3

votes

Eating eggshell - who does it, and how?

Answered on August 19, 2014
Created December 21, 2011 at 5:31 PM

I have been trying to eat eggshells as a good way of getting more calcium into my diet, as well as lots of other minerals which eggshells are rich in.

I have been thoroughly washing the shells, drying them, grinding them in a small processor sort of thing (possibly not finely enough) then trying to dissolve the powder in lemon juice before stirring it into soups etc.

However, the soups seem to go very gritty, which is not appealing at all! It DOES seem to have had a really beneficial effect on my BM's, which nothing else except immodium seems to have done.

Should the powdered shell dissolve completely in lemon juice (it fizzes and rises up the glass jar that I do this in) but leaves a lot of very gritty bits - feeds as though it will eventually sand my teeth away!

Any one else do this, and do you manage to get rid of the grit?

4e184df9c1ed38f61febc5d6cf031921

(5005)

on April 03, 2014
at 08:00 AM

The idea was to dissolve the egg shell in lemon juice before consuming..

10ec51c0e6e41939215a55316ad3d0b7

(40)

on April 03, 2014
at 02:49 AM

Acid dissolves the egg shell and makes the calcium more absorbable (vinegar solution creates calcium acetate while lemon creates calcium citrate--both are highly bioavailable). Same reason to add vinegar while boiling bone broths to help extract the nutrients.

1096aa84d006fe967128ffbd37e8070e

(1002)

on December 22, 2011
at 03:10 PM

Aha! Thanks SuZQ. Calcium-rich salad dressing?? I might try it!

Db4ad76f6f307a6f577e175710049172

(2297)

on December 22, 2011
at 12:36 PM

I've done it before, primarily just because sometimes I have a hell of a time peeling eggs without loosing too much egg white, so I just eat them with the shell. Saves time too.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on December 22, 2011
at 08:39 AM

Thanks Lunabelle. That has been my mistake - I've left the shell powder in lemon juice just for the time it takes to make the soup - 30 minutes on average. I'll start them the evening before next time! (There very nearly wasn't going to be a next time!!!)

164ed7cd8d84c926bc66f366619bf853

(495)

on December 22, 2011
at 02:54 AM

in vinegar they do

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on December 22, 2011
at 02:27 AM

a friend's father makes "vinegar soup" which i think is just slow cooking the beef in vinegar for a short time before adding all the other ingredients- i could never taste the vinegar.

77877f762c40637911396daa19b53094

(78467)

on December 22, 2011
at 02:08 AM

I'm pretty sure you stole this from It's the Easter Beagle Charlie Brown. And I'm pretty sure you are lying. :P Pics or it didn't happen.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on December 21, 2011
at 11:19 PM

Brave lady! I don't think I could cope with the texture...

4e184df9c1ed38f61febc5d6cf031921

(5005)

on December 21, 2011
at 11:18 PM

It adds a citrus taste from the lemon - and grit! Perhaps I should use cider vinegar instead and leave the shells overnight?

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 21, 2011
at 05:57 PM

I drop a cleaned chunk of eggshell into my water kefir brew; a very tasty way of getting what I need and the kefir bugs like it too.

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10 Answers

8
C56baa1b4f39839c018180bf63226f7d

on December 21, 2011
at 05:39 PM

I don't, personally, but from what I hear, cowboys used to drop the eggshells in their coffee pots to extract the calcium into their morning coffee. Just something to consider; you don't necessarily have to consume them whole.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 21, 2011
at 05:57 PM

I drop a cleaned chunk of eggshell into my water kefir brew; a very tasty way of getting what I need and the kefir bugs like it too.

5
A7ff7aa8d0f8d6cbdb45e514a5452620

(200)

on December 21, 2011
at 11:10 PM

sometimes when i make hardboiled eggs i'll just eat not peel them, just bite right into it.

77877f762c40637911396daa19b53094

(78467)

on December 22, 2011
at 02:08 AM

I'm pretty sure you stole this from It's the Easter Beagle Charlie Brown. And I'm pretty sure you are lying. :P Pics or it didn't happen.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on December 21, 2011
at 11:19 PM

Brave lady! I don't think I could cope with the texture...

Db4ad76f6f307a6f577e175710049172

(2297)

on December 22, 2011
at 12:36 PM

I've done it before, primarily just because sometimes I have a hell of a time peeling eggs without loosing too much egg white, so I just eat them with the shell. Saves time too.

3
9759643ce5d97ab8fa649ae954656c4c

on December 22, 2011
at 07:21 AM

I basically do what you do. I carefully wash the shells from my pastured chickens and lay them out to dry. When I have accumulated quite a few (maybe a quart, loosely packed) I put them into my vitamix and process them into a fine powder. I keep the powder in an airtight jar and use it to make calcium citrate. How long are you letting the calcium dissolve in the lemon juice? It should be at least 6 hours, but not longer than 12. Somewhere therein (depending on the shell perhaps?) is the magic number for a grit free calcium citrate. I usually just test mine until it seems palatable.

