If you try mixing a spoonful of chia in a glass of water and leaving it for approximately 30 minutes or so, when you return the glass will appear to contain not seeds or water but an almost-solid gelatin. This gel-forming reaction is due to the soluble fiber in the chia. Researchers believe this same gel-forming phenomenon takes place in the stomach when food containing these gummy fibers, known as mucilages, are eaten. The gel that's formed in the stomach creates a physical barrier between carbohydrates and the digestive enzymes that break them down, thus slowing the conversion of carbohydrates into sugar. In addition to the obvious benefits for diabetics, this slowing in the conversion of carbohydrates into sugar offers the ability for creating endurance.
Carbohydrates are the fuel for energy in our bodies.
Prolonging their conversion into sugar stabilizes metabolic changes, diminishing the surges of highs and lows and creating a longer duration in their fueling effects. One of the exceptional qualities of the chia seed is its hydrophilic properties, having the ability to absorb more than 12 times its weigh in water. Its ability to hold onto water offers the ability to prolong hydration. Fluids and electrolytes provide the environment that supports the life of all the body's cells. Their concentration and composition are regulated to remain as constant as possible.