Udi’s adds Salba to two bread varieties
BakingBusiness.com, July 6, 2011
by Eric Schroeder

DENVER — Udi’s Gluten Free Foods has added Salba, a nutrient dense form of chia, to two of its new bread varieties: Gluten-Free Omega-Salba Ancient Grain Bread and Udi’s Gluten-Free Millet-Chia Bread.

“Salba’s ratio of omega-3 to omega-6 fatty acids is 4:1, which helps to restore the essential balance of fatty acids needed for good health,” said Rally Ralston, managing partner of Salba Smart. “The average American diet generally contains far too few omega-3s, and far too many omega-6s, which over time can result in health problems such as heart disease, cancer and inflammation. Added to healthful, gluten-free breads, Salba contributes ‘calming’ omega-3s in levels far higher than you’d find in other fatty acid sources such as salmon and walnuts.”

Salba is the only strain of chia that has undergone intensive peer reviewed clinical research with proven beneficial results. Led by Vladimir Vuksan at the University of Toronto, this research has demonstrated that Salba may help Type 2 diabetics to reduce cardiovascular risks and inflammation, and to lower blood pressure and blood glucose. Current research is evaluating how Salba’s proven ability to reduce appetite and increase satiety may translate to weight loss.