Mumijo – an ancient child of the sun

This black-brown, tar-like, viscous and shiny "blood of the mountains" is liquefied a little by intense sunlight, then flows through the cracks in the high plateaus and is then "harvested" there. Its creation requires intense sunlight, a certain vegetation of plants, lichens and tree resins and also the fresh, clean air at high altitudes of up to 4000 meters above sea level. The resinous substance mumijo, which contains more than 80 valuable ingredients, is created over many years of slow decomposition under constant sunlight.
Mumijo (Shilajit, Asphaltum punjabinum, Mooljoon) is composed of organic and inorganic substances. It is believed that it forms in a similar way to compost.

Mumijo is composed in the same way that it can be used for the human body, served on a silver platter, so to speak.

Marlene's Mumijo (Shilajit)

Ingredients in 50 grams:

Marlene's Mumijo is pure, 100% Mumijo/Shilajit from the high altitudes of the untouched Altai Mountains.

Nutritional evaluation of Mumijo/Shilajit

The word Mumijo comes from Greek and means "protecting the body from disease" or "warding off disease".

For more than 2500 years, Mumijo has been known primarily in Asia as a mineral-containing substance that contains up to 90 of the minerals and trace elements known today. Mumijo has also been known in Western Europe for around 20 years. The Greek philosopher and naturopath Aristotle studied the nutritional effects of Mumijo in detail. In 1766, the pharmacologist Robert James wrote: "Mumijo is a black, resin-like, water-soluble substance, the taste is sour-bitter with a specifically pleasant smell."

For thousands of years, Mumijo has been a component of Ayurveda and a remedy in Central Asian folk medicine.

The components in native, unprocessed mumijo are 60-80% organic substances and 20-40% minerals and trace elements. The following consensus currently applies to the substance description of mumijo:

“A complex, high-molecular, organic-mineral metabolic product of aerobic microorganisms, created in the decomposition process of plant residues, lichens and resins.”

(DD Djenchorow, 1995).

Mumijo has been known since ancient times in eastern countries such as Poland, Estonia, Lithuania and Russia, and is also known as Shilajit in India and brag zhun in Tibet.

The abundance of valuable ingredients is reflected in the deep dark brown to black color of the sticky mumijo. Due to the long duration of the production process, all ingredients are in low molecular form.
Mumijo is rich in organic humic acids and therefore also fulvic acid, both of which are ion exchangers and can therefore, among other things, regulate the mineral balance and cellular electricity.
Since the production process takes a very long time and the organic proteins are naturally also involved in the process, mumijo contains large amounts of broken down amino acids (leucine, methionine, threonine, asparagine, arginine, histidine, proline, serine, glutamine, glycine, valine, tyrosine, lysine, phenylalanine, etc.).
Approximately one fifth of the mumijo mass consists of amino acids, which the body can absorb 1:1. Amino acids are important building blocks for proteins in all tissues in the body.
A number of effects attributed to Mumijo:
Mumijo supports healing and rehabilitation of the intestinal tract due to its anti-inflammatory effect and due to the high content of humic acids and fulvic acids. These acids absorb toxins and stomach acid in the case of heartburn, thus relieving the entire digestive tract. Mumijo has a positive effect on gastritis, heartburn, reflux and hemorrhoids. At the same time, Mumijo supports the absorption of nutrients in the intestine.
The healing, detoxifying and anti-inflammatory effects of mumijo make it a key element in the healing of intestinal diseases.
The clinic of St. Petersburg uses mumijo in the treatment of ulcers in the
Gastrointestinal tract successfully.

Over the course of the many years of the production process, vegetable fats and countless, in some cases even more than 20 unknown fatty acids, as well as plant-based organic acids such as benzoic acid, oxalic acid, hippuric acid and of course the humic acids mentioned above with the fulvic acids, alkaloids, bioflavonoids and polyphenols, essential oils and waxes, various types of sugar (polysaccharides), and also the so important Triterpenes or terpenoids and tannins from coniferous trees. Trace amounts of steroids, some vitamins from the B group, vitamins A and E are also found. Mumijo is characterized by some substances that come from spurge plants.

Mumijo contains well over 80 minerals and trace elements that are unique in this natural composition. In Mumijo, the minerals are in ionic form. Organic minerals are - unlike inorganic mineral salts - immediately available to the body. The minerals are therefore present as positively charged ions, are water-soluble and reactive. This makes them highly effective compared to mineral salts.

Fulvic acid plays a key role in mumijo because it is a powerful ion exchanger and can detoxify and nourish the body right down to the cells. It carries toxic metals and useless minerals out of the cell so that they can be disposed of by the metabolism or used for other purposes.

Mumijo even contains C60 fullerenes (known from the noble shungite stone, gives noble shungite its radiation-protective effect) in small quantities.

Minerals:

Calcium, potassium, sodium, magnesium, iron, manganese, selenium, silicon

Trace elements:

Copper, zinc, iodine, fluorine, phosphorus, zinc, chromium, cobalt, bromine, nickel, boron, vanadium, lithium, strontium, germanium, rubidium, tin, molybdenum, sulfur, titanium, and many more.

Mumijo carries the ancient plant power, the spirit of nature beings, concentrated solar energy and natural information within it.

If you consider that today's soils or even just substrates in which our (supermarket) vegetables grow are virtually empty, the mumijo is, so to speak, the "ideal world" in a concentrated density that we lack so much today.

An artificial chemical "replica" of mumijo, with its broad spectrum of effects, has not yet been achieved. This speaks for the biologically developed complexity of the substance "mumijo".

Taking and dosage of Mumijo

You can take 200 to 300 milligrams once or three times a day. However, you should start with a much lower dosage, as detoxification reactions may occur if the initial dose is too high.

Since mumijo is a very viscous mass that liquefies slightly when heated, it is a good idea to place the closed jar with the 30 grams of content in a warm (approx. 40°C) water bath for a quarter of an hour.

Then open the jar and pour the contents into a sealable container of approx. 200 ml and fill it with 200 ml of warm, well-purified water. Rinse the mumijo jar repeatedly with the purified water until it is completely clean and the entire mumijo content has ended up in the larger water container with the 200 ml of purified water.

Store this mumijo liquid in the fridge and always take out the desired amount, for example a teaspoon, stir it with honey and plenty of water and drink it. The unusual taste may take some getting used to and can be masked with juice if necessary.