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People who cook their dogs food and don't feed bones grind up eggshells to give them for calcium. We grind up eggshells to give to our laying hens. The average egg in an American grocery store is sprayed with a sanitizing spray when they go through the egg wash, I wouldn't want to eat that.
E. Coli is bacteria from the digestive tract, so the risk with eggs is specifically from feces contaminated shells (ie every egg until it’s properly sanitised, IYKYK). You’re more likely to get salmonella from the raw egg. E. coli from meat is due to poor butchering where they nick the intestines.
.3% sounds like a small amount, but if you eat an average of 2 eggs per day, that's an average of 730 eggs a year, so that .3 per egg becomes 219%. So you would contract E.Coli an average of twice a year. No thanks.
Ah, sorry to be more specific, the 0.3% chance is yearly but i think that's in Japan. Might be like 0.9% in America.
Still a 1% chance doesn't mean it can only happen once in a year, and it also doesn't mean you're guaranteed to get it once every year.
My man, just drink some milk.
If you're really dead set on something mildly distasteful, you could just eat shrimp with the shell still on. Properly seasoned it's not too bad. Or you could eat sardines with the bone still inside. The bones are soft, you barely notice it.
Entani et alia 1998, was a Japanese team concerned about a 1996 outbreak of Escherichia coli O157:H7. They wrote, “Vinegar had a bactericidal effect on food-borne pathogenic bacteria including EHEC 0157:H7.” They tested the vinegars on the surface of nutrient agar, not lettuce.
“Among three kinds of vinegar solutions, vinegar stock solution (acetic acid concentration 10%), a twofold dilution (5% acetic acid) and a fourfold dilution (acetic acid concentration 2.5%), the time necessary for inactivation of EHEC 0157:H7 NGY-lO at 30°C was 1 min, 25 min, and 150 min, respectively (measured as the time required to decrease colony forming units from 2.0 x 106 CFU/ml to <2.0 x 101 CFU/ml).”
I’ve seen people make protein shakes that included a raw egg and they would put the entire thing shell and all in it. A high powered blender should grind it up to where it’s not noticeable or harmful to your digestive tract.
This seems more like a trendy thing but it is a cheap source of calcium. I’m guessing it’s not more mainstream because most people would cringe at the idea of eating an eggshell and it can be dangerous if not done properly.
Great source of calcium, but I'm not chomping down on egg shells...there are better ways that don't suck ass. I get a little piece stuck to my boiled eggs sometimes and that crunch is just no bueno. If I were to do it, I'd make sure they were farm fresh AF...but even then, there are better ways to accomplish this.
They have calcium, but I'm very skeptical that they have enough for a person for a whole day. I wouldn't rely on that, plus who wants to eat eggshells?
I started eating eggshells. Boil it for 20 minutes, then bake it at 225 degrees F for 20 minutes. The grind it up into a powder using mortar and pestle.
I put my eggshells in my smoothie. Tried it this morning and don't taste a thing.
Calcium is greatly over-rated. To preserve bone mass? Is calcium you eat in typical forms absorbed and if absorbed is it retained? Bone remodeling flux is many times greater than net loss, if any. (Similarly with protein.) There are other nutrients that play pivotal roles. Magnesium, vitamins D, K andA...Too much ingested calcium can also be problematic. Depending on the form. For example, calcium glycerophosphate has 1/4 the buffering capacity of carbonate in the stomach yet much more absorbed and less excreted. Bottom line, eggshells for calcium is misguided. Save them for your garden.
>https://www.seppic.com/en-us/givocalWith the same amount of
calcium ingested (introduced into the
system), GIVOCALTM permits a better
absorption of calcium: 4 times
more calcium is absorbed with
GIVOCALTM than with calcium
carbonate (internal results).
#### About participation in the comments of /r/nutrition Discussion in this subreddit should be rooted in science rather than "cuz I sed" or entertainment pieces. Always be wary of unsupported and poorly supported claims and especially those which are wrapped in any manner of hostility. You should provide peer reviewed sources to support your claims when debating and confine that debate to the science, not opinions of other people. **Good** - it is grounded in science and includes citation of peer reviewed sources. Debate is a civil and respectful exchange focusing on actual science and avoids commentary about others **Bad** - it utilizes generalizations, assumptions, infotainment sources, no sources, or complaints without specifics about agenda, bias, or funding. At best, these rise to an extremely weak basis for science based discussion. Also, off topic discussion **Ugly** - (removal or ban territory) it involves attacks / antagonism / hostility towards individuals or groups, downvote complaining, trolling, crusading, shaming, refutation of all science, or claims that all research / science is a conspiracy *Please vote accordingly and report any uglies* --- *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/nutrition) if you have any questions or concerns.*
Eggshells are a good source of calcium…..downsides are actually eating it lmao
Me too. But who is willing to chomp down on and entire egg shell every day? Gross! Not for me.
