How shilajit can help you eliminate heavy metals?
For several years, health organizations have been pointing out the dangers of heavy metals. The WHO and more recently the Public Health website warn of their presence in food and in our environment.
“Everything is poison, nothing is poison, it is the dose that makes the poison” said the alchemist Paracelsus. What is it really?
What are heavy metals?
Heavy metals are distinguished from other metals by their density: it must be greater than 5000kg/m³ or for some 4000kg/m³. It may not help you much to know that, except that you can bring out these figures at a future dinner, in "jam culture" mode.
If according to the classic definition there are only three heavy metals (lead, mercury and cadmium), we tend to include others (including metalloids or organometallic compounds) such as copper, chromium, arsenic or more methylmercury.There is indeed no official definition, despite a consensus established around the previously mentioned elements and others that remain unresolved (including zinc, which is nevertheless excellent for health at certain doses). The French Senate has widely debated this issue and established a clear position on their toxicity in 2001, already.
A scientific definition of heavy metals
As you will understand, the definition of heavy metals will depend on the context and the person who uses it. The truth is that the term "heavy metal" has a unique meaning depending on the person and the context. If we stick to the most rational definition, we can define heavy metals as follows:
- Be four to five times denser than water (4000 to 5000kg/m³ therefore)
- Have a high atomic number
- Tend to accumulate in the tissues
- Have toxic effects on the environment
A very brief history of heavy metals
René Bianchi: if his name means nothing to you, you probably know his story, told by Alexandre Dumas in La Reine Margot . The King's perfumer, he would also have acted on behalf of Catherine de Medici as... a poisoner.
To achieve his ends, he composed mixtures based on lead, arsenic and belladonna. More recently you surely remember this cult passage of the arsenic pudding of Asterix and Cleopatra.
More seriously, if all civilizations knew the dangers of heavy metals, they began to become a real problem in the 19th century . In question ?
The new industries produced a large quantity of fumes. Indeed, if heavy metals are naturally present in nature (forest fires, erosion, volcanic eruption, etc.), certain phenomena created or accentuated by man (combustion, extraction of minerals ) considerably increase their presence in our direct environment.
The dangers of heavy metals: myth or reality?
This question is worth asking because it leads to another question: when do heavy metals become dangerous? Why is our metabolism no longer able to get rid of these substances naturally present in our environment and our food?
Heavy metals can be classified into two categories:
- Bound organic metals found everywhere in nature
- Free inorganic metals released by pollution and human mining.
One of the fundamental differences here is made by the terms “free” and “bound”. Indeed, natural organic metals will most often be linked to carbon atoms, which will make them less reactive and less toxic because they are more easily eliminated by the body.
Conversely, free metals (which lose their chemical bonds through combustion) will be very reactive. They will damage your organs more easily because they require more steps for their elimination.
The body however has a capacity to accumulate organic metals, as well as inorganic ones. It depends on their forms and how well your metabolism works.
Heavy metals in food
To the often asked question: “Does your shilajit contain heavy metals?” we could answer that… All foods contain heavy metals .
We are told that heavy metals are present in clothes, pipes or chemicals. And we must be aware that our food, even the healthiest, contains these famous metals.
The French Public Health Agency mentions in its study published in July 2021 that "96 to 100% of the population is intoxicated by heavy metals". A chilling reality.
The causes ?
- First of all, a natural presence in the soil. However, this should not create an overaccumulation.
- Food production is highly dependent on chemicals widely used since World War I and even more so after World War II.
Some examples :
- Agricultural chemical sprays
- Heavy duty cleaning detergents
- So what to do? Eating organic? At Siho we are clearly in favor of the most natural food possible, unfortunately organic is not free from contamination. Note the sometimes excessive use of copper as a pesticide.
- 3. A diet too rich in fatty fish and seafood, which accumulate cadmium, mercury, arsenic and chromium. But hey… We are quite cautious here because few people consume large quantities of fish.
Official limits on heavy metal content do exist. They have been implemented either by the World Health Organization (recommendations), or by the European Food Safety Agency (EFSA), in a more restrictive manner.
Does shilajit contain heavy metals?
