Salba's Whole Grain 12.7oz *
Suggested Retail: $26.99
Price: $24.29 **
Salba Seed Whole Seed is nature's richest whole food source of Omega 3's and fiber. This raw functional food has a neutral pleasant taste. These dynamic seeds are ideal for mixing into virtually any food, and are convenient and easy to use. Now includes a flip-top lid with shake/pour closures.Benefits of using Salba Whole Seed: Salba Promotes Cardiovascular Health Salba Supports Joint Function & Mobility Salba Promotes Digestive Health Salba Assists Bowel Function/Regularity Salba Mixes easily in Salads & SaucesSalba and EFAs - It's all about the ratio.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.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."Salba is the richest whole food source of Omega 3 fatty acids and fiber found in nature. Every serving of Salba provides over 2,400 mg of Omega 3s and over 4,500 mg of dietary fiber. Salba has less than 0.5 net carbohydrates per serving. Gram for gram, Salba has six times more calcium than whole milk, three times more iron than spinach and fifteen times more magnesium than broccoli. It is all-natural, has no trans-fat, is gluten free, has almost no carbohydrates and is certified Non-GMO (genetically modified organism).Salba is the only ancient grain for which there are acute and long-term human nutritional studies. Salba has been investigated at the Risk Factor Modification Center at St. Michaels Hospital, University of Toronto, Canada, by Dr. Vladimir Vuksan, Associate Professor of Endocrinology and Nutritional Sciences, Faculty of Medicine, in randomized, acute and long-term studies. Clinical results indicate the great health potential of Salba as a functional food, to be used as a novel agent in the prevention and treatment of cardiovascular disease.
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Page revised: Saturday, December 19, 2009.
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