Chia Seed — The Ancient Food of the Future

By Caroltoo Latest Reply 2012-04-12 10:07:15 -0500
Started 2012-03-31 16:01:24 -0500

Chia Seed — The Ancient Food of the Future
By: William Anderson

Diet is the Most Important Medicine

In the last twenty five years, there has been a resurrection in the definition of medicine, a resurrection that amplifies the significance of our eating habits and our lifestyle. Medicine is not only defined as a treatment for illness and disease, it is now understood to be for the prevention of illness and disease. That would mean, for example, laughter is a medicine because research found it to boost the immune system. Exercise is good medicine for its cardiovascular stimulation, muscle toning and flexibility and expelling toxins and for giving you a feeling of well-being, all immune boosters. To express a positive attitude towards life is not only good medicine for you, it is good medicine for those in contact with you. But, the most important medicine, especially for the prevention of illness and disease, is our diet. It only needs our cooperation in supplying proper hydration and the needed nutrients to effectively maintain a state of well-being.

Two Thirds of All Deaths in the United States are Diet Related

Research has revealed that more than two thirds of all deaths in the United States are diet related. More than 50% of all deaths are caused from coronary occlusion, blockage of the blood flow to the heart and/or the brain. These are all preventable deaths according to the Journal of American Medical Association which published in 1961 that, “All coronary occlusion can be eliminated by 97% through a vegetarian diet.” Fourteen hundred American’s are dying of cancer every day. In the prestigious Advances in Cancer Research, they concluded, “At present, we have overwhelming evidence… (that) none of the risk factors for cancer is… more significant than diet and nutrition.”

A Super Food

Because the question of what might be the optimum diet can, at times, be emotionally charged for many people, having had a significant emotional commitment in believing they know what’s best, I would like to suspend the issues of diet and introduce you to a “super” food that all would agree on. It is known as the Chia Seed. Once valued so much that it was used as currency, this unique little seed has exceptional nutritive and structural benefits.

Chia is familiar to most of us as a seed used for the novelty of the Chia Pet™, clay animals with sprouted Chia seeds covering their bodies. Little is known, however, of the seeds tremendous nutritional value and medicinal properties. For centuries, this tiny little seed was used as a staple food by the Indians of the southwest and Mexico. Known as the running food, its use as a high-energy endurance food has been recorded as far back as the ancient Aztecs. It was said the Aztec warriors subsisted on the Chia seed during the conquests. The Indians of the southwest would eat as little as a teaspoon full when going on a 24hr. forced march. Indians running from the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for their nourishment.

Nutritional Benefits

If you try mixing a spoonful of Chia in a glass of water and leaving it for approximately 30 minutes or so, when you return, the glass will appear to contain not seeds or water, but an almost solid gelatin. This gel-forming reaction is due to the soluble fiber in the Chia. Researchers believe this same gel-forming phenomenon takes place in the stomach when food containing these gummy fibers, known as mucilages, are eaten. The gel that is formed in the stomach creates a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar.

In addition to the obvious benefits for diabetics, this slowing in the conversion of carbohydrates into sugar offers the ability for creating endurance. Carbohydrates are the fuel for energy in our bodies. Prolonging their conversion into sugar stabilizes metabolic changes, diminishing the surges of highs and lows creating a longer duration in their fueling effects.

One of the exceptional qualities of the Chia seed is its hydrophilic properties, having the ability to absorb more than 12 times its weight in water. Its ability to hold on to water offers the ability to prolong hydration. Fluids and electrolytes provide the environment that supports the life of all the body’s cells. Their concentration and composition are regulated to remain as constant as possible. With Chia seeds, you retain moisture; regulate more efficiently the body’s absorption of nutrients and body fluids. Because there is a greater efficiency in the utilization of body fluids, the electrolyte balance is maintained.