Our shilajit resin is harvested in areas where human activity is low (the Siberian Altai, on the borders of Mongolia and Kazakhstan) Although these territories are remote (such as Antarctica ), the fact remains that heavy metals are present.
In its natural state, before being filtered, shilajit contains non-negligible quantities of toxins, molds, fungi and heavy metals. This is why it is absolutely necessary to avoid consuming it raw or coarsely refined.
Once filtered, the shilajit , contains only traces of heavy metals. Indeed to date no system is efficient enough to eliminate any particle. But remember: for the most sensitive metabolisms, even traces can have an impact.
Therefore, we strongly encourage you to request or consult the heavy metal analysis results of the company that sells you the shilajit, whatever the form (resin or powder). For what ?
- Some shilajit isn't purified properly (this is what sounded the alarm at Canada's health agency).
- Disclosure of shilajit analysis proves two things:
- The purity of shilajit
- The desire for transparency of the company that offers it as well as its commitment to quality products.
You will find the detailed results of our analyses, carried out in an independent French laboratory in Nantes, here .
Because we are the first users of the shilajit that we market, we could not ignore a complete analysis. Is the shilajit I received good quality? Is the supplier telling me nonsense?
These are the first questions I faced when I first consumed shilajit.
Is shilajit dangerous for health?
No, not at all. A substance that looks like bitumen or a resin, which has a strong smell close to humus, may seem very curious to the neophyte.
Can this product be consumed safely ?
The answer is YES, a big YES. We are going to tell you about three experiences, one very personal and the other two much more scientific and rational.
The first scientific experiment took place in 2003, at the Department of Biochemistry of the University of Jaipur in India. The thirty students took 2g of shilajit every day for 45 days, while the recommended daily dose does not exceed 0.5g. The goal was to see if shilajit could cause any side effects. It was quite the opposite: in addition to being perfectly neutral in terms of blood pressure, heartbeat or weight gain, the analyzes suggested a hypolipidemic effect and strong antioxidant activity.
The second scientific experiment took place in 2012, at the University of Thirumalaisamudram (as you wish), in India again. After giving 0.5g, 2g and 5g per kilo of weight for 91 days to rats, their iron levels were studied: surprise, the iron levels had not changed, despite incredibly high doses!
The third experience is that of your servant. Tired for years, I was looking for a product that could give me constant and safe energy. "Safe" was essential because my body reacted badly to the vast majority of dietary supplements that I tested.
It was then that I came across the concept of adaptogens . I devoured the wonderful book: Adaptogens in Medical Herbalism: Elite Herbs and Natural Compounds for Mastering Stress, Aging, and Chronic Disease by Donald Yance.
I strongly advise you to buy this book if you read English. This is where I discovered the benefits of shilajit. After testing it for a few weeks, I felt a profound transformation in my body, an incredible energy boost and absolutely no side effects.
Driven by this enthusiasm, the positive feedback from my relatives, I decided to market shilajit, then unknown in France.
The SIHO brand had just been born.
Shilajit: an aid in the chelation of heavy metals
Shilajit is a powerful detoxifier that can help you eliminate heavy metals from your body. How? In fact, it is extremely rich in minerals, over 85 listed, some of which greatly aid in detoxifying the body.
Shilajit contains two minerals that work together to neutralize heavy metal toxicity, namely selenium and molybdenum. By penetrating deep into the tissues they will help the body break down toxins. They will also come to attack heavy metals and will help the body to evacuate them.
Other minerals will also help your body get rid of it indirectly, such as iron and zinc. They will help restore the transport, absorption and metabolism of nutrients necessary for the vital needs of cells.
As you probably know, shilajit is very rich in two little-known yet critically important acids for homeostasis: fulvic acid and humic acid. During a study on the reaction of these two acids in aquatic environments, the researchers demonstrated that fulvic and humic acids associated with nanoparticles could help eliminate heavy metals.
In another study carried out on rats, the combination of humic and fulvic acid reduced the absorption of cadmium in the intestines. They also contain dibenzo-alpha pyrones, metabolites that help the body detox naturally.
Some foods are capable of absorbing heavy metals or separating them from our body tissues (such as shilahjit), which helps prevent intoxication and promote the excretion of heavy metals. Following, the old adage: "prevention is better than cure"; we invite you to take care of the origin of your food.