Here is a link to the recipe I use for calcium citrate.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on December 22, 2011
at 08:39 AM

Thanks Lunabelle. That has been my mistake - I've left the shell powder in lemon juice just for the time it takes to make the soup - 30 minutes on average. I'll start them the evening before next time! (There very nearly wasn't going to be a next time!!!)

1
5daf265b82d5a5bbb48ef3ae0d9117ae

on September 10, 2012
at 02:19 PM

Eating egg shells feels very unnatural, hence I'd be very cautious.

I performed an experiment to see how easily absorbed egg shell was. I ground egg shell to a particle size of around 0.25mm with a mortar and pestle. This was as small as I could get it after around 15 minutes. This is probably in the area of course ground pepper.

Once done I took a teaspoon of the powder after a meal and swallowed it with the help of a quantity of water only just sufficient to wash it down.

The results:

A day later, in my stools I observed pieces of egg shell identical to the ones I swallowed. Neither smaller nor rounded.

Conclusion: The egg shell was not dissolved by my gastric acid. Due to its jagged appearance, I'd say it wasn't even partially dissolved (one would expect it to be rounded at least). There is only one explanation for this: The fragments of eggshell visible in my stools were washed out of the stomach before they were acted on by the gastric acid.

Now particles of eggshell are particularly course and brittle, an abrasive combination and from my experiment I can clearly see at least part of the powder is getting through my stomach undissolved... Whether it is doing damage to the delicate intestinal lining as food is forced through the intestine, I'll leave for you to consider.

Overall conclusion:

I've demonstrated that is is possible to wash egg shell straight through your stomach. If you wish to take eggshell, a particularly abrasive substance, then take caution and make sure it is actually being dissolved in the stomach. Whilst egg shell ground to a much smaller particle size would be dissolved far quicker, for it has much higher surface area, it wouldn't matter if it is still being washed through immediately.

Recommendations:

  1. Grind it into the finest powder possible

  2. either a) consume with something that sits in the stomach for a long time, eg, solid food, particularly meat b) pre dissolve the egg shell in something like vinegar (though drinking vinegar is going to be rough but good luck)

Perform your own experiments and use your own logic and reasoning. I'd seriously ask someone with credentials before you start eating egg shells if you have any doubts.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on April 03, 2014
at 08:00 AM

The idea was to dissolve the egg shell in lemon juice before consuming..

1
77877f762c40637911396daa19b53094

(78467)

on January 05, 2012
at 09:33 AM

Shouldn't the question be "Eating egg shells. Who does it and why?"

1
778b36f4f699f202de135ef176fe9ab7

on December 22, 2011
at 12:03 PM

I've never tried eating the egg shell before, but last night I dreamt that I did. Maybe that's a sign that I should try it!

1
D3f3b91d1dd9ce60865654faeb2ec809

on December 22, 2011
at 05:10 AM

I eat whole chicken eggs. Recommended only for the hardcore.

1
1096aa84d006fe967128ffbd37e8070e

(1002)

on December 22, 2011
at 12:49 AM

I don't think they will ever dissolve completely....I would (and might!) try the cowboy idea. Sounds easy.

164ed7cd8d84c926bc66f366619bf853

(495)

on December 22, 2011
at 02:54 AM

in vinegar they do

1096aa84d006fe967128ffbd37e8070e

(1002)

on December 22, 2011
at 03:10 PM

Aha! Thanks SuZQ. Calcium-rich salad dressing?? I might try it!

1
B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on December 21, 2011
at 05:41 PM

i can't answer your question, but wonder if pouring the solution through a paper filter might help?

does the addition of the eggshells change the flavour of your soups?

B4e1fa6a8cf43d2b69d97a99dfca262c

(10255)

on December 22, 2011
at 02:27 AM

a friend's father makes "vinegar soup" which i think is just slow cooking the beef in vinegar for a short time before adding all the other ingredients- i could never taste the vinegar.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on December 21, 2011
at 11:18 PM

It adds a citrus taste from the lemon - and grit! Perhaps I should use cider vinegar instead and leave the shells overnight?

0
F38f19b6ec74b2c6bf49531fe5dae567

on January 29, 2013
at 02:06 AM

Why do people recommend soaking the eggshells in lemon juice?

10ec51c0e6e41939215a55316ad3d0b7

(40)

on April 03, 2014
at 02:49 AM

Acid dissolves the egg shell and makes the calcium more absorbable (vinegar solution creates calcium acetate while lemon creates calcium citrate--both are highly bioavailable). Same reason to add vinegar while boiling bone broths to help extract the nutrients.

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