Shilajit (sheela-jeet) is a dark brown mineral substance classified as an adaptogen for its deeply nourishing and energizing effects on the body.
It has been used in the Indian herbal system of Ayurveda for thousands of years and was documented in the Charaka Samhita (one of the first Ayurvedic texts) as a highly valued "cure all" for many diseases.
It is still traditionally used today in Ayurvedic medicine as a powerful antioxidant-rich superfood for its detoxifying, strengthening and revitalizing qualities.
Although it is not technically an "herb", it is classified among the top Ayurvedic herbs as a "rasayana" or rejuvenating tonic.
It is also called "yoga vahi", which refers to its ability to enhance the effects of other herbs used with it in therapeutic treatments. Shilajit is therefore commonly prepared with other tonics like shatavari, mucuna, amalaki, ashwagandha and many others.
We are familiar with two Sanskrit translations of the word meaning "rock invincible" and "conqueror of mountains and destroyer of weakness", both of which indicate its positive association with long-term health.
As a mineral substance, it is often used in powder form or as a resin-like paste. These substances can be added in small amounts to drinks, teas or elixirs.
It is known to contain a number of unique health-enhancing compounds such as triterpenes, humic acid, selenium, phospholipids, over 85 minerals and is extremely high in the hard to get nutrient called fulvic acid.
It is, in fact, one of the richest sources of minerals and other elements that are commonly depleted in our soils today, fulvic acid being a major one. Shilajit contains between an average of 40-60% fulvic acid and can be a great way to replenish this mineral deficiency.
Trapped and preserved within high mountainous regions between altitudes of 10,000 - 18,000 feet, shilajit is predominantly sourced from locations in the Himalayas (Tibet and Bhutan) but can also be found in parts of Mongolia, Russia, China, India and Pakistan.
It goes by the Latin name Asphaltum punjabianum and is a
form of mineral paste that looks a bit like tar. It is said to
literally ooze from cracks in the earths surface during the warmer
seasons at these high mountain altitudes.
Asphaltum punjabianum is created over a very long period of time from microbial biodegraded plant-life that has been pressurized by rock. When the rocks heat up the dark mineral pitch exudes from the cracks and is scraped, collected, purified and prepared as a powder or dark resin-like material.
Typically shilajit supplements have very strong flavor with a smoky bitter taste that might not be so appealing first time around. It's not really one of those superfoods that you want to eat straight by the spoonful.
Normally, you would only use it only in very small amounts. Its unique flavor profile can blend well into
hot drinks, elixirs or even some deserts, giving them a smoky-rich flavor.
Shilajit was thought to have been initially used by people of the Himalayas as there are many legends about its use coming from these locations.
One story suggests it was first discovered by watching white monkeys migrate to steep rocky cliffs to consume the thick dark mineral substance during the warmer seasons.These monkeys, related to the gray langur, were notably large and virile-looking and shilajit was considered to be their principal life-strengthening food source.
Since then, it has been consumed in regions near Nepal, Tibet, Bhutan as well as the Caucasus and Altai mountains in Russia and Mongolia, where it is called "mumijo." It was traditionally consumed with fermented raw milk in parts of North India, Pakistan and Nepal and is often used this way in Ayurvedic Medicine.
"Sheelajeet" is a top mineral-rich superfood, containing amino acids, vitamins, trace elements and over 85 minerals in natural ionic form.
Ionic minerals are more easily transported and absorbed in the digestive tract because they are "charged" and require less energy for their immediate breakdown and utilization.
The mineral content in shilajit is primarily found in two plant-based constituents called humic and fulvic acids. These two ingredients are naturally present in soil that has not been over depleted of nutrients due to topsoil over-cultivation.
We need the minerals from the foods we eat to assimilate other vitamins and nutrients. Plants get minerals from the soil and transfer them to us when we consume them. However, today it is much more challenging to get the required amount from store-bought produce and foods.
A study in 1936, first reported the alarming rate of mineral depletion that modern mono-crop agriculture is having on our food supply. Unfortunately, it takes quite a bit of time to rebuild the soil once it is stripped of essential nutrients, in addition to the fact that it is not "cost-effective" for most big farming operations to invest in mineral supplementation.
Today we have much less mineral content in mass-produced foods than we did 50 years ago due to other factors besides poor farming practices. Now, environmental pollutants as well as things like acidic rain are making it harder to replenish our foods (and livestock who eat them) with the minerals we need for our health and well-being.
