Why You Should Soak Chia Seeds Before Eating them (Side Effects of Chia Seed)

Chia is a food which has become very popular in recent years, owing to its many health benefits.

Such seeds, native to Central America, have been the food source for people living in that area for a long time, and it is not by accident: Chia has 5 times more calcium than milk, making it ideal for those who are intolerant to lactose or vegans.

There are more antioxidants to it than blueberries.

It is three times more iron-rich than spinach, and has half as much fiber as oats. While supplying the body with a lot of energy, its intake increases muscle strength and stamina, leads to weight loss, reduces appetite and lowers blood sugar.

Do you need to soak the seeds of chia? So do you need to wash them in water for the night?

The short answer is no, you don’t need to soak your chia seeds immediately, but it helps to maximize the benefits. Not only can you make wonderful chia pudding recipes with chia gel, the hydrophilic properties of chia (the ability to absorb water) make the seed much more important to your body. The only reason you can consider eating chia dry is to help ease acid reflux, as it is more likely to absorb acid.

Chia gel can be used as a base to your favorite smoothies or protein shakes. I assume this produces a mucilaginous effect and actually helps digestion. Water-soaked chia seeds are easier to digest and the nutrients are better absorbed and stored in your body. Also, when the chia is soaked, it will prolong hydration and retain electrolytes, particularly during exercise. This is one of the reasons why ancient Aztec athletes routinely ate chia. And that’s why chia is “The Runner’s Seed” used by modern-day athletes to maintain optimum stamina and stay hydrated.

How long do you want to pre-soak your chia seeds?

It depends on how much of a hurry you’re in. If you’re a good planner, place your water and chia seeds in a mason jar, shake for about 2-3 minutes, and then let them sit in the refrigerator overnight. You can also get a very strong gel consistency with this process in around 2-3 hours.

If you’re in a rush, just whisk the chia and the water around in the mason jar (sealed) for about 5 minutes and let it sit for another 5-10 minutes and you should have a strong gel-like consistency. This will help prevent the seeds from getting stuck inside the bottle, which makes it harder to clean up afterwards.

Tip: You’re not supposed to soak chia for too long. In fact, I left a mason jar with chia and water in the refrigerator for a couple of days without a problem.

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