Egg Shells & Calcium

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Egg Shells & Calcium
« on: May 21, 2008, 10:53:02 AM » by healthybratt

Lately we have had a shortage of calcium rich veggies and dairy products in our house and my legs have begun to ache and I'm thinking calcium deficiency.

Something I have a surplus of is eggshells and I'm wondering if anyone knows if a human can utilize and absorb the calcium from egg shells if ingested?

What would be a good companion food (magnesium) to help get maximum benefits from the calcium?

Any ideas on how to consume the eggshells with minimum discomfort or distaste? I have a coffee grinder and might be able to grind them fine enough to mix in certain foods.

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Re: Egg Shells & Calcium
« Reply #1 on: May 21, 2008, 10:56:20 AM » by mexmarr

I once had a calcium suppliment that had egg shells.

After you crush then, you could put them in empty capsules.

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Re: Egg Shells & Calcium
« Reply #2 on: May 21, 2008, 10:57:38 AM » by healthybratt

Quote from: mexmarr on May 21, 2008, 10:56:20 AM

After you crush then, you could put them in empty capsules.

Yeah, I thought of that, but I hate stuffing capsules and honestly I'd rather eat it if it's tolerable - better absorbed that way. Grin

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Re: Egg Shells & Calcium
« Reply #3 on: May 21, 2008, 11:22:31 AM » by herbalmom

As far as the magnesium the cheapest source is Epsom Salts. A bag is only a few dollars & will last you a LONG time when used for mag. supplements.

Yes, humans can absorb the calcium from egg shells. Adelle Davis suggested using egg shells for calcium over 50 years ago in her books. (Let's Get Well, etc) I have her books but right now I'm not sure which box they are in. I will try to find them & let you know what she said about it.

HTH Blessings ~herbalmom

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Re: Egg Shells & Calcium
« Reply #4 on: May 21, 2008, 11:44:58 AM » by servantgirl

Hi
I have been looking into doing this as a supplement for our family since we use a lot of good quality eggs and thus have a lot of shells around. Here is a link to a page which tells how to make the eggshell supplement for use with pets. Just apply it to people. I emailed Sally Fallon about the use of eggshells and if it would be an acceptable source and good to use. She said yes. Haven't done it yet but am planning on it soon.
Jen
http://www.pet-grub.com/part1/scene9.pets

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Re: Egg Shells & Calcium
« Reply #5 on: May 21, 2008, 11:49:03 AM » by SarahK

When making bone broth, I add a glug of vinegar with the theory that I get more calcium out of the bones & into the broth. So, if you crushed the shells, put them in vinegar and used the strained vinegar in your cooking, I would think (haven't tested this) that you would get the calcium, too.

How's that for a pseudo-educated guess?

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Re: Egg Shells & Calcium
« Reply #6 on: May 21, 2008, 12:37:29 PM » by ladyhen

Here is what Dr. John Christopher has to say about eggshell calcium in his book, "Herbal Home Health Care".

"Another type of natural calcium is found in the use of eggshells. . . . After breaking the eggshell open, be careful to pull out the small membrane that lines the shell. This membrane is high in cholesterol and it is wise to eliminate it. Dry the shells at room temperature or under 130* F. When thoroughly dry, powder the shells in a blender, nut mill, or with a rolling pin. When the powder from one dozen eggshells is ready and finely powdered, cover with one pint of apple cider vinegar or one pint of lemon juice (lemon juice will sour and spoil quicker than the apple cider vinegar). Mix the eggshell powder and liquid in a large container, because the chemical reaction will cause the solution to foam.

For the adult, use two or more tablespoons (or add to distilled water, tea, or juice if desired) and for children in proportion. Some people like to add a tablespoon of honey for each tablespoon of the vinegar-calcium mix, as this is a great help in adjusting the hydrochloric acid balance in the body as well as feeding calcium to the system."

I make this for my family and we are happy with it. It is loads of fun to watch it bubble, foam, and churn so it sits in the middle of our table for a few days when I first make it. I generally let it sit for a week or so before we begin to take it. I prefer to only use good, farm eggs and I don't bother with removing the membrane, as he suggests.

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Re: Egg Shells & Calcium
« Reply #7 on: April 17, 2009, 12:50:59 PM » by naturalgirl

So is this something that a person would take daily, like a multi-vitamin?

