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So what is so special about chia seeds? Well, a lot of things actually. I won’t go into full detail but for the sake of creating a chia gel, I want to touch on a few things.
First of all chia’s hydrophilic structure holds water, so when mixed with liquid, it displaces calories and fats without compromising flavor.
When combined with water or liquid, Chia has the ability absorb 9 – 12 times its weight in water. What does this mean for you? Hydrated chia slows digestion and the time it takes for your stomach to empty which means you feel full longer. To do this, you will need to soak the chia seeds in order to activate them, making it more bio-available to your body. This helps in reducing blood sugar spikes, decreasing cholesterol and will keep you hydrated longer.
Add this mixture to sauces, drinks, yogurt, salad dressings, cashew cream cheese, jams, jellies, salsa, hot/cold cereals, dips, puddings, soups, or other liquid or creamy foods. The gel won’t affect flavor, but definitely increases nutritional value. If you don’t like the texture of the seeds, you can first grind them to a powder.