Are you sensitive to gluten? Health conscious? Or just looking to add something extra nutritious to your muffins or even your happy hour cocktail? Chia seeds are where it’s at - at least according to Homer Hartage, president of Nuchia Foods, who visited Drexel’s Goodwin College last week to talk to food science students about another potential gluten-free flour alternative.
Gluten sensitivity has escalated at an alarming rate, affecting about three million people in the U.S., according to Hartage. He believes, however that the sudden increase in gluten sensitivity isn’t all that sudden.
“There is a belief that people have always been allergic to gluten, it’s just that now there are more people being tested for it,” he said. In fact, according to Hartage’s research, there are indications that ancient man really didn’t eat wheat and that baking bread is a relatively new societal concept.
Although not sensitive to gluten himself, Hartage says his health indicators go up when he goes on a gluten-free diet and that nearly everyone would benefit from decreasing their intake of gluten, a special protein found in wheat (including kamut and spelt), rye and barley. Even a trace amount can affect a person who is sensitive.
So what is chia? An alternative to highly processed wheat flour, chia seeds come from the desert plant Salvia hispanica, found primarily in southern Mexico. Chia seed flour can replace traditional wheat flour in grain-based, gluten rich foods. Although new to the food industry, according to Hartage, chia has immense history that goes far back to ancient times. Although a grass (remember chia pets?) historically, the seeds have been the most fundamental part of the plant.
“Chia traditionally means ‘oily plant’ or something that ‘makes you strong’. It has been used for strength and endurance, medicine, food, and interestingly enough, money. It was the most highly valued grain of the Mayans and Aztecs,” he said.
That one piece of history changed Hartage’s life and he began to focus on bringing chia back into the market as a food source in 2006. This concept is what also separates Nuchia Foods Corporation from other chia-based companies. Nuchia is the only company to manufacture actual chia seed flour, not ground up seeds. In fact, grinding the seeds is virtually impossible because of the seed’s high oil content, which promotes rancidity.
“What we’ve done with our product is solved the rancidity issues and shelf-life issues. Our chia seeds have a three-year shelf-life and no known rancidity issues. The seed is about 60 percent oil and that gets processed down to 6 percent in the flour – enough to eliminate rancidity and shelf-life issues,” Hartage said.
Although there are a number of foods from the grain family that don’t contain gluten - think wild rice, corn, buckwheat, millet, quinoa, oats, and sunflower seeds - none exceed the nutritional value like that of the chia seed. The main benefit of chia according to Hartage is the abundant amount of omega 3’s naturally produced; something, he says, that most Americans are lacking.
“People are deficient of omega 3’s and are overdosing on omega 6’s which are found in bad fats like trans fats and saturated fats, leading to all sorts of health problems. It should be a 1 to 1 ratio and right now people are at about 1 to 32,” he said.
So, if Nuchia Foods Corporation is the first of its kind, then what are all of those boxed cake mixes, cereals, and breads that claim to be gluten-free made out of on grocery store shelves now?
Rice flour. Which, according to Hartage has an unconventional taste, unlike chia, which has no smell and tastes identical to traditional wheat flour — so cookies, cakes, and breads will taste just as great as always. Oh, except that your morning muffin will now be loaded with protein, calcium, fiber, twelve essential minerals, and more. Forget Wheaties.
Hartage eats chia in some form everyday – whether he munches on the seeds raw (a nice alternative to sunflower seeds at your next Phillies game), adds some to his morning cereal, or in a yummy baked good (his favorites are coconut cookies and pecan bars), but he likes it best in liquid form.
“I mix it [chia seeds] with a juice, like orange juice; add some blueberries, pineapple, strawberries and a little maple syrup - it’s really great. The seeds thickening properties make it great for smoothies.”
Some of Hartage’s other tried and true drink favorites include mixing some seeds in a cup of green tea and even cocktails for a fun and festive look. Upping the antioxidants in my five o’clock gin martini sounds like a plan.
Nuchia products are sold in about 300 stores nation-wide and they will release their own cookbook very soon. Although his corporation has come a long way since 2006, the hardworking inventor isn’t satisfied just yet.
“I won’t be happy until we have made a dent in the food manufacturing industry as a source for chia seed flour and a source for protein and omega-3’s. If we know it makes you healthy, why not include it?”
Visit the Nuchia Food website for product details, recipes, and more information on the Grain of the Gods at www.nuchiafoodscorporation.com.
Marisa McStravick studies journalism at Drexel University in Philadelphia and plans to attend law school in fall 2010. She has written for Philadelphia City Paper.
Article photograph from jlantzy, via Flickr (Creative Commons), “Menu” photograph from Image Source/Getty Images; "Plate" photograph from FoodCollection/Getty Images.
