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Curing Cavities with Nutrition - Page 36

post #701 of 861
Thread Starter 
Finally finished reading Rami Nagel's book Cure Tooth Decay (two of my WAPF friends snatched it from me right after I got it!!!) and it was fabulous.

The few critiques I have is:

1) Missing a discussion of vitamin D levels and how they can variate according to sun exposure and latitude.... some of us may need to emulate an Eskimo type of diet with increased amounts of vitamin D since we cannot make it from the sun year round.

2) Incorrectly states that liver is a source of large amounts of vitamin D.

3) Misses a mention of eggs being one the primary sources of fat soluble vits (along with dairy, organ meats and seafoods).

But otherwise it is a tremendous resource. Rami clearly explains how body chemistry driven by nutrition produces tooth health. He also presents the issue of blood sugar imbalance which I don't think we've fully discussed here in this thread:

Quote:
When blood sugar fluctuates, the calcium ratios in the blood become unbalanced...

The longer your blood sugar is out of control, the more the calcium and phosphorus ratios are altered, and thus the higher the likelihood of tooth decay. Frequently eating processed sugars, or even natural ones from fruit, will produce a change in blood sugar. If this change is prolonged and consistent, then the alteration in blood sugar will be prolonged and consistent. Over time, this will lead to a more permanent change in body chemistry, thus contributing to tooth decay....

All sweet foods, no matter how natural, will cause blood sugar fluctuations. If sugar is used frequently, the blood sugar will never have time to recover. This then creates a systemic condition that can promote tooth decay and gum disease.

While conventional dentistry belives it is the carbohydrate factor of the food that causes cavities, in reality it is the changes of the blood chemistry that cause decay.
I found it interesting that he mentions raw milk and raw eggs in addition to probiotics as good rebuilders for the digestive mucosa. My recent reading reveals that sulfur is an important component of the gut lining (eggs and raw milk are excellent sources of sulfur).

Congratulations Rami on a great book!

Cure Tooth Decay: Heal and Prevent Cavities with Nutrition

Rami's site: www.curetoothdecay.com

Amazon has free shipping:
http://www.amazon.com/exec/obidos/AS...592631-6806458
post #702 of 861
Thread Starter 
Quote:
Originally Posted by jenquin View Post
I just want to comment on the recurring theme of oxalic acid in greens. From what I understood spinach and some other greens are high in oxalates but Kale is not. I keeep seeing it get a bad rap here. Spinach has an oxalate content of .97 whereas Kale is only .02. That's considerably lower than both garlic and lettuce, for example. Chives, parsley, purslane, rhubarb, lambsquarters are all really high ( over 1%). Anyone know of any other reason why Kale would not be good to eat or why it would not be a good source of vitamins and minerals? Just curious..

Thanks
JenQ
Crucifers should be limited see here:
http://www.westonaprice.org/basicnut...crucifers.html
post #703 of 861
Thread Starter 
Quote:
Originally Posted by jenquin View Post
I really think it is a taste sensitivity thing. I have tried the peach and the lemon maybe.... Ugh. It ruined my smoothie IMO! lol. I'd rather swallow caps even though it is cheaper to buy straight oil. I can maybe get my kids to take straight oil though caps are more convenient and novel. Are there any other brands that have the little caps - esp if my 7 year old wants to swallow them?

Learing lots here (second time around). I am doing alot of cutting and pasting so I can sort it all out later. lol

Thanks
JenQ
Blue Ice is the only high vitamin brand with caps. Nordic Naturals is not recommended.
post #704 of 861
Thread Starter 
Quote:
Originally Posted by Cativari View Post
Does anybody have a step by step aproach to stopping and/or reversing tooth decay. What I need is a do this kind of aproach because I don't have time to read the entire thread and could really use the help.

Thank you.

CURING CAVITIES WITH NUTRITION CHEAT SHEET


Read the first post in this thread.

Tooth (and bone) nutritional support are comprised of the following major building blocks: high amounts of minerals especially calcium, magnesium and phosphorus and the fat soluble vitamins A, D and K2 (aka the X Factor or the Price Factor).

