Best calcium supplement: natural and without dairy

Searching for the best calcium supplement?…They are an effective (and inexpensive) source of calcium to make your bones stronger and further improve health.

Calcium is essential for the following processes:

Formation of bones and teeth
Contraction of muscles
Normal function of many enzymes
Blood clotting
Normal heart rhythm

So, the next time you decide to crack a few eggs to make a delicious omelet or bake a cake, make sure you don’t scrap those eggshells! Save them for later use!

Role of calcium in the body

About 99% of the body’s calcium is stored in the bones, but calcium is also found inside cells (especially in muscle cells) and in the blood.

The body precisely controls the amount of calcium in the cells and blood. It moves from the bones into the blood when necessary to maintain a constant level of calcium in the blood.

In case of insufficient calcium intake, this can lead to osteoporosis (vitamin D and calcium deficiency).

To maintain a normal level of calcium in the blood without weakening the bones, we need to consume at least 1,000 to 1,500 mg of calcium per day.

The level of calcium in the blood is regulated mainly by two hormones:

Parathormone
Calcitonin

Parathyroid hormone is produced by the four parathyroid glands, located behind the thyroid gland in the neck.

When blood calcium levels decrease, the parathyroids produce more parathormone.

When blood calcium levels increase, the parathyroids produce less hormone.

Parathyroid hormone:

Stimulates the release of calcium into the bloodstream from the bones
Decreases the elimination of calcium in the urine by the kidneys
Stimulates the absorption of calcium by the digestive tract
Stimulates the activation of vitamin D by the kidneys, which in turn increases the capacity of the digestive tract to absorb calcium

Calcitonin is produced by certain thyroid cells. It lowers the level of calcium in the blood by slowing down, but only slightly, the breakdown of bone.

Milk and calcium: the debate

Calcium from milk is generally the reference food, with an absorption efficiency of 20 to 40%, depending on the calcium status of the individual. The absorption efficiency of most plant sources is as good as or better than that of dairy products, except when they have high concentrations of oxalic acid or phytic acid.

But many calcium-rich plants are also rich in oxalates, such as spinach, rhubarb, chard, beets, soybeans, legumes, almonds and many others.

Too much oxalate in the body can interfere with the healing of injured tissues and joints.

One of the principles of Ayurveda is to apply balance… a little of everything without excess.

If you digest dairy products, consume milk containing only the β-casein A2 type (goat’s or sheep’s milk) as the β-casein A1 in conventional cow’s milk products is inflammatory.

It is understandable that the main reason for this is the intensive breeding practices and the inadequate feeding of the animals in order to produce a large volume of milk without quality and harmful to the proper functioning of the body.

If you do not have access to quality dairy products, sardines with bones, anchovies, turnip or mustard greens, rutabaga, kale Lancinato are rich in calcium and low in oxalates.

But in case of intolerance to dairy products in particular, these intakes may be insufficient.

What happen in case of calcium deficiency:

A calcium deficiency increases the level of parathyroid hormones which regulate the blood calcium level, drawing from the bones if necessary. Increased parathyroid hormones are linked to depression, fatigue, thirst and frequent urination, muscle weakness, constipation, digestive pain, impaired concentration, increased sensitivity to histamine, etc.

Histamine is secreted by certain cells in the body, mostly white blood cells. It is released when the body is in contact with a foreign element such as an allergen. It also regulates the secretion of gastric acid, controls the level of attention and the function of wakefulness. So histamine does have its uses, but if it gets too much, the body will tell us.

The magic of the egg:

Since calcium supplementation is not always well supported, the use of eggshells can be a very good alternative. Some researches suggests that the calcium in eggshell powder is better absorbed than pure calcium carbonate, making it an effective calcium supplement.

Eggshell powder has antirachitic effects, increases bone density and stimulates cartilage growth. It is suitable for the prevention and treatment of osteoporosis.

It contains about 40% calcium, with each gram providing about 380 mg of calcium. This means that between 2 and 2.5 grams of eggshell can be enough to satisfy your needs, i.e. half an eggshell.

Eggshell powder is a natural source of :

calcium
strontium and fluoride

Which can have a positive effect on bone metabolism. Strontium is used in some medicines against osteoporosis. The eggshell membrane is mainly made up of proteins in the form of collagen, which could help against joint pain.

The eggshell membrane :

contains glucosamine,
chondroitin sulfate and hyaluronic acid.

It could be a new effective and safe therapeutic option for the treatment of pain and inflexibility associated with joint and connective tissue disorders.

Eggshell membrane may also have benefits for skin health and slow aging by improving calcium metabolism.

It could reduce triglyceride levels by altering the composition of the gut microbiota, be effective in managing obesity.

This means that the shell membrane should also be consumed to get the best benefits.

As always, it is best to choose eggs from hens raised in good conditions, away from pesticides, other pollution and fed naturally.

How do you do it?

Use your eggs as you normally would and rinse your shells, removing any white that may remain but you can leave the membrane that contains nutrients. Then store them in the carton until you have enough.

Boil your eggshells for 10 minutes in filtered water. Skim off any foam that forms.

Drain the shells on paper towels to dry them. Then spread them out on a baking sheet and put them in the oven at 200 degrees for about 20 minutes to sterilize them. The idea is not to brown them.

You can then grind the shells into powder using a coffee grinder, mortar or pestle and store it in a glass jar, away from air, heat and moisture.

One teaspoon contains about 800 to 1,000 mg of calcium. It is best to spread the dose over several meals to improve absorption. You can mix the powder directly into your meals.

Voila the turn is played.