Toxic Modern Foods and Environmental Stresses That Cause and Contribute to Gum Disease – Guide Part 6/8
Neither the dental industry nor universities have found the true cause of gum disease, nor have they been able to describe how to stop it. They do not know how to heal diseases, because they themselves are not healthy. Thus, listening to conventional dietary advice will lead us down the same path to the same poor health as those who have blazed this path.
Consider this example from Dr. Price:
The cook on the government boat was an aboriginal Australian from Northern Australia. He had been trained on a military craft as a dietitian. Nearly all his teeth were lost. It is of interest that while the native Aborigines had relatively perfect teeth, this man who was a trained dietitian for the whites had lost nearly all his teeth from tooth decay and pyorrhea 1.
I encourage you to think for yourself when it comes to what is healthy. Much of the dietary advice we hear is seeded by corporate nefarious intentions to entice us to eat foods that are robust profit drivers for the industry, yet are counterfeit nutrition and harmful to us. If you are not already committed to real foods and healthy eating, this chapter may seem daunting to you. If you are willing to seriously seek only the best nutrition available, then this summary article will help you fine tune your diet to avoid any foods that might be contributing to your gum disease.
I recommend that regarding lifestyle you:
- Quit smoking, if you smoke.
- Reduce EMFs, whenever possible.
- Avoid oral contraceptives.
- Avoid fluoride in our water and toothpaste.
- Consider the impact of mercury in your mouth.
- Avoid vaccines that contain toxic metals as well as other neurological poisons.
I recommend that regarding nutrition you:
- Avoid MSG, which may be listed as: hydrolyzed vegetable protein (HVP), textured protein, yeast extract, autolyzed plant protein, and anything with the word glutamate or glutamic acid.
- Avoid bleached white flour products or and/or non-organic grains.
- Avoid commercially-made whole grain products.
- Avoid sprouted grain breads.
- Avoid most gluten-free grain products.
- Avoid health food bars.
- Avoid breakfast cereals and store bought granola, organic or otherwise.
- Avoid a high nut and seed intake. Only consume nuts that have been soaked and dehydrated first. If gum disease is severe, avoid nuts and seeds altogether.
- Avoid trans fat and vegetable oils such as canola, safflower, soy, and corn. In their place, consume avocado, palm, coconut, and olive oil, as well as butter, lard, tallow, and schmaltz (rendered chicken, goose, or duck fat) from animals on pasture. Avoid conventional packaged lunch meats.
- Avoid protein powders.
- Avoid all soy products with the exception of unpasteurized fermented soy sauce (shoyu), traditionally made miso paste, organic tempeh, and natto in moderation.
- Avoid milk substitutes.
- Avoid coffee and caffeinated tea.
- Avoid fruit juice.
- Avoid table salt. Consume unrefined sea salt instead.
- Avoid sugar in any form.
- Limit unheated honey, maple syrup, and real can sugar. Use extreme caution with stevia.
- Limit fruit consumption, and eat it with fat, such as an apple and cheese for example.
- Limit popcorn.
- Limit coconut flour, and have it with plenty of vitamin C in your diet.
- Limit or avoid nut and seed oils (such as expeller pressed) as best you can unless they are from small artisan producers.
- Limit alcohol such as beer and wine.
- Choose fresh grass-fed or organic meats whenever possible. Choose wild fish whenever possible, as farm-raised fish are not fed their natural diet. Mollusks like oysters can be wild farmed, and those are safe to eat so long as the water is clean.
Keep in mind:
One recipe for creating gum disease is a diet high in meat and grains and low in calcium from dairy products. A diet that heavily favors meat and grains and is also low in calcium is disproportionately high in phosphorus and can contribute to a calcium/phosphorus imbalance in the body, which may lead to gum disease.
Nearly every packaged, industrially-processed product that contains grain should be eliminated from the diet. Also avoid sprouted whole grain products and gluten-free foods made with brown rice. These industrially made products often contain additives such as anti-caking agents, stabilizers, leavening agents, or acidifiers such as tricalcium phosphate, trimagnesium phosphate, disodium phosphate, and dipotassium phosphate. Many times these chemicals are not even listed on labels. These additives are another reason to avoid commercially-produced foods. 2
Grains need to be properly prepared via sourdough techniques or soaking to be a nourishing food. Ideally, when applicable, they would be freshly ground and sifted to remove the bran and germ before being used. Traditionally, grains are freshly ground before use. Once the grain is ground, do not use it without first sifting it with a sifter or sieve to remove the bran and germ. Depending on the grain, you’ll want to remove 15-25 percent of the entire grain via sifting. Grains that require bran and germ removal to be safe include, but are not limited to, rye, spelt, kamut, barley, oats, and other wheat varieties.
Sourdough bread made from organic unbleached “white” flour will be low in phytic acid. Not all sourdoughs are created equally. The bread should be soured at least sixteen hours and have some sour taste. Ideally the grain should be freshly ground with a grindstone and have most of the bran and germ removed. The traditional method of preparing bread in the French Alps is with rye flour that has had 25 percent by weight of the resulting flour removed by sifting; this removes nearly all the bran and germ. 
