The safety of Chia seeds when used in bread at a maximum of 5% has been confirmed by the EFSA in its opinion adopted on March
...The safety of Chia seeds when used in bread at a maximum of 5% has been confirmed by the EFSA in its opinion adopted on March
...The safety of Chia seeds when used in bread at a maximum of 5% has been confirmed by the EFSA in its opinion adopted on March
...The safety of Chia seeds when used in bread at a maximum of 5% has been confirmed by the EFSA in its opinion adopted on March
...The safety of Chia seeds when used in bread at a maximum of 5% has been confirmed by the EFSA in its opinion adopted on March
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The safety of Chia seeds when used in bread at a maximum of 5% has been confirmed by the EFSA in its opinion adopted on March 13, 2009 (EFSA, 2009). Chia seeds are rich in: Calcium Omega 3 Antioxidants & amino acids In addition, they can be used to help with weight loss. They have very few calories & contain no gluten. Chia seeds are very flexible & can be eaten in a variety of ways: Sprouted Whole/crushed
- add to any food (hot or cold) for texture, sprinkle on salads or cereal. They can also be used in baking or as a thickening agent. Crushed seeds will release the most Omega 3. Chia Gel
- chia seeds can be combined with water (or any liquid) to produce a gel-like consistency. This can be eaten/drunk as it is, or added to foods. Smoothies can be made with 50-70% chia gel or added to any creamy/liquid foods (puddings, dressings, jelly etc). To use as a thickening agent when you’re cooking, start with 1-2 tablespoons of whole seeds & stir thoroughly. Then turn down the heat & wait for a couple of minutes to the chia to take effect. How to make Chia gel: Use 1 part seeds & 9 parts water. Put the water in a clean container & slowly stir in the seeds. Wait 5 min then stir again. Wait 10 min then stir for the last time. The gel lasts up to 14 days in the fridge.