Of all the minerals important for good health, Silica is by far the most underrated and misunderstood mineral of all. It is the seventh most prevalent element in human tissue after calcium. Research done in the 1970's by Dr. Edith Carlisle at the UCLA School of Public Health affirmed without any doubt the extreme importance of Silica. Her research showed Silica to be essential in collagen formation and connective tissue strength. Collagen is the tough fibrous material which holds our cells together and is the major component of everything from our bones to our skin.
The two primary functions of Silica based on research and experience are:
- Building and maintaining healthy collagen levels throughout the body
- Managing calcium usage and storage within the body
Silica deficiencies can occur when eating a diet of refined grains. Historically, the primary source of dietary Silica was the outside husks of grains. With the advent of the industrial revolution and the invention of the combine (a machine used to harvest grain), man for the first time could automatically remove grain husks. So, rather than being the staff of life, bread had the first of many essential mineral nutrients removed. As we all know, subsequent refinement of grain has, when eaten as white flour, become one of the scourges of modern society. All white bread contains virtually zero natural mineral nutrients, and when eaten, immediately converts into glucose (sugar). This is why you see on flour or bread packages a list of mineral additives. The flour refineries are trying to replace some of the minerals they have removed. These minerals pale in comparison to what was removed.
Supplementing with Silica can help to support:
- Healthy cartilage
- Joint function
- Strong bones
- Teeth and gums
- Gastrointestinal tissues
- Hair, skin and nails
- Collagen production