They link eggshells to an incredible source of nutrition

Eggshells have traditionally been a waste product, and this has also been pointed out several times due to the high number of bacteria they contain. In fact, dangerous and relatively common bacteria like salmonella or gastroenteritis-causing bacteria deposit on eggshell membranes.

However, there is a new trend encouraging people to consume it. Under very specific conditions, of course, pulverization is done after a process of eliminating any pathogens that may be present in it and mixing it with food.

The nutritional reasons for ingesting eggshells are their high calcium content, of which up to 95% is calcium carbonate, as well as protein and minerals.

Data from the Argentine Center for Nutritional Information suggests that this prevents bone decalcification and may even treat women with osteoporosis. In fact, it has been sold as a calcium food supplement in powder form for many years, processed and mixed with other foods.

To do this, you have to boil the peel in a casserole to remove any pathogenic microorganisms that have penetrated it, dry it well, and put it in the oven at 90° for 10 or 15 minutes. After that, crush them in a blender or chopper and mix them with food.

Other experts, like Karin Freitag, a rheumatologist and director of the DKF clinic, point out that they can be prepared with lemon juice. “Put it with lemon juice so the peel ‘dissolves’ and the calcium comes out of it,” he told Alimente de confidential.

To determine if taking this supplement is really necessary, you must watch your calcium intake, which is recommended to be 1,000 mg for men under the age of 70 and for women under the age of 51. According to the National Survey of Dietary Intake (ENIDE) compiled by the Ministry of Health, Social Services and Equality, intakes for Hispanics are generally adjusted because “the intake for young adult males is 1,000 mg/day, the same age group 800 mg per day for women.

However, women between the ages of 45 and 64 have not reached the recommended dose, which increases to 1,200 mg per day starting at age 51.

While calcium supplementation and consumption increase, it is not only necessary for the body to absorb this nutrient, but must also be achieved through vitamin D (found in fish, shellfish, eggs and calf liver) and sunlight exposure.

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