We had a rather cold and rainy winter here in Mexico (the unusual rain in this period). With the arrival of the month March is beginning to feel hot. You sleep with the windows open at night and by day turns into Bermuda. The hottest months here in the central areas are those of April and May. In June, the rains begin to get that cool afternoon. The heat is dry you sweat a little or nothing but it is so suffocating that seems to be missing my breath as my throat feels dry. During the warm months
always prefer to refresh and losing in the shade of some raspado consuming a kiosk, a sort of Mexican granita made with natural ingredients.
At home there is always el agua de sabor , the taste of water, a tradition of any Mexican home.
taste of drinking water in qualasiasi year and at any time of day. Refreshes and softens your thirst.
Pearl prepares water tastes every day. They can be orange, tangerine, melon, watermelon, lime, guava, mango, barley, cucumbers, sapote, guanabana, strawberry, papaya ... So there 'gives sbizzarrisi here in Mexico for this type of drink!
There 's also a Mexican seed that is used to prepare water very refreshing. A tiny seed of an herbaceous plant called Chia (Salvia hispanica)
Prepare a water-seed Chia is simple: the seeds are added to the almost natural with a little sugar and juice files.
Raramuris I call this drink or Tarahumara iSki .
Besides being refreshing un'eccezzionale Chia seeds have a high nutritional value. For centuries this tiny seed has been used as a staple food by indigenous groups in the south-west of the current United States and Mexico.
Its use as a food of strength and high energy has been known since ancient times of the ancient Aztec. The indigenous ingested a little more than a spoon to deal with long walks or runs as in the case of the Tarahumara, Navajo and Hopi.
The natives of the Southwest who walked from the Rio Colorado to the shores of California interchange for turquoise stones for shells, carrying with them seeds of Chia to feed.
If you mix in a glass of water a spoon of Chia and allowed to rest for half an hour you will notice that the glass contains water and seeds, but an almost solid gelatin. This reaction is due to soluble fiber present in this seed.
Information is learned that this gel once in the stomach creates a physical barrier between carbohydrates and digestive enzymes so that slows the conversion of carbohydrates into sugar. This slowdown in the conversion of carbohydrates into sugar can be a boon for people suffering from diabetes. The
Carbohydrates are the fuel for energy in our bodies. The
extend the transformation of sugar stabilizes metabolic changes: reducing the waves of ups and downs, you increase the creation of a longer duration of its effects in the generation of energy.
Chia seeds are rich in unsaturated fatty acids, linoleic acid, which the body is able to generate. Contain long-chain triglycerides (LCT), which can reduce cholesterol in the artery walls.
wool is a seed, water can absorb more than 12 times its weight.
The ability to stay in the water offers the ability to prolong hydration.
fluids and electrolytes nourish our cells. Their composition is regulated so as to remain as constant as possible. With Chia seeds, you retain moisture more efficiently by gradually adjusting the body's absorption of nutrients and fluids.
is the key source of protein, calcium, iron, zinc, fiber and is an excellent antioxidant.
is very easily digested and assimilated. The
easy assimilation makes efficient and rapid growth and regeneration of muscle tissue.
Chía A nice glass of fresh! Another unique quality of the seeds of the Chia is its high content of oils (omega-3 and omega-6). They are rich in short
of unsaturated fatty acids, linoleic acid, which the body is not able to generate. Unsaturated fatty acids are important for respiration of vital organs and make it easier to transport oxygen to cells, tissues and organs. They also help to maintain the lubrication between the cells and combining the protein and cholesterol to form living membranes that hold cells together.
Unsaturated fatty acids are essential for normal glandular activity, especially those of the thyroid and adrenal glands. They nourish the skin cells and are essential for healthy nerves and mucous membranes.
The role of fatty acids acids in the body is also to work together with vitamin D, which allows it to be available in the calcium in bones, helping the absorption of phosphorus and to stimulate the conversion of carotene into vitamin A.
It's amazing how a tiny seed has all these benefits for our body. True?
Curiosity: it seems that the key gave the name to the state of Chiapas ( Chía -pan Río de la Chía ).
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