Example: Fluid and electrolyte imbalances occur when large amounts of fluids are lost resulting from vomiting, diarrhea, high fever, or more commonly from sweating. The loss of extracellular fluid occurs in these conditions. Intercellular fluid then shifts out of cells to compensate, causing abnormal distribution of electrolytes across cell membranes resulting in cellular malfunction. So, retaining and efficiently utilizing body fluids maintains the integrity of extracellular fluids, protecting intercellular fluid balance. The results of which ensure normal electrolyte dispersion across cell membranes (electrolyte balance), maintaining fluid balances, resulting in normal cellular function.

Hydrophilic Colloids for All Living Cells

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.

The foods we eat, in the raw state, consist largely of hydrophilic colloids. When cooked on the other hand, 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. 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.

Chia Improves Digestion

Chia seed may be used in conjunction with almost any diet your doctor or nutritionist feels is necessary for your condition. The Chia’s hydrophilic colloidal properties aid the digestion of any foods contributing to the patients suffering as a result of a sour stomach. Even if you have sensitivity to certain foods, they may be tolerated with slight discomfort or none at all if a hydrophilic colloid is made a part of your diet. The positive effects on the digestion in the upper portion of the gastrointestinal tract often leads to puree their foods may find benefits from hydrophilic colloids which may lead to eliminating the necessity for pureeing. Even raw vegetables, green salads and fruits, which are largely restricted, may often be given to these patients with little or no discomfort after a short time.

There are several hydrophilic foods available that offer these natural benefits. Cactus juice, beet juice, agar, the edible seaweeds, and many proprietary preparations, which include the silica gels, mucilaginous substance of vegetables origin, are among colloids that prove effective. Each one of the above mentioned substances have one or more drawbacks. They are either too expensive, they may produce toxic side effects, are bad tasting, not readily available, have insufficient hydration capability or are indigestible.

Chia seed, a muscle and tissue builder and an energizer of endurance with extensive hydration properties, possesses none of the above disadvantages, and because if its physiochemical properties, supports effective treatment in immediate problems of digestion. Exactly why this should be true may be puzzling at first. However, if we consider the effect of unusual irritation upon the nerves of the gastrointestinal canal, it is reasonable they think that a less violent and more balanced digestion might quiet the activity of the otherwise hyperactive gut. Inasmuch as the same foods, which formerly produced irritation, may frequently be continued without harm when hydrophilic colloids are used. The relief to nerve irritation seems to offer a logical explanation.

The change, in the lower gastrointestinal tract, is due to the effect of the hydrophilic colloid and to a more complete digestion-taking place along the entire tract due to physiochemical alterations. Both factors are important, as there is undoubtedly a better assimilation of food that supports enhanced nutritional absorption while significantly extending necessary hydration as well as encouraging proper elimination.

Excellent Protein Source

As a source of protein, the Chia, after ingestion, is digested and absorbed very easily. This results in rapid transport to the tissue and utilization by the cells. This efficient assimilation makes the Chia very effective when rapid development of tissue takes place, primarily during growth periods of children and adolescents. Also, for the growth and regeneration of tissue during pregnancy and lactation, and this would also include regeneration of muscle tissue for conditioning, athletes, weight lifters, etc.

Essential Omega 3 Oil

Another unique quality of the Chia seed is its high oil content and the richest vegetables source for the essential omega-3 fatty acid. It has approximately three to ten times the oil concentrations of most grains and one and a half to two times the protein concentrations of other grains. These oils, unsaturated fatty acids, are the essential oils your body needs to help emulsify and absorb the fat soluble vitamins, A, D, E, & K. Chia seeds are rich in the unsaturated fatty acid, linoleic, which the body can not manufacture. When there are rich amounts of linoleic acid sufficiently supplied to the body through diet, linoleic and arachidonic acids can be synthesized from linoleic acid. Unsaturated fatty acids are important for respiration of vital organs and make it easier for oxygen to be transported by the blood stream to all cells, tissues, and organs. They also help maintain resilience and lubrication of all cells and combine with protein and cholesterol to form living membranes that hold the body cells together.

