The lesson I have
learned from the proper preparation of grains and beans is that there are no shortcuts. One wrong
move with them, and your teeth might be crumbling apart. Food fermentation preserves food, enriches
the vitamin and amino acid content, removes plant toxins, and decreases the cooking time. Grains that
are prepared for alcoholic beverages are at first sprouted. Rye , Wheat, Spelt, Kamut, and Barley
Indigenous cultures know how to prepare grains and beans properly to ensure optimal health. In
the Loetschental Valley in Dr. Price’s time the natives did not have doctors or dentists because they
did not need them. They also consumed large amounts of sourdough rye bread. A careful analysis of
the Swiss diet nutrient chart earlier in this book shows that the high alpine rye bread only provides a
little bit more than 0.1 grams of phosphorous in the daily diet than white bread. This is not the huge
difference in nutrients that whole grains are supposed to have over white flour. The explanation for
this is that the people of the Swiss Alps did not use the whole rye grain. As in many cultures across the world, the Swiss natives started with a whole rye kernel. But
after grinding it slowly on a stone wheel, they sifted the rye and removed approximately ¼ of the
flour mixture by weight of all impurities. 40b
 Bran and germ consist of approximately 15-20% of the
entire kernel. To be clear, if they started with one cup of flour, after sifting they would have ¾ of a
cup of flour remaining. This rye bread still probably contained trace amounts of bran and germ
vitamins. Even without knowing the science of phytic acid and lectins, they removed the phytic acid
through fermentation, and removed toxic lectins in the germ and bran of the rye grain by sifting out the
germ and the bran completely. It is likely then that the safe consumption of our most common grains
similar to rye, like wheat, kamut, spelt, and barley involve a substantial or complete removal of the
bran and the germ. The high Alpine natives produced a sourdough rye bread in large batches, which
included a four-and-a-half-hour hand mixing time. 41b
 While the people in the Loetschental Valley
baked their bread once per month, a more ancient recipe was based upon only one single communal
bread baking per year. That means for the rest of the year the bread aged while it was hung on walls. There is evidence that aging grains under certain conditions removes phytic acid and it may also
further degrade other grain toxins. When considering healthy grain consumption we often overlook the importance of the other
foods eaten with the grains. How healthy a grain is to eat for the health of your teeth depends on how
much phytic acid and other toxins the grain has as well as how much or how little calcium is in your
diet. The Swiss natives who enjoyed near total immunity to tooth decay understood this principle and
combined their rye bread consumption with cheese and milk in the same meal. This food combining of
calcium-rich cheese and milk, and vitamin C-rich dairy products protected them against any residual
grain toxins left in their bread not destroyed by milling, fermentation, sifting, baking and aging. The
secret to the healthy Loetschental Valley people is their preparation methods which produced grains
low in toxins, as well as their consumption of grains in combination with dairy products which were
high in calcium, phosphorous, and fat-soluble vitamins. Wheat and dairy products eaten together is not just seen in the high Alpine villages. In Africa atraditional dish made from wheat known as kishk involves a laborious process to make the wheat safe
to eat. First the wheat is boiled, dried, and then ground. The bran is completely removed as in the
case of the Loetschental rye preparation. Milk is soured in a separate vessel, and then milk and bran-
free wheat are soured together for 24-48 hours, and finally dried for storage. Ancient beer recipes do use the bran and germ of grains. Ancient beer is a fermentation method
that extracts the good vitamins from the bran and the germ without exposing the beer drinker to the
grain toxins. Unfortunately modern commercially brewed beers can cause cavities. Healthy Oats
The Gaelics of the Outer Hebrides regularly consumed large amounts of oats, but they did not
suffer from scurvy, rickets, or tooth decay. In contrast, rickets was very common in more modern
parts of Scotland where oats were also consumed. The difference between the two oat-eating groups
was the fat-soluble content of their diets, and how the oats were prepared. Oats were stored outdoors
after harvesting and the oats partially germinated for days or even weeks in the rain and sun. 42b
 The
outer husk was collected and fermented for a week or longer. This could have been used to produce
an enzyme-rich starter for souring oats. Oats may have been fermented anywhere from 12-24 hours
and as long as a week. I am unclear if the oats were consumed whole, or if the bran was removed. I
am further unclear on all the details on how oats were prepared. Modern oatmeal flakes typically
have the bran removed. The diet of the Outer Hebrides was extremely rich in fat-soluble vitamins A
and D from cod’s head stuffed with cod livers which would protect against phytic acid. Their diet
was also very rich in minerals from consumption of shellfish which could replenish potentially lost or
blocked minerals if there was any phytic acid left in the oats. The combination of soil tending, careful
oat preparation, and a mineral- and fat-soluble rich diet allowed oats to be a healthy staple for the
isolated Gaelic populations. Unlike the careful harvesting and storage of oats by isolated cultures, even organic whole oats
you buy in the store are heat treated and they are not left in the fields to germinate and dry. Oats are
heat treated because the high fat content of this grain can easily suffer rancidity during storage. The
heat treated oats lose their entire phytase enzyme content however, so soaking or souring oatmeal will
not destroy any phytic acid prior to cooking. There is a surprising percentage of people I have talked
to who have cavities or whose children have cavities who are heavy oat eaters. This confirms the
results of the Mellanby’s years of human and animal trials. In the rickets experiments, oats that are
first sprouted and then soured for two days lost their ability to produce rickets. The problem with preparing truly healthy-to-eat oats is that you need to special order oats that
are still alive in order to sprout them. I am uncertain if you can make heat treated oats safe for the
health of your teeth. My suggestion would be to sprout oats for two days and then to dry them and
remove the oat bran through grinding and sifting or flaking. Then you would need to sour oats at a
warm temperature with a starter for 24 hours before consuming. The consequences of oats that are not
expertly prepared for our teeth are a documented cause for concern. Healthy Rice
In rice-eating
 countries across the globe, rice is rarely consumed in its brown form, with the
whole bran. In a quest to find the most ancient and traditional preparation methods, I found several
accounts of partially polished rice. Rice is traditionally stored in its husk, and then fresh poundedbefore cooking. How much bran is removed in traditional brown rice preparation seems to be
dependent on the breed of rice, and the other foods available in the diet. Ancient rice preparation
included low tech milling, such as tumbling the rice with stones which removes a significant portion
of bran and germ from the rice. 43b
 But some portion of the bran and germ remain. That exact amount of
bran to be removed will depend on how long the rice is fermented, and the specific type of rice used. A good guess would be 50% of bran should be removed from rice. Milled rice has usually a little bit
of germ, polished rice no germ. Rancid rice has a bitter aftertaste. In several nutrient absorption studies brown rice consumption
did not lead to more nutrient absorption compared to rice with the bran removed. In one specific
study, brown rice was compared with milled rice (rice without most of the bran and germ, but not
polished totally white). There was no difference in nutrient absorption even though the brown rice
actually contained more nutrients. 44b
 This apparent contradiction would be explained by the phytic
acid and other anti-nutrients in the rice. One study showed that the anti-iron phytate levels in rice
were disabled by the vitamin C in collard greens. 45b
 Because rice goes rancid rapidly or because
insects and rodents eat it quickly, in rice-eating cultures rice is stored in the husk, or stored as white
rice. In most of the rice-eating populations across the world it is very difficult to find brown rice. In a rice-based diet rice toxins are neutralized by sour fruit and vegetables high in vitamin C,
land or sea organ meats rich in fat-soluble vitamins, and sometimes via the fermentation of rice or
beans. Completely bran- and germ-free rice, known as white rice, can cause a vitamin B-1 (thiamine)
deficiency in a diet very high in or exclusively of white rice. The condition is known as beriberi. Beriberi rarely occurred in people eating partially milled rice which retained a small portion of the
bran. I know of people in rice-eating cultures with beautiful white, cavity-free teeth who grew up on
white rice. Brem is a special rice-cake bread from Indonesia. It goes through a truly heroic fermentation
process in which the rice is fermented for 5-6 days, and then it is sun dried for an additional 5-7 days. Millet and rice are also traditionally fermented with fish, pork or shrimp for several weeks to
produce fermented condiments. The healthiest rice I have eaten is a partially milled rice (it has
streaks of bran on it) that has been soaked with the brown rice starter as described in chapter six. Healthy Corn
Even more than rice, the healthy preparation of corn as a grain is largely dependent upon the
variety of the corn being used. This leads to a wide variety of traditional corn preparation methods
which range from simple roasting to fermenting for two weeks. Corn is universally nixtamalized when prepared for consumption as flour. This is a process of