Eat several servings from at least two catagories of the following every day for fat soluble vits:
1. pastured raw dairy: butter, cream and cheese
2. pastured eggs, esp. extra yolks
3. wild seafoods
4. pastured organ meats

Ensure adequate minerals with 3-4 cups of raw milk and/or 1 cup or more of homemade 24 hour bone broth per day.

If you cannot get raw butter, pastured butter such as Organic Valley Pastured, Jana, Anchor or Kerrygold or Purity Farm organic ghee all contain vitamin K2 as signified by their deep yellow color b/c the cows are raised on grass. Heating doesn't damage K2. Eat 1-4 tablespoon of very yellow butter or 2 oz of grassfed cream per meal. Cheese is a particularly rich source of K2 b/c it is fermented and the bacteria produce some as well.

Consider Weston Price's protocol of small amounts of high vitamin cod liver oil and butter oil 3x day to supply fat soluble vits. See here for CLO recs:
http://www.westonaprice.org/basicnut...fications.html

Cut down on simple carbs and sugar, even natural sugars. Never eat sugar or fruits alone, always eat following a meal or combine with fats and protein. Raw fats and raw proteins are easiest to digest (which is why raw milk is so powerful). Think nutritionally dense foods such as nuts, yogurt, beef or salmon jerky, and cheese for snacks instead of things like pretzels and fruit which do not contain many body building nutrients.

Eat whole grains instead of white flour and white rice, as much as 90% of the vitamin/mineral content is lost in processing. Soak grains and nuts for even more nutrition and digestibility: www.westonaprice.org/foodfeatures/be_kind.html

Use sea salt. We like Redmond b/c it's economical but Celtic Sea Salt or Himaylan is reportedly the best. You do absorb many minerals from your salt and sea salt is very different (doesn't cause high blood pressure) than the common chemically processed high sodium table salt which messes with your body chemistry as well.

A source of natural vitamin C such as amla, camu or acerola would be very helpful and an very important supplement in the presence of gum disease. Seaweed is a great source of trace minerals and iodine.

A natural toothpaste without glycerin such as TOOTHSOAP doesn't coat the teeth and allows for remineralization with the minerals from the saliva.

All the artificial xylitol products in the world will not help if the primary nutritional causes are not addressed. And what help to your bones is using xylitol even if the warnings about it are not true? Your teeth are an indication of what's happening to your bones and overall health. Decay is a wake up call, particularly in children!

Fluoride: You Don't Want to Use A Neurotoxin
Fluoride creates brittle tooth enamel. If it worked, why does our society have the most cavities of any time in history? More here: http://www.mothering.com/discussions...47&postcount=9

Anyone feel free to chime in if I forgot something important.
post #705 of 861
Quote:
Originally Posted by JaneS View Post
Crucifers should be limited see here:
http://www.westonaprice.org/basicnut...crucifers.html
Jane, I read the (whole!) article. Thank you so much for posting it. It presented a fascinating and thought provoking perspective.

I wonder, however, if the rats fed high doses of the cruciferous vegetables, in the absence of a balanced diet of other essential nutrients is the variable resulting in detox (goiter) concern. One of the "problems" with scientific research is the isolation of a single variable from the "whole". From what we are learning about detox pathways, the cruciferous vegetables are *important* to open both Phase I and Phase II liver detox pathways. http://www.gmhc.org/health/nutrition/liver/food.html

My premise is that a bunch of goitrogens toxins IS an issue, in isolation. It doesn't necessarily follow that when the other *essential* nutrients to maintain open detox pathways are present (B6, B12, folate, magnesium, zinc, carotenoids, flavonoids, selenium, vit C, vit E, glutathione, lycopene, beta-carotene, sulfur, methionine, glutathione, lecithin, lutein, omega-3 fatty acids, etc. etc.), that the same outcomes occur.

I agree a diet of only cruciferous vegetables probably could be detrimental to health.


Pat
post #706 of 861
Quote:
Originally Posted by JaneS View Post
Nordic Naturals is not recommended.
Is this a vit A to D ratio issue, or a synthetic vit A issue, or a deodorized processing issue? I'm a bit confused at this point about which concern there is for Nordic Naturals in particular. (Ds likes their peach flavored CLO. I bought the fermented CLO, but WOW!! yuck. I can make myself take it. But, ds is another story. )


Pat
post #707 of 861
Quote:
Originally Posted by JaneS View Post

2) Incorrectly states that liver is a source of large amounts of vitamin D.