White rice does not contain much phytic acid. Strangely, a nutritional comparison of cooked white rice to cooked brown rice shows them to be very comparable in nutrients. [ii] It would seem then that the soil quality of where the rice is grown is the bigger factor in its nutritional makeup than whether it is white or brown. It is more sensible to obtain good white rice than to consume it whole with its phytate-rich and possibly rancid rice bran. It appears that white jasmine and white basmati rice in health food stores retain a tiny portion of the rice germ because of their brownish color. White rice does not seem to have negative health effects on people the way that white flour does. The ideal way to prepare rice is to use rice that is first aged for one year, then freshly milled to remove half or more of the bran and germ, and finally soaked overnight before cooking. Since most of us cannot do all of this ourselves, our second best options are to choose between high-quality white rice, and partially milled rice. For best results, soak white rice overnight and then discard the water before cooking.
Corn can be an excellent grain but only when it is organic corn and processed to make it digestible through nixtamalization with lime salts, or a complex process using lye. Nixtamalization is the process of boiling and soaking dried corn in a highly alkaline, high calcium lime which is called pickling lime in the U.S. The corn is ideally boiled for at least one hour in the pickling lime, and then soaked for at least twelve hours. Corn tortillas are usually made with nixtamalized corn. I have not found a good masa harina on the market, which is dried nixtamalized corn. The high calcium content of the lime protects against the phytate in the corn germ. Not all brands of corn tortillas are ideal, so make sure to choose organic varieties in order to avoid genetically modified (GMO) corn, which is highly toxic and promotes sterility.
In regard to quinoa, buckwheat, amaranth, and teff at this time, I cannot provide exact instructions for the healthiest methods to prepare these grains. Quinoa does need to be washed several times to eliminate bitterness since anti-nutrients, such as saponins, reside on the surface of the grain. Buckwheat is best (and tastiest) when sprouted or soaked overnight. Sometime in 2015, I will have free and detailed grain preparation guidelines for most grains available at traditionalfoods.org. Please subscribe to the newsletter to stay informed and updated.
Gluten-free grains can still contain calcium-leaching anti-nutrients like phytic acid. In addition, gluten-free products typically contain cheap oils, fillers, soy, and other unsavory ingredients that we recommend you avoid.
Adults with gum problems would do well to avoid grains for two to three weeks to let their bodies recover and find balance. When you consume grains, nuts, seeds, or beans regularly, make sure to include adequate calcium, vitamin C, and vitamin D in your diet.
Beans can be delicious foods, but they can also contain many plant toxins. Beans are high in phytic acid and lectins. Soaking beans overnight in a slightly alkaline solution (using a pinch of baking soda for example) and then cooking them eliminates a good portion of phytic acid in smaller beans like lentils. Lentils without the bran are probably the safest beans to eat. Take the same food combining precautions with beans as you would with grains. Eat beans with cheese or yogurt, vitamin D-containing-foods, and vitamin C-rich vegetables. Cooking beans with kombu (sea kelp) makes the beans more digestible.
Regarding sweets, keep in mind that gum disease is directly correlated with blood sugar imbalances and eating excessive natural sweets, in the form of fruit and honey for example, will not allow your system to correct itself. I have received some complaints that the food protocols presented in Cure Tooth Decay are too strict or complicated to follow. My job is to share with you my best understanding of nature’s principles for health so that you can activate your body’s natural tooth and gum healing abilities. My job is to inform you that sugar will significantly cause and contribute to gum disease. How you take that information into your life is your choice. Knowing the connection between sugar and gum disease as discussed in chapter three should make it absolutely clear that the best results for healing for your mouth will be to incorporate a diet low in sweet foods.
While imported, exotic-sounding sweeteners may appear more appealing, at best they will affect the body the same as cane sugar, and at worse the effects will be far more detrimental. When large sums of money potentially can be made with every new sweetener on the market, companies selling sweeteners sometimes blur the line of reality in order to sell more products and make more money. Just because the label presents a convincing marketing pitch does not mean you should be the next human guinea pig and test a new sweetener on yourself. Healthy sweeteners affect your blood sugar level. That is what sweet foods do. Sweeteners of industry, high in fructose, still disrupt the calcium and phosphorus metabolism. There is no free ride with sweeteners. You cannot have your sweets without a sacrifice to your body.
Dr. Harold Hawkins, a dentist focused on the true nature of gum disease, warned against many high potassium foods in relation to gum disease including: bananas, chocolate, honey, fruit juice, dried fruits, nuts, molasses, olives, potatoes, wheat bran, and soft drinks. Dr. Weston Price showed the dramatic negative impact that modern, industrially-processed foods can have on our bodies. Clearly, in order to obtain a healthy body, including healthy gums, we need to avoid such foods.
 Rubel, William. “William Rubel on Bread Ovens in the French Alps.” Rachel Laudan. N.p., n.d. Web. 13 Sept. 2014. <http://www.rachellaudan.com/2009/03/william-rubel-on-bread-ovens-in-the-french-alps.html>.
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