soaking corn in an alkaline solution to release niacin (vitamin B 3) and then hulling. Modern corn
tortillas, chips, and corn meals have either no corn bran or germ, or have very little corn bran or
germ. They also are nixtamalized. Typical corn products with the bran and germ removed would be
lower in phytic acid and lower in toxic properties than whole grain corn. I cannot clearly advise on
how much of these corn products is safe to eat in relation to dental health. They seem comparable to
unfermented unbleached wheat flour. If a food has the entire corn kernel in it, and it has not gone
through a thorough fermentation process it probably is very high in anti-nutrients like phytic acid and
lectins. I am certain that food products containing the entire corn kernel, either as it is, or as sprouted
corn should be avoided. Another issue of concern with corn is genetically modified corn. Because of
cross pollination, even many not genetically modified corns may have some genetic alteration.Animals typically will not eat genetically modified (GM) corn unless they are forced to do so. Those
that have eaten it have had reproductive problems among other problems. Ogi, a traditional fermented cereal from West Africa illustrates the efforts needed to make corn,
sorghum or millet safe to eat for children. To begin, the grains are already sun dried after harvesting
and stored in their hulls. The corn is then soaked for 1-3 days. The corn bran, corn hulls, and corn
germ are completely removed. The mixture is then fermented for 2-3 days, cooked and then dried for
storage. 46b
Pozol is a fermented corn dish from South America. The corn is cooked with calcium hydroxide
to release niacin. The hull, or pericarp, of the corn is removed. Pozol is fermented for 1-14 days. Not every single indigenous grain recipe removes the bran of the grain or even ferments the
grain. Injera is an Ethiopian bread traditionally made from teff. The recipe I have for injera uses from
whole grain sorghum. The sorghum is fermented with an enzyme-rich starter for 48 hours. Chapati is a
flat bread from India made with whole wheat and it is not leavened. In both of these cases it appears
the cultures took a recipe that was fine with one grain, such as teff in Ethiopia and rice in India, and
then used that same recipe with another more recently introduced grain. Over the past several hundred
years new levels of trading, immigration and adoption of customs from other cultures have created
whole grain recipes that appear superficially to be traditional, but are in fact adopted and do not
effectively remove grain toxins. Sometimes it requires digging deep to find truly ancient and holistic grain recipes. There are so
many examples of time-consuming and energy-intensive grain processing methods. If it was possible
for cultures using these intensive methods of grain preparation to be healthy with less work, or to
retain a higher yield by keeping the bran and the germ, I am certain they would have done so. I
therefore believe these slow fermented and time-consuming ways of preparing grains, typically with
the bran and germ removed, are the ones which will produce the greatest degree of health. Characteristics of Indigenous People’s Grain Preparation
 
Biodynamic soil practices. Careful grain harvesting, including slow drying in the sun. Aging of grains. Storing grains carefully, many times with the outer hull to preserve freshness. Grinding grains fresh before preparation. Combining grains with other foods. Generally removing the bran and/or germ from the grain. Use of starters in low-phytase grains. Phytic Acid Content of Popular Foods
Avoid Commercially Made Whole Grain Products - 
Yeasted breads have 40-80% of their
phytic acid intact in their finished product. 47b
 If a yeasted bread is made with unbleached white flour,
however, it will not have much phytic acid. I have cited numerous examples of the problems with
grain bran and germ, and demonstrated that these problems are eliminated by removing the grain bran
and germ. There is a big price to pay for not removing most of the bran and germ in the grains in the
grass family including wheat, rye, spelt, kamut, and barley. I have heard of several cases now ofwhole wheat sourdough with spelt causing severe tooth decay. This is because fermentation, while
good at removing phytic acid, does not neutralize all the grain toxins like lectins in certain types and
varieties of grains. This leads me to the conclusion that it is best to avoid commercially prepared
breads, crackers, health food bars, pastas, cereals and anything else in the store that contains whole
grains. No exceptions. Since quinoa and buckwheat are pseudo cereals and not exactly grains, there is
some chance that they can be consumed whole provided you remove the phytic acid. But I do not
know this for certain. Without knowing what the exact toxin is in the grains causing severe cavities,
and without specifically testing each particular store-bought food, I cannot say that any whole grain
foods from the store will keep your teeth safe from tooth decay. Avoid sprouted grain breads
 - Another deadly food for teeth is commercially made sprouted
grain products from whole grains. The whole grain plant toxins are not sufficiently neutralized by
sprouting and these foods can cause severe tooth decay. Avoid most gluten-free grain products
 - Many gluten-free products are made with brown rice. Brown rice will be very high in phytic acid and these products should be avoided. Gluten-free grain
products made from white rice, on the other hand, will not have much phytic acid or grain toxins. Avoid breakfast cereals
 – These now have bran or whole grains added to them for the
advertised fiber and supposed health features of bran. Cereals with whole grains will be very high in
phytic acid and likely high in other grain toxins. Avoid health foodbars
 – Many contain whole grains that are not properly soured and are very
high in grain toxins. They also contain lots of sugar. Limit popcorn
 – Popcorn has some phytic acid. Definitely avoid it if you have tooth decay. Moderate amounts of popcorn are safe to eat for people who are otherwise healthy. Safe Grains Guidelines
Low Phytic Acid, and Low Lectin Grains
Here are introductory guidelines that are easy to follow which reduce or eliminate the
possibility that grains will harm your teeth. You want your grains to be as free from plant toxins as
possible. These guidelines are for grains that are safe for the health of your teeth and that are easy to
obtain. Many of the grain products available today are compromise foods. I therefore do not
recommend them as part of an ideal diet but they should be adequate. For the reader who wants
excellent improvement in dental health without spending hours in the kitchen fussing about grains, this
part is for you. Semolina is the name for the part of the wheat left over after removing the bran and the germ. It
is used to make pasta and couscous. It is unclear how healthy these unfermented processed grains are
to eat, but they will be low in phytic acid if they are not made from whole grains. Traditionally
couscous and pasta would be made from semolina or other bran-free grains that are soured or
fermented in some way. These options are not available commercially as far as I know. Any type of bread made with unbleached white flour will be low in phytic acid. Fermented
sourdough bread is the ideal way to consume unbleached flour. Sourdough bread with unbleached
flour that is sour in taste is the best grain product available in the western world. Not all sourdoughs
are created equally. The bread should be soured at least 16 hours and be sour in taste. Some artisan
bakers even freshly grind the whole wheat or rye, and remove the bran and germ to make an excellent
soured loaf.White rice does not have much phytic acid. 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 like white flour does. The ideal rice
preparation is with rice that is first aged for one year, freshly milled to remove about half or more of
the bran and germ, and then soured. Since most of us cannot do this ourselves, our second best options
are to choose between high quality white rice, and partially milled or brown rice prepared with a
phytase-rich starter. The brown rice recipe is in the recipe section. If you are not going to soak your
rice with a phytase-rich starter, then choose white rice. Like the other grains, corn products should be fermented. There are many corn tortillas and other
corn products in the stores that do not have the corn bran and germ. These should be low in phytic
acid and not promote tooth decay. Just keep in mind if you eat any of these compromise foods that any
unfermented grain eaten consistently has the potential to cause negative health effects in the long run. Calcium 
– Just as in the Loetschental Valley grains go well with cheese. Calcium will block
many negative effects from grains, nuts and beans. If you consume bread, have it with a large slice of
cheese, or with a cup of raw milk, or both. Lentils go great with some yogurt on the side. The rickets-
producing effect of oatmeal was limited by calcium. 48b
 When vitamin D is low in the diet, even
phytic-acid-free grains can deplete levels of calcium. 49b
 This gives us an important clue to safe grain
consumption: have calcium-containing foods with your grains. Vitamin C
 – Vitamin C significantly counteracts the negative effects of grain anti-nutrients. Have
vitamin C-rich foods with meals that have grains, nuts, beans or seeds in them. High quality
unpasteurized dairy products have some vitamin C.
Vitamin C in Food
Food
Serving size 100 grams or 3.5 ounces
Vitamin C Milligrams (mg)
Camu Camu
2800
Rose Hips
2000
Acerola Cherry
1600
Red Pepper
190
Parsley
130
Guava
100
Kiwi, Broccoli
90
Persimmon, Papaya, Strawberry
60
Orange
50
Kale
41
Lemon
40
Mandarin Orange, Tangerine, Raspberry
30
Raw Cabbage, Lime
30
Adrenal Gland
High
Calf Liver
36
Beef Liver
31Oyster
30
Raw Milk 4 Cups
19
Lamb Brain
17
Folic Acid 
may play an important part in working with vitamin C to reduce the anti-nutritional
effects of grains. High amounts of folic acid are found in liver from a variety of animals as well as in
beans, spices, seaweed, leafy greens and asparagus. Vitamin D
 – The anti-calcifying effects of whole grains are greatly reduced by vitamin D.
