Salba Smart Premium Ground Seeds (6.4 oz) #10068553 Salba Smart

Salba Whole Seed is nature’s richest whole food source of Omega 3s and fiber. Every serving of Salba? provides over 2,400 mg of Omega 3s and over 4,500 mg of dietary fiber. Salba has less than 0.5 net carbohydrates per serving. Gram for gram, Salba has six times more calcium than whole milk, three times more iron than spinach, fifteen times more magnesium than broccoli, three times more Antioxidants than Blueberries and more Nutrients than Fish Oil. It is all-natural, has no trans-fat, is gluten free, has almost no carbohydrates and is certified Non-GMO (genetically modified organism). Salba currently maintains the Canadian Kosher Certification. These dynamic seeds are ideal for mixing into virtually any food, and are convenient and easy to use. Now includes a flip-top lid with shake/pour closures.Salba is the only ancient grain for which there are acute and long-term human nutritional studies. Salba has been investigated at the Risk Factor Modification Center at St. Michaels Hospital, University of Toronto, Canada, by Dr. Vladimir Vuksan, Associate Professor of Endocrinology and Nutritional Sciences, Faculty of Medicine, in randomized, acute and long-term studies. Clinical results indicate the great health potential of Salba? as a functional food, to be used as a novel agent in the prevention and treatment of cardiovascular disease.Benefits Of Using Salba

• Promotes Cardiovascular Health
• Supports Joint Function & Mobility
• Promotes Digestive Health
• Assists Bowel Function/Regularity
• Mixes easily in Salads & Sauces

Salba is the only ancient grain that holds a medical patent. (60-274.256) This invention is in the field of the management of diabetes and is concerned with dietary approaches to such management. It is concerned with methods of improving associated metabolic abnormalities, specifically with Salba, and methods of use in these seeds in lowering blood pressure, blood glucose and post-prandial glycemia. Also it is associated with helping risk factors such as inflammatory factors (hi-C reactive protein), coagulation (fibrinogen, factor VIII, Von Willebrant and fibronolytic factors such as t-PA, iron status and endothelial function.