I intend to use eggshells to make my own calcium supplement. I read somewhere that eggshells submerged in acetic acid yield calcium acetate. Is this true? And if so, would submerging them in lemon juice eventually yield calcium citrate?
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You can add them to a working Bone Broth with a bit of Vinegar, and the calcium you seek will go into the soup that you drink.
You'd probably want to ensure that you are consuming sufficient amounts of vitamin K2 in order to mineralize all of that calcium.
Well, now this brings up a question (I am not a chemist - never even took it in school, so please understand the ignorance). Various references I see on the internet, such as http://van.physics.illinois.edu/qa/listing.php?id=461 indicate that the calcium in eggs is not citrate, but carbonate.
Is there something in the acid that then changes the carbonate to citrate, or is there a different problem/issue?
I notice also that the OP mentions acetic acid, which I have always understood to be a major component of vinegar, but then mentions soaking the eggshells in lemon juice.
Update: no need to answer because I found out that, indeed, citric acid and eggshells will yield, among other ingredients, calcium citrate. It will be simple enough to make and won't have nearly as much lead as bone meal, if certain studies are to be trusted.