Beautiful Hair Comes From Within With Silica

Many people are unaware that beautiful hair is due largely to their intake of silica. Silica is a form of silicon, one of the most common elements in the earth, and that is literally where it is most found: in the earth. Most forms of stones and rock contain silicon in one form or another.

Silica is silicon in the form of Silicon dioxide, or SiO2. Appearing naturally as quartz, it is also the principal component of glass and sand. Silica is also a very common component of your body, and is contains in all of your connective tissues such as cartilage and tendons, nails, hair, muscle tissue and bone. Your complexion and shiny hair all depend upon silica, which apart from its other properties help your skin and hair to retain moisture and keep looking young.

Not only that, however, but it also strengthens your hair, and renders it less likely to become brittle and suffer from split ends and that dull look that so many women spend a fortune on trying to overcome with various types of hair conditioner. Conditioners are designed to keep the moisture in your hair; that is also one of the main properties of the form of silicon that we call silica. The term is often wrongly used for other forms of silicon such as silicates and silicones, although these do not take part in human biochemistry in the same way as silica does.

If your intake of silica is at its optimum, your skin and hair will be well hydrated, and maintain a luster that makes it attractive and young looking, rather than lank of frizzy. It is not an overnight effect, however, and you may have to take silica supplements for two or three months until you see visible effects. You should then be able to maintain the effects through diet, although silica supplements can be used if preferred. It is not only your hair that will benefit, but also your skin, as already suggested, will maintain a youthful hydrated look and the wrinkles will take longer to appear.

You will therefore tend to look younger for longer, especially if you also have a good intake of antioxidants to prevent free radical damage to your skin cells. Silica can help to prevent baldness, but it is stressed that it cannot be taken to cure it. It stimulates the growth of your hair and keeps it healthy and strong in addition to looking more beautiful and attractive.

Silica in all its forms is a trace mineral in our diets, and is a relatively rare component. It is also a very important mineral because human life depends upon it. There are certain food sources of silica that you can use to ensure that you get the maximum amount naturally that you can. The foods that contain most silica include cereals, especially oats and rice, which is why Asians tend to have the healthiest and strongest hair. Others are cucumbers, asparagus, lettuce cabbage, onions, potatoes and sunflower seeds. Fruits include strawberries, and if you eat a diet rich in these various foods, then you should have a good natural intake.

Other sources of silica include horsetail and oat straw, or the stalks left once the oats have been harvested. Although not conventionally eaten, these sources are used for the preparation of silica supplements. It has often been claimed that beer is a good source, but only because silica is frequently used in fine powder form to act a defoamer in beer.

Meat sources do not include much silica, and neither do processed foods. Most junk food diets are low in this mineral that is so vital for the condition of your hair, although it is not necessary to eat just a vegetarian diet. A good balanced diet is necessary to ensure that you do not become deficient in one nutrient because you are trying to increase your intake of another. That is a very easy and common error to make. If you include a reasonable amount of silica-containing foods in your diet then there is no need to eat only those foods.

As with many other trace elements necessary in human biochemistry, you do not have to take large amounts of silica to meet your daily needs, and it is not the foods that are rich in silica that is the only aspect of the mineral you should consider, but also in the form in which it is available for the body to use. This ‘bioavailability’ is very important with all forms of nutrition, not only silica, since if the body is unable to use it as part of its biochemistry, then it is of no use as a supplement.

As an example of this, the processing of foods, including grains, can convert silica to silicates that the body cannot use since its chemistry is unsuitable. Silicates have to be converted first to silicic acid which the human body can easily absorb through the intestines. This acid, then, would be a good supplement for those deficient in silica, though only very small amounts are needed by the body. In fact, silicic acid is the silica gel supplement that provides the silica needed for healthy hair, and is formed by the hydration of sodium silicate which itself cannot be absorbed by the intestines and take part in the human biochemical reactions needed.

The reason for the importance of silica is that it is converted to orthosilicic acid that is an essential part of the biochemical pathway for the formation and stabilization of glycosaminoglycans (GAGs) or mucopolysaccharides, that are essential to human life. Chondroitin sulfate is an example of a GAG. As one ages, ones ability to produce these compounds in the stomach reduces, and is one reason for aging skin and hair.

The effect of silica in the human body in general, and on the hair in particular, has been proved, and as you age you will find the need for some form of supplementation. Even younger people who do not include an adequate quota of silica in their diet should consider a supplement containing this little known but essential trace element for bouncy, attractive and youthful hair.

It is known fact that beautiful hair comes from within with silica.

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Applications of Hplc in Biochemistry

Product Description
This book is intended to familiarize biochemists with HPLC. Theoretical aspects of each mode of chromatography are discussed in chapters 1-9, providing an understanding of the various modes of chromatography which are now possible using commercially available columns, from reversed phase to affinity. Practical aspects and instrumentation are covered in chapter 10. The bulk of the book, which follows, presents examples and applications of each mode of chromatography in current biochemical practice.

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Eggs: An Excellent Source Of Omega-3 Oils For Better Health

Eggs have many health benefits, among them being the fact they can be an excellent source of omega-3 oils that can promote better health in those that take it as a supplement. Hens fed on flax seeds are particularly high in omega-3 fatty acids, although eggs have many health benefits other than omega-3.

