Do you have knowledge or experience with putting egg shells in vinegar, waiting for them to dissolve, and then using the resulting solution as a calcium supplement?
Word has it that the resulting calcium is more easily assimilated than calcium supplements made from rocks or coral, which may not be very useful to your body at all.
Several free ranging chicken's egg shells placed in a small jar of apple cider vinegar were fully dissolved within 24 hours: no solid traces remained.
The solution could be further improved by adding pureed habenero and garlic, something we already do with regular, non calcium vinegar. The habenero heat is reduced after the mash soaks in vinegar for 24 hours. So you can "easily" tolerate a teaspoon or so in your soup, stew, etc.
Is it greatly worth while to use this calcium vinegar?
Or is it only marginally useful, given the two minutes of work involved to make a pint. Not worth bothering with.
Or can this type of calcium supplement harm you in some way? Calcify the frontal lobes of your brain, for example?