Omega 3 is the name given to a family of polyunsaturated fatty acids. Omega-3s are used in the formation of cell walls, making them supple and flexible, and improving circulation and oxygen uptake with proper red blood cell flexibility and function.
Omega 3 deficiencies are linked to decreased memory and mental abilities, tingling sensation of the nerves, poor vision, increased tendency to form blood clots, diminished immune function, increased triglycerides and "bad" cholesterol (LDL) levels, impaired membrane function, hypertension, irregular heart beat, learning disorders, menopausal discomfort, and growth retardation in infants, children, and pregnant women.
Calcium, the most common mineral in the human body; builds and maintains bones and teeth, regulates heart rhythm, eases insomnia, helps regulate the passage of nutrients in and out of cell walls, assists in normal blood clotting, helps maintain nerve and muscle function, lowers blood pressure, is important to normalize kidney function, and in current medical research reduces the incidence of colon cancer, and lowers blood cholesterol levels.
Deficiencies in calcium can result in arm and leg muscle spasms, softening of the bones, back and leg cramps, brittle bones, rickets, poor growth and osteoporosis.
Dietary fibre keeps food moving through the intestines and helps expand the inside walls of the colon, which eases passage of waste. Fibrous substances pass through the intestine undigested and absorb many times their weight in water, resulting in softer, bulkier elimination.
By increasing fibre in the diet, some digestive disorders may be avoided, halted, or even reversed. More bulk means less pressure in the colon, which is important in the treatment of IBS and diverticulosis (defects in the weakened walls of the colon). Recent research suggests that fibre appears to be important in treating diabetes, elevated cholesterol, colon polyps, and cancer of the colon. Consumption of foods high in fibre have also been associated with a lower risk of cardiovascular disease.
Iron is essential to most life forms and to normal human physiology, is an integral part of many enzymes and an essential component of proteins involved in oxygen transport needed for the regulation of healthy cell growth.
Iron deficiencies limit oxygen delivery to cells, resulting in fatigue, poor work performance, and decreased immunity.
Magnesium, a mineral essential for good health and more than 300 bio-chemical reactions, helps maintain normal muscle and nerve function, keeps heart rhythm steady, supports a healthy immune system and keeps bones strong. Magnesium also helps regulate blood sugar levels, promotes normal blood pressure and is known to be involved in energy metabolism and protein synthesis.
Magnesium deficiencies can result in numbness, tingling, muscle contractions and cramps, seizures, abnormal heart rhythm, or coronary spasms.
Vitamins and minerals are important aspects of a balanced diet. Getting the vitamins and minerals your body needs can be difficult and deficiencies over time can lead to moderate or serious discomfort, or even a life threatening illness.
US Senate Document 264, published in 1936 states the following: Laboratory tests prove that the fruits, the vegetables, the grains, the eggs and even the milk and meats of today are not what they were a few generations ago…and the foods no longer contain certain amounts of minerals and are starving us, no matter how much we eat.
The proteins of Salba™ show an excellent distribution of amino acids, including all essential amino acids.
Recent studies conducted at the Imperial College, London, England suggest that people who ate more vegetable protein were more likely to have lower blood pressure than those who ate less. These findings are consistent with current recommendations that diets high in vegetable products are part of a healthy lifestyle for the prevention of high blood pressure and related chronic illnesses.
Antioxidants are compounds that are capable of counteracting the damaging physiological effects of oxidation in the human body. This oxidation process can be explained as follows:
Cells burn oxygen and create toxic byproducts called “free radicals”; unstable oxygen molecules that have an imbalance of electrons which causes affected molecules to steal electrons from other healthy cells, thereby causing oxidative damage. Left unchecked, free radical destruction causes an ongoing chain reaction resulting in more and more cell destruction. As cells are damaged, signs of aging become more visible. Free radicals are also believed to play a key role in certain chronic illnesses, body inflammation, cardiovascular disease, Alzheimer's, rheumatoid arthritis, stroke, cataracts and cancers.
Although it is impossible for humans to avoid the damage caused by free radicals, it is possible to fight them using antioxidants. Antioxidants combat free radicals by neutralizing them, preventing the chain reaction that begins when they attack healthy cells. Studies indicate that antioxidants are more effective when consumed from food sources such as whole grains, whole grain foods and seeds, and fruit and vegetable oils.
Salba™ is the highest known natural source of Omega 3 fatty acids and provides over 3,000mg per 15g with Omega 3 and Omega 6 fatty acids naturally occurring in the recommended 3:1 ratio.
Salba™, gram for gram, has 6 times more calcium than whole milk.
Salba™ is the highest known natural source of dietary fibre and provides over 5,000mg and has less than 0.5g net carbohydrate per 15g serving.
Vitamins and Minerals
Salba™ is particularly rich in calcium, iron, copper, magnesium, potassium, phosphorus, zinc, molybdenum and Vitamins A and C. 100g of Salba™ provides 70% and 50% of the daily requirement of calcium and iron, respectively.
Calculation of the Protein Efficiency Ratio (PER) indicates Salba’s™ protein digestibility in high range of other nutritional products. The PER for Salba™ measures higher than that of Soy, a common and highly regarded source of quality protein.
Gram for Gram, Salba™ has 3 times more Iron than spinach.
Gram for Gram, Salba™ has 15 times more magnesium than broccoli.
Salba™ has a powerful antioxidant capacity (AAE of 4.73 mg AAE/g, and an ORAC value of 70 umole TE/g). This ORAC is twice that found in whole grain cereals and three times that of blueberries. Salba has 140 ug/g b/g tocopherol, and 1.8 mg/g myrecetin (270 times that of red wine).