Most of the health benefits of Omega fatty acids are well known, although many more are being continually discovered as scientists research the uses to which the substances can be put in our bodies. Omega-3 fatty acids have long carbon chains that are polyunsaturated, i.e. contain multiple double bonds in the hydrocarbon chain. As opposed to saturated fatty acids with no double bonds. They are important components of our neurological systems and help to build up cell membranes, but are probably best known for their effect in protecting us from cardiovascular diseases. Omega-3 fatty acids can help us to maintain a healthy heart, and so enable us to live longer.

The current western diet has been changing to reduce cholesterol intake and improve our lifestyle. However, this has not all been well advised, and the resultant diet is rich in vegetable oils as opposite to animal fats, the relative levels of omega fatty acids having changed in favor of omega-6 fatty acids. These omega-6 fats are not as healthy for us as omega-3, and can lead to a thrombogenic state that more easily leads to cardiovascular diseases and blood clots. Rather than a normal omega-6 to omega-3 ratio of around 2:1, this ‘improved’ diet has increased it to anything up to 50:1.

The American Heart Association has been advocating a diet richer in omega-3 fatty acids since 1996, yet while research continues to favor omega-3, the increase in consumption of vegetable oils has continued to increase, and with it a reduction in the overall health of a nation.

Omega-3 enriched eggs have been introduced as one means of redressing the balance. Hens fed on flax seeds lay eggs with a much higher proportion of omega-3 fatty acids than normal: up to and over 150mg per egg. Such eggs also have reduced cholesterol – over 15% less, and also are higher in vitamin E, a strong antioxidant, by up to 300%.

Two of the components of omega-3 oils, linoleic acid and linolenic acid, are what are known as ‘essential’ fatty acids. The term means that they cannot be manufactured in your body, so must essentially be introduced through your diet. When the human body developed to what it is now, the consumption of fish and other oils rich in omega-3 fatty acids was a significant part of our diets, and allowed our bodies to develop the biochemistry and metabolism that it uses today.

If we now upset that biochemistry by cutting our intake of unsaturated fatty acids, our metabolism will suffer and our general health decline. This is one reason why humans should interfere with their natural eating habits as little as possible, or if we do so excessively we should use supplements to replace what we are excluding from diets that have been natural to us for countless millennia. It is dangerous now for the human race to suddenly switch to a significantly different diet without suitable supplementation, because we do not know the long terms effects of doing so.

One way to maintain a steady intake of the fatty acids our metabolism needs in order to ensure our survival is to eat eggs, and especially omega-3 enriched eggs. Of course, eggs have a lot more beneficial health effects than just omega-3. Take choline for example. This is a trimethylated compound that is important in the metabolism of fats. It is the newest official B vitamin, and is an essential component of cell membranes. It is particularly important for the maintenance of the health of your brain, and preventing many brain disorders.

It is also important in methylation, an important biochemical process, and also in the biochemical synthesis of the neurotransmitter acetylcholine. This substance is used to pass messages between nerve cells and from nerve cells to muscles, and a deficiency can cause many health problems, including heart disease and diseases of the vascular system. Methylation is a very important biochemical reaction, being used particularly in messages between body cells and is used to switch genes on and off.

Up to 90% of Americans are deficient in choline, and subject to many diseases because of it. Symptoms include insomnia, fatigue, excess fat concentrations in the blood and problems with your nerves and muscular control. It can cause liver problems and heart problems, and cause a number of brain disorders.

Choline is available in the diet from lecithin and egg yolks, and also soya beans, flax seeds, peanuts and potatoes. The typical American diet is not conducive to an adequate choline intake, and increased egg consumption can help to redress this. This is particularly true of eggs from hens fed with flax seeds, or linseed, from which the triple benefits of choline, omega-3 fatty acids and vitamin E are obtained. Just two eggs will provide you with almost 50% of your daily requirement of choline.

Some are wary about the cholesterol content of eggs, but studies have indicated that it not so much the amount of dietary cholesterol that is eaten, but saturated fats that cause the excess deposition of cholesterol in the arteries. Cholesterol is an essential part of human biochemistry, and without any we could not survive. In fact, studies have shown that eating two eggs daily can improve your cholesterol levels

Eggs are also rich in lutein, and contain more than vegetables such as spinach. Lutein is an important carotenoid that is believed to prevent age related macular degeneration, which can lead to blindness, and also prevents the development of cataracts. Eggs also appear to have anti-clotting properties on the blood, and so help to reduce the thrombogenesis of omega-6 fatty acids.

Without a doubt, eating eggs is very good for your health, and especially so if they are rich is omega-3 fatty acids. They contain a wide variety of nutrients and truly are a complete food packaged by nature. Some may prefer to stay away from eggs and miss the omega-3 benefits so there is an alternative for diets that exclude eggs. Omega-3 is available in a supplement form that one can take on a daily basis to reap the benefits omega-3 presents.

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Dairy Chemistry and Biochemistry

Product Description
The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.

