Thank you Butter Nutrition for your recipe for egg shell calcium. I use a very similar recipe for additives for my dog chow, however they like crunchy bits and I do not. I am also squeamish about taking the powder, so I buy gel tabs from health stores and viola! If taken with food, no upset belly. Also, please understand that you will get a different quality of calcium from free range or organic eggs than cheapy discount eggs. Also always wash eggs before saving.
Ingredients:
A few dozen used egg shells (kept in fridge or freezer to maintain freshness)
Cook dry, thawed egg shells at 300 degrees for about 20-25 minutes to dry them out. Let cool for 30-60 minutes. Blend in a coffee grinder or high speed blender (like Vita-mix) until you get a very fine powdered consistency (very important!)
To Use:
Consume about 1/8-1/4* tsp with a little water or juice 1-3x per day
or as needed to meet your individual health needs. 1 tsp eggshell calcium
equals about 800 mg calcium.
Store cold.
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