Details about vitamin D were discussed in the last chapter. The more grains you consume, in
particular oatmeal or whole grains, the more vitamin D your body needs. There is an upper limit to
how much vitamin D will block the negative effect of whole grains. So even with plenty of cod liver
oil, people consuming a high whole grain diet can have tooth decay problems. That is why it is
important to consume grains that do not contain phytic acid or grain toxins. The combination of low
phytic acid grains with vitamin D produced optimal bone growth and protection against rickets in
diets that contained grains. Protein 
– Traditional nut preparation combines roasted nuts with meat stews. Having protein
with grains, nuts, seeds or beans may reduce some of their anti-nutritional characteristics. Summary of Basic Grain and Seed Consumption Guidelines
 
Do not eat products containing whole grains or added bran. Do not eat whole grains that are not home prepared. Do not eat sprouted whole grain products. Do not consume bleached white flour products. Do not consume seeds regularly. When you consume grains, nuts, seeds, or beans regularly, you need to make sure to have
adequate calcium, vitamin C and vitamin D in your diet.Eating Grains At Home
Introductory Guidelines 
- If you are going to buy flour from the store, then I recommend buying
partially refined flour such as unbleached, unenriched organic white flour. Do not use store-bought
whole grain flour. Unbleached flour is low in phytic acid. Just keep in mind that for the long run,
eating only unsoured unbleached flour is not an ideal health practice. Choose white basmati or white
jasmine or sushi rice for your homemade rice dishes. Bleached Flour vs. Unbleached Flour
Unless labeled as unbleached, white flour has been subjected to benzoyl peroxide or chlorine
dioxide to make it appear bright white. Many commercial flours add potassium bromate and are also
enriched. Choose unenriched organic unbleached white flour when possible. Flour can go rancid
easily, so flour that is freshly ground will be healthier. Advanced Guidelines
 – The indigenous practice all over the world is for grains to be freshly
ground before use. Many people have 
Nourishing Traditions
 by Sally Fallon or other books which
have many delicious recipes including whole grain recipes. These recipes provide soaked and soured
grain dishes that are easier to digest. The careful suggestion I have is not to use whole grain flour. After you fresh grind your whole grain you will want to sift it with a sifter or sieve to remove the
bran and germ. Then follow the recipe. You will have delicious dishes that are easy to digest as a
result. Grains that definitely require bran and germ removal to be safe are corn, rye, spelt, kamut,
barley, and wheat as well as grains directly related to them. For rice you will need to decide if you
want to use brown soaked rice, partially milled soaked rice with the phytase starter, or white rice. If
you can, you will want to start with a vacuum sealed brown rice (since brown rice goes easily
rancid), remove about 50% of the bran, and then soak it with a phytase-rich starter as described in
chapter six. Soured rice cakes will increase the vitality of the rice. Quinoa, and Buckwheat
I am not totally certain whether the grain bran or germ needs to be removed from the pseudo
cereals of buckwheat and quinoa. Because I am unsure, if you eat the bran of these grains you do so at
your own risk for exposure to plant toxins. If you want to eat these grains regularly, I suggest you do
your own research. Grain Detoxification
When adults come to me with a difficult tooth that is not healing, I recommend they avoid grains
for 2-3 weeks to let their body recover and find balance. Also avoid grains, nuts, beans and seeds
temporarily if:
 
You are eating a more nutrient-dense diet where you have achieved some cavity healing success,
but not complete success, such as a once-painful tooth that now hurts occasionally. If you have been consuming whole grains that were not properly soured, or the bran from rye,
kamut, spelt or wheat. It is possible that your intestinal lining is inflamed. Taking a temporarybreak from grains will help heal this problem. After grain, nut, bean and seed detoxification you will more clearly be able to evaluate how
grains are affecting your body, and which grains feel good for you to eat.Beans
Beans are high in phytic acid and lectins. Lathyrism is a disease attributed to poor people who in
difficult environmental circumstances planted and consumed the extremely hardy bean 
lathyrus
sativus
 (a type of sweet pea). The toxic substance that caused lathyrism is likely the toxic amino acid
beta-N-oxalylamino-L-alanine. Its symptoms include walking difficulties, leg weakness and
eventually complete paralysis. Other beans also contain quite a few plant toxins such as soy beans. Lima beans consumed in Nigeria as a staple involve a “painstaking processes” to make them safe to
eat. 1c
To completely eliminate phytates, beans need to be soaked overnight in warm water, geminated
for several days, and then soured. Most people will not be able to go through the lengths to remove
all of the phytic acid in beans. Soaking beans overnight and then cooking them eliminates a good
portion of phytic acid in smaller beans like lentils. Simply soaking beans overnight may be good
enough for most people. Just boiling beans that are unsoaked will not remove a significant amount of
phytic acid. As with grains, different beans have different concentrations of plant toxins, and require
different types of preparation methods. The exact details for indigenous cultures’ preparation of
commonly used beans are unobtainable by me at this time. But we can look at a few examples. In
Latin America, beans are often fermented after the cooking process to make a sour porridge called
chugo. In India lentils are typically consumed split. That means the outer layer, the husk, (equivalent
to the bran in grains) is removed. Lentils without the bran are probably the safest beans to eat. Lentils
can be soured into tasty cakes with rice called dosas. Take the same food combining precautions with
beans as you would with grains. Eat beans with cheese, beans with vitamin D-containing-foods, and
beans with vitamin C-rich vegetables and berries. Bean Suggestions
Basic
 
Soak beans overnight and cook with kombu (sea vegetable) to soften them and aid digestion. Beans should be very soft and easy to digest when cooked. Choose smaller sized beans over larger ones. Advanced
 
Prepare soured beans in dishes like dosas.Breakfast Cereals and Granola
Breakfast cereals are manufactured at high temperatures. One study found that rats that ate only
puffed wheat died before rats that were given no food at all. At least one breakfast cereal has killed
lab rats faster than when the rats ate only the cardboard cereal box. 2c
 Many people unwisely continue
to eat cold breakfast cereals because of the sugar-powered high it provides, and ignore the digestive
distress that follows. Avoid the rancid and improperly prepared seeds, nuts and grains found in
granolas, quick-rise breads and extruded breakfast cereals. Many people eat store-bought granola, which is almost always unhealthy because of its high
sugar content and high level of phytic acid from oats. Breakfast cereals, even when labeled organic,
are not healthy foods. They contain few nutrients that your body can absorb. The sugar and flour
combination will cause a rapid rise in blood sugar and thus promote tooth decay. The cartoon
character on the cereal box does not really care if you or your child is healthy or not. Organic cereal
may not have pesticides or additives, but it is not a nourishing food. If you must have cereal I suggest
making soured homemade rice or hot rye cereal. Flour products need to be combined with protein,
calcium, and fat.Nuts and Nut Butters
I read a comedic story of an indigenous group in the Amazon being introduced to peanut butter. They refused to eat it because it looked like human waste. Dogs are highly allergic to many types of
nuts like walnuts and macadamia nuts. The symptoms that dogs suffer from nut poisoning include
muscle tremors, seizures, vomiting, diarrhea, drooling, and elevated heart rate. As with grains, nuts
are very high in plant toxins including phytic acid. The symptoms suffered by dogs that ingest nuts
strongly suggest that nuts seem to have some substance, possibly lectins, which can affect the central
nervous system. This nervous system effect is seen more clearly with dogs than with humans. Peanut
allergies in humans can cause anaphylactic shock. This is just another potential sign of the potent
plant toxins hidden in nuts. It is common for people with rampant tooth decay to rely on raw nut and
seed butters as staples, including too much raw tahini. Nuts are powerful inhibitors of iron absorption. 3c
 But phytic acid levels in nuts do not directly
correlate with the decrease in iron absorption. Even though fresh coconut has a moderate amount of
phytic acid, fresh coconut has little or no impact on iron absorption. Sprouting nuts improves iron
absorption but only modestly. Vitamin C in the dose of 25 milligrams can prevent compounds in nuts
from blocking iron absorption. Interestingly the iron-blocking characteristics of nuts may have to do
with how nut proteins are digested. 4c
 This may explain the indigenous cultures’ propensity to mix nuts
with animal proteins. Phytic Acid Content of Nuts
 
Almon 1.14
Walnut 0.98
Peanut 0.82
Roasted Peanut 0.95
Sprouted Peanut 0.61
Hazel Nut 0.65
Brazil Nut 1.72
Just so you understand these figures, nuts contain about the same level of phytic acid as grains. Do not misunderstand me; I think nuts are delicious—especially when they have been sprouted
and low-temperature dehydrated, and then roasted to eliminate a large amount of phytic acid. It seems
almost universal that indigenous cultures cooked their nuts in some way, such as adding them to meat
soups and stews. The problem people have with nuts is that they are consuming too many raw, which
means they are high in phytic acid, and too much as a staple, rather than as a part of a wholesome diet. An interesting note about macadamia nuts is that they are an aboriginal nut from Australia. Aboriginal
peoples also had access to the highest vitamin C rich fruit on the planet, the kakadu plum. The high
amounts of vitamin C in the aboriginal diet may have protected Australia’s Aborigines from plant
toxins from macadamia nuts. Many types of macadamia nuts are known to be toxic and are not
cultivated. A certain nut from Thailand needs to be buried in volcanic soil for 100 days, and then
soaked for three days in water to make it safe to eat. Nuts contain nourishing vitamins, but also potent
plant toxins that could adversely affect the central nervous system. Since many people consume coconut flour, I will mention that dried coconut flour has about the
same amount of phytic acid, 1.17 percent,
6c
as many grains and other nuts. Coconut does not impactiron absorption which implies that it is much lower in the potent plant toxins found in grains and
beans. Traditional societies shred coconut and usually cook it. This is not the same as commercially
sold coconut flour. Coconut meal is a less powdered form of coconut flour. Coconut flour is made
from the byproduct of coconut milk or coconut oil production. Coconut meal is usually used as animal
feed. Even as an animal feed, its low protein digestibility causes pigs not to grow fully when it is
used as a protein supplement. 7c
 It contains twice the fiber of the bran of grains. Because of the phytic
acid content of coconut flour, consuming it regularly may affect your calcium / phosphorous
metabolism. If you do consume coconut flour, make sure to have plenty of the vitamins and minerals
that protect against phytic acid. Again, these are calcium, vitamin C, and fat-soluble vitamins A and
D.
