Glassy
Member
Ive never been a big fan of taking calcium supplements and I have a big bag of coral calcium from an experiment in making my own tooth powder (unsuccessfully) a while back. I haven’t been consuming it. I ground up an egg shell today and I’m quite happy about taking that as a supplement but it got me thinking about what happened to it once it was in my stomach. I’m guessing that it would most likely react with my stomach acid and form some sort of salt (CaCl probably).
I make bone broth regularly for the gelatine and have been doing so for a while. I know that if I add vinegar early on and cook the bones for 36+ hrs most of the bones become quite fragile leaving only a honey comb shell of their once strong structure. I don’t usually cook them that long because I believe that it destroys some of the gelatine (or at least stops it from setting as well). When I think about it, the vinegar and cooking is probably dissolving a lot of the calcium in the bones which is left in the broth and consumed. Am I missing something with this? It seems like this would be a pretty good source of calcium and the vinegar leaves negligible flavour or acidity in the broth (I assume it’s nuetralised). I add plenty of powdered gelatine in at the end so I’m not worried about losing the gelatine (I figure it’s mostly still there just in a different form).
Interested to hear your thoughts on dissolving bone as a “food” based calcium source
I make bone broth regularly for the gelatine and have been doing so for a while. I know that if I add vinegar early on and cook the bones for 36+ hrs most of the bones become quite fragile leaving only a honey comb shell of their once strong structure. I don’t usually cook them that long because I believe that it destroys some of the gelatine (or at least stops it from setting as well). When I think about it, the vinegar and cooking is probably dissolving a lot of the calcium in the bones which is left in the broth and consumed. Am I missing something with this? It seems like this would be a pretty good source of calcium and the vinegar leaves negligible flavour or acidity in the broth (I assume it’s nuetralised). I add plenty of powdered gelatine in at the end so I’m not worried about losing the gelatine (I figure it’s mostly still there just in a different form).
Interested to hear your thoughts on dissolving bone as a “food” based calcium source