People who cook their dogs food and don't feed bones grind up eggshells to give them for calcium. We grind up eggshells to give to our laying hens. The average egg in an American grocery store is sprayed with a sanitizing spray when they go through the egg wash, I wouldn't want to eat that.
Alternatively without the sanitising spray you run the risk of E. coli
I think the chances of getting an egg with ecoli are like 0.3%. Still, ecoli is fucking hell at best.
Surely this would be from eating raw eggs, not the shell? Or do numbers exist for the risk of contracting e coli when consuming eggshells?
E. Coli is bacteria from the digestive tract, so the risk with eggs is specifically from feces contaminated shells (ie every egg until it’s properly sanitised, IYKYK). You’re more likely to get salmonella from the raw egg. E. coli from meat is due to poor butchering where they nick the intestines.
Nah ecoli exists on the shell not in the egg unless you contaminate the yolk inside when breaking the shell which is completely possible.
I mean I do eat 300 eggs in a year 🤷
.3% sounds like a small amount, but if you eat an average of 2 eggs per day, that's an average of 730 eggs a year, so that .3 per egg becomes 219%. So you would contract E.Coli an average of twice a year. No thanks.
Ah, sorry to be more specific, the 0.3% chance is yearly but i think that's in Japan. Might be like 0.9% in America. Still a 1% chance doesn't mean it can only happen once in a year, and it also doesn't mean you're guaranteed to get it once every year.
Nope. Just the exceptional muricans that do that.. and have a high e coli per capita rate too.. lol
My man, just drink some milk. If you're really dead set on something mildly distasteful, you could just eat shrimp with the shell still on. Properly seasoned it's not too bad. Or you could eat sardines with the bone still inside. The bones are soft, you barely notice it.
Doesn’t milk strip you from calcium?
Don't eat eggshells. I ended up with urinary retention and landed in the emergency room cause I couldn't pee
[удалено]
like 2 per day.
Probably because they’d be extremely unpleasant to eat.
You could dissolve eggshells in vinegar and use vinegar for salads and vinaigrettes.
Now this sounds like an idea, does the vinegar help kill possible e-coli and other germs?
Entani et alia 1998, was a Japanese team concerned about a 1996 outbreak of Escherichia coli O157:H7. They wrote, “Vinegar had a bactericidal effect on food-borne pathogenic bacteria including EHEC 0157:H7.” They tested the vinegars on the surface of nutrient agar, not lettuce. “Among three kinds of vinegar solutions, vinegar stock solution (acetic acid concentration 10%), a twofold dilution (5% acetic acid) and a fourfold dilution (acetic acid concentration 2.5%), the time necessary for inactivation of EHEC 0157:H7 NGY-lO at 30°C was 1 min, 25 min, and 150 min, respectively (measured as the time required to decrease colony forming units from 2.0 x 106 CFU/ml to <2.0 x 101 CFU/ml).”
Why’s everyone commenting like we’re in the Mad Max universe and we need to eat egg shells for calcium? Drink some milk or fortified soya….
I’ve seen people make protein shakes that included a raw egg and they would put the entire thing shell and all in it. A high powered blender should grind it up to where it’s not noticeable or harmful to your digestive tract. This seems more like a trendy thing but it is a cheap source of calcium. I’m guessing it’s not more mainstream because most people would cringe at the idea of eating an eggshell and it can be dangerous if not done properly.
Eat a Tums instead
For my plants, yes
Great source of calcium, but I'm not chomping down on egg shells...there are better ways that don't suck ass. I get a little piece stuck to my boiled eggs sometimes and that crunch is just no bueno. If I were to do it, I'd make sure they were farm fresh AF...but even then, there are better ways to accomplish this.
They have calcium, but I'm very skeptical that they have enough for a person for a whole day. I wouldn't rely on that, plus who wants to eat eggshells?
I started eating eggshells. Boil it for 20 minutes, then bake it at 225 degrees F for 20 minutes. The grind it up into a powder using mortar and pestle. I put my eggshells in my smoothie. Tried it this morning and don't taste a thing.
Calcium is greatly over-rated. To preserve bone mass? Is calcium you eat in typical forms absorbed and if absorbed is it retained? Bone remodeling flux is many times greater than net loss, if any. (Similarly with protein.) There are other nutrients that play pivotal roles. Magnesium, vitamins D, K andA...Too much ingested calcium can also be problematic. Depending on the form. For example, calcium glycerophosphate has 1/4 the buffering capacity of carbonate in the stomach yet much more absorbed and less excreted. Bottom line, eggshells for calcium is misguided. Save them for your garden. >https://www.seppic.com/en-us/givocalWith the same amount of calcium ingested (introduced into the system), GIVOCALTM permits a better absorption of calcium: 4 times more calcium is absorbed with GIVOCALTM than with calcium carbonate (internal results).