Unsaturated fatty acids are essential for normal glandular activity, especially of the adrenal glands and the thyroid gland. They nourish the skin cells and are essential for healthy mucus membranes and nerves. The unsaturated fatty acids function in the body by cooperating with vitamin D in making calcium available to the tissues, assisting in the assimilation of phosphorus, and stimulating the conversion of carotene into vitamin A. Fatty acids are related to normal functioning of the reproductive system. Chia seeds contain beneficial long-chain triglycerides (LCT) in the right proportion to reduce cholesterol on arterial walls.

The Chia seed is also a rich source of calcium as it contains the important mineral boron, which acts as a catalyst for the absorption and utilization of the calcium by the body.

Dieters Dream Food

Chia, as an ingredient, is a dieter’s dream food. There are limitless ways to incorporate the Chia seed into your diet. Chia can be prepared with pure water before using in recipes. The seed will absorb 9 times its weight in water in less than 10 minutes and is very simple to prepare.

Food Extender/Calorie Displacer: The optimum ratio of water to seed, for most recipes, is 9-parts water to 1 part seed. One pound of seed will make 10 pounds of Chia gel. This is the most unique structural quality of the Chia seed. The seed’s hydrophilic (water absorbing) saturated cells hold the water, so when it is mixed with foods, it displaces calories and fat without diluting flavor. In fact, I have found that because Chia gel displaces rather than dilutes, it creates more surface area and can actually enhance the flavor rather than dilute it. Chia gel also works as a fat replacer for many recipes.

Making Chia Gel (9 to 1 ratio): Put water in a sealable plastic container and slowly pour seed into water while briskly mixing with a wire whisk. This process will avoid any clumping of the seed. Wait a couple of minutes, whisk again and let stand for 5 to 10 minutes. Whisk again before using or storing in refrigerator (Gel will keep up to 2 weeks). You can add this mix to jams, jellies, hot or cold cereals, yogurts, mustard, catsup, tartar sauce, BBQ sauce, etc… Add the gel, between 50% to 75% by volume, to any of the non-bake mentioned foods, mix well and taste. You will notice a very smooth texture with the integrity of the flavor intact. In addition to adding up to 50% to 75% more volume to the foods used, you have displaced calories and fat by incorporating an ingredient that is 90% water. Use as a fat replacer, for energy and endurance, or for added great taste, buy substituting the oil in your breads with Chia gel. Top your favorite bread dough before baking with Chia gel (for toping on baked goods, breads, cookies, piecrust, etc., reduce the water ratio to 8 parts water to 1 part Chia seed) for added shelf life.

There are additional benefits from the Chia seed aside from the nutritive enhancements when used as an ingredient. It was also used by the Indians and missionaries as a poultice for gunshot wounds and other serious injuries. They would pack the wounds with Chia seeds to avoid infections and promote healing. There is a wealth of benefits beyond the information outlined in this article and treasure-trove of benefits yet to be discovered. Chia seed, having a qualitatively unique situational richness along with a profound nutritive profile is one of man’s most useful and beneficial foods and is destined to be the Ancient Food of the Future.

Used With Permission From The Author

85 replies

Caroltoo 2012-04-04 16:18:29 -0500 Report

Update on my chia experiences:
I have now learned how to make chia gel and have used it in my new Chicken Soup recipe which I posted last night and in a breakfast scramble from this morning.

My chia seeds are beginning to spout, so that project is working better than I thought. The sprouts still look a little like a 14 year old blond male's chin stubble, but they are definitely starting to grow. My "planting medium" was a wet paper towel on a plate … really high tech stuff!

Young1s 2012-04-04 12:03:48 -0500 Report

If you can get the show, The Chew is doing a show on chia right now.

Boats@52 2012-04-03 13:25:38 -0500 Report

I have used Chia seeds and yes it's the same stuff as Chia pet's on tv.
I put it in my pancake mix also if you put it in water for a few hours it will turn into jell like tapioca be sure you drink plenty of water if you use chia because it will dry out your system as it passes thru. My brother cannot do the Jell water i have no problem with it but i am Diabetic and he is not so it's more important to me. Also the fine little seeds are a little messy and stick to things . I have a dish strainer not a Dish washer and they sprout in there because the water will pool there… Too funny ! They also make a bar with seeds already in it !

