Not really. If you eat more than your body can handle, you may find yourself feeling a bit bloated, or you may experience mild diarrhea, though this is rare.

It is very rare, but the possibility does exist. Those most likely to have a reaction to chia are individuals who areallergic to sesame or mustard seed, or to other members of the salvia family, such as sage.

The main vitamins are: A, B1 (Thiamin), B2 (Riboflavin), C (ascorbic acid), E, choline, and Folate (folic acid). Chia also contains vitamins B3, B5, B6, B15, B17, D, K, inositol and PABA.

The main Minerals are Boron, calcium, copper, iodine, iron, magnesium, manganese, phosphorous, potassium, silicon, sodium, strontium, sulfur, and zinc.

It also has amylose and plenty of electrolytes. And they also contain 18 of the 22 amino acids, including all nine essential amino acids.

It depends on the medication. Your best bet is to talk with your healthcare provider before taking chia.

When chia reaches the digestive liquids of your stomach, it swells and forms a gel. This gel slows down the rate at which digestive enzymes turn carbohydrates into sugar.

Chia seeds do not need to be ground for absorption, unlike flax, which must be ground before eating it.

Chia seeds do not need to be washed.

Whole chia seeds will stay in good condition at room temperature for several years. There is no need to keep the seeds in the refrigerator, whether it’s kept in sealed bags or not. The seed’s natural antioxidants provide this stability. Storing chia in a closed container will help extend its shelf life.