Nut Suggestions
Nuts in moderation should not be a problem for most people with minor cavities. If you have
severe tooth cavities, or have some nagging cavities that do not heal, consider avoiding nuts entirely
until the problem resolves. Basic Guidelines
 
Avoid commercially produced nut butters. Moderate the amount of nuts you eat; do not make them your staple food. Make sure to have plenty of food-based vitamin C, or calcium-rich foods with your nuts, such as
roasted and skinless almonds with cheese. Be careful with almonds; they seem to be very high in plant toxins. The skins must be removed. Additional Intermediate Guidelines
 
Only consume nuts, and nut butters made from them, that are soaked and dehydrated. Advanced Nut Guidelines
 
Roast nuts and use them for cooking, particularly with meat-based soups and stews. Extract the oil from freshly roasted nuts. Or, avoid nuts entirely.Trace Minerals Repair Cavities
The subject of trace minerals can get rather sticky since the utilization and balance of every
mineral in our body is connected to all the other minerals in our body. I am not aware of any
recognized minerals that are not important for our teeth. Minerals left out of the discussion here are
still important. We have discussed the two essential minerals to remineralize teeth, calcium and
phosphorus. Dentist and researcher Ralph Steinman recognized that magnesium, copper, iron, and
manganese could all significantly influence tooth decay. Iron
 deficiency is the most common nutrient deficiency in both less-developed
as well as industrialized countries worldwide. 8c
 This deficiency is explained by the iron binding
effects of phytic acid from grains and beans. Iron Content of Some Foods
Food
 (100 gram servings, about 3.5 ounces)
Iron in Milligrams
beef / lamb spleen
45
duck / goose liver
31
clams
12
caviar
12
lamb kidneys
12
chicken / turkey liver
12
sun dried tomatoes
9
potatoes
7
parsley, raw
6
beef liver
5
In general mollusks and organ meats are high in iron. Certain herbs like nettles are said to be
high in iron. People eating diets containing grains are going to be much more susceptible to iron
deficiencies due to the iron-binding qualities of phytic acid. Interestingly enough, cocoa powder is
high in iron and copper. This may explain people’s addiction to chocolate, in particular people who
do not eat meat. Copper
 supports iron utilization in your body. Copper is the glue that holds tooth and bone
together. 9c
 Liver and mollusks are high in copper. Mushrooms have small amounts of copper. Vitamins B 12 and folic acid
 work together to help iron function properly in your body. Green
leafy vegetables that are high in folate include asparagus, seaweed, spinach and okra. Animal sources
of folate are clams, livers from a variety of animals, octopus, poultry giblets, kidneys, fish eggs and
fish. I have found liver to be an almost magical cure for tooth decay. It is also a well known solution
for anemia. Liver can be consumed cooked, seared or raw. Zinc 
is necessary to produce enzymes and aids in controlling our blood sugar levels. Typically
the factors inhibiting iron absorption such as phytic acid often have an even more pronounced
negative effect on zinc absorption. Oysters are very high in zinc, with lesser amounts found in liver,
red meats (beef, bison and lamb), shellfish, and turkey. Manganese 
helps control blood sugar levels and aids in tooth mineralization. 10c
 Mussels, nuts,
sweet potato, liver, kidney, blueberries, pineapple, and green and black tea, are more concentrated intheir manganese content than other foods. Somewhat smaller amounts of manganese are present in
most vegetables, berries, beans and sea foods. Phytic acid inhibits the absorption of manganese. Iodine 
is helpful for fat metabolism and is found in sea foods, sea weeds, fish broth, butter,
pineapple, artichokes, asparagus and dark green vegetables. Liver Stops Cavities
Liver helps your body live. It contains nearly every vitamin and mineral needed to build healthy
teeth and bones except for fat-soluble vitamin D, magnesium and calcium.Do Multi-Vitamins Fight Tooth Decay? Synthetic vitamins, and foods with synthetic vitamins added, offer little real benefit to your
body. Synthetic vitamins are made with cheap substances and are not in a biochemical form that is
easily absorbed by your body. As a result, most supplemental vitamins do little good and put quite a
bit of internal stress on our organs. There is a reason why nature provides us with plant and animal
food, and that we cannot live just by eating dirt or rocks. Our bodies view the synthetic vitamins as
toxic substances that need to be rapidly eliminated. Hence the unusual odor or color of urine you may
notice after consuming multi-vitamins. However when someone is very deficient in certain vitamins,
even low quality vitamins can help. A stalk of celery or a serving of greens has more absorbable
vitamins and minerals than a bottle of synthetic vitamin tablets. There are a handful of good vitamin supplements on the market. They will be made from whole
foods. This keeps vitamins in a form that is recognizable and absorbable by your body. If you need to
use a vitamin supplement, I recommend looking for a vitamin that does not have any type of sugar
added, and a vitamin made as close to nature as possible using plants or herbs. Standard Process®
makes many food-based nutritional supplements. They are generally not sold to the public but are
available through many health care practitioners, particularly chiropractors and naturopathic doctors. One product from Standard Process® is called Bio-dent®. The ingredients include bovine adrenal,
bovine spleen, bone meal and calcium lactate. I have seen amazing results with this vitamin, but
unfortunately not everyone gets excellent results with it. There are other trace mineral supplements from the land and the sea. One example is shilajit
which is an asphalt-like, mineral-rich pitch, or tar. Fulvic mineral deposits are from plant life that has
been broken down millions of years ago. Consult with your health care practitioner to discover if
these are right for you.Soy Products
A friend of mine thought eating large portions of tofu was a good idea. In a short time her hair
began falling out and her skin turned pale. Soy contains plant hormones that need to be disabled
through a careful fermentation process, which tofu does not undergo. High levels of phytic acid in soy
reduce the assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not
neutralized by ordinary preparation methods such as soaking, sprouting, and long, slow cooking. High
phytate diets have caused growth problems in children. 12c
 Fermented soy products, such as special
fermented soy drinks (not available in the store), natural soy sauce, miso and tempeh can be
acceptable. However, use fermented soy with care and awareness. Fake Milks
Soy milk
 contains enzyme inhibitors and excess estrogen. I have read of a fermented soy drink
that can cure cancer, but this is not the same as the cheap, denatured, anti-nutrient-rich and overly
processed soy products sold in grocery stores. Store-bought 
rice milk
 and other nut milks may contain large amounts of grain and nut anti-
nutrients like phytic acid. Although it may not say it on the label, rice bran may be the main ingredient
of some rice milks. Nut and seed milks
 may also contain high concentrations of plant toxins. Nuts are highly prized
by native groups for their oils, and can be made at home. Yet homemade milks may contain highly
potent anti-nutrients or plant toxins if they are not thoroughly cooked. If you are a rice milk or nut milk lover, make it at home yourself. Use recipes that use cooked
ingredients, or involve heating or fermentation. Do not settle for cheap imitations.Nightshades
Tomatoes, potatoes (but not sweet potatoes or yams), eggplant, goji berries, and peppers of
every sort fall into the nightshade category. Nightshades contain calcitrol. The amount of calcitrol
varies for each particular nightshade. Calcitrol is a hormone that signals our body to use calcium from
our diet and it can easily lead to too much blood calcium,
13c
 thus calcitrol can imbalance our calcium
to phosphorous blood ratio. This can easily lead to tooth decay. 14c
 Symptoms of too much blood
calcium can include tooth decay on top of the teeth, or excess calculus deposits. Too much calcitrol
from nightshades can also lead to calcium deposits in the body. This is one reason why nightshades
have been connected with chronic pain or inflammation such as joint or back pain. The effects of
nightshades may be canceled by other foods in your diet such as calcium, or vitamin D, but I am not
certain. If you are struggling with tooth decay and cannot seem to stop it, then try taking nightshades
out of your diet. Potatoes
White potatoes typically contain moderate amounts of phytic acid. 15c
 They are members of the
nightshade family. White potatoes can be included in a diet that will prevent cavities. They are not
crucial to remove from your diet, but for some people, removing the potato might make the key
difference. Due to their nightshade characteristics potatoes may in some way contribute to tooth decay
in an imbalanced diet. A better alternative to modern potatoes are yams and sweet potatoes. Sweet potatoes do not
contain any of the anti-nutrient phytic acid. 16c
 Yams contain a small amount of phytic acid. The only
problem with sweet potatoes or yams is that they may be too sweet for individuals with blood sugar
