Kathryn, I cannot find a lot of information re: chia gel (chia pet ha-ha). I have found some information on sites that mainly want to sell their product. Why do you use it and where do you purchase it from. I am very curious!
I use it as a pre-exercise addition to my smoothies because it's supposedly good for endurance and retains fluid (so I don't get thirsty). Funny "retaining fluid" stories: after a recent walk, I was doing some core work, and when I got to side crunches, there was a lot of sloshing going on in my intestines on the left side, where the fluids I'd drunk ore-workout(with the chia gel) were still hanging around!
Then again, two days ago, I was walking, and thought I heard sloshing from the water bottle I carry in a waist pack (it often sloshes around). Then I realized I hadn't brought it with me that day and *I* was sloshing! (same left side of intestines)!
It also has many of the benefits of flax seeds (omega-3 fatty acids, lignans, protein, for example), but is more neutral in flavor, has a less dense texture, and doesn't need refrigeration like flax does.
There is also some controversy about flax and possible negative effects on the thyroid from using it, at least in quantity ("Flax contains a substance called cyanogens, which is converted in the body into another chemical called Thiocyanate (SCN). High blood concentrations of SCN for prolonged periods of time may have adverse affects on the thyroid gland reducing its iodine intake. Chia contains no cyanogens." This is from Anutra, a company that sells chia. They have more info on the health benefits here:
http://anutra.com/healthBenefits.html ) I think it's healthier to vary ones sources of nutrition (even if they are similar) so chia makes a nice alternative to flax, which I actually still do use (especially when making dehydrated crackers and wraps, though I do intend to try out chia for them as well).
Aside from its nutritional benefits, it also helps to thicken liquids without adding a flavor of its own. You can use it to make dressings, puddings, etc. I've started putting a bit in my nut milks when I make them, and it makes a bit creamier consistency.
I've purchased it from several places (mostly the same places I get goji berries!) most recently
www.naturalzing.com and
www.sunorganicfarm.com .
You can get regular or white. From what I can tell, there is really not a significant nutritional difference between the two (though companies selling the white stuff, which is more expensive, try to convince people that it's better). I'd recommend just sticking with the regular stuff (mostly black, with some few white seeds), unless you need it for a recipe that is supposed to be very white (the black chia seeds make a gel that's kind of light grey).
