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Salba Whole Grain 16oz

Product Features

Suggested Use: 12-60 grams per day (1-5 tablespoons). Salba can be consumed in whole or ground form and can be topically added or integrated into almost any food you can imagine. Salba's neutral flavor and moisture-retaining qualities will enhance the nutritional value without taking away from the experience of your favorite meals.

Supplement Facts
Serving Size  N/A
Servings Per Container   0
	Amount Per Serving	% Daily Value
Calories	46 Gm	N/A*
Calories From Fat	37 Gm	N/A*
Total Fat	2.9 Gm	5%
Polyunsaturated Fat	2.4 Gm	N/A*
TRANS FAT	0 Gm	N/A*
Omega-3 Fatty Acids	1891 Mg	N/A*
Omega-6 Fatty Acids	524 Mg	N/A*
Omega-9 Fatty Acids	173 Mg	N/A*
Total Carbohydrate	3.1 Gm	1%
Dietary Fiber	2.9 Gm	12%
Soluble Fiber	0.3 Gm	N/A*
Insoluble Fiber	2.6 Gm	N/A*
Sugars	0 Gm	N/A*
Protein	1.8 Gm	N/A*
Thiamin	0.1 Mg	4%
Riboflavin	0.02 Mg	1%
FOLATE (FOLIC ACID)	8.2 Mcg	2%
Calcium	63 Mg	6%
Iron	1 Mg	4%
Magnesium	31 Mg	8%
Selenium	0.01 Mg	N/A*
Copper	0.1 Mg	7%

* Daily value not established

Salba^® is the richest whole food source of Omega 3 fatty acids and fiber found in nature. 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 and fifteen times more magnesium than broccoli. It is all-natural, has no trans-fat, is gluten free, has almost no carbohydrates and is certified Non-GMO (genetically modified organism).

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.

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.