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Re: Egg Shells & Calcium
« Reply #8 on: April 29, 2009, 09:47:18 PM » by snickerdoodles

Guess you could, especially if you eat a lot of sugar. Your body pulls calcium and magnesium (and something else?) out of teeth and bones every time you eat more sugar than you are going to burn immediately as energy. If you make kombucha, you could also mix a sour bunch of KT with the eggshells; I read that tonight on here, on the kombucha thread. But the nice thing about lemon juice, if it is fresh, is that its vitamin C helps the body absorb that good calcium. You might even take more C at the same time, just for insurance.

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Re: Egg Shells & Calcium
« Reply #9 on: April 30, 2009, 07:36:02 PM » by naturalgirl

"...you could also mix a sour bunch of KT with the eggshells"

KT? What's that?

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Re: Egg Shells & Calcium
« Reply #10 on: April 30, 2009, 10:24:46 PM » by Whiterock

Kombucha Tea

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Re: Egg Shells & Calcium
« Reply #11 on: May 01, 2009, 09:16:38 AM » by mamaoffour

Here is a link from a Candida yahoo group that I'm a part of. This is how to make calcium citrate from eggshells. We also have tons of free range chickens so have quite a few egg shells Shocked

. We also crush ours down with a coffee grinder and give them back to our chickens for extra calcium when their laying.

I haven't tried it for us yet, but plan to.

http://f1.grp.yahoofs.com/v1/YAD7SX1HH0jVG5cpLUU5Opijleav7URfE6lrTbUGT-TVMX8jFwc4lDVFM1FZF91omK56-cwG4eAYpDdNGf2HJcZYf1M4tDDw/B%29%20Candida%20Supplements%20List%20%26%20How%20to%20Make%20Some%20Supplements/Eggshell%20Calcium%2C%20How%20to%20Make%20It%20%26%20Take%20It.htm

Misty

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Re: Egg Shells & Calcium
« Reply #12 on: May 01, 2009, 10:58:03 AM » by ladyhen

Quote from: mamaoffour on May 01, 2009, 09:16:38 AM

Here is a link from a Candida yahoo group that I'm a part of. This is how to make calcium citrate from eggshells. We also have tons of free range chickens so have quite a few egg shells Shocked

I was curious to read this method but your link doesn't work for me. Is there any way that you can paste the directions here?

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Re: Egg Shells & Calcium
« Reply #13 on: May 01, 2009, 01:05:19 PM » by rainygladness

I believe Debi Pearl wrote about adding eggshells to the broth in her Gypsy Soup article. Isn't that a way of extracting calcium from them? It's not clear whether it is just for the minerals or both.

Also, is simmering bones another way to draw out calcium in a soup?

P.S.
Bone Ami is good for added calcium, too. I use it every so often. Tastes great!

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Re: Egg Shells & Calcium
« Reply #14 on: May 01, 2009, 04:37:31 PM » by healthyinOhio

Quote from: rainygladness on May 01, 2009, 01:05:19 PM

I believe Debi Pearl wrote about adding eggshells to the broth in her Gypsy Soup article. Isn't that a way of extracting calcium from them?

I believe the only way to extract calcium from bones is to add ACV. I am sure if you add some ACV to soup, the calcium will be extracted from the egg shells.

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Re: Egg Shells & Calcium
« Reply #15 on: May 01, 2009, 05:14:27 PM » by rainygladness

Thanks, hio! So, vinegar works as an extractive agent to the bones and the eggshells similarly to making herbal tinctures!? I did not know this! I love learning new things. Cheesy

Do you, by any chance, know the ratio of vinegar to bones/shells?

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Re: Egg Shells & Calcium
« Reply #16 on: May 01, 2009, 07:20:05 PM » by snickerdoodles

Wait...you're kidding about the Bone Ami, I hope? I hope....

Yes, a meat and bone broth can be made by taking the shank of a calf/veal and slicing it up, right through the bone, with a bandsaw. This sounds alarming' but just order some veal shanks and have the butcher do the slicing. When you order them, tell them how you want them done; they will freeze them, if fresh, in order to make neat and manageable slices through meat and bone.)

