Ancient Super Grain, Modern Benefits

Once a stamina supplement of the Aztecs, Salba’s nutrient-dense profile is drawing a lot of present-day attention.

By
Joanna Cosgrove
Online Editor

Legend has it that a tiny seed called Salvia Hispanica was responsible for the super strength and stamina of the ancient Aztecs. Known as the “running food,” the Aztecs believed that consuming just one handful of the grains gave them the energy to run all day. The mystique surrounding the seed was so powerful, in fact, that the Conquistadors burned the crops of the ancient seeds in order to complete their domination of the Aztecs. In the some 500 years since, the grain has all but been a footnote in history. However in 1991 it was rediscovered by two Argentinean brothers who then painstakingly rebred the plant to condense and enhance the overall nutrient density. What once grew wild as Salvia Hispanica is now called Salba and is grown under carefully controlled conditions in Peru. What’s more, modern science has finally confirmed that the benefits contained within the tiny grain are indeed bona fide.

“Once we heard about this super-seed, we knew we had to get it to America, where so many could benefit from it,” said Mitch Propster, CEO of Winter Springs, FL-based Core Naturals, the U.S. distributor of Salba products. “A serving of this nutrient dense seed has eight times more omega 3s than salmon, six times more calcium than whole milk, and three times more anti-oxidants than blueberries.”

The Aztecs were renowned for their strength, health and energy. Mr. Propster noted that diabetes, obesity and heart disease were not associated with this ancient civilization and inferred that perhaps the grain could have played some role in health maintenance. But, he said, “That’s for others to study. From what I can tell, it seems like two scoops a day had the Conquistadors afraid!”

Mr. Propster explained that the predecessor of Salba was destroyed and/or grew wild in Mexico and Spain for hundreds of years. The people of today were not fully aware of the potential of this botanical and therefore did not put much resource into study until about 15 years ago, when animal studies were performed at the University of Arizona. “At that time, the Mealla brothers were involved with experimental crops and had partnered with a science team in Arizona to financially support additional animal studies that would pave the way for Salba’s existence,” he said. When the grain’s potential was realized after one unsuccessful study attempt, the brothers sought alternate financing to further study the grain’s potential at the University of Toronto.

The original discovery of the grain was made in Mexico, and during the course of perfecting the profile of the grain, experimental crops were planted in Bolivia, Argentina, Chile and Peru, with Peru being the final chosen place. According to Mr. Propster, ideal growing conditions include an arid climate with 165 days of continuous sunlight. “Using the experimental experience the brothers were able to create a non-GMO registered cultivar of Salvia Hispanica known as Sahi Alba 911 and Sahi Alba 912,” he said. “Essentially derived varieties can only be earned when there has been enough consistent proof in nutrient density from one crop to the next, and can be substantially separated from the common or generic versions of the botanical.”

Modern Benefits

In terms of the science of Salba, Dr. Vladimir Vuksan, associate professor of Endocrinology and Nutritional Sciences, faculty medicine at the University of Toronto and one of the pioneers behind the development of the Glycemic Index (GI) concept, published a study in the November 2007 issue of Diabetes Care, which concluded that for those with type 2 diabetes, the seed reduced after meal blood glucose and plasma insulin levels, improving the GI of any food consumed with Salba. It also significantly lowered systolic blood pressure.

“Salba can be considered the perfect functional food,” he said. “Nothing else in the field of nutrition has come close to matching these exceptional results.” This functionality is the reason it is one of the only seeds that is the subject of a medical patent pending for the management of diabetes.

The Aztecs relished the practicality of their primitive version of Salba. It was eaten alone, mixed into beverages and incorporated into medicines. Brendan Brazier, author of The Thrive Diet: The Whole Food Way to Lose Weight, Reduce Stress and Stay Healthy for Life, said its versatility is one of the reasons it’s so appealing to modern health conscious consumers. “Salba can be used to replace up to 20% of the flour in baking, packing it with nutrition,” he said. Additionally, because the grain is pretty much tasteless, it can be stirred into sauces and gravies, or sprinkled on cereals, pastas, rice or vegetables. It can also be blended into smoothies and yogurt.

Salba is currently gaining a reputation among professional athletes. “Salba can effectively replenish minerals used in muscle contractions and lost in sweat,” noted Mr. Brazier, whose resume not only includes author, but also Ironman tri-athlete. “It’s also high in both soluble and insoluble fiber, which helps sustain energy and maintain fullness.”

Mr. Propster said Salba is a good fit for the average American consumer because of its “user friendliness” and ways it can be incorporated into the diet. “Change is not popular in the American consuming public so if you can provide a nutritional product that doesn’t alter the lives of people, inevitably you will have a real winner,” he said. “Salba enjoys a 70% retention and compliance rate which is almost unheard of in most nutritional products. What this means is that when people get Salba initially, they usually will stay on it because the benefits are so noticeable within a very short amount of time. Ultimately, if a product is easy to use, and gives the consumer an efficient return of benefit, it will be well received.”

Core Naturals supplies Salba in a variety of formats including Whole Seed, Ground Seed, Seed Oil and encapsulated Oil Gels. Nutritionally speaking, the whole seed and ground varieties are nutritionally identical. “There are many consumers that have a desire to use a ground version of Salba either for integration into recipes, or because they prefer this consistency, so we provide this format for their use,” said Mr. Propster.

The Oils have a natural concentration of the omega benefits, as well as antioxidant and micronutrient strength. “However,” says Mr. Propster, “extracted oils would not contain the fibers, and hard minerals such as potassium, iron and calcium, which would still be maintained in the defatted flour. If you want the pure strength of Salba, we always recommend the whole seed or ground forms. If you desire a strong concentration of omega benefits, the oils would be the best alternative.”

Currently Core Naturals’ Salba products are sold in all channels, including Whole Foods Markets, Vitamin Shoppe, over 3,000 nutritional outlets, internet retailers, direct response and catalog retailers, as well as the new SALBA RX line currently being sold through licensed practitioners. Prices for the products range from $24.95 for the 16 oz. Salba Whole Seed product, to $17.95 for an 11 oz. bottle of Salba Ground.