I’ve just gotten used to flax seeds as a fiber-rich, heart-healthy addition to baked goods and yogurt. Now, along comes chia seeds. Touted as high in omega-3 fats, fiber, calcium, and antioxidants, chia comes from a Central American plant called Salvia hispanica (a member of the mint family). It was a main component of the Aztec diet in pre-Columbian times, and has recently been “rediscovered,” thanks mainly to acompanythat is marketing its own specific strain, called Salba, which has been cultivated to enhance the nutritional benefits.

The folks at Salba sent some samples to our office recently, in pouches of ground seeds, as well as baked into tortilla chips. Like flax seeds, the chia is tasteless, so it mainly just adds a nutty crunch to whatever you add it to. I’m not sure the nutritional boost is worth theprice(about $12 for 6.4-oz. of the ground seeds), but a spoonful here and there certainly doesn’t hurt.

在一个奇怪的种子巧合中，我刚刚读到蔓越莓种子are also being touted as “the next super seed.” High in omega-3 and omega-6 essential fatty acids, cranberry seed oil is also rich in tocotrienols, something so good and necessary to my existence, I’ve never heard of it.

我一直坚信最好从真正的食物中获取我的营养，而不是补充剂（无论它们有多自然）。但是，我很好奇你们是否有任何良好的经验，将其中一些重新发现的天然奇迹食品纳入您的饮食中？