As a breastfeeding mother calcium is especially essential for me and ground eggshells are a high quality form of calcium carbonate.
a dozen or so eggshells
Place shells in a pot of water and bring to a boil
Gently simmer for 15 minutes
Strain and lay out the shells on on a lined baking tray
Dry out in the oven (around 120˙C) for around 15-20 minutes until completely dry and brittle
Grind in a coffee grinder or food processor to a fine powder
Store in an airtight container
1/2 tsp = 900mg calcium
I add ours to smoothies in the morning or a simple cup of milk or hot chocolate in the afternoons.
**TO ADD: Emma from The Nutrition Coach generously added a bit of advice to share with you all:
- If you eat plenty of dairy, you don't need to use eggshells, but if you don't/can't do dairy, ground eggshells are the next best calcium source.
- The powder can potentially inflame the intestines. Taking it with saturated fat will protect against this.
- Rather than mixing into food, I prefer to get it down quick (to avoid that gritty sand texture in my teeth!) Pop 1/4 tsp on a tsp spoon straight on the back of the tongue then swish it down the throat quickly with a bit of orange juice (with or after food containing sat fat).
- One eggshell has about 2,000mg of calcium (one litre of milk has 1200mg).
- Great info here: http://dl.dropboxusercontent.com/u/22195338/WBM-%20Milk.mp3
- if you can be bothered, peel the membrane from the lining off the eggshells before you boil them; toxins can be stored here, and if you remove it you'll also yield a finer powder.