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What Is The Glyconutrient N-acetyl Galactosamine And How Does It Benefit The Body

The glyconutrient N-acetyl galactosamine is not as well known as the other seven essential glyconutrients, otherwise known as the essential sugars or monosaccharides. However, that is more a reflection of how contemporary the research still is than of an intrinsic lack of knowledge.


To apply the term essential to a sugar might seem somewhat strange, given the bad press of these substances in the past, but times have changed. Over the past few years it has come to light that those substances that at one time were thought to worth little more than body fat promoters are in fact absolutely essential to the well being of, not only the human body, but all mammalian life.


It has been proved that certain monosaccharides, or simple sugars, are essential in the regulation of the body’s immune system that allows us to fight disease and other conditions such as allergies. They combine with proteins and fats in the body to form glycoproteins and glycolipids that are given the general term glycoforms that act as chemical messengers and inform other cells of their identity.


Without this form of communication, cells would not be able to distinguish their brothers from intruders, and the immune system would either kill off all cells or none. A case of total annihilation or complete breakdown of the body’s defenses. Every cell has its own function and the only defense our body has is the immune system that roams throughout the body brushing against other cells to determine if they are friend or foe. If the body has the right Glyconutrients it will manufacture a perfect cell that communicates its health and function to the immune system and help the immune system determine what cells are friendly and which are not. There are eight of these essential sugars, and N-acetyl galactosamine is one of them, albeit the least studied.


Each of these has specific functions to carry out within the body, but all affect the immune system. In the event of a deficiency of even one of them, the chemical message would not be complete, and disease would follow; the specific disease to which the body would be susceptible would depend on the sugar that is missing. Not only that, but the particular body condition that the particular monosaccharide controlled would then be uncontrolled, and the body would suffer accordingly.


N-acetyl galactosamine is the one of the eight essential sugars about which least is known. The medical study of these has been going on for approximately ten years, which is a short period in medical research. Prior to that they were only sugars, and the only biochemistry known about them was that the body converted them into energy and stored that in the form of fat. Not very desirable parts of the diet therefore. All that has now changed, and they are now part of an ongoing investigation into the biochemistry of the immune system in general, and the significance of glyconutrients in particular.


It is now known that this substance not only takes part in the control of the immune system by coating the cell surface with these glycoforms, but also seems to inhibit the growth of certain cancers. That is not to infer that they are medicines, because they are not, but their continued presence in the body is an important part of our biochemistry. They are a bit like vaccines that cannot cure viral diseases, but can help the body resist further viral attacks.


It is known that a deficiency in N-acetyl galactosamine can cause severe memory problems, and that it is involved in the function of the synapses, the junction between nerve cells. It is therefore logical to assume that it plays an important role in the function of the nerves. If you look further you will notice that the sugar is also associated with the various functions of sight, being concentrated in the optic nerve, retina and various other areas that affect vision.


Over the past ten years the distribution of the eight essential glyconutrients throughout the body has been studied, and it has been generally accepted that those areas in which they are found in greatest concentration are those where they likely have most influence. Consequently, N-acetyl galactosamine has been found concentrated in the kidneys, the skin, the sweat glands and the testes. It is therefore assumed to play an important role in the function of these organs, though research is still being carried out.


It has been established that people suffering from heart disease have had lower levels of N-acetyl galactosamine than normal, and it is thought that heart disease in such people could be prevented through adequate supplementation. The same is true of the health of the joints and the connective tissues. Like many of these monosaccharides, this sugar appears to have an effect in maintaining the integrity and health of joints and the control of arthritis and other conditions associated with inflammation of the joints. Also, like the other essential sugars, N-acetyl galactosamine appears to reduce in concentration in the body with age, the inference being that supplements could help to reduce the effects of aging.


Since there is less known about this glyconutrient than about any other, many of these inferences have yet to be confirmed. However, it would seem reasonable and logical to assume that what has been found true of the other seven essential sugars to be true also of the eighth. What is not known, and for which assumptions could be dangerous to make, is what a safe supplemental dose would be.


Extremely high excessive doses given to animals even as much as 100 grams each day has shown no adverse side effects, but the current recommended daily allowance of N-acetyl galactosamine supplements are generally considered well below the safe threshold. As with the other sugars, the dosage is recommended to be taken over the course of the day due to the low retention time within the body. just like water soluble vitamins, gluconutrients will be eliminated from the body with in hours of ingestion so consumption of these nutrients should be spread out through the course of a day for maximum usability by the body.


Like its glucosamine cousin, this substance is not found in the normal human diet. It is present in shell fish, crestations, shark cartilage and certain types of algae, and its presence in the body is consequently through internal syntheses from galactose and amino acids. The presents of environmental toxins has lead to the biosyntheses of N-acetyl-galactosamine from galactose and other nutrients can be inhibited, therefore the consumption of the above listed sources is crucial for a properly operating body.


In spite of the multiplicity of the benefits that N-acetyl galactosamine imparts to the body, its greatest and most important contribution is that of the other seven glyconutrients: in the structure of the internal communication system between cells that allows the immune system to operate effectively elimination disease as we know it.

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