Due to the cold weather, Shilajit solidifies. To loosen it, keep it in a warm place or under the Sunlight . If Shilajit solidifies in cold temperatures and loosens up in high temperatures, it’s a sign of pure and organic product. Shilajit is served in a glass bottle to preserve its nutrients. Storing it in a plastic container is not advisable for health reasons.
When your stock of Shilajit in the bottle nears completion, to avoid wastage, pour mild hot water in the bottle and keep it for an hour. Consume this dissolved Shilajit with the water.
How to Use & Dosage :
To serve your daily dosage of Shilajit, use a sharp object like a fork or the handle of the spoon to take it out of the bottle.
Advisable dosage of Shilajit should be the size of a Chickpea(Chana) or 200mg.Twice a day, best taken during breakfast and before resting for the day.
Shilajit is best recommended to be taken with warm milk, ghee, honey or warm water.
History and Method of Extraction :
Shilajit is one of the rarest natural compounds in the world, it is found on the Himalayas. As per the ancient Indian Ayurveda, it is called Maharasa due to its medicinal value.
Shilajit is naturally formed under the surface of the Earth over millions of years and found at 12 to 15,000 feet on the Himalayas. It is collected by hand by locals, cleansed with herbs as per the traditional recipe of Ayurvedic system to purify it so that it is ready for human consumption.
Himalayan Shilajit Natural Source of 84 Trace Minerals & Fulvic,Humic Acid Purify with Traditional Indian Ayurvedic system Originally Origin of India 15 Grams.
Nutrients & Elements :
Iron, Zinc, Magnesium, Copper, Fulvic, Folic & Hemic acids, Nickel, Potassium, Manganese, Silicon, Silver, Sodium, Melanoidin, Benzoic acid, Polyphenol Complexes : Sulfur, Iodine, Strontium, Rubidium, Cesium, Barium, Phosphorus, Chromium, Antimony, Vanadium, Molybdenum, Carotenoids Retinol, Terpenoids, Vitamins B, C, E, Bioflavonoids Hippuric & Oxalic acid, Tannic Acid Glycosides : Dibenzo-alpha Pyrones, Phospholipids Triterpenes & Phenolic Acids, Albuminoids.