How to Make Calcium using Egg Shells

[Guest guest]

How to Make Calcium using Egg Shells

 

http://nourishedmagazine.com.au/blog/articles/how-to-make-calcium-using-egg-shells

 

by Bee Wilder

 

 

Eggshells present healthy, balanced calcium due to trace

amounts of other

minerals contained in it. Eggshell calcium is probably

the best natural source of

calcium, and it is easier for your body to digest and

absorb. Dutch

researchers have reported recently a highly positive

effect of eggshell calcium (with

added magnesium and vitamin D) on bone mineral density in

a scientific study

(double blind, placebo-controlled). Laboratory test and

measures of bone density

were carefully made in these studies. The eggshell

supplemented group had

measurable increases in bone density in their hip bones,

after one year.

 

The ideal bone-building combination of eggshell calcium

and vitamin D3 was

also well documented in Japanese studies. Researchers at

the Japan Women's

University, Tokyo studied a combination of vitamin D3 and

eggshell powder in

animals with osteoporosis. Not only was the eggshell

powder with vitamin D3 able to

improve bone mineral density, but it did it without

significantly increasing

blood calcium levels.

 

You can use any kind of egg (chicken, goose, duck), but

it is best to use

organic or certified organic eggs from free-range birds.

If the bird does not get

proper nutrients the eggshells won't contain the

nutrients we need.

 

How much to take?

 

One whole medium sized eggshell makes about one teaspoon

of powder, which

yields about 750 - 800 mgs of elemental* calcium plus

other microelements, i.e.

magnesium, boron, copper, iron, manganese, molybdenum,

sulphur, silicon, zinc,

etc. There are 27 elements in total. The composition of an

eggshell is very

similar to that of our bones and teeth.

 

*Elemental amounts are the amounts absorbable.

 

Most people require a minimum of 400 mgs per day of

calcium, in addition to

calcium from other food sources, so you would take 1/2

teaspoon of the powder

per day. Also take 400 mgs of magnesium citrate at the

same time. Calcium and

magnesium need to be taken in at least equal amounts, and

some people require

more magnesium than calcium depending upon how much they

obtain from their

diet.

 

If you are getting muscle cramps take extra magnesium

(about 150 mgs). If

that doesn't alleviate the cramps within an hour take

another 150 mgs, and so on.

If you get unusual joint pain and you do not have

arthritis, take an

additional 150 mgs of calcium. Do not take more than 500

mgs of calcium at one time

because your body cannot handle it. If you need more than

400 mgs per day split

up the doses during the day.

 

It is best to take calcium and magnesium with foods to

help absorb them.

 

Don't forget that vitamin D is very important for

absorbing minerals, so take

cod liver oil in the winter and get into the sun in the

summer! In addition,

all of the trace minerals, sodium and chloride are

important for mineral

absorption and to keep minerals balanced so do take a

lemon juice and ocean sea

salt drink every day (the juice of 1/2 lemon and 1/4

teaspoon of ocean sea salt

mixed into 6 ounces of filtered water 6 times a day; 3

with meals to aid

digestion).

 

How to Make Powdered Eggshells:

 

1. Wash empty eggshells in warm water until all of

the egg white is removed,

but do not remove the membrane because it contains

important nutrients for

the joints which helps arthritis.

 

2. Lay broken pieces out on paper towels and allow

them to air dry

thoroughly.

 

3. Break the eggshells up into small pieces, and

grind them to into a fine

powder in a food processor, blender, coffee grinder, or a

nut mill, or put them

in a plastic bag and use a rolling pin to grind them.

Please note that some

blenders will not grind the eggshell into a fine enough

powder. A coffee

grinder works the best.

 

4. Store powdered eggshells in a covered glass jar

or container. Keep it in

a dry place, like the kitchen cupboard.

 

How to take eggshell calcium (this forms calcium citrate)

- takes 3 hours:

 

1. Put 1/2 teaspoon of powdered eggshell into a

small dish (approximately 4

1/2 to 5 1/2 inches across) - 1/2 teaspoon equals

approximately 400 mgs of

elemental calcium.

 

2. Add the juice of 1/2 a lemon (freshly squeezed),

and mix well - it will

start to bubble and foam, which is what is supposed to

happen.

 

3. Leave it at room temperature for 6 hours - the

longer you leave it the

less gritty it will be, but do not leave it longer than

12 hours.

 

4. It can be taken by the spoonfuls, followed by

mouthfuls of water to wash

it down. It is not sour tasting. In fact the taste is

quite pleasant.

 

5. Also take 400 mgs of magnesium citrate at the

same time.

 

Other Eggshell Recipes - here are some other ways to make

eggshell calcium

citrate:

 

# 1 Lemon Eggshell:

 

1. Place one whole, clean, uncooked egg into a

clean, wide-mouth jar and

cover it with freshly squeezed lemon juice.

2. Cover the jar loosely and place it in the

refrigerator.

3. A few times a day, gently agitate the jar - the

mixture will bubble.

4. After 48 hours, when the bubbling stops,

carefully remove the egg.

5. The recipe says to take 1/2 teaspoon of this

mixture daily, but with the

added lemon 1/2 teaspoon would not equal 400 mgs of

calcium, so it is hard to

judge how much of the mixture to take in order to get

enough calcium.

 

# 2 Lemon Eggshell:

 

1. Fill a wide mouth jar with 3 clean, whole,

uncracked eggs.

2. Cover the eggs with freshly squeezed lemon juice

- it important that the

lemons are very fresh or this mixture will not work

right.

3. Clove the jar tightly and place it in the

refrigerator. You should start

to see bubbles forming on the eggshells. That means the

eggshells are being

dissolved into the lemon juice. The mixture will

gradually turn white.

4. Gently agitate the jar a few minutes about 3

times a day.

5. As soon as the bubbling stops it is ready to

take. It should not take any

longer than 36-48 hours. If you

leave the mixture longer it will tend to

get thick and the eggs will begin to absorb more of the

lemon juice, or the

eggs may split and leak into the mixture. Occasionally

this mixture doesn't work

when the lemons are not fresh enough.

6. Carefully remove the eggs without breaking the

membrane, and use them as

you would normally, i.e. in your raw egg drink. There

will not be any shell

left on the egg because it has been totally dissolved

into the lemon juice,

which is calcium citrate.

7. Place a tight lid on the mixture that remains

after the eggs have been

removed, and shake it well.

8. Take no more than one teaspoon per day initially

because it can be very

powerful. Start slowly. The amount may be gradually

increased over time.

 

Bee's note: The amount of this mixture to take is not

easy to figure out. One

eggshell (size is not stated) yields approximately 1,800

mgs of elemental

calcium (amount that will be absorbed). Therefore 3 eggs

would contain 5,400 mgs,

divided by 400 mgs = approximately 13.5 doses.

 

About the Author...

Bee Wilder has a wealth of knowledge and experience both

as a former sufferer

of candida and convenor of the candida support group.

Since the 1980s when

Bee could eat only a few types of foods and was so

sensitive to yeasts she had

to administer herself an allergy shot every day, she has

not only fully

recovered but now is more robust than ever. Bee lives in

Calgary, Alberta, Canada and

continues to research natural health and nutrition. You

can find more

articles and support at her website: Healing Naturally by

Bee

http://www.healingnaturallybybee.com/