Hydrophilic Colloids

Chia Seed—The Ancient Food of the Future;  by Bill Anderson, cont’d


Chia seeds are the definitive hydrophilic colloid for the 21-century diet.
Hydrophilic colloids, (a watery, gelatinous, glue-like substance) form the underlying elements of all living cells. They possess the property of readily taking up and giving off the substances essential to cell life. (The precipitation of the hydrophilic colloids causes cell death.)

Raw foods consist largely of hydrophilic colloids.
When food is cooked, on the other hand, it precipitates its colloidal integrity. This change in the colloidal state alters the hydration capacity of our foods to interfere with their ability to absorb digestive juices.

If we were to eat a raw diet, we wouldn’t need to introduce the addition of any hydrophilic colloid to our diet. Uncooked foods contain sufficient hydrophilic colloid to keep gastric mucosa in the proper condition. But, even with raw foods, they must first be partially broken down by the digestive juices, beginning in the mouth and continuing through the upper tract, to allow the gelatinous reaction to take place.

Slow Digestion, Gas Formation, Relaxed Cardia and heartburn
Because of this upper tract digestive process, those who suffer from slow digestion, gas formation, relaxed cardia and heartburn in which the burning is due to organic acids instead of an excess of the normal hydrochloric acid, which frequently accompanies chronic inflammation disease affecting such organs as the heart, lungs, gall bladder and appendix, are usually restricted from eating raw foods.

A hydrophilic colloid incorporated with these foods may be used either in connection with the patient’s regular food or with whatever diet the physician feels is best suited for his patient.  The patient with gastric atony or nervous indigestion who complains of heartburn and/or vomiting four to five hours after eating is often helped.  There is a lessening of emptying time of the stomach and an improvement in gastric tone.