Shilajit Powder

In Sanskrit Shilajit means “Of the Rocks”, and it’s often referred to as the “conqueror of mountains and destroyer of weakness.” It’s often called the king of herbs in the ancient system of Ayurveda, but it’s actually not an herb, it’s a mineral pitch. It comes from high up in the Himalayas of Nepal, where it oozes out of the rocks as they heat in the summer. The locals in the area literally go repelling off the rocks to collect this waxy substance, and then take it down to the village and process it using traditional methods into this extremely powerful substance. It’s made of 60-80% organic matter, ancient humus, humic and fulvic acid. Humic substances are the sum total of all the living organisms from the area, decomposed and refined by the sun, wind, and earth elements as well as the soil based microorganisms. It contains large amounts of DNA and RNA, from prehistory! It took millions of years for this very special stuff to become what it is today: Shilajit.

Over 60 years of clinical research have been done on Shilajit to show that it is anti-inflammatory and anti-oxidant, and very likely to promote longevity, increase strength and endurance, improve digestion, increase stamina, improve energy and mental clarity, reduce stress, allergies, and respiratory problems, and impart a sense of well-being.

Shilajit contains up to 85 minerals in ionic form, as well as high amounts of fulvic acid, which is now being recognized in health circles to possibly be one of nature’s best natural chelation agents, eliminating and detoxifying heavy metals. Fulvic acid increases cell permeability, so that it all of the cells are well fed and nourished, taken with other supplements, fulvic acid can assist with nutrient absorption.

Start with a ½ teaspoon and see how it feels for you. You can increase up to a teaspoon or more, a few times a day, as needed.

Although Shilajit is most deeply effective taken in water on an empty stomach, it has an amazing smoky flavor and can be used in many different ways. Mixed into nut milk or raw milk with mesquite powder it’s a good coffee substitute. It goes great in chocolate. I love to mix it with tomato and hot peppers in my green soups and sauces, and it gives it an awesome chipotle flavor. Try it out and I know you will have great results.