Thanks for the book review!

Do I understand correctly, however, that grass-fed liver (pastured chicken and beef) is high in vit D? Does that jive with your understanding?


Thanks, Pat
post #708 of 861
Quote:
Originally Posted by jenquin View Post
Spinach has an oxalate content of .97 whereas Kale is only .02. That's considerably lower than both garlic and lettuce, for example. Chives, parsley, purslane, rhubarb, lambsquarters are all really high ( over 1%).
Thanks, this was interesting.


Pat
post #709 of 861
Quote:
Originally Posted by JaneS View Post
Blue Ice is the only high vitamin brand with caps. Nordic Naturals is not recommended.
Why is Nordic Naturals not recommended? That's the kind I use..
post #710 of 861
Thread Starter 
Quote:
Originally Posted by WuWei View Post
Thanks for the book review!

Do I understand correctly, however, that grass-fed liver (pastured chicken and beef) is high in vit D? Does that jive with your understanding?


Thanks, Pat
WAPF has not confirmed this, where did you find that information? The same with lard from pigs who are out in sun is surmised that it contains more D but not known for sure b/c it's never been tested.
post #711 of 861
Thread Starter 
Quote:
Originally Posted by Elizabeth2008 View Post
Why is Nordic Naturals not recommended? That's the kind I use..
It doesn't contain high vitamins and therefore is useless in preventing cavities. There is also some version which contain artificial vitamin A and/or D which would make it toxic as well.
post #712 of 861

Curing root canals with nutrition?

DP has an abscessed tooth and has been told that she urgently needs a root canal. (See my thread.)

Are there more options than just a root canal or an extraction? Why can't the tooth just stay put? She's not in pain.

Can a tooth with an infected root be healed with a similar protocol for curing cavities?
post #713 of 861
Thread Starter 
That's beyond my knowledge, Rami deals with a bit in his book
http://www.amazon.com/exec/obidos/AS...592631-6806458

He says healing a dental infection can be done with nutritional intervention but not as high a success rate as with cavities. All sweet foods and modern foods need to be eliminated. Eat high fat soluble vits, minerals and raw protein foods. Use topical herbal treatments and oil pulling.
post #714 of 861
Thank you so much for your input, JaneS!

I've just recently found out about Nagel's book. I guess I should get it if it gives ideas for how to heal an abscessed tooth.

So, he's saying to eat CLO, grass-fed butter, bone broths, and raw meat?

We already eat TF, but we can make a concerted effort to focus more on the vitamins A & D and the minerals--and avoid processed foods and sweets. I'm not sure I can trick DP into eating raw meat, though...hmmm....

I also might have a tough time getting her to do the oil pulling (she gags easily), but maybe I can get her to put herbs on the abscess.
post #715 of 861

Getting kids to take CLO - Flavors

OK, so I am going to order some CLO from Greener pastures pretty soon here. I wanted the fermented but I am thinking the caps are too big for my daughter to swallow and someone mentioned that the fermented was YUK tasting. I'd hate to spend so much money and not have them like it.

I promise I have read the WHOLE thread but I can't imagine going back and doing it again and can't remember what flavors/ forms people have successfully used for their kids... Looks like the butter oil comes in flavors also. Not sure if I should just go for plain this time and see how it tastes before buying flavors....

Anyways, I guess I am asking what the best flavor/form/company for kids is. My girls are 3 and 7. Understood that tastes vary, but some input would be great!

Thanks
JEnQ
post #716 of 861
Thread Starter 
Quote:
Originally Posted by rayo de sol View Post
So, he's saying to eat CLO, grass-fed butter, bone broths, and raw meat?

We already eat TF, but we can make a concerted effort to focus more on the vitamins A & D and the minerals--and avoid processed foods and sweets. I'm not sure I can trick DP into eating raw meat, though...hmmm....

I also might have a tough time getting her to do the oil pulling (she gags easily), but maybe I can get her to put herbs on the abscess.
Raw fats and proteins doesn't necessarily mean raw meat.

Raw dairy is very easy to eat and drink!