Caroltoo 2012-04-03 13:32:45 -0500 Report

Chia growing in your dish strainer is a hoot! I can't get any of mine to spout! I've gotten them too wet and made the gel which I then added to salad dressing. I've tried spouting them on a moist medium … no luck there either.

cavie2 2012-04-11 10:37:56 -0500 Report

How to Sprout Chia Seeds

One very used method of using the chia seeds is by sprouting them and here are some information about how to sprout chia seeds. The instructions presented below are recommended for the NON TREATED chia seeds.
The chia seeds, scientifically named Salvia Hispanica, has a very high germination
rate, it is ideal for edible seeds, for growing salad sprouts, for gardening, for survival food storage, for cooking and much more.

Chia seeds can be consumed either sprouted or raw. The chia sprouts represent a perfect source of dietary fiber, protein and Omega 3 fatty acid as well as being gluten free. They are a delicious addition to sandwiches and salads. The seeds may be ground into your meals when you make cakes and porridge or as a welcomed addition to cakes, breads and biscuits.

The chia seeds can’t be sprouted by using the traditional jar sprouters and tray sprouters since they need to be dry sprouted. You can dry the sprouting chia by using two different methods. The terra cotta method is the most used.

In order to dry the chia seeds by this method, you have to sprinkle a layer of seeds on a plate or on a terra cotta dish. After that, you have to set the dish in a large plate of water and cover it with one more plate. Water will slowly penetrate the plate of terra cotta and the seeds will get the needs quantity of water in order to be sprouted. Wait a day and mist the chia seeds. On the third day you need to harvest the seeds. As you can see, it will take you about three days to get the chia sprouts.

An alternate approach is to lay a linen cloth or nylon on a dish, spray a light mist of water on it and a layer of Chia seeds on the bag and mist it. After that, you need to cover with one more plate and mist every day. In about three days you will have your chia seeds.

These are two ways to learn how to sprout chia seeds. You can use either one or the second and you will get approximately the same results. The chia seeds are vey mucilaginous and this is the reason they are highly used by diabetics for slowing the rate of carbohydrates conversion into sugar. By learning how to sprout chia seeds, you will be able to regulate the distribution of the moisture in the body cells.

GabbyPA 2012-04-12 10:07:15 -0500 Report

I knew it! I have to go get a chia pet! Then I can sprout and decorate at the same time. LOL thank you Cavie

Caroltoo 2012-04-11 16:40:21 -0500 Report

Interesting, Cavie, and some information I didn't have. Maybe I will rethink my earlier comment about not beginning to learn to sprout them yet. My last experiment got to edible size and then died because the paper towel dried out and I didn't catch it in time. Since I don't have a mister, it was a little touch and go between drowning them and letting them get too dry!

Boats@52 2012-04-03 13:35:59 -0500 Report

Must be the spring Water ! They pop open in no time here !

Caroltoo 2012-04-03 13:41:15 -0500 Report

That's a thought. I was using tap water for them even though I only drink it filtered. I'll try giving them the benefit of the filtered. I suspect though, that despite being described as raw, they may have been treated in some way. If so, I'll need to find another source. That's ok. I just bought a little to experiment with since I hadn't tried them before.

GabbyPA 2012-04-03 13:42:15 -0500 Report

I have a hard time as they are jelly like instead of firm like my other sprouts. There must be a middle of the road where they are moist, but not like frog eggs.

GabbyPA 2012-04-03 13:32:43 -0500 Report

A sprouting sink?LOL Sounds like fun.

I take chia seeds as well and tend to use them dry. I used to drink them, but they are kind of rough on my system that way. I found a great treat made with them on They are good for a lot of things, and while I have not used them to keep me going as the Aztecs did, they keep things, shall we say, regular.

Caroltoo 2012-04-03 13:35:54 -0500 Report

How do you spout yours? What conditions seem to work for them?

Do you order online or can you spout ones from the store. They were described as raw, but I'm wondering if they were treated so the don't spout.