sensitivities. Taro root and yucca (cassava) contain a significant amount of phytic acid. 17c
 This may
explain why some cultures ferment these roots or convert them into beer. By and large, sweet
potatoes, yams, or other tubers like taro root, and yucca are excellent staples to include in a healthy
tooth-decay-prevention diet. They go together marvelously well with fats and proteins.Organic Food Is Better
Whenever possible, go for organic food. I am not talking about packaged food here. I am talking
about wholesome unprocessed meat, fruit and vegetables. Published studies show that pesticides do
show up in children’s bodies and bloodstreams soon after consuming pesticide-ridden conventional
foods. 18c
 It is wrong that our culture allows poisons to be sprayed on our food. The good news is that
you do not have to eat organic foods to be immune to tooth decay. That bad news is that pesticides put
an unnecessary strain on the body and they may lead to other health problems. There is also a wide
range of organically approved pesticides. While they are better than other pesticides, there are still
many malignant substances sprayed on organic food. I recommend doing whatever you can to support
small and local farms such as going to farmer’s markets, or shopping at stores that buy from local
farms. This is not a requirement, but something feels good about buying food from and supporting the
small family farm. Healthy Fats
Healthy fats support smooth hormonal function and are a great source of energy. They come from
organic sources and include avocado, palm and coconut oil, olive oil, butter, beef, pork, chicken, and
duck fat. Conventional vegetable oils are not healthy fats. Animal fats contain special vitamins that
remineralize teeth, while vegetable fats generally do not. Dangerous Fats
Trans
 fats
 - 
Trans
 fats come from adding hydrogen to vegetable oil through a process called
hydrogenation. Margarine is an example of a 
trans
 fat. Factory made 
trans
 fats are toxic to the
body. 19c
Trans
 fats have replaced real fats like organic butter, tallow and lard. Eating 
trans
 fats
means you have replaced important fat-soluble vitamins from animal fats with man made toxic fats. Canola Oil
 – Canola is not the name of a plant, but rather a shorted term for Canadian Oil. The
FDA prohibits the use of canola oil in baby formulas because it retards growth. 20c
 The 
trans
 fat
content of canola oil is listed at 0.2 percent, yet independent research has found 
trans
 levels as high
as 4.6 percent in commercial liquid oil. 21c
 Canola oil is extracted by a combination of high
temperature mechanical pressing and solvent extraction. My experience in consuming canola oil is
that it makes me feel congested and I start coughing. Because it is cheap, and believed to be healthy
due to its monosaturated fat content, canola oil is what many restaurants and health food stores
unfortunately use for frying their food. If they only knew that this rancid oil was not good for their
customers they might stop using it. These establishments falsely tout the health benefits of canola oil. The inferior taste and feeling from foods cooked in canola oil repels me, and probably many
customers from these food establishments. Nut and Seed Oils
Nut and seed oils have been a part of the human diet for a very long time. Walnut oil is popular
in France and Italy. For the nut oils to be healthy, many of them require careful processing, or fresh
pressing. Limit or avoid nut and seed oils as best you can unless they are from small artisan
producers. Safflower, soy and corn oils
 are all on the list of oils to avoid. Because of their delicatestructure these vegetable oils are especially dangerous after being heated in the process of cooking or
frying. 22cHidden Monosodium Glutamate
Consuming unnatural forms of monosodium glutamate (MSG) may alter your endocrine gland
balance. This can disrupt your body’s ability to regulate the homeostasis required to allow your
parotid gland to send signals for your teeth to remineralize. Viewed from this perspective, MSG may
be a contributing factor in tooth decay. Most store-bought soups, sauces and broth mixes contain
MSG. MSG shows up secretly in product labels under different names. Avoid products containing the
following ingredients: Hydrolyzed Vegetable Protein (HVP), Textured Protein, Yeast Extract,
Autolyzed Plant Protein, and anything with the word glutamate, or glutamic. Sweet Drinks
Health food stores are loaded with sweetened and protein-fortified vegetable and fruit juices. Most of these products are pasteurized and therefore skeletonized foods. Avoid pasteurized vegetable
and fruit juices. Sweet drinks from the store are loaded with sugar. They provide empty calories and
are not a part of a healthy diet. Here and there a naturally sweetened drink will not do you much harm
if you do not have cavities. But these foods are not for people trying to stop tooth decay. Watch out in
particular for sports drinks and sweetened tea. Replace these with unsweetened tea, raw milk, whey
or kefir. Kombucha is a popular health tonic. It has a wonderful array of nutrients and probiotics. While it
is a great beverage, I recommend people who are trying to stop cavities to avoid it. Typically
kombucha available commercially has a sugar content that is too high, as not all of the sugar has been
digested by the bacteria and yeast organisms. Just to be clear, kombucha, especially home-made or
the equivalent where most of the sugar is fermented is a life-promoting drink. It just does not work
well if you are trying to stop tooth decay.Health Food Bars, Energy Bars and Tooth Decay
Health food bars have made national news headlines for their ability to cause tooth decay. People who have never had a cavity in their adult teeth all of a sudden have several large ones. 23c
 I
have talked with many people who developed large cavities rapidly, or who have chipped teeth as a
result of health food bar consumption. The culprit here is not bacteria or the sticky gooeyness of the
bars. The problem with the nutrition bars is the ingredients. Many health food bars have a rancid taste
which is covered up by copious amounts of sugar. Health food bars typically contain multiple
ingredients you will find on our “foods to avoid” lists. The combination of isolated protein fragments,
high intensity sweeteners, and unprocessed whole grains chock full of phytic acid in health food bars
creates a potent recipe for tooth bone loss, otherwise known as tooth decay. Addictive Substances
Too much coffee consumption and not enough protein lead to a decrease in bone density. 24c
Caffeine stimulates the adrenal glands to release an adrenaline-like substance. This substance causes
the liver to release sugar into the blood. 25c
 Caffeine will cause alterations in your calcium /
phosphorous balance and over-stimulate your glandular system. People typically rely on caffeine to
cover up a sense of depletion. Eating high quality saturated fats, like butter, coconut oil, or animal fats
will help restore the balance of energy metabolism. Alcohol consumption is connected with bone loss. In a small survey, moderate or heavy beer
drinkers seem to develop cavities. Beer and wine can cause cavities because of the grains or the
grain sugar in the alcohol, or the alcohol itself. Alcohol consumption raises blood sugar, and depletes
the body of magnesium, zinc, manganese potassium and folic acid. 26c
 The quality and type of alcohol
makes a difference as well. Naturally fermented alcoholic drinks like ancient beer or homemade
apple cider may have beneficial effects on the body when the alcohol content is not high. That being
said, if you want to heal your cavities, then it is best to moderate and/or eliminate alcohol
consumption. Distilled liquors need to be avoided. Wine and unpasteurized beers appear to be
acceptable when used in moderation if you do not have significant cavities. In excess, wine and beer
are overtaxing to the liver. Regular consumption of commercially brewed beers will contribute to
cavities. Chocolate is high in iron and other trace minerals. It is also is usually paired with significant
amounts of sugar. The sugar mixed with the chocolate will contribute to tooth decay. Cocoa powder
is extremely high in phytic acid and tannins (an anti-nutrient). 27c
 To stop tooth decay, chocolate
consumption should be greatly limited or eliminated. Healthy people can eat moderate amounts of
chocolate and not have tooth decay. The most ancient preparation of chocolate is a fermentation
process that converts the chocolate into beer. Sugar is a highly addictive drug-like substance in our modern diet. While a little bit of natural
sugar is safe to eat, too much sugar produces a numbing effect. Too much sugar can offer a glimpse of
pleasure and a feeling of relaxation in an otherwise stressful life. Some people feel justified in the
excess intake of stimulating substances because of the pain-numbing euphoria it can produce.Prescription Drugs, Recreational Drugs and Your Teeth
Drugs, including over-the-counter medications usually alter your glandular system and will
affect your calcium and phosphorous ratios. Prescription and recreational drugs, along with
cigarettes, may alter your body’s ability to utilize nutrients from food. Many people in the western
world have lost their ability to digest and utilize fat and protein due to damage caused by western
drugs. Maverick physician Dr. Henry Bieler, author of the bestselling 
Food Is Your Best Medicine
,
