Adrienne Smith asked about EGG SHELLS & CALCIUM. I don't have information on that. But, I do save ALL the bones from chicken, turkey, game hens, beef, lamb, etc... even if we've eaten off the bones. I save them in containers in the freezer, then regularly cook them for 12-24 hours (with some vinegar or lemon juice), bay leaf, and usually a strip of kelp or kombu seaweed, to create a thick, milky, gelatin rich broth which is incredibly rich in calcium, magnesium, phosphorus, glucosamine sulfate, and other bone building nutrients. I concentrate the broth by cooking it down a lot. It actually looks a lot like milk. I've read that a cup of bone broth can contain as much calcium as a glass of milk---the stuff I make must contain more because it is so concentrated and thick. It is like a thin jello in the fridge---from all that gelatin released from the cartilege. I use it as the liquid in a lot of recipes---barbecue sauce, tomato sauce, simmering kale or collards after sauteing, making soup, stew, steaming vegetables, warming leftover poultry in a skillet, or making a warm, seasoned broth to drink with meals. The flavor of things made with it is fantastic and I know we are getting a lot of good nutrients and that I am using things most people toss out without thinking. Healthfully, Rachel Matesz, Healthy cooking coach