Dandruff or scalp irritation? Try BLOO.

    Bioenergetic Forum
    • Categories
    • Recent
    • Tags
    • Popular
    • Users
    • Groups
    • Register
    • Login

    Eggshell calcium

    The Kitchen
    calcium eggs eggshells
    8
    10
    574
    Loading More Posts
    • Oldest to Newest
    • Newest to Oldest
    • Most Votes
    Reply
    • Reply as topic
    Log in to reply
    This topic has been deleted. Only users with topic management privileges can see it.
    • NetabolismN
      Netabolism
      last edited by

      I got a big bag of eggshells from my friend who works at a restaurant, and I want to process them into calcium powder.
      Anyone have any experience doing this? Do I just dry them in the oven and grind them in a blender?
      Thanks in advance.

      CO3C 1 Reply Last reply Reply Quote 0
      • CO3C
        CO3 @Netabolism
        last edited by

        @Netabolism That's exactly the method yeah. Food processor is even better though. If you do use a blender or coffee grinder you have to pass it through several times just to make sure it's small enough not to damage the intestines.

        Master Broth Recipe: https://twitter.com/thesquattingman/status/1737526599023526043 / https://recipeats.org/master-broth/

        1 Reply Last reply Reply Quote 0
        • P
          Peatly
          last edited by

          How To Make Eggshell Calcium

          A successful depopulation agenda requires high excess death rates, lower birth rates and for the majority to vilify those that question it.

          1 Reply Last reply Reply Quote 0
          • oliveoilO
            oliveoil
            last edited by

            I boil them, dry them in the oven, and blend them into fine dust. I no longer add eggshell powder into my food ever since I started eating more dairy and bone broth, which are rich in calcium.

            1 Reply Last reply Reply Quote 0
            • E
              Evolutionarily
              last edited by

              I find it best to remove the inner membrane, but this is best done when the eggs has just been cracked, once it dries it is essentially impossible to remove. Then either boil them or throw them in the oven. I would not use a blender, I would go buy a cheap coffee grinder and use it exclusively for making the eggshell powder. Finally once ground very fine, pass the powder through a very fine stainless steel sieve to catch all the larger pieces which you can just throw away. Store them in a glass jar.

              ShiftGearS 1 Reply Last reply Reply Quote 0
              • ShiftGearS
                ShiftGear @Evolutionarily
                last edited by

                @Evolutionarily Why is it always recommended that the membrane be removed?

                E DavidPSD oliveoilO 3 Replies Last reply Reply Quote 0
                • E
                  Evolutionarily @ShiftGear
                  last edited by

                  @ShiftGear One reason is longevity, the membrane is protein etc so you're mixing tissue with the calcium, won't last as long. Also purity. Also some people have issue with egg proteins.

                  1 Reply Last reply Reply Quote 0
                  • DavidPSD
                    DavidPS @ShiftGear
                    last edited by

                    @ShiftGear - I am curious as well. I see that Amazon.com sells Natural Eggshell Membrane as a stand alone supplement.

                    “Medical science has made such tremendous progress that there is hardly a healthy human left.”
                    Aldous Huxley 👀
                    ☂️

                    1 Reply Last reply Reply Quote 0
                    • oliveoilO
                      oliveoil @ShiftGear
                      last edited by

                      @ShiftGear The egg membrane is just collagen. I personally don't remove it. It doesn't affect the flavor or anything in my experience.

                      1 Reply Last reply Reply Quote 0
                      • PissBoyP
                        PissBoy
                        last edited by

                        I boil for half an hour, then lay them out overnight on a tray, then bake tray at 90 C for 30 minutes.
                        I use a nutribullet pro blender. It turns it into fairly fine white powder.
                        I don't remove the membrane because most of my eggshells have been out for a while and the membrane dries stuck. I do recommend rinsing inside of eggshell after cracking so you get a cleaner powder later.

                        1 Reply Last reply Reply Quote 0
                        • 1 / 1
                        • First post
                          Last post