GabbyPA 2012-04-03 13:39:20 -0500 Report

I can't sprout them either. I suppose I need to get a chia pet so I can sprout them on that. Sounds like fun anyway.
I order my chia seeds from I get the black ones and a pound is about $6.

Caroltoo 2012-04-03 13:47:10 -0500 Report

But who knows what chemicals are on the chia pet? No, I think I'll get one of the small sprouters since I've decided I can use chia.

I'm having a hard time getting Wayne to eat protein right now. Turned up his nose at a lamb stew (didn't even try it) a couple of days ago and declined all but one bite of salmon last night (cat and I finished his piece). His favorite foods at the moment are bran cereal, breakfast pastry, bananas, grapes, turkey bacon, and corn-on-the-cob. Not exactly balanced meals, but I refuse to fight over food so I'm getting sneaky … whey goes into anything it will blend into: milk, cereal, coffee.

GabbyPA 2012-04-04 16:09:07 -0500 Report

Right up my alley there Carol. I am always sneaking things into my hubby's foods. What he doesn't know won't kill him. I do it with cottage cheese, spinach and of course chia seeds.
Oh, and you have one lucky cat!!

Caroltoo 2012-04-04 16:15:30 -0500 Report

Yes, Pippin thinks so too. He always checks out what the humans are eating. Little imp has hooked a claw into something on my plate and made a run for it.

Rather than fight with him about it, a couple mornings ago while I was sitting with Wayne in his room having breakfast, I set my plate down for his inspection. He checked it over, sniffed, then said, "Meow — that's only eggs, nothing interesting" and went away, so we ate in peace with no little begger sitting between my feet staring up at me.

GabbyPA 2012-04-04 16:20:07 -0500 Report

They do that don't they. My dogs do what we call a "reverse beg". They are not allowed in the dining area while we eat at the table, but any where else is kind of fair game, so they invented this "reverse beg" by sitting at your feet but staring the opposite direction. All ears for the smallest of movement...but not "really" begging. LOL. It is so cute, in a "bad dog" way.

GabbyPA 2012-04-04 16:25:15 -0500 Report

What is funny is that the one we still have, Honi, does it now. She never used to and the one we no longer have is the one who invented it. Now she does it in his honor...or at least for results.

cavie2 2012-04-03 12:52:28 -0500 Report

How is Chia pronounced, Ch-ee-aa or Ch-eye-aa

GabbyPA 2012-04-03 13:03:37 -0500 Report least that is the way I have heard it pronounced.

cavie2 2012-04-03 16:46:18 -0500 Report

Does anyone know the difference between the black chia seed and the white chia seed nutrition wise.

Caroltoo 2012-04-03 13:29:25 -0500 Report

See my new discussion posting that I just put up. The implication is that while the black is most available, the white may be a little more nutritous. It also comes in a mixed form. Article concludes the variations in nutritional value are small.

TsalagiLenape 2012-04-03 06:41:46 -0500 Report

Ok now where would we find this? just curious Hugs

Caroltoo 2012-04-03 10:49:39 -0500 Report

Chia seed - health food stores or online sources.
Article -

Gambling 2012-04-03 11:30:56 -0500 Report

I signed up to have some Chia seed recipes sent to me .Cant wait for them !

Gambling 2012-04-03 12:44:12 -0500 Report

Got them aleady .Should I just post a few in the recipe section? or would that get me in trouble as they not my recipe?

Caroltoo 2012-04-04 05:37:21 -0500 Report

Oh, thanks, for posting all of those. I just added 1 and realize what a chore that was! Many thanks!! I can see where, with just a few adaptations, I can make most of them gluten free too. I added that in my comments so that anyone else who is also gluten free wouldn't have to repeat what I did. Really appreciate your getting those.

Check on my second Chia discussion posting and you will find a link to another site which has about 40 recipes on it.

Caroltoo 2012-04-03 18:32:09 -0500 Report

They would get the most use if posted there. They get lost in the discussions. Can you give credit somewhere in the posting to the source, then it shouldn't be a problem.

