Lack of Silica

WHAT CAUSES LACK OF SILICA

IN OUR BODIES?

There are different reasons that cause silica low rates in our organism. We born with 7g of silica in our body transferred by our mothers, we use this until we grow and we start absorbing it from food sources. Scientist states that we are used to diets with 10 times more silica and only 2-3% of silica consumed from food source is actually absorbed. The reasons of this decreasing rate of silica are due to aggressive horticulture methods and chemical burns of the micro organisms in the soil, responsible of solubilizing inorganic silica. Consequently the soil and then vegetables and animals have less amount of silica in their structure.

The 21th century diets often differ from the ideal, with refined foods replacing raw vegetables, seeds, roots, leaves and fruits. Asian and Indian diets are higher in silica content than Westerners which explains why these groups have less injuries as in hip fractures.

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Our bodies are made up of billions of cells, and there is a vital link between healthy cells and healthy people. Healthy cells are damaged by a lack of silica, and the impairment becomes clearly visible only after prolonged periods of time. Reversal of such damage may not be achieved instantaneously; treatment is required for a period of time in order to restore cellular integrity.

SILICA DEFICIENCY CONSEQUENCES

INCREASE AS WE AGE.

Silica absorption decreases with age. All other experiments in which silica deficiency has been induced have demonstrated the importance of the element for the normal development of connective tissue and bone.

A deficiency in silica could result in reduced skin elasticity and wound healing due to its role in collagen and GAG formation (cartilage). As we know, proper collagen formation is essential for maintaining tight, wrinkle-free skin, so silica can also be beneficial for slowing down the signs of skin aging.

Research executed by Dr. Forrest H. Nielsen, Director of the Dept. of Agriculture (USDA), indicates prevalence of Silica deficiency in:

  • Problems in Joints and Bones: Ligaments, Tendons and Cartilage.
  • Sports Injuries, Arthritis, Arthrosis, Osteoporosis.
  • Cardiovascular problems: Cholesterol, Hypertension, Atherosclerosis.
  • Skin, Hair and Nails. Extended Healing Duration. Weakness in the connective tissue.
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WHAT IS THE EVOLUTION OF

SILICA LEVELS?

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We are born with 7g. of silica throughout our body. Silica levels decreases with ageing 1% every year. Dietary intake of silica declines with age by approximately 0.1 mg/year. Losses are more intense from the age of 35/40 years onwards. Teenagers have 400% more silica than the elderly. (70-80 years). Silica diminishment leads to reduced collagen production and many other molecules. Females have 35% less silica than males.

In animals, a silica deficient diet has been shown to produce poorly formed connective tissue, including collagen. In fact, silica has been shown to contribute to certain enzyme activities that are necessary for normal collagen formation. Silica is essential for maintaining the health of connective tissues due to its interaction with the formation of glycosaminoglycans (GAGs), which are structural building blocks of these types of tissue. One well-known GAG important for skin health is hyaluronic acid, which has been shown to promote skin cell proliferation and increase the presence of retinoic acid, improving the skin’s hydration.

What Food Sources ARE GOOD

FOR LACK OF SILICA?

Silica can also be found in certain types of water, such as Fiji brand water, which contains more than four times the levels found in other bottled waters due to the leaching of water-soluble silica from volcanic rock. In fact, beverages contribute to more than half of the total dietary intake of silica, and the silica content of water depends entirely on its geological source. Silica can also be found in trace mineral supplements. It’s best to get silica from natural sources, and food sources of silica include leeks, green beans, garbanzo beans, strawberries, cucumber, mango, celery, asparagus and rhubarb.

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