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News Release: Diabetes Care Reports the Good News Now
Published ahead of its print appearance in Diabetes Care Journal, this new study offers help to those concerned with Cardiovascular Risk Factors in Type 2 Diabetes in the form of a novel grain called “SALBA”
Winter Springs, FL - September, 2007
Every once in a great while a true nutritional star comes shining through. Such is the case with the new-to-the-US whole food sensation from Florida-based Core Naturals called Salba®. Salba is an amazing nutrient-dense whole food – all neatly contained in a tiny white seed – with a growing body of scientific evidence to substantiate its numerous health benefits, from one of the leading universities in the world. This latest study, conducted by a team led by Dr. Vladimir Vuksan, PhD, is promising news for the millions of people who are concerned with cardio-vascular risk factors in type 2 diabetes. It can be found online at www.pubmed.gov keyword “Salba,” and www.vitasearch.com/get-clp-summary/36580
Salba’s exceptional nutritional profile was discovered from research conducted by Dr. Vladimir Vuksan, PhD, Professor of Endocrinology and Nutritional Sciences, Faculty of Medicine, University of Toronto. Dr. Vuksan is renowned worldwide for developing novel alternative therapies for obesity, diabetes, and heart disease, and was instrumental in the creation of the term “Glycemic Index.” Dr. Vuksan has conducted numerous clinical studies using Type 2 diabetic patients and healthy individuals, and this is his latest: “Supplementation of Conventional Therapy with the Novel Grain Salba (Salvia hispanica L.) Improves Major and Emerging Cardiovascular Risk Factors in Type 2 Diabetes: Results of a Randomized Controlled Trial.”
Salba is a variety of an ancient plant species belonging to the mint family, and got its name from the unique combination of its botanical name “ Salvia hispanica L, ” and the Latin name for white, “Alba.” Gram for gram, Salba seeds offer six (6) times more calcium than whole milk, fifteen (15) times more magnesium than broccoli, and three (3) times more antioxidant strength than blueberries. Salba is all-natural, has no trans-fat, and is neutral in taste. That means it blends perfectly with almost every food, plus it absorbs from 8 to 12 times its weight. And, as if that isn’t enough great nutritional news, Salba is Certified Non-GMO, Certified Kosher, Certified Vegan by the American Vegetarian Association, and Certified Gluten-Free by the GFCO (Gluten-Free Certification Organization), whose certification allows Salba to carry their label. This serves as assurance to millions of people who suffer from Celiac disease that this nutrient-dense whole food source can be safely consumed as part of a healthy diet. It’s also ideal for all those who are concerned with gluten consumption.
This study, a single-blind, crossover design study involving 20 subjects (mean age = 64 years) with well-controlled type 2 diabetes, has results which indicate that long-term supplementation with Salba – a novel whole-grain (Salvia hispanica L.), rich in fibre, alpha-linolenic acid and minerals – may lower systolic blood pressure and certain other cardiovascular risk factors.
Using a crossover design, the subjects were randomized to receive either 37 g/day Salba or wheat bran (control) for a period of 12 weeks, while remaining on their conventional diabetes therapies. Salba supplementation was found to significantly reduce systolic blood pressure (-6.3 mm Hg), hs-CRP (-40%) and von Willebrand factor (-21%), compared with the control. Additionally, significant decreases in A1c and fibrinogen were observed at Salba-intervention end, compared to Salba-intervention baseline. No changes in safety parameters were associated with Salba supplementation.
Thus, the authors of this study conclude, "Long-term supplementation with Salba attenuated a major cardiovascular risk factor (SBP) and emerging factors (hs-CRP and vWF) safely beyond conventional therapy, while maintaining good glycemic and lipid control in people with well-controlled type 2 diabetes."
In previous research on Salba, Dr. Vuksan conducted clinical studies using Type 2 diabetic patients and healthy individuals. He made the following observations:
*Salba reduced after meal blood glucose and plasma insulin levels, thus improving the Glycemic Index of any food consumed with Salba *C- Reactive Protein, a marker for low grade body inflammation was significantly lowered (40 per cent) * Salba significantly lowered systolic blood pressure (10 over 5) * Salba significantly decreased coagulation (blood thinning) by 30% *No adverse effect was noted on glycemic control or blood lipids as previously seen with high doses of Omega-3 Fatty Acids. (NOTE: Copies of these studies are available upon request.)
The others members of this research team are from The Risk Factor Modification Centre at St.Michael’s Hospital, Toronto, Canada, and from the Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, and the Department of Medicine, St. Michael’s Hospital, Faculty of Medicine, University of Toronto. They include Dana Whitham, MSC, RD, John L Sievenpiper PhD, Alexandra L Jenkins, RD, PhD, Alexander L Rogovik, MD, PhD, Richard P Bazinet, PhD, Edward Vidgen, BSC, and Amir Hanna MD, FRCPC.
Salba can be mixed with juice, or water, or tea, stirred into all sauces & gravies, sprinkled on cereals, pastas, rice, vegetables, blended into smoothies, yogurt, or just about any food you can think of! It is now available in natural food stores nationwide, and through health practitioners. The company, headed by Mitch Propster, is a developer and marketer of premium ingredients for the nutrition, nutraceutical, and functional food markets.