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Started Eggshell Calcium And K2

slayers

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Oct 28, 2012
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What is the upper limit of eggshell calcium to take? I dont drink much milk, some days I dont drink any others I can have up to 3 cups...
I been taking 2 teaspoons... Would this be good amount? I try to take it with Vit D and some MAG.
I think i read that 1teaspoon is 800mg Calcium?.... SO should i be getting close to 2000-3000mg calcium eggshell worth?

I started ordered THornes K2.... Maybe i'll try aspirin

Does the Thorne K2 best applied topically?
 

Dan Wich

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Jan 22, 2013
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I think Danny Roddy mentions something like 500-1000mg of eggshell calcium per meal. Maybe more or less depending on the amount of phosphate.

I think the K2 is ok internally: Peat has recommended Life Extension's vitamin K, which is an oral form.
 

narouz

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Jul 22, 2012
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I may've under-estimated how much calcium one needs
especially if one has inflammatory problems.

I've always kinduv bypassed calcium supplementation because I drink a lot of milk.
Seems like that should be plenty of calcium.
But...maybe more (via eggshell supplementation) would still be desirable
for treating inflammation...?

I have too much iron,
which points to inflammation.
A poster in the iron thread said that Peat recommended she take more calcium
to help with her iron overload,
but she wasn't drinking much milk.

I guess it couldn't hurt, unless one took a helluva high dose.
Peat debunks worries like too much calcium causes kidney stones--
he says the opposite is true.
And he seems pretty liberal with calcium supplementation recommendations--
unlike most other supplements, which he tends to recommend cautiously and in low doses.
 

John Eels

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Dec 26, 2012
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I read somewhere that the body can't absorb more than 500 mg of calcium per dose. Is that a valid claim?
It is suggested that most people should take at least 400mg of calcium per day to supplement next to their food sources, which equates to about half a teaspoon of eggshell sourced calcium. Do not exceed more than 500mg of calcium at one time since your body is unable to process that much calcium at once. If you require more than 500mg of calcium be sure to split it up throughout the day to make sure as much as a possible is being absorbed.
 

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slayers

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I believe I have seen an increase in libido having started eggshell calcium
 

charlie

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Calcium FTW. :rockout
 

orangeslice72

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Jan 11, 2014
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[*] Question; how to prepare the egg shells before you grind them in coffee grinder. I had listened to an interview of Dr Ray Peat on Kmud, and he said nothing about boiling them in water as I had read on other blogs to do. he said, to wash off the left over white that's in the egg and then bake, for what I thought was for an hour at 350 degree`s....But I am not sure on the degree`s for exact and I think the length of time was an hour but! Now that I had read other advices that said to boil for 5 minutes to ten minutes, then bake at 200 for 10 minutes, I am just not sure. but I do know he only said to bake, nothing of boiling. Does anyone know for sure what Dr Peat said...the interviewer was a husband and wife team and she usually answers in layman's terms after Dr Peat answers....Maybe someone remembers that interview. Thanks
 

jyb

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I didn't know you'd need to bake them after boiling them... I just use the oven to dry it fast, because one cannot grind them if its still wet, but without intending to bake them.
 

orangeslice72

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no boil according to Dr Peat, I had read that elsewhere but to bake on 350 for an hour I remember except the degree`s is questionable...I re listened to most of the audio interviews on the Dr Ray Peat Master List I think it is called, the page with many audio interviews and I am certain it was one of the ones of the Kmud interviews because I remember the husband and wife Herb Specialist or whatever the proper name or title it is they are, she answered in part as Dr Peat answered and agreed with her answer....I could try it your way to just dry them but I have been saving my eggshells for several weeks, being by myself it`s taken a while to make enough to have while I continue to save more so I was thinking the baking had to do with killing any growing bacteria or something as they sat around...I`m sorry but I am dumb about these things and I am just learning how bad the food is and trying to go organic and to get the nutrient's that just aren't in most food anymore. I appreciate your reply's and don't mean to waste your time or to sound to ignorant.. Thanks again
 

jyb

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I don't think you need a baking if you boiled them. The shell is already in calcium carbonate form, there's no heat induced chemical reaction needed to get the calcium in that form. The heat is just to kill bacteria.
 

