Chia Seed—The Ancient Food of the Future; by Bill Anderson, cont’d
Chia Seeds Aid Digestion
Chia seed may be used in conjunction with almost any diet your doctor or nutritionist feels is necessary for your condition. The Chia’s hydrophilic colloidal properties aid the digestion of any foods contributing to the patient’s suffering as a result of a sour stomach. Even if you have food sensitivity, this may be tolerated with slight discomfort or none at all if a hydrophilic colloid is made a part of your diet. Even raw vegetables, green salads and fruits, which are largely restricted, may often be given to patients with little or no discomfort after a short time and may lead to eliminating the necessity for pureeing of food.
There are several hydrophilic foods available that offer these natural benefits. Cactus juice, beet juice, agar, the edible seaweeds, and many proprietary preparations, which include the silica gels, mucilaginous substance of vegetables origin, are among colloids that prove effective. However, each one of the above mentioned substances have one or more drawbacks. They are either too expensive, they may produce toxic side effects, bad tasting, not readily available, insufficient hydration capability or may be indigestible.
Chia seed, a muscle and tissue builder and an energizer of endurance
with extensive hydration properties, possesses none of the above disadvantages, and because of its physiochemical properties, it supports effective treatment in immediate problems of digestion. Exactly why this should be true may be puzzling at first. However, if we consider the effect of unusual irritation upon the nerves of the gastrointestinal canal, it is reasonable to think that a less violent and more balanced digestion might quiet the activity of the otherwise hyperactive gut.
Inasmuch as the same foods, which formerly produced irritation, may frequently be continued without harm when hydrophilic colloids are used, the relief to nerve irritation seems to offer a logical explanation.
The change, in the lower gastrointestinal tract, is due to the effect of the hydrophilic colloid and to a more complete digestion-taking place along the entire tract due to physiochemical alterations. Both factors are important, as there is undoubtedly a better assimilation of food that supports enhanced nutritional absorption while significantly extending necessary hydration as well as encouraging proper elimination.