[Lara's mom]

About those powdered eggshells, if they are completely dried out and powdered in the food processor, do they need to be refrigerated or, can they go into a jar on the shelf?

[Todd]

I know this question wasn't directed toward me, but I make calcium out of egg shells and I know that you should not refrigerate them. You want to keep the powder in a dry place like in the cupboard or like you said, in a jar on the shelf.

[Lara's mom]

Thank you, Todd. I appreciate the response.

[CorkyMax]

How to Make Powdered Eggshells:

1.Wash empty eggshells in warm water until all of the egg white is removed, but do not remove the membrane because it contains important nutrients for the joints which helps arthritis.
2.Lay broken pieces out on paper towels and allow them to air dry thoroughly.
3.Break the eggshells up into small pieces, and grind them to into a fine powder in a food processor, blender, coffee grinder, or a nut mill, or put them in a plastic bag and use a rolling pin to grind them. Please note that some blenders will not grind the eggshell into a fine enough powder. A coffee grinder works the best.
4.Store dry powdered eggshells in a covered glass jar or container. Keep it in a dry place, like the kitchen cupboard.[B]

The calcium balance is very important for puppies, as they need calcium to help with the development of bones and teeth. But equally important is not over supplementing with calcium. Never add calcium to a commercial dog food and do not feed more than the recommend amount of calcium (900 mg per pound of food served) in a homemade diet.

One whole medium sized eggshell makes about one teaspoon of powder, which yields about 750 - 800 mgs of elemental* calcium plus other microelements, i.e. magnesium, boron, copper, iron, manganese, molybdenum, sulphur, silicon, zinc, etc. There are 27 elements in total. The composition of an eggshell is very similar to that of our bones and teeth.

Adequate calcium with vitamin D is protective in many ways, including protection against cancer and inflammatory disease, as well as seizures. Egg shells, milk, cheese, and oyster shells are the best forms of calcium, and the milk and cheese provide the necessary vitamin D, which is especially important for animals that use drugs that deplete vitamin D. Liver is the best way to get the necessary vitamin D, since it also includes other anti-seizure and calcium-regulating nutrients.

A young animal's prepared food should contain about 1500 mg of calcium per pound of food,(This seems like a lot to me--I think I would check it out with your vet) and about half that much for a mature animal. A pound of moist food is a pint, so a cup is a half-pound. Considering nutrient content per weight of food is appropriate, since it makes allowances for both the weight and the metabolic rate of the animal.

You can make your own calcium from egg shells and avoid any contamination. Buy organic eggsCorky/Max:I don't buy organic but I do get a better egg from Walmart-- in a light yellow carton with words All Natural Omega-3 on top and in red the words 300mcg. Lutein per egg--also has 'from hens fed multi-grain diets' on top too.--I pay about $2.27 for a dozen. I can't figure why this brand is a little cheaper than Eggland brand because this has more Omega-3 and lutein too! What a difference in the color of the yolk compared to the cheap store brand!) and after using the eggs rinse the egg shells thoroughly and put them aside in an open container.(Me here again: Make sure you layer them in order for them to dry out after rinsing--pile after dried out good!) When you have gathered enough egg shells, put them in the oven at 350 for 20 minutes. Then when cooled, crush them and put them in a coffee grinder, or a fine grinder, until they are like powder.

EGG SHELLS DOSAGE: once a day Not sure if this rings true for other way to decide dosage--most say to add so much for the amount of meat/protein you feed---Will look this up and get back to you here on it!! Here it is:Determine the amount of eggshells your dog needs. Your dog will need half an eggshell (1/2 teaspoon, ground) per pound of food to get the required calcium for good health.
This is what this article says-- 10 to 50 lbs 1/8 tsp.
50 to 75 lbs 1/4 tsp.
75 to 100 lbs 1/2 tsp.
100 lbs + 3/4 tsp.
Maybe it figures out the same but I doubt it!! And the thing to be concerned about is that the meat has plenty of magnesium so you need to balance the ratio--Check that out with your vet or search the web--I have seen 2 dif. formulas--1 is equal and one is a little more calcium I think! Sorry but you will have to find these answers for yourself. I am just bringing it all to to your attention as ratios have to be right in order for the supplements to work--You need ratios on calcium and magnesium as well as Vitamin D (and use Vitamin D3 (D3 Cholecalciferol)- if you are supplementing the vitamin D!
10 to 50 lbs 1/8 tsp.
50 to 75 lbs 1/4 tsp.
75 to 100 lbs 1/2 tsp.
100 lbs + 3/4 tsp.


Corky/Max: Low heating---I use 180 degrees-oven--for about 10-15 minutes (to me the above temp. and length of time is too much.) I got my info from a book I have. I was worried that maybe heating would destroy the calcium but whether true or not ---on web-was mentioned that the heat would have to be 600 -800 degrees to destroy the calcium--so?? I don't know if it would destroy some of the other 26 elements mentioned above! One reason for heating is to make the shell easier to crush--more brittle! Salmonella is not suppose to be a concern but the slight heating may help that too.

