old song: Anti-nutrient content. He winds up saying there's not enough research to prove the health claims, but there's reason to consider them suspect based on the antinutrient content.
I put 2 TBSP in my green smoothies...
Jaime, wife to Phaedrus and primal mama to A (4) and X (1).
I've been interested in using them to replace ground flax seeds in some of my "paleo" baking recipes. Yes, I know that paleo baking isn't highly regarded, but a girl's gotta have some fun. Has anyone used them in baking?