We therefore recommend adding in some kind of high quality mineral supplementation to the diet on a regular basis and shilajit can be one of those options.
Shilajit contains substantial quantities of humic substances. These are the principal components found in soil (humus) and are made from the decomposition of organic matter, such as lignin. Fulvic acid is a natural electrolyte extracted from humic minerals.
"Sheelajeet" is very well known in the health world for its high concentrations of fulvic acid, with most quality powders containing between 40-60% fulvic acid.
Naturally occurring in healthy soils, fulvic acid is a key element that makes nutrients absorbable by plants and other organisms. Interestingly, it also acts as a carrier and catalyst to help effectively transfer nutrients and other minerals around the human body.
These actions help to promote the movement of other important minerals, especially calcium, phosphorous and magnesium into muscles, tissues and bones. In Ayurvedic Medicine, this effect is called yoga vahi and is why shilajit is a common ingredient used in many herbal preparations.
Fulvic acid is a great cleanser and neutralizer of environmental toxins such as plastics, chemicals, pesticides, bad estrogen's and heavy metals that are potentially in the air we breathe, the water we drink and the foods we eat.
In addition, the presence of ulmic acid and humic acid also aids in the process of detoxification, purifying the blood as well as assisting in the uptake of nutrients from other foods in the diet.
Humic acid itself is a very powerful chelating agent and is ideal for lessening the detrimental effects of harmful food additives, chemicals and MSG that are found in packaged and fast foods.
Fulvic acid is traditionally viewed as an adaptogen Jing tonic in Traditional Chinese Medicine and is particularly helpful for tonifying the kidneys, increasing both energy and sex drive with its effects as a natural aphrodisiac.
It is also accepted as a Chi and Shen tonic, simultaneously satisfying all of the 3 Treasures known in TCM. It is a natural stimulant and energizer that enhances physical stamina and recovery.
Shilajit can be used with the Chinese Jing tonic fo-ti root (or he shou wu) to greater enhance its health attributes.
In a published 2012 article by the International Journal of Alzheimer's Disease entitled: "Shilajit: A Natural Phytocomplex with Potential Procognitive Activity", it was reported that shilajit shows promising results in the treatment of Alzheimer's.
It was found that the fulvic acid content might help block certain protein buildups, such as beta-amyloid plaques, that are key factors in neurodegenerative diseases. More research is underway to further examine its potential effectiveness as a natural treatment.
"Sheelajeet" supports the immune functions with its high concentration of antioxidants.
Fulvic acid and its complexes are the main antioxidants found in shilajit and can play a significant role in boosting the body’s natural defense mechanisms..
Shilajit is also being analyzed for its ability to dissolve calcium oxalate and calcium phosphate crystals in the tissues and deposits around the bones.
"Calcium belongs in the bones and when we eat acidic foods, breathe acidic air, endure excessive stress, and other environmental factors, the calcium can leach from our bones (to neutralize the acid) and get deposited in our tissue, around our skeletal structure, and even in our brains. It is speculated that the fulvic acid in shilajit can dissolve the calcium crystals and eliminate them naturally." David Wolfe
You have to be careful when purchasing the powders as there are many fake counterfeits exported from the Indian marketplace and available through various online suppliers. These imitations are made of other soil components and heavily cut with fillers, producing a dark sheelajeet-smelling powder that has none of the benefits of the authentic variety.
In addition, shilajit is a substance that needs to be properly filtered and processed to remove potential contaminants. All quality powders are made with high altitude mineral-pitch resins, ranging from brown to dark brown in color.
Our personal favorite shilajit brand is from Lost Empire Herbs who offer both a bulk powder as well as a resin-like paste.
Banyan Botanicals is another organically certified and trusted brand that comes in tablet form for those of you who don't enjoy the taste of the powder.
The company Dragon Herbs and has been laboratory tested for quality and to ensure high concentrations of at least 40% fulvic acid content. It comes in the form of capsules that can be opened and blended with foods and drinks.
Shilajit can be consumed as capsules or is available as a powder. We prefer powdered extracts that we can blend into herbal teas, hot drinks, nut milks, shakes and various recipes.
It adds a rich smoky flavor to foods and we often use it when making DIY BBQ sauce. It blends well with carob, maca and cacao and is great incorporated into a raw pie crust to give it an oven-baked taste.
We like to use it as a coffee alternative blended with maca root, chaga mushroom and yacon syrup.