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Salba
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Product Description
The major nutritional components of Salba ® are:
- Essential Fatty Acids
- Omega-3
- Dietary Fiber
- Protein
- Vitamins and Minerals
- Antioxidants
Salba ® is Nature’s Most Powerful Whole Food.
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 serving of Salba provides over 2,500 mg of Omega-3s and over 4500
mg of dietary fiber.Salba has less than 0.5 g net carbohydrate per serving.
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 transfat,
is gluten free, has almost no carbohydrates and is non-GMO. Salba currently
maintains the Canadian Kosher Certification; COR 302.
Salba ® is the only grain
that offers the most diverse application. Because of its 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
- Disgestive and Colonic Healt
- Vegetarian/Deficiency Diets
- Celiacs
- Diabetics
- Famine
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. VladimirVuksan, 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 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, 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.
Ingredients
100% Pure Salvia Hispanica L (SALBA)
Directions
Salba can be taken in it's whole form or ground when used in cooking.
Salba can be added to yogurt, cereal, salads, beverages, and used in baking.
Refrigerate Salba after grinding.
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