Darn why does everything have to be so complicated!!

How to Make Calcium using Egg Shells

[Todd]

Originally Posted by Corky/Max

How to Make Powdered Eggshells:

1.Wash empty eggshells in warm water until all of the egg white is removed, but do not remove the membrane because it contains important nutrients for the joints which helps arthritis.
2.Lay broken pieces out on paper towels and allow them to air dry thoroughly.
3.Break the eggshells up into small pieces, and grind them to into a fine powder in a food processor, blender, coffee grinder, or a nut mill, or put them in a plastic bag and use a rolling pin to grind them. Please note that some blenders will not grind the eggshell into a fine enough powder. A coffee grinder works the best.
4.Store dry powdered eggshells in a covered glass jar or container. Keep it in a dry place, like the kitchen cupboard.[B]

The calcium balance is very important for puppies, as they need calcium to help with the development of bones and teeth. But equally important is not over supplementing with calcium. Never add calcium to a commercial dog food and do not feed more than the recommend amount of calcium (900 mg per pound of food served) in a homemade diet.

One whole medium sized eggshell makes about one teaspoon of powder, which yields about 750 - 800 mgs of elemental* calcium plus other microelements, i.e. magnesium, boron, copper, iron, manganese, molybdenum, sulphur, silicon, zinc, etc. There are 27 elements in total. The composition of an eggshell is very similar to that of our bones and teeth.

Adequate calcium with vitamin D is protective in many ways, including protection against cancer and inflammatory disease, as well as seizures. Egg shells, milk, cheese, and oyster shells are the best forms of calcium, and the milk and cheese provide the necessary vitamin D, which is especially important for animals that use drugs that deplete vitamin D. Liver is the best way to get the necessary vitamin D, since it also includes other anti-seizure and calcium-regulating nutrients.

A young animal's prepared food should contain about 1500 mg of calcium per pound of food,(This seems like a lot to me--I think I would check it out with your vet) and about half that much for a mature animal. A pound of moist food is a pint, so a cup is a half-pound. Considering nutrient content per weight of food is appropriate, since it makes allowances for both the weight and the metabolic rate of the animal.

You can make your own calcium from egg shells and avoid any contamination. Buy organic eggsCorky/Max:I don't buy organic but I do get a better egg from Walmart-- in a light yellow carton with words All Natural Omega-3 on top and in red the words 300mcg. Lutein per egg--also has 'from hens fed multi-grain diets' on top too.--I pay about $2.27 for a dozen. I can't figure why this brand is a little cheaper than Eggland brand because this has more Omega-3 and lutein too! What a difference in the color of the yolk compared to the cheap store brand!) and after using the eggs rinse the egg shells thoroughly and put them aside in an open container.(Me here again: Make sure you layer them in order for them to dry out after rinsing--pile after dried out good!) When you have gathered enough egg shells, put them in the oven at 350 for 20 minutes. Then when cooled, crush them and put them in a coffee grinder, or a fine grinder, until they are like powder.

EGG SHELLS DOSAGE: once a day Not sure if this rings true for other way to decide dosage--most say to add so much for the amount of meat/protein you feed---Will look this up and get back to you here on it!! Here it is:Determine the amount of eggshells your dog needs. Your dog will need half an eggshell (1/2 teaspoon, ground) per pound of food to get the required calcium for good health.
This is what this article says-- 10 to 50 lbs 1/8 tsp.
50 to 75 lbs 1/4 tsp.
75 to 100 lbs 1/2 tsp.
100 lbs + 3/4 tsp.
Maybe it figures out the same but I doubt it!! And the thing to be concerned about is that the meat has plenty of magnesium so you need to balance the ratio--Check that out with your vet or search the web--I have seen 2 dif. formulas--1 is equal and one is a little more calcium I think! Sorry but you will have to find these answers for yourself. I am just bringing it all to to your attention as ratios have to be right in order for the supplements to work--You need ratios on calcium and magnesium as well as Vitamin D (and use Vitamin D3 (D3 Cholecalciferol)- if you are supplementing the vitamin D!
10 to 50 lbs 1/8 tsp.
50 to 75 lbs 1/4 tsp.
75 to 100 lbs 1/2 tsp.
100 lbs + 3/4 tsp.


Corky/Max: Low heating---I use 180 degrees-oven--for about 10-15 minutes (to me the above temp. and length of time is too much.) I got my info from a book I have. I was worried that maybe heating would destroy the calcium but whether true or not ---on web-was mentioned that the heat would have to be 600 -800 degrees to destroy the calcium--so?? I don't know if it would destroy some of the other 26 elements mentioned above! One reason for heating is to make the shell easier to crush--more brittle! Salmonella is not suppose to be a concern but the slight heating may help that too.

Darn why does everything have to be so complicated!!

How to Make Calcium using Egg Shells

I generally just throw the egg shell into the blender when I puree the veggies and fruits for Lucky's raw diet. Much more complicated for those on kibble diets! Nah, just messing with you guys

[Lara's mom]

Many thanks to both of you!