Guest guest Posted November 10, 2005 Report Share Posted November 10, 2005 One of our silent sisters suggested this search! Astounding! Doing a search for " silica in food " the following links came up. There are many, many more! . . . http://search./bin/search?p=silica%20in%20food Sickening! If you, or your children, are having problems, please learn everything you can about these products. Eliminating them from your environment may help immensely! - Rogene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2006 Report Share Posted July 27, 2006 Almost every source online says it is in our food and our ability to absorb it diminishes. http://www.healthywaymagazine.com/issue25/05_silica_saves_skin.html --- Skipper Beers <lsb149@...> wrote: > >From: " Rick Wagner " <rickwagner@...> > > >, > >Silica at 300-600mgs daily may take a little longer but doesn't hurt and > >doesn't fool the body. It is the catalyst for the production of > >glycosaminoglycans, the building block of collagen and consequently > >cartilage. No injections and no pain. Why does western medicine seem to > >want to always inject things into us or just remove the damaged part. > >Rick > > I asked you before and never saw the answer. > > What is silica, and since you claim it is not from diet, how is it likely to > be something beneficial to our health? I have a hard time believing > substances like sand or glass that we wouldn't get in our ordinary diet is > necessary or beneficial. > > Skipper > > _________________________________________________________________ > Is your PC infected? Get a FREE online computer virus scan from McAfee® > Security. http://clinic.mcafee.com/clinic/ibuy/campaign.asp?cid=3963 > > > > Sister Website: www.iodine4health.com > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2006 Report Share Posted July 27, 2006 You might try talking to one of these sources to determine how they have determined that it is in our foods and ask them if they have ever experienced supplementing with it. The most concentrated sources of silica are in the outside husks of grains which are virtually completely removed as the grains are refined. Most of these sources don't think refined sugar is bad either. They have yet to look at the larger picture. Rick -----Original Message-----From: [mailto:kennio@...]Sent: Thursday, July 27, 2006 1:29 PMiodine Subject: RE: Silica in food Almost every source online says it is in our food and our ability to absorb itdiminishes.http://www.healthywaymagazine.com/issue25/05_silica_saves_skin.html--- Skipper Beers <lsb149hotmail> wrote:> >From: "Rick Wagner" <rickwagnereidon>> > >,> >Silica at 300-600mgs daily may take a little longer but doesn't hurt and> >doesn't fool the body. It is the catalyst for the production of> >glycosaminoglycans, the building block of collagen and consequently> >cartilage. No injections and no pain. Why does western medicine seem to> >want to always inject things into us or just remove the damaged part.> >Rick> > I asked you before and never saw the answer.> > What is silica, and since you claim it is not from diet, how is it likely to > be something beneficial to our health? I have a hard time believing > substances like sand or glass that we wouldn't get in our ordinary diet is > necessary or beneficial.> > Skipper> > __________________________________________________________> Is your PC infected? Get a FREE online computer virus scan from McAfee® > Security. http://clinic.mcafee.com/clinic/ibuy/campaign.asp?cid=3963> > > > Sister Website: www.iodine4health.com> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2006 Report Share Posted July 27, 2006 >You might try talking to one of these sources to determine how they have determined that it is in our foods and ask them if they have ever experienced supplementing with it. The most concentrated sources of silica are in the outside husks of grains which are virtually completely removed as the grains are refined. Most of these sources don't think refined sugar is bad either. They have yet to look at the larger picture. Rick In a group like this, I don't think you can assume that most everyone is eating refined grains or refined sugar. Let's bump this up to the level where I suspect most of us are it, and that is eating whole grains, and for those of us following Weston A. Price principles, lacto-bacillus soaked whole grains and nuts. Are you saying most of the silica is actually in the husk, which is inedible and historically has never been eaten, or is it instead in the outer bran layer which is removed to make white flour or what I think of as refined flours? And if silica is still obtainable in edible whole grains, can one get a silica-sufficient diet without using supplements? Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2006 Report Share Posted July 27, 2006 Rick Wagner wrote: > You might try talking to one of these sources to determine how they > have determined that it is in our foods and ask them if they have ever > experienced supplementing with it. The most concentrated sources of > silica are in the outside husks of grains which are virtually > completely removed as the grains are refined. Most of these sources > don't think refined sugar is bad either. They have yet to look at the > larger picture. > Rick It's also true that until very recently, most food had more dirt in it. Some skeletal remains show that there was so much dirt in the food that it ground down their teeth. But more than that, many people (and animals, for that matter) ate clay on a regular basis, esp. when feeling bad. They'd eat clay from specific sources. The clay has silicate in it, finely ground, and though I don't imagine much of it gets absorbed, some of it, it seems, does. It also gloms onto toxins in the gut and removes them. The Incas would dip their potatoes in clay to detoxify the solanine, and some parrots eat riverbank clay after eating a certain toxic berry. And of course if you are getting your water out of a lake, stream, or even most wells, it's likely to have some dissolved mud in it. I'm not clear on what-all silicates do for health, but a low-silicate diet is decidedly a new thing on the planet! -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2006 Report Share Posted July 27, 2006 > And if silica is still obtainable in edible whole grains, can one get a silica-sufficient diet without using supplements? > > Lynn > How about seaweed? -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2006 Report Share Posted July 28, 2006 Geezz Lynn...I don't think he was saying anything in that ballpark at all. He was referring to online sources, i.e. health websites, not us. > >You might try talking to one of these sources to determine how they have determined that it is in our foods and ask them if they have ever experienced supplementing with it. The most concentrated sources of silica are in the outside husks of grains which are virtually completely removed as the grains are refined. Most of these sources don't think refined sugar is bad either. They have yet to look at the larger picture. > Rick > > In a group like this, I don't