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Silicone food: the future of healthy eating
Oct 13, 2018

The difference between silicones and other silica products Until now, various medical textbooks are still discussing the harmful effects of “silicon” materials – inhalation in the form of powder, silicosis, chronic lung disease, and in mining Various potential diseases in silicon workers. In fact, the harmfulness of silica in various mineral layers buried in the earth's crust has not been determined.

    Under normal circumstances, silicon materials are not as harmful as people say. Especially silicones, they can be said to be beneficial to the human body.

    For decades, scientists have been studying how to implant mineral quartz into silicone materials. They found that very few bacteria, algae, and some lower plants were able to absorb the silica in the soil, and all other organisms depended on their metabolic capacity.

    Regrettably, modern food, due to the commercial operation of agriculture, contains a small amount of silicone, which has a negative impact on our health.

    Finding a satisfactory source of silicone material is not easy. Since the 1970s, researchers have tried to find ways to achieve higher standards for the amount and concentration of organic silica through various biotechnologies. Then, biochemists and nutritionists can turn these high-profile silicon materials into our food industry.

    In 2009, the Royal College of Medicine in London conducted a study in which various silicone sources were tested to determine which foods best blended with silicone materials. Surprisingly, yeast is best matched to silicone, followed by bananas and mung beans. Other sources include cucumber peel, apple peel, skin lines (mainly barley and oats), raw cabbage, fish and brown rice. All of these foods contain a lot of organic silica – the higher the level of food agrochemical operation, the higher the content.

    Unfortunately, the food people eat is not really an “ecological” safety factor. Because they are produced in a modern agricultural environment, the silicon content is very limited. Why do you say that? Due to the widespread application of pesticides and fertilizers, the ability of microorganisms to convert organic silicon and other silica materials into minerals has been disrupted. Therefore, although there are some silicon substances beneficial to the human body in daily food, the content is not enough to resist the disease factors that may be generated by the human body at any time. Fortunately, researchers have found an important source of this trace element.

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