MILA (chia seed brand)

Raw Food Home is a proud distributor of MILA.

You can buy MILA here, at http://trine.lifemax.net, where you can also find detailed information about Lifemax -the company that makes it – in addition to the seeds themselves. You can also check out my Japanese site (with a few English videos and articles) at chiajapan.com.

MILA is simply a high quality brand of raw, micro-sliced chia seeds marketed worldwide via MLM-style distribution channels. MILA is not available in regular retail outlets, although some distributors with retail businesses may sell the seeds through those channels, often at higher prices.

Chia seeds are more or less tasteless and have been around for ages, but only fairly recently have been rediscovered as a healthy food well worthy of frequent consumption. Chia seeds are loaded with nutrition, and become glutenous with water, making them ideal for a huge variety of raw vegan concoctions. As chia seeds are also filling, they is great for weight loss.

How are MILA seeds different from other chia varieties?

They are a blend of different regional varieties of hand-selected Salvia hispanica L., offering an optimal nutritional mix, containing no pesticides, herbicides, or fungicides.
They are processed (‘micro-sliced’) using a proprietary process that keeps the seeds raw and effectively releases the seeds’ nutrition to be readily ingested into the body.
They are vacuum-sealed in packs to maintain oil freshness (very important for delicate Omega3 oils)
Read this article outlining the superior quality of MILA and watch the second video on this page for a medical study comparing MILA to other chia varieties.

Lifemax’s proprietary slicing method increases the “bioavailability” of the seeds to your body. Unfortunately, like other seeds such as flax, unless the chia seed shells are properly broken open, our bodies will have a hard time ingesting the nutrition chia seeds contain. If they are milled in such a way that damages the shell, the seed oils may go rancid more quickly. Lifemax’s seed slicing method allows your body to get as much out of the MILA chia seeds as possible.

Consider buying MILA if…

you are new to chia and like the idea of easily getting a great raw vegan source of Omega3s (with a super balancing ratio to Omega6 fatty acids!);
you already buy raw chia seeds anyway and want a quality upgrade;
you like the idea of having the product delivered to your door, even regularly if you wish – at a discount.

Consider becoming a MILA distributor if…

you are interested in the idea of creating some residual income;
you simply want to obtain MILA at wholesale prices;

If you are interested learning more about MILA, feel free to reach out to me on my contact form. I offer free samples to those who express interest in joining my team. On the main site and the chiajapan blog you can find lots additional nutritional data about these so-called “miracle seeds” (they’re full of Omega3′s, fiber, antioxidants, and protein, and are also gluten–free, trans–fat free, sugar–free…the list goes on!)

Search this blog under “MILA” or even just “chia” for recipes using this fantastic food!

Ingredient Tags

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Recent Posts
The Art of Flavour
Taste is the ability to respond to dissolved molecules and ions called tastants. Humans detect taste with taste receptor cells. These are clustered in taste buds. Each taste bud has a pore that opens out to the surface of the tongue enabling molecules and ions taken into the mouth to reach the receptor cells inside. There are five primary taste sensations:

1) SALTINESS Add a salty flavour to your food by using natural Celtic, Himalayan, and sea salts, but go easy on the portions. Even natural salts are not actually that good for us. You can also use nama shoyu (raw soy sauce), garlic “salt,” sun-dried tomatoes, and celery. Saltiness brings out all the other flavours to balance, especially anything sweet, so adding a dash to your chocolate recipes is a good thing.

2) SWEETNESS Sweetness balances the salty taste in your uncooking. Raw honey may be the first sweet flavour that comes to mind, but you can also use agave syrup, plain old fruit, maple syrup, dates and other dried fruits such as figs and apricots. Keep in mind that honey is not vegan, and maple syrup is not really raw. Both are better than refined sugar, however, and are packed with minerals and vitamins.

3) SOURNESS Balance salty and sweet flavours with a sour taste. A recipe containing these three flavours will provide great balance. For a sour taste use citrus juices, tamarind, raspberries, cranberries, pickles, tomatoes, rejuvelacs, and vinegars.

In general if your recipe has a good balance of the 3 flavors above, it is going to taste yummy!

4) BITTERNESS Generally speaking, bitterness is not desirable in large quantities, but it so happens that bitter foods and herbs can be quite healthy. They can also be tasty in the right quantity. Green tea and Okinawan goya (bitter gourd) are a case in point.

5) UMAMI Umami is a taste found naturally in seaweeds and is the response to salts of glutamic acid, like monosodium glutamate (MSG), a flavor enhancer used in many processed foods and in many Asian dishes. This stuff is definitely to be avoided, as is アミノ酸 (aminosan) found in far too many processed foods in Japan.

OTHER ASEPTS INFLUENCING FLAVOUR

A) AROMA Aromatics refer to the sense of smell, not taste, but they are closely related and influence each other. Aroma adds depth to flavours. Here are some aromatic ingredients to use in your uncooking: onions, garlic, shallots, leeks, celery, sweet peppers, ginger or galangal, citrus zest, kaffir lime leaves, and lemongrass. Aromatic herbs include parsley, rosemary, thyme, oregano, mint, etc. (fresh herbs are definitely better in the raw food context!) Aromas tend to come out far more when heating food, but do indeed apply to raw food preparation. Hot peppers and such like those listed below are also aromatic.

B) SPICINESS (HEAT) Spices add a combination of the above flavours, but also add different levels of heat, if not at least a “bite." Add dry spicy ingredients before marinating to balance the flavours better. Use oil to bring out the taste of dried herbs and spices. Items that add heat include black pepper, curries, chilis, cayenne, hot paprika, cumin, raw garlic, wasabi, cloves, tumeric, coriandar, mustards, etc.

C) CREAMINESS This is more of a texture than taste, but if all the spice is getting to be too much, a little nut mylk or kream can do wonders. No wonder so many hot Asian curries have coconut milk in them!
- Too spicy? Add some sweetness or creaminess
- Too sweet? Add some sour or spiciness
- Too sour? Add sweet
- Too bland? Add salt or some spiciness
- Too salty? Add sour
- Just needs a spark? Add acid or one of the aromatics added at the end of cooking, or just a touch of heat (spiciness)
- Too harsh? Try just a touch of sweetness
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