What happens to the monumental amount of discarded eggshells from the manufacturers?
They don’t go to the dump. Their quest is zero waste, so they are recycled for calcium carbonate, magnesium carbonate, calcium phosphate, magnesium phosphate, and silicon oxide. They are simply transformed based on the purity of the calcium carbonate in the shell.
Low Purity of Calcium Carbonate
The low-purity calcium carbonate is used to become soil conditioners, fertilizers, and feed. It is also used in the manufacturing of recycled paper products. They are prepared by crushing the eggshells followed by sieving them through a mesh with a grinder machine. The end result is a calcium powder to produce phosphate fertilizers. It is also used in the preservative that fruits and vegetables are soaked in before packaging and sending to the marketplace. Thank goodness it washes off easily. So make sure you rinse your fresh fruits and vegetables well before preparing them.
High-Purity Calcium Carbonate
High-purity calcium carbonate eggshells that egg-allergic people like me are concerned with. To prepare the eggshells, they are washed with household detergent, crushed, and sieved through a mesh with a grinder machine, and then calcined at 500 C for 2 hours with a furnace. The end result is a purity-level coarse powder that is 97% to 100% calcium carbonate. After the cleansing and grinding process is complete, the egg powder is used in food, beverages, ice cream, medicines (like the antibiotic tetracycline aka Doxycycline antibiotic, and Cephalosporin aka Keflex), and vitamin supplements that have calcium in it as well as some (wines, beers, and tequila), along with the multitude of other egg added products that people consume. That is why a person who is allergic to eggs keeps having reactions even when they think they are not consuming eggs. It is because it is hidden in additives and preservatives etc. The sad news is the manufacturers are not under any obligation to tell the consumer what the additives and preservatives are derived from on the label. So, unless you become serious about your allergy you will continue to be miserable with side effects.
Depending on the process used it will become an ingredient listed on the label as follows:
Calcium carbonate – in dairy products, flour and bakery products, bread, cosmetics, and medical industry. It is used as the base material for bio-ceramics, bone and dental implants, and anti-tartar toothpaste and mouthwashes.
Calcium Salts – calcium oxide, calcium hydroxide, calcium citrate, calcium lactates, gluconate
Calcium Phosphates – calcium citrate, calcium acetate, Dicalcium phosphate dihydrate, Monocalcium phosphate monohydrate, Tricalcium phosphate
Some coconut milk brands have Tricalcium phosphate in them. Silk brand Coconut Milk does not.
Reference: Poison.org
Neuromuscular blocking agents (NMBAs) and antibiotics are the most common drugs that trigger anaphylaxis.
Doxycycline is a tetracycline antibiotic. Formulations include hyalite, monohydrate, and calcium salts. So YES, It is derived from EGGS.
Sulfonamides from chicken eggs. – The process includes, a supercritical fluid extraction (SFE) method is described for the isolation of sulfonamides from chicken eggs. The whole egg is mixed with a Hydro matrix and added to an extraction vessel containing neutral alumina.
Vaccines from Hens Eggs. –
Influenza vaccine antigens are prepared in chicken eggs, the Yellow Fever vaccine contains egg protein, and the Rabies vaccine is grown in chick embryo fibroblast cultures.
Intravenous Anesthetic – Propofol
Propofol is an intravenous anesthetic widely used for the induction and maintenance of anesthesia as well as for endoscopic and pediatric sedation. Propofol contains purified egg lecithin. Resource (NIH)
It is important to know that Propofol is a fat emulsion containing soybean oil, and purified egg lecithin (phosphor-lipids derived from egg yolk) It is important to note that Physicians may consider avoiding propofol in patients with a history of egg anaphylaxis. This is according to the Childhood Allergy Committee of the Spanish Society of Allergy and Clinical Immunology which recommends an alternate drug or test dose and only with trained personnel who can recognize and treat anaphylaxis.
I know this all sounds scary as there is so much saturation of egg in the industry. That is why you are seeking knowledge now. Keep up your diligence and check back at my site from time to time as I am always seeking to find the truth and will continue to research and write these articles. This research has helped me to lead a much better and safer life. I am an Anaphylactic egg allergy person. So, in order to live I have to know what is dangerous for me to eat and drink. In time you will too. Get a notebook and start your own list of products that are safe for you. Don’t forget to read the labels and google the Question about the additives – “Is this (additive) derived from an egg?” Don’t accept the answer that it likes to give of: “The label doesn’t show egg” That means that the person didn’t look up the actual preservative. That is how I started. If you have unanswered questions that I can help research, please click “Contact” at the bottom of the page and I will email you back.
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