Guest guest Posted January 31, 2004 Report Share Posted January 31, 2004 @@@@@@@@@@@@@@ Approximately 48 > hours later, when the bubbling has stopped, carefully remove the eggs > from the jar being sure not to break the egg membranes. Replace the > lid > tightly on the jar containing the liquid and shake the mixture. > > Take about 2 oz. daily of the lemon juice. > > The eggs can then be used as you would otherwise use eggs. No harm > done to the eggs, but you've leached out the calcium in the shells > with the lemon juice. > > ~ Fern @@@@@@@@@@@@@ i can't think of any reason not to just save the shells from ordinary egg usage and then soak them in an acid like lemon juice instead of the above method. if you search the archives of the " live-food " group (bring your quackery/mysticism/nonsense meter with you and tread carefully through the mire) you'll find a post by Vinny Pinto with a *very* elaborate method for preparing egg shells that he claims makes it fully bioavailable. i believe it involves using EM. very interesting, but too much hassle for me and i get plenty from food... Mike SE Pennsylvania Quote Link to comment Share on other sites More sharing options...
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