Well here's a new concoction.
That's right. Eggshell water. Fresh eggshells from free-ranging, local hens (I wouldn't use conventional store-bought eggs for this) crushed and steeped in hot, nearly boiling, water.
Stuart says the idea of it grosses him out, but then I reminded him of what's in ‘convenience' food. It's all perspective, people. With a lot of conventional, store-bought food in America, it seems that ignorance is bliss. As long as the consumer doesn't know what's actually in it, they don't care (hello, pepperoni). Well, I love you Stuart, but I'm going to put this in your smoothie anyway.
But why eggshell water?
For the same reason we eat all food – nourishment to our bodies!
Egg shells/egg membranes are rich in calcium and minerals. Steeping them in water leeches the minerals and calcium out of the shells and into the water. Pretty simple. This water aids in the building of strong bones. It aids in the relief of bone pain, joint pain, and inflammation. It's even been found beneficial in preventing and easing arthritis!
Here's the step-by-step:
1. Wash the remaining egg residue out of eight, fresh eggshells. Just some warm water and a bit of rubbing from your fingers should remove the remaining egg white. Make sure to leave the membrane in the egg shell – that's where the nourishment comes from!
2. Place into a mason jar and use a spoon to crush the egg shells.