wrote:
As a practicing physician for over fifty years, I have reached three basic conclusions as to
the cause and cure of disease. The first is that the primary cause of disease is not germs. The second conclusion is that in almost all cases the use of drugs in treating patients is
harmful. Drugs often cause serious side effects, and sometimes even create new diseases. The dubious benefits they afford the patient are at best temporary. My third conclusion is that disease can be cured through the proper use of correct foods. 28c
Many western drugs over-stimulate our glands, poison our livers, and produce the illusion of
health. The long-term effects of many drugs are not known. They rarely offer long-term cures for
diseases because the cause of disease is never addressed. These assertions are also directed towards
the use of vaccinations. Documented evidence has shown that vaccines cause disease. Vaccines will
be discussed more thoroughly in the children’s tooth decay section. Birth control pills increase one’s
risk of developing gum disease, which illustrates how hormones and medications can alter our
mineral metabolism. 29c
Many recreational drugs also cause harm to our bodies. While prescription drugs usually aim to
treat symptoms of physical disease, recreational drugs are used to numb people overwhelmed by
emotional distress. Recreational drugs add a stimulating way to give relief to emotional pain that
people feel. Like prescription drugs, regular use of recreational drugs does not cure the problem, but
rather puts off dealing with life. Drugs for recreation are not in harmony with Nature’s laws and
principles.Thanks Giving
Together we have just looked at some of the best and some of the worst of foods modern society
has to offer. Too many processed and refined foods will lead to diseases and tooth decay. This was
illustrated by Weston Price’s photographs and research. Seeing the problems in the foods you may be
eating can be challenging. Here I just want to give thanks for having food. Whether it is good or not, I
am thankful that I have enough food to eat. Many people in the world do not even have the luxury of
choosing their daily menu. Giving thanks for our food is a way to honor and respect Nature’s gifts. When the positive vibration of thankfulness fills our lives and our culture, we will no longer have
foods that will destroy our health. Chapter 4 Part C References
1c
 Ologhobo AD and Fetuga BL. Distribution of Phosphorus and Phytate in Some Nigerian Varieties
of Legumes and some Effects of Processing
. Journal of Food Science
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 Fallon, Sally, and Mary G. Enig. Nourishing Traditions: the Cookbook That Challenges Politically Correct Nutrition and the
Diet Dictocrats
. Washington, DC: New Trends Pub., 2001. 468-69. Print. 3c
 Macfarlane, Bezwoda, Bothwell, Baynes, Bothwell, MacPhail, Lamparelli, Mayet. "inhibitory effect of nuts on iron absorption." The
American Journal of Clinical Nutrition
 47 (1988): 270-274. Print. 4c
 Ibid. 6c
 N. R. Reddy, Shridhar K. Sathe. Food Phytates
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 McGlone, John, and Wilson G. Pond. Pig Production: Biological Principles and Applications
. 1 ed. Albany: Delmar Cengage
Learning, 2002. Print. 8c
 Lonnerdal and Dewey. Micronutrient Interactions US Agency of International Development
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of the United Nations: 1995. 9c
 Masterjohn, Chris. "Vitamin A On Trial: Does Vitamin A Cause Osteoporosis?" The Weston A. Price Foundation. 1 Aug. 2006. Web. 22 Aug. 2010. <http://www.westonaprice.org/abcs-of-nutrition/172-vitamin-a-on-trial.html>. 10c
 Huggins, Hal A.. It's All in Your Head: The Link Between Mercury Amalgams and Illness
. 1 ed. New York: Avery Publishing,
1993. Print:147. 11c
 Bieler, H. 
Food is Your Best Medicine
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 "Soy Alert!" The Weston A. Price Foundation. Web. 02 Sept. 2010. <http://www.westonaprice.org/soy-alert.html>. 13c
 Smith, Garret. "Nightshades:oblems from These Popular Foods Exposed to the Light of Day." Wise Traditions
 11.1 (2010): 48-54. Print. 14c
 Brown, Ellen Hodgson., and Richard T. Hansen. The Key to Ultimate Health: Researchers Worldwide Are Concluding That a Vital
Key to Wellness Have Been Overlooked--and It's Right under Your Nose! Fullerton, CA: 
Advanced Health Research Pub
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 Brian Q. Phillippya, Mengshi Linb, Barbara Rascob. Analysis of phytate in raw and cooked potatoes. Journal of Food
Composition and Analysis
 17 (2004) 217–226. 16c
 BRIAN Q. PHILLIPPY,JOHN M. BLAND,§ AND TERENCE J. EVENS, Ion Chromatography of Phytate in Roots and Tubers. J. Agric. Food Chem
. 2003, 51, 350-353. 17c
 Ibid. 18c
 Richard A. Fenske, John C. Kissel, Chensheng Lu, David A. Kalman, Nancy J. Simcox, Emily H. Allen, Matthew C. Keifer
Environmental Health Perspectives
, Vol. 108, No. 6 (Jun., 2000), pp. 515–520
19c
 Fallon, S. 
Nourishing Traditions
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 Federal Register, 1985. 21c
 Fallon, Sally, and Mary Enig. "The Great Con-ola." The Weston A. Price Foundation. 28 July 2002. Web. 01 Sept. 2010. <http://www.westonaprice.org/know-your-fats/559-the-great-con-ola.html>. 22c
 Enig, Mary, and Sally Fallon. "The Skinny on Fats." The Weston A. Price Foundation. 01 Sept. 2001. Web. 02 Sept. 2010. <http://www.westonaprice.org/know-your-fats/526-skinny-on-fats.html>. 23c
 Mapes, Diane. "Gooey Nutrition Bars Fuel Energy â€” and Cavities - Health - Oral Health - Msnbc.com." Msnbc.com. Web. 02
Sept. 2010. <http://www.msnbc.msn.com/id/32765018/ns/health-diet_and_nutrition/>. 24c
 Brown, E.H & Hansen, R.T The Key to Ultimate Health. Fullerton: Advanced Health Research Publishing; 1998:174. 25c
 Fallon, S. 
Nourishing Traditions
. Washington, DC: New Trends; 1999:51. 26c
 Huggins, Hal A.. It's All in Your Head: The Link Between Mercury Amalgams and Illness
. 1 ed. New York: Avery Publishing,1993. Print:154. 27c
 Hallberg L, Hulthen L. Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron. Am J Clin Nutr
 2000;71:1147– 60. 28c
 Bieler, H. 
Food is Your Best Medicine
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 "Disease, Gum (Diseases, Periodontal)." ADA: American Dental Association 
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Chapter 4 Part B References
1b
 Page, Melvin E., and H. Leon Abrams. Your Body Is Your Best Doctor! New Canaan, CT: Keats Pub., 1972. 184. Print. 2b
 Davidson, Lena. “Iron Bioavailablity from Weaning Foods: The Effect of Phytic Acid” 
Macronutrient Interactions: Impact on Child Health and Nutrition by US Agency for International Development Food and Agricultural
Organization of the United Nations. 1996:23. 3b
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4b
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. The British Medical Journal
 677, April 12, 1930. 5b
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J. Biol. Chem
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425-453. 6b
 Ibid., 449. 7b
 Iron absorption in man: ascrobic acid and dose-depended inhibition. American Journal of Clinical Nutrition
. Jan 1989. 49(1):140-
144. 8b
 Mellanby, Edward J. The Rickets-Producing and Anti-Calcifying Action of Phytate 
Physiol
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9b
 McCollum, Elmer Verner. The New Knowledge of Nutrition
. New York: Macmillan, 1918. 312. Print. (Professor of Chemical
Hygiene, John Hopkins University)
10b
 Ibid., 316. 11b
 Ibid., 324. 12b
 Mellanby, Edward J. The Rickets-Producing and Anti-Calcifying Action of Phytate 
Physiol. (1949) 109, 488-533 547.593:6I2.751.1
13b
 On Cases Described as “Acute Rickets,” which are probably a combination of Scurvy and Rickets, the Scurvy being an essential,
and the rickets a variable, element
Med Chir
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 Sherlock, Paul, Rothschild, E. Scurvy Produced by a Zen Macrobiotic Diet 
JAMA
, March 13, 1967. Vol 199, No 11
15b
 Mellanby, May, and Lee Pattison. "THE INFLUENCE OF A CEREAL-FREE DIET RICH IN VITAMIN D AND CALCIUM
ON DENTAL CARIES IN CHILDREN." British Medical Journal
 (1932): 507-12. Print. 16b
 Ibid. 17b
 Mellanby, Edward. "The Relation of Diet to Health and Disease." British Medical Journal
 (1930): 677-81. Print. 18b
J. Physiol
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 Mellanby, Edward, and D. C. Harrison. "Phytic Acid and the Rickets-producing Action of Cereals." Biochemical Journal
 (1939):
1660-674. Print. 20b
 Mellanby, Edward. “The Rickets-Producing an dAnti-Calcifying Action of Phytate.” 
J. Physiol
. (I949) I09, 488-533
21b
 Davidson, Lena. “Iron Bioavailablity from Weaning Foods: The Effect of Phytic Acid” 
Macronutrient Interactions: Impact on Child Health and Nutrition by US Agency for International Development Food and Agricultural
Organization of the United Nations. 1996:22. 22b
 Johansen K and others. Degradation of phytate in soaked diets for pigs. Department of Animal Health, Welfare and Nutrition,
Danish Institute of Agricultural Sciences, Research Centre Foulum, Tjele, Denmark. 23b
 Tannenbaum and others. Vitamins and Minerals in Food Chemistry
, 2nd edition. OR Fennema, ed. Marcel Dekker, Inc., New
York, 1985, p 445. 24b
 Ibid. 25b
 Singh M and Krikorian D. Inhibition of trypsin activity in vitro by phytate. Journal of Agricultural and Food Chemistry
 1982
30(4):799-800. 26b
 Ibid. 27b
 "Fermented cereals a global perspective. Table of contents.." 
