Salba vs Flax
As a functional food, Salba is far superior to Flax. When compared to Salba,
Flax:
- Has less Omega-3 Fatty Acids.
- Has a strong, dominant flavor.
- Is limited in recipe development
- Has a much rougher texture from hard outer husk.
- Only absorbs 6 times its weight in water.
- Is used mainly for enhanced amounts of Omega 3’s.
- Contains linamarin (a cyanogenic glycoside which is a toxic compound)
- Only 12%* of it can be safely used as a food ingredient
* USDA National Nutrient Database for Standard Reference, Release 17 (2004)
Salba vs Soy
As a functional food, Salba is far superior to Soy. When Compared to Salba,
Soy:
- Has an unappealing flavor.
- Has almost 10 times less Omega 3's than Salba.
- Has less quality Protein than Salba.
- Has less Fiber than Salba.
- Has less Calcium than Salba.
- Has less Potassium than Salba.
- Has an inferior micro-nutrient composition.
- Is one of the four major gene-modified crops.
- Has no clinical studies demonstrating its effect on blood pressure, body inflammation or blood thinning in Type 2 Diabetes.
A Special Note to CalComp Nutrition Customers
Dietary supplements are not to be used to prevent or treat or cure any disease. The Statements in this website have not been evaluated by the FDA. Any information provided on this web site is not a substitute for the advice of a licensed medical practitioner. Individuals are advised not to self-medicate in the presence of significant illness. Ingredients in supplements are not drugs and may not be foods. CalComp Nutrition does not advise administration of supplements to infants or children and no supplements should be taken in pregnancy without professional advice.
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