think you can assume that most everyone is eating refined grains or refined sugar. Let's bump this up to the level where I suspect most of us are it, and that is eating whole grains, and for those of us following Weston A. Price principles, lacto-bacillus soaked whole grains and nuts. Are you saying most of the silica is actually in the husk, which is inedible and historically has never been eaten, or is it instead in the outer bran layer which is removed to make white flour or what I think of as refined flours? > > And if silica is still obtainable in edible whole grains, can one get a silica-sufficient diet without using supplements? > > Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2006 Report Share Posted July 28, 2006 Yes, I believe it is possible if one eats whole grains and organic fruits and vegetables. If one is now compromised though, silica supplementation is very effective quickly. Today, only a small percentage of the populace has eaten a diet sufficient in silica to have maintained tissue sufficiency. As far as I know, seaweed is not a significant source of silica. Rick Wagner Re: Silica in food > And if silica is still obtainable in edible whole grains, can one get a silica-sufficient diet without using supplements? > > Lynn > How about seaweed? -- Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2006 Report Share Posted July 28, 2006 Rick wrote his post in response to Skipper's query about the necessity for silica supplementation. I don't think Rick was saying people on this group eat a refined diet, which I think is the point you were making. But I don't think the question about the need for silica supplementation should be addressed on the basis of whether people with a refined diet need it. I want to know if people eating unrefined grains would still need silica supplementation. I also think we need to clarify terminology. I think of the husk as the chaff or pod that covers the actual grain and is removed in threshing. It is like straw and is not eaten. I think of refined grains as those in which the outer bran layer is removed. When Rick says the most concentrated sources of silica are in the outer husks of grains, I suspect he really should be saying sources of silica are in the outer bran level. I also question his assertion that whole grains can hardly be found anymore. Whole, unprocessed grains are readily available at any health food store I've ever been in, and it's not difficult at all to find sources for 25 and 50 lb. bags of grain. Lynn > Geezz Lynn...I don't think he was saying anything in that ballpark > at all. He was referring to online sources, i.e. health websites, > not us. > > > >You might try talking to one of these sources to determine how > they have determined that it is in our foods and ask them if they > have ever experienced supplementing with it. The most concentrated > sources of silica are in the outside husks of grains which are > virtually completely removed as the grains are refined. Most of > these sources don't think refined sugar is bad either. They have > yet to look at the larger picture. > > Rick > > > > In a group like this, I don't think you can assume that most > everyone is eating refined grains or refined sugar. Let's bump this > up to the level where I suspect most of us are it, and that is > eating whole grains, and for those of us following Weston A. Price > principles, lacto-bacillus soaked whole grains and nuts. Are you > saying most of the silica is actually in the husk, which is inedible > and historically has never been eaten, or is it instead in the outer > bran layer which is removed to make white flour or what I think of > as refined flours? > > > > And if silica is still obtainable in edible whole grains, can one > get a silica-sufficient diet without using supplements? > > > > Lynn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 28, 2006 Report Share Posted July 28, 2006 Lynn, I was talking about people in general and accessible bread products in general. In fact, most of the natural silica found in grains is in the husks removed in threshing. I'm sure silica is present in a threshed yet unrefined grain kernel-just quite a bit less than in the husks. What I observe is that there are a plethora of collagen based degenerative diseases affecting the public at large. Given the impact silica has had on me, the link is irrefutable. I eat an excellent diet rich in whole grains. I did not always eat the way I do now, but even when I thought I was eating well, in hindsight, I really wasn't. Rick Re: Re: Silica in food Rick wrote his post in response to Skipper's query about the necessity for silica supplementation. I don't think Rick was saying people on this group eat a refined diet, which I think is the point you were making. But I don't think the question about the need for silica supplementation should be addressed on the basis of whether people with a refined diet need it. I want to know if people eating unrefined grains would still need silica supplementation. I also think we need to clarify terminology. I think of the husk as the chaff or pod that covers the actual grain and is removed in threshing. It is like straw and is not eaten. I think of refined grains as those in which the outer bran layer is removed. When Rick says the most concentrated sources of silica are in the outer husks of grains, I suspect he really should be saying sources of silica are in the outer bran level. I also question his assertion that whole grains can hardly be found anymore. Whole, unprocessed grains are readily available at any health food store I've ever been in, and it's not difficult at all to find sources for 25 and 50 lb. bags of grain. Lynn > Geezz Lynn...I don't think he was saying anything in that ballpark > at all. He was referring to online sources, i.e. health websites, > not us. > > > >You might try talking to one of these sources to determine how > they have determined that it is in our foods and ask them if they > have ever experienced supplementing with it. The most concentrated > sources of silica are in the outside husks of grains which are > virtually completely removed as the grains are refined. Most of > these sources don't think refined sugar is bad either. They have > yet to look at the larger picture. > > Rick > > > > In a group like this, I don't think you can assume that most > everyone is eating refined grains or refined sugar. Let's bump this > up to the level where I suspect most of us are it, and that is > eating whole grains, and for those of us following Weston A. Price > principles, lacto-bacillus soaked whole grains and nuts. Are you > saying most of the silica is actually in the husk, which is inedible > and historically has never been eaten, or is it instead in the outer > bran layer which is removed to make white flour or what I think of > as refined flours? > > > > And if silica is still obtainable in edible whole grains, can one > get a silica-sufficient diet without using supplements? > > > > Lynn Quote Link to comment Share on other sites More sharing options...
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