Set apart
Set apart 2012-04-02 05:46:38 -0500 Report

Hi Carol, thanks for this. My sister had introduced me to chia seeds a while back, but since diagnosed stopped having them .. Not sure why, maybe focusing on everything else, but now that you gave me this scoop, I'll have to pull them out again! Thanks for the information!

Caroltoo 2012-04-02 12:32:18 -0500 Report

Oh, you have probably been rather focused on other things and didn't see the connection between chia and diabetes. Sounds like a good idea.

locarbarbie 2012-04-01 05:53:48 -0500 Report

Carol, at one point last year I tried a raw vegan diet but only lasted 2 weeks!!! At the time I made a dessert with chia seeds, scraped vanilla bean, almond milk, stevia and cinnamon. I just threw the ingredients together and it was quite like tapioca pudding. It was horrible to look at though, the chia seeds turned everything into a grayish gloppy color.

Your excellent article reminded me that I have a package of chia seeds on my top shelf. I am going to attempt meatballs using chia seeds as a binder rather than breadcrumbs.

Caroltoo 2012-04-01 11:31:02 -0500 Report

Let me know how that works out! Since I avoid flour because of gluten intolerance, that would be an excellent solution for me also.

Yes, it does make light food a mysterious gray-purple. From that perspective definitely would work better with darker colored food items. I sprinkled some on a piece of skirt steak I fixed last night and ended up with a BG of 82. Lowest I've ever recorded was 80, so that took me by surprise.

suziesgirl 2012-03-31 21:08:28 -0500 Report

That was extremely inforative Carol. I have read very little about Chia seed, however I think I may try to use the bag I have in my closet. I bought it when I perchased my almond flour for baking. Sounds like an amazing little seed. Do you not wonder why some people stumble upon such good information? Truthfully, I think God is trying to tell certain people things what he wants us to share.
Thanks for that great information

locarbarbie 2012-04-01 05:59:42 -0500 Report

Sandra, speaking of almond flour…I had a fantastic recipe for a blueberry coffee cake using almond flour…very low carb and delicious. I will try to hunt it down when I get home (I'm at work til Tues.) and post it in the recipe section. I will give you a heads up if you are interested.

cavie2 2012-04-03 12:41:23 -0500 Report

I'm interested in that recipe as well sounds delicious, hope we're not all gonnie get fat eating all these cakes hahaha

suziesgirl 2012-04-01 14:33:29 -0500 Report

Barb, I am always interested in healthy recipies, especially with almond flour. I think I may try the Chia seeds in my carrot cake. Hope you have a good week. Don't work too hard.

cavie2 2012-04-03 12:43:12 -0500 Report

has anyone tried Hazelnut drink, it's much the same as the Almond milk it is sooo addictive

Caroltoo 2012-04-01 11:31:33 -0500 Report

Me, too. Sounds wonderful.

locarbarbie 2012-04-01 14:49:44 -0500 Report

If I can locate it, I will post it and let your know. I loved it because I miss cakey, bread type things. Now for me, I thought the texture was pretty good and it was the closest I had come to cake in a long time. My daughter however, who is not diabetic…thought the texture was a bit weird!

Caroltoo 2012-03-31 22:18:29 -0500 Report

I got curious after seeing mention of chia in a couple of postings last week and started web brousing. I had purchased some seeds, but wasn't sure what to do next. I just stumbled onto the website where I found the information. I had no idea it was another of the ancient seeds/grains group. Does make me wonder why this is "lost information" that we are just rediscovering.

jayabee52 2012-03-31 19:37:15 -0500 Report

Wow Carol who knew such a little seed had so many wpmderfui properties. I haven't used chia seeds before, but it looks like it is about time I start.

Caroltoo 2012-03-31 19:45:47 -0500 Report

Amazing, isn't it? I was surprised also. So now we have quinoa and chia as ancient sources of protein known to and used by the Incas. As a history buff, I'm doubly impressed!!

Tried to sprout some. Got too much water and created the gelatine instead, so added it to salad dressing on our romaine/cheese/tomato/crab salad at noon.

Will be interesting to experiment with this. Think I'll try some mung beans too cause I love them in my breakfast egg, sprouts, muchrooms, and spinach quiche.

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