Put the slices along with any good vegs you want, into a stock pot with plenty of room for liqid, and cover with cold water. Leave it to soak for at least an hour, then SLOWLY raise the temp; turn on low, in other words, and go do something else. Bring briefly to the boil, skim scummy foam (or if clarity is not an issue, stir it back in; it is albumen-type protein. Lower temp to a simmer, and simmer (top of liquid is barely shivering, and you can see particles rise and fall in the convection current) for up to, or heck, more than, 24 hours. Add some cold water before you go to bed.

After your broth has boiled and then simmered for several hours, agitiate/stir, to encourage the gelatinous, immature ends of the bones aand the other cartilaginous material to loosen up. The longer this all simmers, the more richly mineral and joint-compound-laden the end product will be. Chicken feet (heck, any feet...) are also a great source of joint-building and restorative materials. About an hour before it's done, you can add some garlic, celery tops, and new aromatics of your choice.

(Yes, I did learn this in culinary school; I went to Johnson & Wales, back in the days before chefs were superstars with signature phrases. You actually had to work hard and study too) Guess it didn't hurt!

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Re: Egg Shells & Calcium
« Reply #17 on: May 01, 2009, 08:01:10 PM » by healthyinOhio

Quote from: rainygladness on May 01, 2009, 05:14:27 PM

Thanks, hio! So, vinegar works as an extractive agent to the bones and the eggshells similarly to making herbal tinctures!? I did not know this! I love learning new things. Cheesy

Do you, by any chance, know the ratio of vinegar to bones/shells?

I know, isn't being nerdy great?! lol Cheesy

Well, Sally Fallon's stock recipe is 4lbs bones with 1/2 cup ACV. That is for a whole stock pot. I am sure if you are using egg shells, you would probably only need a little bit. I don't think you could over do it?
When I make my chicken stock, I just pour some in the water. Never measure. Wink

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Re: Egg Shells & Calcium
« Reply #18 on: May 02, 2009, 05:38:37 AM » by rainygladness

Quote from: snickerdoodles on May 01, 2009, 07:20:05 PM

Wait...you're kidding about the Bone Ami, I hope? I hope....

I'm not kidding about taking bone ami...it's a calcium supplement. Unless you thought I add the stuff to a pot o' soup? LOL...that is pretty funny! Cheesy

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Re: Egg Shells & Calcium
« Reply #19 on: May 03, 2009, 08:20:46 PM » by snickerdoodles

Well, what's even funnier is that I was worried you meant the kitchen scouring cleanser, Bon Ami (I'm sure Bone Ami is a take on that). OK, so glad you're not eating chemicals...

But what the heck is ACV?

Anyway, to answer the question about acid/calcium interaction, don't worry about amounts being exact, just remember that experiment from your childhood science class - there are a couple of them, one where you put a chicken leg bone in white vinegar and check it after a week. The acid eats up (dissolves out) the calcium, and in the end you can tie the bone into a knot, it gets so soft. Then you can dry it, knotted, which is really weird...another experiment involves putting a whole, raw egg into vinegar, until it is soft enough to squeeze into a bottle, then letting it dry in there!!!!!

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Re: Egg Shells & Calcium
« Reply #20 on: May 04, 2009, 08:10:59 AM » by rainygladness

Quote from: snickerdoodles on May 03, 2009, 08:20:46 PM

But what is ACV?

Apple Cider Vinegar

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Re: Egg Shells & Calcium
« Reply #21 on: August 06, 2009, 09:47:37 AM » by hgreening

Quote from: rainygladness on May 01, 2009, 01:05:19 PM

I just sent Debbie a question on this subject but maybe you guys will have an answer. Do the eggshells need to be from freshly cracked eggs or can you use shells left over from hard boiled eggs? I just boil my eggs in plain water and from reading the rest of this thread it sounds like the calcium would not have been cooked out in my boiling water because I did not add an acid.
Has anyone experiemented with this?

Thanks!

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Re: Egg Shells & Calcium
« Reply #22 on: August 06, 2009, 10:19:02 AM » by ladyhen

Quote from: hgreening on August 06, 2009, 09:47:37 AM

No need to experiment. Just simple science. The shell itself IS calcium. So if there is any hard shell, whether fresh or boiled, it will dissolve in an acid. Works the same way with bone.

That's the simple science of making shells, or bones, into a form that is usable for people. Wink

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