I've seen a recommendation to dry the shell, grind it up, and add lemon
juice, but that turns the calcium into calcium citrate. Does Apple Cider
Vinegar turn it into something else? Will the ascetic acid in the
vinegar bind with the calcium to give you another form of calcium? I've
also seen a study on how the body handles this type of calcium. It
seems that this form of calcium is much better used by the body and
increases bone density without increasing blood levels of calcium. Very
interesting.
Annie
Marshall Dudley wrote:
About 750 to 800 mg according to this site:
http://nourishedmagazine.com.au/blog/articles/how-to-make-calcium-using-egg-shells
Marshall
Annie B Smythe wrote:
So if the carbonate separates from the calcium and disperses as
carbon dioxide bubbles, how much calcium do you get from one egg
shell? Anyone know? That should be an easily absorbed form of calcium.
Well, unless it turns into something else?
Annie
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