Eating well is about connecting with what really nourishes you. Here you will learn how to eat to maximize your nutrient absorption and tooth remineralization. In the last chapter you learned that fat-soluble vitamins are essential to remineralize decayed teeth. Now you will learn how to increase the minerals and the fat-soluble nutrient content of your diet. You are going to learn how to replace processed foods with whole foods, and learn ways to prepare food that will help ensure its optimal nutrient absorption.
Cavities in our teeth appear for a reason. And people with cavities have frequent food habits that create cavities.
The problem is most people do not know which foods cause the cavities, so it seems like cavities strike them out of nowhere.
Even within the framework of the entrenched bacterial theory of tooth decay, the dental establishment acknowledges that the root of tooth decay lies in what foods are eaten. The convenient difference between what conventional dentistry focuses on and what we are looking at here is that dentistry points to foods your bacteria might be feeding off of rather than to what foods you are feeding your bacteria.
Tooth decay comes from eating foods that are harmful to your body. So tooth decay is a specific biological reaction to a set of environmental factors. It is not a random or mistaken occurrence. This chapter will illustrate what these harmful foods are. Many of us typically consume as a staple certain foods that harm our
teeth, without knowing it. Pay particular attention to your consistent food hab-its since one or more of them may be the cause of your misery. Sometimes just removing the tooth-decay- promoting foods will make decayed soft teeth hard as stone again.
The Town without a Toothache
Hereford, Texas became known as the “Town without a Toothache” in 1942 due to the pioneering work of dentist George Heard and author of Man Versus Toothache. Dr. Heard explains the town’s secret: After a newcomer has lived in Hereford a few years, provided he had drunk lots of raw whole milk, he develops resistance to tooth decay. Even the tooth cavities which he brings with him when he comes to Hereford will be glazed over, if he has drunk raw milk.
For years I made inquiry of my patients as to their milk habits. Almost invariably I found that the possessor of a mouth full of sound teeth had been a consistent milk drinker from early child-hood. A surprisingly large number liked either buttermilk, clabber or both. The significant fact is that the milk those patients drank came from cows that had grazed on native grass in Deaf Smith County pastures. In winter, as a rule, the cows had grazed on green wheat.
Our fellow dentists heard me out of respectful attention. One dentist Dr. Young remarked: “If all our patients adhered to Dr. Heard’s ideas, we would be minus patients.”
There are not words to explain the supreme value of raw grass-fed milk in all its forms. High quality raw milk will substantially contribute to your health and well-being, and to your children’s health and well-being. Milk is very high in the minerals calcium and phosphorus which we know we need for strong teeth and bones. Four cups (one quart) of milk provides about one gram of calcium and one gram of phosphorus per day. This is a significant portion of your daily requirements of the minerals you need for healthy teeth and bones. The fat portion of the milk, the cream, contains small amounts of valuable fat-soluble vita-mins like A and D, as well as vitamin C. When pasturing cows eat rapidly growing grass in the time of rapid growth after it rains, there will be moderate amounts of bone hardening Activator X in the milk. It is worth noting that the soils of Deaf Smith County, Texas were extremely high in the mineral phosphorous.
Dr. Heard’s years of observations show that people drinking one quart (four cups) of excellent grass-fed milk per day will be immune to cavities. He also advised to take some of the milk in different forms such as: buttermilk, clabber, cottage cheese, kefir, and yogurt. Several ancient Ayurvedic texts, more than 2,000 years old, describe using milk, yes, raw grass-fed milk, as a cure for literally hundreds of ailments. The most particularly healing milk to the body was identified as buttermilk. Since all milk was cultured in those days (the refrigerator was not yet invented) this would of course be non-pasteurized cultured buttermilk.
Milk’s healing power lies in its nutrient density and the ease with which our body can digest it.
