“… There are two groups of foods that provide unusually high levels of silicic acid. Thin-skinned fruits such as grapes and blueberries evaporate moisture through the epidermous, thereby concentrating the solubilized silicon within the fruit.
“And over the eons silicic acid endlessly concentrates in the oceans in the same manner as salt.
“Thus, the two food groups from which consumers can expect to elevate their blood levels of silicic acid are thin-skinned fruit and marine seafood. And the two foods for which epidemiological studies have indicated a protective effect against Alzheimer’s disease are red wine and fish.”
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