ESSENTIAL FATTY ACIDS

Essential Fatty Acids (EFA's) are necessary fats that humans cannot manufacture and must obtain from the foods they eat. These are the "good fats" that raise High Density Lipoprotein (HDL) or "good cholesterol" and support a number of vital body functions such as cardiovascular, reproductive and nervous system. EFA's are needed to manufacture and repair cell membranes and in the production of prostaglandins which regulate body functions such as heart rate, blood pressure, blood clotting, fertility, conception and play a role in immune efficiency by regulating inflammation and encouraging the body to fight infection.  There are 2 families of EFA's: Omega-3 (Alpha-Linolenic Acid) ALA and Omega-6 (Linoleic Acid) LA.  The adequate intake per day for Omega-3 fatty acids is 1.1g (1,100mg) for women and 1.6g (1,600 mg) for men, according to Dietary Reference Intakes, 2002.  Lack of dietary EFA’s plays an important role in the development of diseases such as heart disease, cancer and stroke.

Modern food processing has a large impact on the types of fat in foods. People now eat smaller amounts of EFA’s and more refined and unnatural fats and oils, such as trans-fats. The commercial refinement of fats and oils has led to a lower availability of EFA’s in the diet and also transforms essential fatty acids into toxic compounds.  Refined fats may also prevent the body from using the EFA’s which do remain in the diet.  Symptoms of EFA deficiency may include fatigue, dry skin, immune weakness, anorexia, gastrointestinal disorders, cardiovascular disease, arthritis and possibly attention deficit hyperactivity disorder. A deficiency of Linoleic acid produces a type of dermatitis with red, scaly, dry skin.  Recent research from the National Institutes of Health suggests that omega-3 fatty acid deficiency may also be linked to depression and aggression. Depression and cardiovascular disease appear to be linked and low levels of omega-3 fatty acids may be the common factor.

More than 65% of the total fat in Salba® is from Omega-3 and Omega-6 fatty acids. Salba, due to its high Omega 3:6 ratio helps restore fatty acid balance as is recommended, but which currently runs in the range of 10:1 to 20:1 (Omega 6 : Omega 3) in North America. Salba is also naturally low in saturated fat (3g/100g) and provides a small amount of monounsaturated fat (2g/100g).

OMEGA-3 FATTY ACIDS

Omega-3 fatty acids have been shown to regulate gene transcription and expression to reduce inflammatory factors and affect lipid (fat) metabolism. They have also been shown to modify several risk factors for coronary heart disease, including a reduction of serum triglycerides and blood pressure. In addition, both epidemiological and clinical trials have demonstrated an inverse relationship between Omega-3 and heart disease.  Furthermore, fatty acids are required for maintaining the structure of cell membranes and permeability of the skin.  They are also precursors of eicosanoids, such as prostaglandins and thromboxanes, and are essential components in cholesterol transport and metabolism.

Salba is the richest known source of Omega-3 fatty acids in nature.  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.

Omega-3 fatty acid deficiency may be linked to preeclampsia. In a recent study women with the lowest levels of omega-3 fatty acids were seven times more likely to have had their pregnancies complicated by preeclampsia compared with those women with the highest levels of omega-3 fatty acids. An increase in the ratio of omega-3 to omega-6 fatty acids was associated with a reduction in risk of preeclampsia.

DIETARY FIBER

Salba is an excellent source of dietary fiber. One hundred grams (100g) of Salba contains 36g total fiber: 32g of which is water-insoluble and 4g of which is water-soluble. Insoluble fiber improves laxation and prevents constipation, mainly by increasing fecal bulk and reducing bowel transit time. Water-soluble fiber helps maintain healthy blood glucose levels and lower blood cholesterol levels.

North American populations are advised to consume fiber-rich foods, as high-fiber foods appear to protect against certain types of cancer, diabetes and coronary heart disease. The lower cancer rates is Asia, Africa and Western Europe are apparently due, in part, to their high-fiber diet, which helps to lower blood levels of lipids and some hormones.

The low-fiber, high-fat diet, typical of Western populations tends to raise blood estrogen levels, which may contribute to cancer development by stimulating tumor cell growth.  By increasing fiber in the diet, some digestive disorders may be avoided, halted, or even reversed. Easier elimination helps prevent constipation and straining which can help avoid or relieve hemorrhoids. More bulk means less pressure in the colon, which is important in the treatment of irritable bowel syndrome and diverticulosis (defects in the weakened walls of the colon). In addition, fiber appears to be important in treating diabetes, elevated cholesterol, colon polyps, and cancer of the colon.  Inadequate intake of dietary fiber has been shown to increase risk of constipation, bowel irregularities, hemorrhoids, diverticulosis, and colorectal cancer.

Salba provides over 5.0g of Dietary Fiber and has less than 0.5g net Carbohydrates per 15g serving (2 Tablespoons)

ANTIOXIDANTS

Antioxidants are compounds, best obtained from food, that are capable of counteracting the damaging physiological effects of oxidation in the human body. This oxidation process can be explained as follows: Cells use oxygen to produce energy. When the cells burn oxygen they also create byproducts. These byproducts are called “free radicals”. Free radicals are toxic substances; they are unstable oxygen molecules that have an imbalance of electrons.

The imbalance of electrons causes those affected molecules to steal electrons from other healthy cells causing damage. This damages the cell and creates more free radicals. The undesirable free radicals, left unchecked, destroy more cells causing a chain reaction resulting in more and more cells being damaged. As cells are damaged, the 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, cataracts and some cancers plus environmental factors such as cigarette smoke, automobile exhaust, radiation, alcohol abuse, insecticides, dust, molds, drugs, excessive sunlight, noise and water pollution could all be linked to free radicals.

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 and whole grain food and fruit and vegetable oils.

Salba has a powerful antioxidant capacity (AAE of 4.73 mg AAE/g, and an ORAC value of 85 umole TE/g). This ORAC score is twice that found in whole grain cereals, and 30% more than that found in blueberries.

PROTEINS

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. The 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.

Calculation of the Protein Efficiency Ratio (PER) indicates Salba proteins have a digestibility in the range of other proteins used in nutritional products. The PER for Salba is slightly higher than that of Soy protein, a common and highly regarded source of quality protein.

VITAMINS AND MINERALS -

Vitamins and minerals are very important aspects of a balanced diet. Getting all the vitamins and minerals your body needs can be difficult. It is essential that you get these vitamins or minerals because over time the deficiency can lead to moderate or serious discomfort, or a life threatening illness.  Salba is a rich source of essential vitamins and minerals.  Folate, a form of Vitamin B, is necessary in the production of red blood cells and proper neurological function, especially in women of child-bearing age. Studies indicate that folate plays a vital role in preventing birth defects and aids in the nourishment of the developing fetal brain. It is found in high amounts in such foods as asparagus, grains and other leafy green vegetables.  Salba is a rich source of folate.  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.