Smoothies offer endless opportunities for creativity.
You can start with classic combinations, layering fruits, vegetables, and a liquid base, but the scope is much broader.
Consider incorporating surprising ingredients like beans for protein or frozen cauliflower for an extra creamy texture.
One unexpected addition that you might overlook is eggshells.
Hear us out: those leftover shells can transform your smoothies into nutritional powerhouses.
To understand how this works, we consulted Dr. Zoe Lees, a medical writer for ZipHealth, who holds a PhD in Metabolic Medicine.
Eggshells are mainly made up of calcium carbonate, a compound that also serves as excellent fertilizer in gardens.
Calcium has numerous benefits for the human body, particularly for building and maintaining strong bones and teeth.
Dr. Lees emphasizes, “Grind the eggshell into an ultra-fine powder using a clean grinder.
The coarser texture can irritate the digestive system.”
If you lack a blender, a food processor or a mortar and pestle will work just fine.
While eggshells can boost your calcium intake, Dr. Lees notes that they shouldn’t replace more traditional sources.
Common sources include dairy products like milk and Greek yogurt, as well as lesser-known options like fish with edible bones and nutrient-dense greens like kale or okra.
Research regarding eggshells as a reliable source of calcium is still limited.
It’s crucial to diversify your intake, perhaps combining eggshells, milk, and kale for a calcium-rich smoothie.
The safest and most effective ways to incorporate eggshells into your smoothies
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There are solid reasons to reconsider tossing those eggshells right into the trash.
If you’re looking to reuse them, a little prep work is essential for both maximizing their benefits and ensuring your safety.
Dr. Zoe Lees states that eggshells can harbor Salmonella, which can lead to various unpleasant reactions if ingested without proper sterilization.
“Start by rinsing the eggshells thoroughly under warm water for about 10 minutes, followed by complete drying, preferably in an oven for 10 to 20 minutes,” Dr. Lees suggests.
For extra assurance, boiling the shells is a reliable method for eradicating any remaining Salmonella.
No single smoothie blend shines best with eggshells since they carry a neutral flavor.
The critical factor is to grind them into an extremely fine powder.
No one wants to encounter annoying shell bits while enjoying their drink.
A small quantity is sufficient; according to Dr. Lees, “Half a teaspoon of ground eggshell can deliver calcium levels similar to a glass of milk.”
Additionally, calcium absorption relies significantly on vitamin D levels in your body.
While sunlight is a primary source, you can enhance your vitamin D intake by including fortified ingredients in your smoothies, such as fortified plant milks, orange juice, or yogurts.
