Until recently, my only exposure to chia was in the form of those hairy Pets that were big in the ’90s (they also now come in the form of a chia George Washington and a chia Abraham Lincoln, which is just wrong).
But I learned via Hubby, who brought home a packet of chia seeds and implored me to make a pudding out of them (I haven’t yet), that chia is known as “the running food.” As lore has it, the Aztecs, Mayans and Incas could run all day powered by these tiny seeds.
To test the theory, I warily consented to try Mamma Chia (also procured by Hubby, who seems to be on the payroll of Big Chia). This “vitality beverage” – which is apparently loaded with omega-3, antioxidants and other healthful ingredients du jour – claims to be “fun for your mouth – great for your body.” I was dubious.
However, as Australia is the world’s biggest producer of chia, I decided to give Mamma Chia a go – in the interests of national pride, of course.
The Raspberry Passion variety I sampled tasted pleasant: not too sweet, not too tart. I’d definitely choose the flavor in a regular drink. But the teeny slimy bits that exuberantly rushed over my tongue when I took a gulp made for an odd sensation. Entertainingly odd, but odd just the same. I’m not sure I’d go so far as to call it fun.
Researchers from the University of Southern Queensland recently discovered that a daily teaspoon of chia can help disperse fat, improve insulin sensitivity and glucose tolerance, and reduce heart and liver inflammation.
All well and good, but will a bottle of Mamma Chia help me to run all day, a la the Aztecs?
Check back to find out!
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I use chia seeds – mixed with water, lime just and a dash of agave nectar to sweeten it up – an aquired taste, yes, but I’ve never got a stitch with it like I do with water, and it goes pleasantly gloopy in the sub-zero temperatures at the moment. Never had a digestion problem with them, the same as I seem to get from gels.
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