We also do enjoy raw beef jerky and salmon jerky, you dry it and it is raw b/c the heat doesn't go over body temp. And smoked salmon is raw. I've cured my own salmon with a recipe from Barefoot Contessa, it's very easy.

Raw cherrystones and oysters, slurp, slurp! : I'm from New England... we grow up eating them! Also ceviche or baccala with white fish.

Also many salamis and meats are cured and technically raw b/c they are not heated: Neiman Ranch, imported Italian meats.

And don't forget a nice seared on the outside, rare on the inside steak. Rare hamburger can be a risk but the meat inside a steak is untouched and doesn't have bacteria, so cooking the outside kills any bacteria that may be there and the inside is perfectly safe to consume raw. Of course I use only grassfed for this type of cooking too.

I do raw liver by either grated frozen (for 14 days) into my kefir or swallowing frozen chunks like pills.

Raw egg yolks ...make egg nog with raw milk/cream. Eat lots of pastured eggs over easy or poached with yolks warmed and whites just cooked, that can qualify as raw if you're careful.
post #717 of 861
It seems like one of the easier ways to do raw fats/proteins (besides dairy, which is a no-no for us) is raw eggs, I keep seeing smoothie recipes with raw eggs. Haven't tried any yet : but they look tasty.
post #718 of 861

Reversing Periodontal Disease with Diet

I went to the dentist today and the woman cleaning my teeth was impressed that I had some reversal of periodontal disease. This is a holistic dentist and so she didn't seem surprised. I hadn't gone for a cleaning in over a year, but in that time I have improved my diet a lot.

Notably, I have been drinking cultured raw goats milk, a glass a day and I have increased my protein, good fats and nutrients. I was vegetarian/vegan for 14 years or so and have slowly added raw dairy (mostly cultured) and meat into my diet (salmon and venison, harvested by my husband).

I was super low cholesterol, unhealthily so, and also anemic. I think improving my diet, for my needs, as helped my teeth for sure. I am looking forward to seeing if I can reverse the periodontal disease anymore...

I would love to hear others stories

PEACE
post #719 of 861
Quote:
Originally Posted by JaneS View Post

And don't forget a nice seared on the outside, rare on the inside steak. Rare hamburger can be a risk but the meat inside a steak is untouched and doesn't have bacteria, so cooking the outside kills any bacteria that may be there and the inside is perfectly safe to consume raw. Of course I use only grassfed for this type of cooking too.

I do raw liver by either grated frozen (for 14 days) into my kefir or swallowing frozen chunks like pills.
Ah, okay, so that's the difference between rare steak and rare hamburger! I was wondering what the deal was. I have been trying to cook our meat less, but can't quite go totally raw yet.

About freezing the raw liver for 14 days...so we buy a whole cow from our wonderful nearby farm Polyface, and so I get liver then and it's already frozen. So, then as long as it has been frozen for 14 days, then I can eat it raw? I have been wanting to do raw liver, like pate, but was wondering about this. Do you grate it and then freeze it for 14 days? Or can you just grate it already frozen?


Quote:
Originally Posted by TanyaLopez View Post
It seems like one of the easier ways to do raw fats/proteins (besides dairy, which is a no-no for us) is raw eggs, I keep seeing smoothie recipes with raw eggs. Haven't tried any yet : but they look tasty.
Yes, we have a smoothie with raw eggs almost every day. It's very yummy. I get local, trusted eggs, again, and when we eat them raw, I wash the shell off with a tiny bit of soap, but I don't know if that's necessary or not. Anyone know?
post #720 of 861
Quote:
Originally Posted by momofmine View Post
Yes, we have a smoothie with raw eggs almost every day. It's very yummy. I get local, trusted eggs, again, and when we eat them raw, I wash the shell off with a tiny bit of soap, but I don't know if that's necessary or not. Anyone know?
If salmonella is the concern, it generally comes from the inside of the egg. Have you ever seen a little blood fleck inside an egg? A lot of people assume that this is a fertilized egg but it isn't necessarily. Many times when an egg forms, a little piece of the uterus gets trapped inside the egg. If the chicken is a carrier of salmonella, then that egg would be infected.

I don't know if that makes any sense But, what I meant to say is that washing the egg is not likely to prevent salmonella
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