Ingredients

• Ultra-fine eggshell powder (eight to 10 large shells)
• Provides calcium for remineralization
• 1/4 cup once milled
• Coconut oil (soft but not melted)
• Acts as a binder and mild antimicrobial
• 2 tablespoons
• Baking soda
• Works as a gentle cleanser and pH level buffer
• 1 tablespoon
• Xylitol or erythritol (optional)
• A sweetener that helps fights S. mutans
• 1 teaspoon
• Peppermint essential oil
• Provides a fresh taste, and is a mild antiseptic
• Eight to 10 drops
• Castile soap or bentonite clay (optional)
• Gives it a light foaming or silkier feel
• 1/2 teaspoon

Directions

1. Collect and rinse the eggshells — Scrape out the membranes from the eggshells and give them a quick water rinse.

2. Sterilize eggshells in two stages to kill salmonella — Boil in plain water for 10 minutes (skim off foam), then drain. Afterward, bake at 400 degrees Fahrenheit (205 Celsius) for 15 to 20 minutes until bone-dry.

3. Grind eggshells to talc — Grind the shells in a coffee-mill or spice grinder, then pass through a fine sieve. The powder should feel like cornstarch between your fingers. Any grit can scratch your tooth enamel.

4. Mix the paste — In a small bowl, combine baking soda, xylitol, and eggshell powder. Mash in softened coconut oil until you hit a frosting-like texture. Stir in essential oil (and soap or clay if using).

5. Jar and store — Spoon into a clean glass jar. Cap tightly. This toothpaste keeps two to three months in a cool cupboard, but stores longer in the fridge (coconut oil solidifies below 76 degrees Fahrenheit/24 degrees Celsius).

6. Brush — Use a pea-sized dab. Dip a dry brush or use a tiny spatula to avoid contaminating the jar. Apply in gentle circles for two minutes, then rinse. If you find the toothpaste to be too runny, add extra baking soda and/or eggshell powder. If it’s too stiff, add more coconut oil.

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