Research done in diabetic subjects has shown that is a low glycemic index food. This means that eating Salvia hispanica L with other food decreases the blood sugar spike an hour after a meal. As such, the subsequent sugar drop an hour later is less intense, and this is known to lead to decreased feelings of hunger.
Further research in diabetic subjects shows that about 40 grams of Salvia hispanica L per day results in significantly decreased systolic blood pressure. C-reactive protein (CRP), a blood protein that is a measure of chronic inflammation, was also reduced significantly. High blood pressure is a known risk factor for cardiovascular events such as heart attack and stroke. Chronic inflammation has emerged as a cardiovascular risk factor that is more predictive than obesity, smoking, high blood pressure, and even high cholesterol. Statins, drugs that lower cholesterol, also decrease heart attack and stroke. Emerging evidence shows that statins also reduce chronic inflammation, as measured by CRP. At present it is not possible to determine if the reduction in cardiovascular risk is due to cholesterol reduction, CRP reduction, or both. Other studies showing that tea drinking reduces both CRP and cardiovascular risk, suggests that CRP reduction may be at least part of why statins lower heart attack and stroke.

Salvia hispanica L also has a thinning effect on the blood that is likely to be protective against stroke and heart attack.
This research was published in the November 2007 issue of Diabetes Care.

NSRI, in conjunction with Dr. David Nieman of Appalachian State University, is conducting a randomized, double-blind, placebo-controlled study in healthy, non-diabetic subjects to examine the effects of Chia. The results of these studies will be available mid 2008.

Why we chose the light and dark combination seed.
When Dr. Bukowski began reporting NSRI’s findings in Chia we were amazed. First we analyzed the white chia. We discovered that the darker Chia had an additional important antioxidant called quercetin. It is well known that darker foods have more antioxidants than lighter ones. Our analysis showed that Omega 3 Chia contained one of the highest levels of omega 3s found in any food. It also turns out to have the highest amount of antioxidants we have ever measured.

Chía seeds contain many powerful antioxidants: myrecetin, quercetin, kaempferol, chlorogenic acid, and caffeic acid. It has a ORAC of 70 micromoles TE/g for the white seeds and ORAC of 80 micromoles TE/g for the dark seeds, and is thus one of the most powerful whole food antioxidants we know—even more powerful than whole blueberries.

NSRI has conducted extensive analyses on this food product and found it to be a versatile, user-friendly, exceptional and unique low-calorie source of omega-3 fatty acids, dietary fiber, antioxidants, complete protein, iron, calcium, and magnesium. Below is a summary of its nutritional content:
Each two 15 gram servings of chia provides:

• 5.0 g omega-3 fatty acid (314-457% AI*)
• 4.6 g complete protein (8.2-9.5% RDA*)
• 10.9 g dietary fiber (28-42% AI)#
• 189 mg calcium (14-19% AI)
• 0.7 mg copper (76-97% RDA)
• 5.6 mg iron (34-69% RDA)
• 117 mg magnesium (34-49% RDA)
• 117 calories (57 if insoluble fiber is subtracted)#
• 2094 micromoles TE ORAC units (antioxidants include myrecetin, quercetin, kaemferol, caffeic acid, chlorogenic acid)
• No non-fiber carbohydrates

*AI, Adequate Intake; RDA, Recommended Daily Allowance. Males and females ages 9- >70
#1.6 g soluble fiber. Insoluble fiber cannot be digested, and provides no calories to the human body
AI and RDA are from USDA website, based on National Academy of Sciences recommendations. AI and RDA are given in ranges, since they are different for males and females.

Quality Control and Safety
Chia complete nutritional analysis sheets download pdf

NSRI approved agricultural standards are met by:
Benxia

CERTIFIED QUALITY LABEL Safety Standards Met: CERTIFIED QUALITY SEAL Safety Standards Met: This seal guarantees that the Chia seed is grown under the highest safety and purity standards, in harmony with the environment, ensuring a safe, high quality nutritional product for you and your family is an ISO 9001: 2000 Certified Company, that carefully selects its seed under GAP, HACCP. GMP quality Standards. The “NSRI quality seal” means Certified Quality at each step of the Production Process: 1- GROWING CHIA SEED (AGRICULTURAL PROCESSES): EUREPGAP STANDARDS. A minimum detrimental environmental impact of farming operations, The reduction of chemical interventions A responsible approach to workers’ health and safety. Traceability, which means that an early warning systemis in place ensuring detection and appropriate action when the crop does not reach minimum high quality standards. Every lot is identified and followed up   from the source (growing stage) to the end of production (final product ready for consumption). 2- CLEANING AND SELECTION PROCESS (MANUFACTURING PROCESS)  AND WAREHOUSING. HACCP Hazard Analysis and Critical Control Points: This Control System is a systematic and preventive approach to food safety (rather than finished product inspection) that allows identification of food safety hazards in order to control “key” actions in the process, reducing or eliminating risk. GMP Good Manufacturing Practice: This certification ensures controlled management of the manufacturing processes and quality control testing. Traceability and, if necessary, recall of damaged products are also enabled by this  control. 3- ISO 9001:2000 Quality Management Systems: Orients corporate activities towards achievement of customer satisfaction through consistent products and services, which meet or exceed customer expectations. Key business processes are covered by a set of procedures that are constantly evaluated. Through records and appropriate corrective and preventive actions, the ISO 9001:2000 Quality Management System ensures effectiveness and continuous improvement. Certification of Standards: RvA (Raad voor Accreditatie, from Netherlands ANAB (ANSI-ASQ National Accreditation Board, from the US) IAF (International Accreditation Forum) IMPORTANT TO CONSIDER: Third party certified auditors ensure objectivity at every stage of the certification process (It being either EuropGAP, or HACCP, or GMP, or ISO 9001). EurepGAP - recently changed to “GLOBALGAP”, HACCP, GMP and ISO 9001 are global standards also accepted and known as such in the US market place. These certifications are granted by international accreditation bodies such as the RvA (Raad voor Accreditatie, from Netherlands, in the case of the ISO 9001 ). Both RvA and ANAB (ANSI-ASQ National Accreditation Board, from the US) are members of the IAF (International Accreditation Forum). Therefore, RvA and ANAB mutually recognize their accreditations.