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Did you calculate how many grams of calcium you ate?I just ate a bunch of crushed eggshells heated up in a pan with salt. Tastes like the burned part of popcorn. Not exactly a great taste or texture but easy enough to make and to get down. Could countering all that phosphorous really be as easy as doing this once a week?
Milk is also quite expensive where I am so that's another bonus.
Ray peat on phosphate reductionI love meat, but apparently, high phosphate intake could be an issue. Is there a twin to phospate that can balance it out, in the way sodium and potassium balance the other?