Salba® is Nature’s Most Powerful Super-grain. Salba is the most nutrient dense variety of Salvia hispanica L, derived from the mint family, Chia. Salba is the richest whole food source of Omega 3 fatty acids and fiber found in nature.  Every 12g serving of Salba provides over 2,700 mg of Omega 3’s and over 4,000 mg of dietary fiber. Salba has less  than 0.5 g net carbohydrate per serving.

Salba is the only grain that offers the most diverse application. Because of it’s nutritional density and distinction, Salba can be used for the following: Sport/Exercise/Physical Activity • Elderly and Aging Population • Children and Adolescents • On-the-Go Meals • Women’s Health • Weight Loss/Management • Anti-Aging/Wellness • Digestive and Colonic Health • Vegetarian/Deficiency Diets • Celiacs • Diabetics • Famine

Salba is an incredibly nutrient dense super-grain. 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 non-GMO.

Salba is the only grain for which there are Health and Medical Claims. Based on Randomized Studies the following could be indicated for Salba: Reduction of inflammation (c-reactive protein) • Blood Pressure Reduction • Improvement in blood coagulation (thinning) • Control of diabetes • Cardiovascular disease risk reduction

Salba is the only grain that has a medical patent pending. (60-274.256) This invention is in the field of the management of diabetes and is concerned with dietary approaches to such management, more particularly, it is concerned with methods of improving associated metabolic abnormalities, specifically with Salba., and methods of use in these seeds in lowering blood pressure, blood glucose and post-prandial glycemia, as well as associated risk factors such as inflammatory factors (hi-C reactive protein), coagulation (fibrinogen, factor VIII, Von Willebrant and fibronolytic factors such as t-PA, iron status and endothelial function.

Salba is the only grain for which there are acute and long term human nutritional studies. Salba has been investigated at the Risk Factor Modification Center, St. Michaels Hospital, University of Toronto, Canada, by Dr. Vladimir Vuksan, Professor, Department of Nutritional Science and Medicine, Faculty of Medicine, in double-blind, placebo controlled, randomized acute and long term clinical trials. 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.