SalbaRx: Clinically Researched and Scientifically Proven

An Unparalleled Agricultural Process Yielding a Superior Nutritional Result

Salba is grown utilizing a unique agronomic process which involves careful attention to climate, irrigation, soil composition, sunlight distribution and lifespan. This respect for detail results in the most nutrient-dense whole food found in nature.

To analyze the effect of this process, Salba has undergone meitculous clinical evaluation. Most notably, Salba was recently the subject of a clinical study published in Diabetes Care Journal (Vol 30, No 11) proved Salba Improves Major and Emerging Cardiovascular Risk Factors in Type 2 Diabetes.

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"Due to Salba's extremely high content of Omega-3 fatty acids, nutrient rich composition, and the results we've witnessed, Salba create exceptional possibilities for the improvement of human health and nutrition. Nothing else in the field of nutrition has come close to matching these exceptional results. Salba can be considered the perfect functional food."

Dr. Vladimir Vuksan
Co-founder of the Glycemic Index
Faculty of Medicine, University of Toronto

Figure 1: Blood Sugar Levels

In this clinical study to evaluate Salba's effect on blood sugar levels, Salba was added to bread and the participants were subjected to varying doses. The results showed that a standard 15g serving of Salba reduces blood sugar by 25% and a larger 24g dose reduces blood sugar by 45%.

Figure 2: Antioxidant Composition A study evaluating the myricetin content of whole foods with the highest known levels. Salba is the highest known natural source of myricetin.	Figure 3: Fatty Acid Composition Long-term evaluation of blood fatty acid composition after 3 months of Salba consumption. Salba increases EPA levels significantly.

Figure 4: Hunger/Satiety Levels An acute study measuring hunger scores of participants treated with Salba added to white bread. Because it absorbs 8-10 times its weight in water, Salba substantially reduces hunger.	Figure 5: Coagulation Factors A long-term study examining the effect of Salba on blood clotting. Salba lowers vWF clotting factor by 25%.

Figure 6: Body Inflammation In this long-term study, Salba's effect on low-grade inflammation was measured over a 12-week span. Salba reduces CRP by 40%.	Figure 7: Systolic Blood Pressure A long-term clinical study proved that Salba reduces systolic blood pressure by 6mmHg after 12 weeks of consumption.