orangeslice72

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One more time I ask if you don't mind, I put them on a cookie sheet and how long do I keep them in the oven and at what temperature would you suggest.....I have been waiting for a few weeks trying to find out, I don't want to ruin them if that's possible...I know you said you rinsed them off and just put them in the oven to dry them, but what temp and how long to kill any bacteria.. lol I know I sound like a broken record, sorry...thanks
 

charlie

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jyb said:
I don't think you need a baking if you boiled them. The shell is already in calcium carbonate form, there's no heat induced chemical reaction needed to get the calcium in that form. The heat is just to kill bacteria.
I think the heat is used to "sterilize" the shells.
 

mt_dreams

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Ray talked about this on one of his 'east west healing' interviews with the Rubin's. I would imagine it was during either the podcast on calcium or one of the Q&A podcasts.

Baking & grinding were the only things he mentioned. Though if purchasing from a store, you may want to add the step of boiling due to the fact that some countries (USA & Can included) wash all eggs prior to being shipped. This removes the natural membrane coating the egg, and increase the potential for the shell to become contaminated. It would be wise to seek out local farms that do not wash their eggs. They may not always look as pretty, but that's how nature intended it to be. I usually do the water test to make sure each individual egg is fresh prior to using it, at which time I give it a bit a scrub.
 

jyb

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mt_dreams said:
Ray talked about this on one of his 'east west healing' interviews with the Rubin's. I would imagine it was during either the podcast on calcium or one of the Q&A podcasts.

Baking & grinding were the only things he mentioned. Though if purchasing from a store, you may want to add the step of boiling due to the fact that some countries (USA & Can included) wash all eggs prior to being shipped. This removes the natural membrane coating the egg, and increase the potential for the shell to become contaminated. It would be wise to seek out local farms that do not wash their eggs. They may not always look as pretty, but that's how nature intended it to be. I usually do the water test to make sure each individual egg is fresh prior to using it, at which time I give it a bit a scrub.

By water test, you mean see if the water becomes coloured (with dirt) as proof that it wasn't washed?

PS. Is baking necessary? I would have thought that boiling for 10mins would be a valid alternative to kill bacteria...
 

Mittir

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mt_dreams said:
Ray talked about this on one of his 'east west healing' interviews with the Rubin's. I would imagine it was during either the podcast on calcium or one of the Q&A podcasts.

Baking & grinding were the only things he mentioned.

In Josh Rubin's Milk and calcium interview he recommended boiling egg shell
to remove additives and cleaners. He also mentioned shrimp shell as calcium
supplement. I remember seeing a cooking show where they made a puree of
shrimp shell and head to make some kind of soup or gravy.
 

mt_dreams

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-The water test is to ensure the egg has not gone bad. if it sinks, it's fresh, if it floats, it's gone bad.
- Baking the egg shells makes it easier to grind. I have never tried grinding dried boiled eggshell, so i'm not sure if it would be just as easy.
 

jyb

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mt_dreams said:
- Baking the egg shells makes it easier to grind. I have never tried grinding dried boiled eggshell, so i'm not sure if it would be just as easy.

I never had a problem grinding boiled dried eggshell. And that's with using a very cheap coffee grindr I've used for years.
 

YuraCZ

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When I take eggshell calcium is it better take it with milk or with OJ? With meat or eggs I have others vitamins,minerals so now only milk or OJ is left for calcium..
 

Velve921

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Currently I consume between 3-3.5 grams of calcium a day; on days that I have oysters or beef liver I add 1 teaspoon of egg shells as phosphorus levels are increased. I've heard Dr. Peat talk about the Masai tribe consuming up to 5 grams a day and thrive well. Has anyone consistently consumed the upper limit of calcium towards the 5 gram mark? I am curious to some peoples experiences with high dose calcium. I typically consume:

8 cups of 1% milk a day
1 oz of hard cheese a day
1 cup of ice cream a day
1 added teaspoon of egg shell calcium on high phosphorus days
 

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