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OvoCalcium
 
An egg is commonly defined as being made of an edible part – the internal content, and an inedible part – the shell. It sounds common sense. It may not necessarily be closed chapter though. The shell is a wonderful object designed by nature to protect & nurture the nascent embryo for the 21 days it takes to produce a live chick. Obviously it is produced in the mother’s oviduct of the hen to shape the best it takes to support life development. Incidentally, not surprisingly, it contains a wealth of biological bricks remarkably similar to those structuring teeth, bones, joints, skins, nails, hair in humans. As humans grow,  exercise and age, the need for dietary intakes of such live bricks become essential to complement the lower-than-needed rate of endogenous synthesis. And they are not to be found in plants, therefore the growing need to source them from egg shell through processing, ie turning them into a non-allergenic, highly digestible, bio-available form & a consumer-convenient format.
One egg yields some 7.0g shell or some 2.7g elemental calcium (Ca). Egg shell calcium is a natural biological blend of calcium carbonate (CaCO3) and trace amounts of other minerals. There are 27 elements in total, i.e. magnesium, boron, copper, iron, manganese, molybdenum, sulfur, silicon, zinc, etc... The composition of an eggshell is very similar to that of our bones and teeth.
Egg shell membranes account for some 5% of the shell dry weight, ie 350mg. They are a complex interwoven matrix of structural proteins  and polysaccharides which – when tested clinically – outperform isolated glucosamine & chondroitin sulfate for joint health and symptoms of osteoarthritis. A daily supplement of the equivalent of just over one egg a day (500mg) egg shell membrane was shown to reduce joint pain & stiffness in just 10 days of supplementation.
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