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The differences between Salba® and Chia are significant:
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Salba® is nutritionally consistent. |
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Salba® is consistently higher in Omega-3 Fatty Acids than common chia. |
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Salba® is consistently higher in Protein than common chia. |
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Salba® is more aesthetically appealing in food preparation. |
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Salba® has consistently higher water absorption capacity than common chia. |
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Salba® is white in color / common chia is mostly black. |
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Salba® is grown under strictly controlled conditions. |
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Salba® is the only registered variety of Salvia hispanica L |
Most importantly,
Salba® is the only registered variety of Salvia hispanica that has undergone intensive human clinical examination
Salba® is an evidence based crop and the only type of Salvia hispanica L for which there are both NUTRIENT and HEALTH CLAIMS. In acute and long-term clinical studies conducted on individuals with Type 2 Diabetes, Salba® reduced after-meal blood glucose and plasma insulin levels, thereby improving insulin sensitivity, reduced blood pressure, and was effective in reducing risk factors of heart disease, such as body inflammation (C-reactive protein (CRP) and coagulation factors (aspirin-like effect). Salba® IS THE FIRST AND ONLY GRAIN EVER STUDIED TO HAVE SHOWN THESE RESULTS.
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