FAO: FAO Home
. N.p., n.d. Web. 13 Sept. 2010. <http://www.fao.org/docrep/x2184E/x2184E00.htm >
28b
 Ibid. 29b
 Ibid. 30b
 Daniel, Kaayla. "Plants Bite Back." Wise Traditions
 11.1: 18-26. Print. 31b
 Denny, Paul. et al. Novel Caries Risk Test" DOI: 10.1196/annals.1384.009
32b
 Antinutritional content of developed weaning foods as affected by domestic processing. Food 
Chemistry. 1993 47(4):333-336.33b
 I. EGLI, L. DAVIDSSON, M.A. JUILLERAT, D. BARCLAY, R.F. HURRELL. "The Influence of Soaking and Germination on
the Phytase Activity and Phytic Acid Content of Grains and Seeds Potentially Useful for Complementary Feeding." Sensory and
nutritive qualities of food
 67.9 (2002): 3484-3488. Print. 34b
 Ibid. 35b
 Silvia Valencia, Ulf Svanberg, Ann-Sofie Sandberg, Jenny Ruales Processing of quinoa (Chenopodium quinoa, Willd): effects on in
vitro iron availability and phytate hydrolysis 
International Journal of Food Sciences and Nutrition
. 1999, Vol. 50, No. 3 , Pages 203-
211
36b
 Fazli Manan, Tajammal Hussain, Inteaz Alli and Parvez Iqbal. "Effect of cooking on phytic acid content and nutritive value of
Pakistani peas and lentils." Food Chemistry
 Volume 23, Issue 2, 1987, Pages 81-87. 37b
Food Chemistry
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 SAMUEL KON, DAVID W. SANSHUCK PHYTATE CONTENT AND ITS EFFECT ON COOKING QUALITY OF BEANS. Journal of Food Processing and Preservation
. Volume 5, Issue 3, pages 169–178, September 1981. 39b
 "Fermented cereals a global perspective. Table of contents.." 
FAO: FAO Home
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40b
 Rubel, William. "Rye Bread from France : Pain Bouilli." William Rubel, Author and Cook Specializing in Traditional Cuisines. Web. 04 Sept. 2010. <http://www.williamrubel.com/artisanbread/examples/ryebread/rye-bread-from-france-pain-bouilli>. Further reading
Marcel Maget’s Le pain anniversaire a Vilard d’Arene en Oisans
41b
 Ibid. 42b
 Czapp, Katherine. "The Good Scots Diet." The Weston A. Price Foundation. 1 May 2009. Web. 04 Sept. 2010. <http://www.westonaprice.org/traditional-diets/1605.html>. 43b
 Conversation on "Basmati Rice." IndiaDivine. Web. 07 Sept. 2010. <http://www.indiadivine.org/audarya/ayurveda-health-
wellbeing/902739-basmati-rice.html>. 44b
 Trinidad P. Trinidada; Aida C. Mallillina; Rosario S. Saguma; Dave P. Brionesa; Rosario R. Encaboa; Bienvenido O. Julianob . "Iron
absorption from brown rice/brown rice-based meal and milled rice/milled rice-based meal." International Journal of Food Sciences
and Nutrition
, Volume 60, Issue 8 December 2009 , pages 688 – 693. 45b
 Rice and iron absorption in man. European Journal of Clinical Nutrition. July 1990. 44(7):489-497. 46b
 "Fermented cereals a global perspective. Table of contents.." 
FAO: FAO Home
. N.p., n.d. Web. 13 Sept. 2010. <http://www.fao.org/docrep/x2184E/x2184E00.htm >
47b
 McKenzie-Parnell JM and Davies NT. Destruction of Phytic Acid During Home Breadmaking. Food Chemistry
 1986 22:181−192. 48b
 CCVIII. PHYTIC ACID AND THE RICKETSPRODUCING ACTION OF CEREALS BY DOUGLAS CREESE HARRISON
AD EDWARD MELLANBY From the Field Laboratory, University of Sheffield, and the Department of Biochemistry, Queen's
University, Belfast (Received 11 August 1939)
49b
 Mellanby, Edward J. The Rickets-Producing and Anti-Calcifying Action of Phytate 
J.Physiol
. (1949) 109, 488-533
547.593:6I2.751.1
 
Chapter 4 Part A References
1a
 Heard, George W. "Chapter 17." Man versus Toothache
. Milwaukee: Lee Foundation for Nutritional Research, 1952. Print. 2a
 Ibid., Chapter 9. 3a
 Ibid., Chapter 28. 4a
 McAfee, Mark. "The Fifteen Things That Pasteurization Kills." Wise Traditions
 Summer (2010): 82. Print. 5a
 Ibid. 6a
 Huggins, Hal A.. It's All in Your Head: The Link Between Mercury Amalgams and Illness
. 1 ed.
CureToothDecay.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        The lesson I have
learned from the proper preparation of grains and beans is that there are no shortcuts. One wrong
move with them, and your teeth might be crumbling apart. Food fermentation preserves food, enriches
the vitamin and amino acid content, removes plant toxins, and decreases the cooking time. Grains that
are prepared for alcoholic beverages are at first sprouted. Rye, Wheat, Spelt, Kamut, and Barley
Indigenous cultures know how to prepare grains and beans properly to ensure optimal health. In
the Loetschental Valley in Dr. Price’s time the natives did not have doctors or dentists because they
did not need them. They also consumed large amounts of sourdough rye bread. A careful analysis of
the Swiss diet nutrient chart earlier in this book shows that the high alpine rye bread only provides a
little bit more than 0. 1 grams of phosphorous in the daily diet than white bread. This is not the huge
difference in nutrients that whole grains are supposed to have over white flour. The explanation for
this is that the people of the Swiss Alps did not use the whole rye grain. As in many cultures across the world, the Swiss natives started with a whole rye kernel. But
after grinding it slowly on a stone wheel, they sifted the rye and removed approximately ¼ of the
flour mixture by weight of all impurities. 40b
 Bran and germ consist of approximately 15-20% of the
entire kernel. To be clear, if they started with one cup of flour, after sifting they would have ¾ of a
cup of flour remaining. This rye bread still probably contained trace amounts of bran and germ
vitamins. Even without knowing the science of phytic acid and lectins, they removed the phytic acid
through fermentation, and removed toxic lectins in the germ and bran of the rye grain by sifting out the
germ and the bran completely. It is likely then that the safe consumption of our most common grains
similar to rye, like wheat, kamut, spelt, and barley involve a substantial or complete removal of the
bran and the germ. The high Alpine natives produced a sourdough rye bread in large batches, which
included a four-and-a-half-hour hand mixing time. 41b
 While the people in the Loetschental Valley
baked their bread once per month, a more ancient recipe was based upon only one single communal
bread baking per year. That means for the rest of the year the bread aged while it was hung on walls. There is evidence that aging grains under certain conditions removes phytic acid and it may also
further degrade other grain toxins. When considering healthy grain consumption we often overlook the importance of the other
foods eaten with the grains. How healthy a grain is to eat for the health of your teeth depends on how
much phytic acid and other toxins the grain has as well as how much or how little calcium is in your
diet. The Swiss natives who enjoyed near total immunity to tooth decay understood this principle and
combined their rye bread consumption with cheese and milk in the same meal. This food combining of
calcium-rich cheese and milk, and vitamin C-rich dairy products protected them against any residual
grain toxins left in their bread not destroyed by milling, fermentation, sifting, baking and aging. The
secret to the healthy Loetschental Valley people is their preparation methods which produced grains
low in toxins, as well as their consumption of grains in combination with dairy products which were
high in calcium, phosphorous, and fat-soluble vitamins. Wheat and dairy products eaten together is not just seen in the high Alpine villages. In Africa atraditional dish made from wheat known as kishk involves a laborious process to make the wheat safe
to eat. First the wheat is boiled, dried, and then ground. The bran is completely removed as in the
case of the Loetschental rye preparation. Milk is soured in a separate vessel, and then milk and bran-
free wheat are soured together for 24-48 hours, and finally dried for storage. Ancient beer recipes do use the bran and germ of grains. Ancient beer is a fermentation method
that extracts the good vitamins from the bran and the germ without exposing the beer drinker to the
grain toxins. Unfortunately modern commercially brewed beers can cause cavities. Healthy Oats
The Gaelics of the Outer Hebrides regularly consumed large amounts of oats, but they did not
suffer from scurvy, rickets, or tooth decay. In contrast, rickets was very common in more modern
parts of Scotland where oats were also consumed. The difference between the two oat-eating groups
was the fat-soluble content of their diets, and how the oats were prepared. Oats were stored outdoors
after harvesting and the oats partially germinated for days or even weeks in the rain and sun. 42b
 The
outer husk was collected and fermented for a week or longer. This could have been used to produce
an enzyme-rich starter for souring oats. Oats may have been fermented anywhere from 12-24 hours
and as long as a week. I am unclear if the oats were consumed whole, or if the bran was removed. I
am further unclear on all the details on how oats were prepared. Modern oatmeal flakes typically
have the bran removed. The diet of the Outer Hebrides was extremely rich in fat-soluble vitamins A
and D from cod’s head stuffed with cod livers which would protect against phytic acid. Their diet
was also very rich in minerals from consumption of shellfish which could replenish potentially lost or
blocked minerals if there was any phytic acid left in the oats. The combination of soil tending, careful
oat preparation, and a mineral- and fat-soluble rich diet allowed oats to be a healthy staple for the
isolated Gaelic populations. Unlike the careful harvesting and storage of oats by isolated cultures, even organic whole oats
you buy in the store are heat treated and they are not left in the fields to germinate and dry. Oats are
heat treated because the high fat content of this grain can easily suffer rancidity during storage. The
heat treated oats lose their entire phytase enzyme content however, so soaking or souring oatmeal will
