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SALBA Natures Most Powerful Super Grain! (16OZ 1LBS Bottles.)
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 Promotes:
Cardiovascular Health
Supports Joint Function & Mobility
Promotes Digestive Health
Assists Bowel Function/Regularity
Mixes easily in Salads & Sauces
**** A SERVING OF SALBA HAS:
More heart-healthy, memory boosting Omega 3’s than any other natural source with 3,050 mg per serving
More beneficial fiber than any other natural source (even wheat brain) with more than 5000 mg of dietary fiber per serving
Six times more bone-building calcium than whole milk
Fifteen times more magnesium than broccoli
- 6x the calcium of milk
- 3x the antioxidant strength of blueberries
- 2x the potassium of bananas
- 3x more iron that spinach
- 8x the omega 3 fatty acids of salmon
- 2.5x the vegetable protein of kidney beans
- 15x the magnesium of broccoli
- 1.1x the fiber of bran
- half the folate of asparagusd
- aids in digestion
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.
Salba is the only ancient grain that holds a medical patent. (60-274.256) This invention is in the field of the management of diabetes and is concerned with dietary approaches to such management. 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. Also it is associated with helping 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 vs Flax
As a functional food, Salba is far superior to Flax. When compared to Salba,
Flax:
Has less Omega-3 Fatty Acids.
Has a strong, dominant flavor.
Is limited in recipe development
Has a much rougher texture from hard outer husk.
Only absorbs 6 times its weight in water.
Is used mainly for enhanced amounts of Omega 3’s.
Contains linamarin (a cyanogenic glycoside which is a toxic compound)
Only 12%* of it can be safely used as a food ingredient
* USDA National Nutrient Database for Standard Reference, Release 17 (2004)
****Salba vs Soy
As a functional food, Salba is far superior to Soy. When Compared to Salba,
Soy:
Has an unappealing flavor.
Has almost 10 times less Omega 3's than Salba.
Has less quality Protein than Salba.
Has less Fiber than Salba.
Has less Calcium than Salba.
Has less Potassium than Salba.
Has an inferior micro-nutrient composition.
Is one of the four major gene-modified crops.
Has no clinical studies demonstrating its effect on blood pressure, body inflammation or blood thinning in Type 2 Diabetes.
Salba Home
SALBA Natures Most Powerful Whole Food
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