BIO-SILICA

Beneficial effects of the biological microelement Silicon (Si), named “Silica” if occurs in combination with Oxygen are assumed.  The strengthening of bones and improving the elasticity of blood vessels, cartilages and skin have already been demonstrated in animal models.

Silica deficiencies slows down the synthesis of collagen, the calcium-uptake of bones, the elasticity of conjunctive tissues also identified as some typical aging related medical conditions.

Symptoms of silica deficiencies are not rigorously described. A modern cause of biological silica-deficiencies in industrial countries could be the dramatically reduced Silica intake due to the intensive food processing and water purification technologies.  These processes remove the whole Silica content of grains, vegetables or water.   Obviously known is the industrial manufacturing of pure, table sugar with full elimination of the initial silica content (0.5-2%) of sugar beet or of sugarcane.

 

The prevalence of type 2 Diabetes in population has increased in the last four decades from 2.5 to 7.5 % parallel with the enhanced pro capita consumption of pure industrial sugar from 16 kg to 42 kg/year. But the   negative consequences are not caused only by the ingested caloric surplus.

We assume that the harmful consequences result not from the enhanced caloric intake but from the “chemically pure” nature of the sugar. If silica plays an adjuvant role in metabolism of glucose, the enhanced intake of industrial sugar will request increased amounts of Silica.

This increased demand cannot be satisfied while Si intake is dramatically reduced by modern food processing technologies. The body will consume its Silica reserves and the signs of chronic silica deficiencies will appear.