[Ruthxxx]

I just had my breakfast shake and it's way too grainy. I let the Salba soak in the milk for a good hour and it's still little black specks rather than gel-like. I have had it around for a while.
Any insight?

[cottagebythesea]

Do you keep your salba (chia) in the fridge or freezer, Ruth? I know it lasts forever that way.

I mix chia into my yogurt in the morning and I still have some black seeds in it when I go to eat it after lunch. It doesn't totally gel up.

My suggestion would be to sniff it, and if it smells "off" or looks funny, then I'd toss it.

[Ruthxxx]

Thanks, Linda. I think it's OK although I keep it in the cabinet. What really irks me about it is having to floss black specs out of my teeth!

[zeffryn]

I agree about hating to have to floss them out of my teeth. I've had to carry a pik flosser in my purse because I drink a lot of chia fresca when i'm out and about.

[HeatherTX]

I don't keep mine in the freezer but I guess I should to make it last longer.

I did not expect to like chia in liquid but I love it. Kinda fun!