Friday, October 24, 2008

Salba Proven to Decrease CVD Risk Factors in Type 2 Diabetic

Salba Plant

There is growing evidence that whole grains may play an important role in the prevention of chronic disease. Major health agencies studies around the world, including the Food and Drug Administration–suggest a strong inverse relationship between increased consumption of whole-grain foods and reduced risk of diabetes and CVD . Populations that consume three or more servings per day may benefit from the heart protective benefits of whole grain.

The main sources of whole grains in the diet are bread and breakfast cereals, which are relatively nutrient-depleted foods due to aggressive industrial processing.

Salba is a new generation of whole grain produced by Salba Corporation, Buenos Aires, Argentina. Salba is a white-color variety from the original herbaceous plant Salvia hispanica L., which is _90% black grain and is known as a “running food” and used as both food and remedy by the ancient Aztecs. Salba is a pleasant-tasting grain that can easily be incorporated into a variety of baked products or just sprinkled onto yogurt, salad, soup, etc. With its rich nutrient composition, compared with most whole grains currently recommended, Salba represents the highest known whole-food source of dietary fiber and then-3 polyunsaturated fatty acid (PUFA),_-linolenic acid (ALA), in nature. In addition, it is an exceptionally rich source of vegetable protein, calcium, magnesium, iron, and antioxidants (i.e., total antioxidant capacity is 70 per gram of Salba). As all these nutrients have been implicated in lowering CVD risks, and as they occur naturally in Salba, we hypothesized that simple addition of Salba to conventional treatment may reduce CVD risk factors when added to the diet of individuals with well-controlled type 2 diabetes.

Go to Wonder Laboratories and enter "Salba" in the search box to receive your 20% discount for a limited time period.

More information on diabetes management and sugar control at Diabetes and Sugar Management

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