Critical Warning: The Safe Preparation Method
You cannot simply crush and eat eggshells. Improper preparation is ineffective and dangerous.Kitchen supplies
Follow these steps meticulously to ensure safety:
Collect & Clean: Save shells from eggs you use. Rinse them thoroughly under warm water, removing all residual egg white.
Boil (Sterilize): This is the most crucial step. Place the cleaned shells in a pot, cover with water, and boil vigorously for at least 10 minutes. This kills potential pathogens like Salmonella.
Dry Completely: Spread the boiled shells on a baking sheet. Dry them in an oven at a low temperature (200°F / 95°C) for about 10-15 minutes, or until completely brittle and moisture-free. You can also air-dry them for 24+ hours in a clean place.
Grind to a Fine Powder: Use a clean coffee grinder, spice mill, or mortar and pestle to grind the dried shells into an impalpable, super-fine powder. Any grit or sharp pieces can injure your mouth, throat, or digestive tract.
Store: Keep the powder in an airtight container in a cool, dry place.
Important Risks & Considerations
Heavy Metals: While generally lower than in some other natural calcium sources, eggshells can contain trace amounts of lead or cadmium absorbed from the hen’s environment. Sourcing eggs from trusted, organic producers may mitigate this risk.
Digestive Issues: Consuming too much can cause constipation. Start with a very small amount (e.g., 1/8 teaspoon).
Dosage: A typical dosage is about 1/2 teaspoon of powder daily, which provides roughly 400-500 mg of elemental calcium. Do not exceed recommended daily calcium limits (generally 1,000-1,300 mg for adults from all sources).
Medical Interactions: High calcium intake can interfere with certain antibiotics and thyroid medications. It’s not recommended for individuals with hypercalcemia (high blood calcium) or kidney stones without medical supervision.
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