Before the recent invention of refrigerators, milk was drunk either immediately after milking, known as sweet milk, or it naturally began to sour and was transformed into cheese or yogurt. Probiotics are vital to our health and good digestion. Many forms of soured milk are excellent for obtaining these detoxifying and vitamin-creating bacteria. Having healthy teeth is a result of more than just eating well; it is about absorbing food well. An essential aspect of nutrient absorption is having a diet rich in probiotic, live foods. In addition to a wide spec-trum of probiotic bacteria, different forms of soured milk including yogurt con-tain highly absorbable forms of calcium. Soured milk is also low in milk sugar, known as lactose. Dr. Heard’s observation that people who are immune to cavi-ties consume a significant amount of soured milk reveals a vital but little known way to create immunity to tooth decay.
Let’s review some of the life-affirming forms of raw milk.
Clabber is a strong soured yogurt-like milk product produced by allowing milk to sit out in a jar at room temperature.
Kefir (pronounced keh-FEER) is produced when milk sits in a jar with kefir grains. This is a symbiotic matrix colony of bacteria and yeast that resemble a cauliflower. Kefir grains can be obtained online, or from friends. At room temperature the kefir grains consume milk sugars and transform raw milk into a potent nutrient-rich cultured beverage. It can be drunk plain or in smoothies.
Kefir seeds our intestines with milk-digesting bacteria and aids in cleansing and detoxification of the body. Regular consumption of kefir will increase your vitality and longevity by filling you up with more than 60 probiotic yeasts and bacteria, not to mention the highly digestible forms of minerals in the kefir milk.
Whey is the light yellowish liquid that remains when milk solids are removed from cultured milk. You may have seen it on the top (or at the bottom) of your yogurt container. After milk sours, the liquid portion of the milk can be separated from the solids, leaving you with curds and whey. Whey is an ancient health remedy because of how easy it is to absorb and digest along with its vast probiotic contents. Whey can be obtained from yogurt if you do not have access to raw milk.
Butter milk is the liquid that is left over from the process of churning butter. It has a refreshing sweet and sour taste, and will aid your overall health.
Suggested Dairy Intake
2-4 cups of raw dairy per day. Make sure to regularly include any
or all of these probiotic milks: kefir, yogurt, clabber, whey and
Dentist George Heard’s message for the people:
Reader, would you like to have my formula for building sound teeth in one line? Well, then, here it is: Drink plenty of pure raw milk every day.
These excellent results were enjoyed by Deaf Smith residents because the cows pastured on Texas’s native grasses grown on mineral-rich soil and grazed green wheat in the winter time.
Milk laws are backwards these days. Milk laws are controlled at the state level, so the law may be different in your state. Dairy products that are sold in larger chain stores labeled as kefir, buttermilk, cottage cheese, or cream cheese are in fact counterfeit. Because of the laws, real kefir, buttermilk, and cream cheese are banned from our stores. Instead, the products you see have a specific strain of culture added to the milk or cream to create these products. The natural, old-fashioned way to make these products is through natural fermentation without adding enzymes. Store products do not benefit from the natural culturing process and are dramatically inferior. Usually the taste is completely different from what the real food, not available in stores, actually tastes like. Equally, the health benefits from the store-bought products will not be the same, with the possible exception of some superior brands of yogurt.
The problem with store-bought dairy is not just in the culturing process, but also in the quality of the original milk used. Most milk labeled as organic comes from cows that are not raised naturally. Dairy cows, even from supposedly organic dairies, are often confined, and deprived of their natural diet of grasses.
Instead, they are fed grains and other inexpensive fodder, including waste grains from distilleries which are not a part of the cow’s natural diet. The result of this large scale, profit-driven production is that the grain-fed milk lacks wholesome life-sustaining nutrients. In general people do not do well on grain-fed milk; it is too sweet and nutrient poor. Unless labeled otherwise, you can assume that store-bought milk is completely grain fed, even the organic varieties. Although the ideal of organic milk is that it comes from pasture-fed, free ranging cows, the reality is that very few dairies selling organic milk meet these standards.