Eggshell powder is gaining attention as a surprising source of calcium, with claims that just half a teaspoon can pack more calcium than milk. The powder is made by cleaning, drying, and grinding eggshells into a fine, porous material—visible in the inset microscopic view—resembling the structure of bone tissue.
The key benefit of eggshell calcium is its bio‑identical nature. Because the mineral composition closely matches that of human teeth and bones, the body can absorb it efficiently, supporting bone density and dental health. Proponents suggest adding the powder to smoothies, baked goods, or supplements for a natural calcium boost, especially for people who are lactose intolerant or prefer non‑dairy sources.
To prepare eggshell powder at home, rinse the shells thoroughly, bake them at a low temperature to sterilize, then grind them into a fine powder using a mortar and pestle, as shown in the image. Some studies indicate the calcium in eggshells is comparable to commercial calcium supplements, but it’s advisable to consult a healthcare professional before using it as a primary calcium source, especially regarding dosage and potential contamination risks.
Would you like tips on safely processing eggshells for consumption, or information on comparing calcium bioavailability between eggshell powder and dairy?
