Chia seeds are quite high in carbohydrates but these are not considered a problem in a GAPS diet because the carbohydrates are mostly fibre, which make them benefitial.  Chia seeds are anti-inflammatory due to their rich nutritional profile, primarily focusing on three key components:

1. Alpha-Linolenic Acid (ALA) – An Omega-3 Fatty Acid
Primary Mechanism: Chia seeds are one of the best plant-based sources of Alpha-Linolenic Acid (ALA), a type of omega-3 fatty acid.
Anti-inflammatory Action: In the body, ALA is converted (though inefficiently) into longer-chain omega-3s like EPA and DHA, which are potent anti-inflammatory agents. Omega-3s help reduce the production of pro-inflammatory molecules (eicosanoids) and shift the body’s inflammatory balance toward resolution.
2. Antioxidants
Primary Mechanism: Chia seeds are packed with powerful antioxidants, including quercetin, caffeic acid, and chlorogenic acid.
Anti-inflammatory Action: Inflammation is often triggered by oxidative stress (an imbalance between free radicals and the body’s ability to detoxify them). The antioxidants in chia seeds neutralise these free radicals, protecting cells from damage and interrupting the cascade that leads to chronic inflammation.
3. Dietary Fiber
Primary Mechanism: Chia seeds are exceptionally high in fibre (both soluble and insoluble).
Anti-inflammatory Action: The fibre, particularly the soluble portion, acts as a prebiotic, feeding beneficial bacteria in the gut. These bacteria, in turn, produce short-chain fatty acids (SCFAs) like butyrate. SCFAs are crucial for maintaining the integrity of the gut barrier and have direct anti-inflammatory effects both locally in the colon and systemically throughout the body.

In summary: The anti-inflammatory effect of chia seeds is a combined result of their healthy fats reducing inflammatory signalling, their antioxidants fighting cellular damage, and their fibre supporting a healthy, anti-inflammatory gut environment.