Chia Seed—The Ancient Food of the Future; by Bill Anderson, cont’d
Mix a spoonful of Chia in a glass of water
and leave it for approximately 30 minutes or so, when you return, the glass will appear to contain not seeds or water, but an almost solid gelatin.
This gel-forming reaction is due to the soluble fiber in the Chia. Research believe this same gel-forming phenomenon takes place in the stomach when food containing these gummy fibers, known as mucilages, are eaten.
The gel that is formed in the stomach creates a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar.
In addition to the obvious benefits for diabetics,
this slowing in the conversion of carbohydrates into sugar offers the ability for creating endurance.
Carbohydrates are the fuel for energy in our bodies. Prolonging their conversion into sugar, stabilizes metabolic changes thus diminishing the surges of highs and lows creating a longer duration in their fueling effects.