DEAR DR. GOTT: A recent column in a magazine told of the benefits of chia seeds as related to type 2 diabetes. What is your opinion of the benefits of the chia seed and also the possible side effects?
DEAR READER: Salvia hispanica, a.k.a. chia, is a flowering plant from the mint family. It is native to central and southern Mexico and Guatemala. This annual can grow to over three feet tall and has either purple or white flowers that spike at the end of each stem. It is hardy in several parts of the United States, as well.
The product is commercially grown in the southwestern United States, Bolivia, Ecuador, Australia, Guatemala, and its native Mexico for its seeds that are rich in omega-3 fatty acids, calcium, potassium, sodium, and more. Three years ago the European Union even approved chia seeds as a “novel food” and allowed up to 5% of total matter in their bread products. The seeds are very versatile and can be eaten raw which provides fiber, protein and fats; ground to be added to coarse flours; or made into a gel. Mexico has even gone a step farther and soaks them in fruit juices which makes them almost gelatinous for use in puddings, porridge, salad dressings, and more. The sprouts can be used in salads and on sandwiches.
While I am sure nutritional values as reported do vary, the seeds are said to have three times more iron than spinach, two times the amount of potassium as do bananas, five times the calcium of milk, are a complete source of protein, and are high in antioxidants to boot. It’s been said the seeds can sit on a kitchen shelf for up to five years without turning rancid because of the antioxidants they contain. And, they’re quite reasonable to purchase. As a bonus, they are gluten free which should be of assistance to those individuals who are gluten intolerant.
The seeds have been referred to as a dieter’s answer to weight loss because when eaten with or added to foods, the combination bulks a person up, displacing calories and fat. The belief is that a person will eat less and still retain a feeling of having consumed sufficient food to be satisfied.
Beyond helping a person diet, the seeds are purported to provide energy, strength, and assists regularity. Chia has been said to assist with acid reflux, hypoglycemia, thyroid conditions, acid reflux, celiac disease, and more. Wow, can we really believe this to all be true?
My recommendation is that if you have been diagnosed with type 2 diabetes, you should speak with your primary care physician or endocrinologist for his or her opinion. Or, you might ask a naturopath who will have a broader view of alternative medicine. Personally, I am skeptical to think you might be able to balance things out and forget you have the condition and my guess is, the average physician will likely feel the same way. You don’t indicate if you are on any medication for your diabetes which must enter the equation. Perhaps a trial of chia with strict adherence to your sugar intake might make us all believers. Unfortunately, until scientific studies can confirm the product in whatever form can counteract diabetes, I feel better playing it safe. Watch your sugar intake, sprinkle chia seeds in your yogurt and on your salads for a couple of months and then report back to your doctor for a new blood test to determine if the modification was helpful but don’t discontinue any prescription medication without authorization to do so. Good luck.
Other readers who are interested in related information can order my Health Report “Diabetes” by sending a self-addressed, stamped number 10 envelope and a $2 US check or money order to my attention at PO Box 433, Lakeville, CT 06039. Be sure to mention the title when writing or print out an order form from my website www.AskDrGottMD.com.