not destroy any phytic acid prior to cooking. There is a surprising percentage of people I have talked
to who have cavities or whose children have cavities who are heavy oat eaters. This confirms the
results of the Mellanby’s years of human and animal trials. In the rickets experiments, oats that are
first sprouted and then soured for two days lost their ability to produce rickets. The problem with preparing truly healthy-to-eat oats is that you need to special order oats that
are still alive in order to sprout them. I am uncertain if you can make heat treated oats safe for the
health of your teeth. My suggestion would be to sprout oats for two days and then to dry them and
remove the oat bran through grinding and sifting or flaking. Then you would need to sour oats at a
warm temperature with a starter for 24 hours before consuming. The consequences of oats that are not
expertly prepared for our teeth are a documented cause for concern. Healthy Rice
In rice-eating
 countries across the globe, rice is rarely consumed in its brown form, with the
whole bran. In a quest to find the most ancient and traditional preparation methods, I found several
accounts of partially polished rice. Rice is traditionally stored in its husk, and then fresh poundedbefore cooking. How much bran is removed in traditional brown rice preparation seems to be
dependent on the breed of rice, and the other foods available in the diet. Ancient rice preparation
included low tech milling, such as tumbling the rice with stones which removes a significant portion
of bran and germ from the rice. 43b
 But some portion of the bran and germ remain. That exact amount of
bran to be removed will depend on how long the rice is fermented, and the specific type of rice used. A good guess would be 50% of bran should be removed from rice. Milled rice has usually a little bit
of germ, polished rice no germ. Rancid rice has a bitter aftertaste. In several nutrient absorption studies brown rice consumption
did not lead to more nutrient absorption compared to rice with the bran removed. In one specific
study, brown rice was compared with milled rice (rice without most of the bran and germ, but not
polished totally white). There was no difference in nutrient absorption even though the brown rice
actually contained more nutrients. 44b
 This apparent contradiction would be explained by the phytic
acid and other anti-nutrients in the rice. One study showed that the anti-iron phytate levels in rice
were disabled by the vitamin C in collard greens. 45b
 Because rice goes rancid rapidly or because
insects and rodents eat it quickly, in rice-eating cultures rice is stored in the husk, or stored as white
rice. In most of the rice-eating populations across the world it is very difficult to find brown rice. In a rice-based diet rice toxins are neutralized by sour fruit and vegetables high in vitamin C,
land or sea organ meats rich in fat-soluble vitamins, and sometimes via the fermentation of rice or
beans. Completely bran- and germ-free rice, known as white rice, can cause a vitamin B-1 (thiamine)
deficiency in a diet very high in or exclusively of white rice. The condition is known as beriberi. Beriberi rarely occurred in people eating partially milled rice which retained a small portion of the
bran. I know of people in rice-eating cultures with beautiful white, cavity-free teeth who grew up on
white rice. Brem is a special rice-cake bread from Indonesia. It goes through a truly heroic fermentation
process in which the rice is fermented for 5-6 days, and then it is sun dried for an additional 5-7 days. Millet and rice are also traditionally fermented with fish, pork or shrimp for several weeks to
produce fermented condiments. The healthiest rice I have eaten is a partially milled rice (it has
streaks of bran on it) that has been soaked with the brown rice starter as described in chapter six. Healthy Corn
Even more than rice, the healthy preparation of corn as a grain is largely dependent upon the
variety of the corn being used. This leads to a wide variety of traditional corn preparation methods
which range from simple roasting to fermenting for two weeks. Corn is universally nixtamalized when prepared for consumption as flour. This is a process of
soaking corn in an alkaline solution to release niacin (vitamin B 3) and then hulling. Modern corn
tortillas, chips, and corn meals have either no corn bran or germ, or have very little corn bran or
germ. They also are nixtamalized. Typical corn products with the bran and germ removed would be
lower in phytic acid and lower in toxic properties than whole grain corn. I cannot clearly advise on
how much of these corn products is safe to eat in relation to dental health. They seem comparable to
unfermented unbleached wheat flour. If a food has the entire corn kernel in it, and it has not gone
through a thorough fermentation process it probably is very high in anti-nutrients like phytic acid and
lectins. I am certain that food products containing the entire corn kernel, either as it is, or as sprouted
corn should be avoided. Another issue of concern with corn is genetically modified corn. Because of
cross pollination, even many not genetically modified corns may have some genetic alteration. Animals typically will not eat genetically modified (GM) corn unless they are forced to do so. Those
that have eaten it have had reproductive problems among other problems. Ogi, a traditional fermented cereal from West Africa illustrates the efforts needed to make corn,
sorghum or millet safe to eat for children. To begin, the grains are already sun dried after harvesting
and stored in their hulls. The corn is then soaked for 1-3 days. The corn bran, corn hulls, and corn
germ are completely removed. The mixture is then fermented for 2-3 days, cooked and then dried for
storage. 46b
Pozol is a fermented corn dish from South America. The corn is cooked with calcium hydroxide
to release niacin. The hull, or pericarp, of the corn is removed. Pozol is fermented for 1-14 days. Not every single indigenous grain recipe removes the bran of the grain or even ferments the
grain. Injera is an Ethiopian bread traditionally made from teff. The recipe I have for injera uses from
whole grain sorghum. The sorghum is fermented with an enzyme-rich starter for 48 hours. Chapati is a
flat bread from India made with whole wheat and it is not leavened. In both of these cases it appears
the cultures took a recipe that was fine with one grain, such as teff in Ethiopia and rice in India, and
then used that same recipe with another more recently introduced grain. Over the past several hundred
years new levels of trading, immigration and adoption of customs from other cultures have created
whole grain recipes that appear superficially to be traditional, but are in fact adopted and do not
effectively remove grain toxins. Sometimes it requires digging deep to find truly ancient and holistic grain recipes. There are so
many examples of time-consuming and energy-intensive grain processing methods. If it was possible
for cultures using these intensive methods of grain preparation to be healthy with less work, or to
retain a higher yield by keeping the bran and the germ, I am certain they would have done so. I
therefore believe these slow fermented and time-consuming ways of preparing grains, typically with
the bran and germ removed, are the ones which will produce the greatest degree of health. Characteristics of Indigenous People’s Grain Preparation
 
Biodynamic soil practices. Careful grain harvesting, including slow drying in the sun. Aging of grains. Storing grains carefully, many times with the outer hull to preserve freshness. Grinding grains fresh before preparation. Combining grains with other foods. Generally removing the bran and/or germ from the grain. Use of starters in low-phytase grains. Phytic Acid Content of Popular Foods
Avoid Commercially Made Whole Grain Products - 
Yeasted breads have 40-80% of their
phytic acid intact in their finished product. 47b
 If a yeasted bread is made with unbleached white flour,
however, it will not have much phytic acid. I have cited numerous examples of the problems with
grain bran and germ, and demonstrated that these problems are eliminated by removing the grain bran
and germ. There is a big price to pay for not removing most of the bran and germ in the grains in the
grass family including wheat, rye, spelt, kamut, and barley. I have heard of several cases now ofwhole wheat sourdough with spelt causing severe tooth decay. This is because fermentation, while
good at removing phytic acid, does not neutralize all the grain toxins like lectins in certain types and
varieties of grains. This leads me to the conclusion that it is best to avoid commercially prepared
breads, crackers, health food bars, pastas, cereals and anything else in the store that contains whole
grains. No exceptions. Since quinoa and buckwheat are pseudo cereals and not exactly grains, there is
some chance that they can be consumed whole provided you remove the phytic acid. But I do not
know this for certain. Without knowing what the exact toxin is in the grains causing severe cavities,
and without specifically testing each particular store-bought food, I cannot say that any whole grain
foods from the store will keep your teeth safe from tooth decay. Avoid sprouted grain breads
 - Another deadly food for teeth is commercially made sprouted
grain products from whole grains. The whole grain plant toxins are not sufficiently neutralized by
sprouting and these foods can cause severe tooth decay. Avoid most gluten-free grain products
 - Many gluten-free products are made with brown rice. Brown rice will be very high in phytic acid and these products should be avoided. Gluten-free grain
products made from white rice, on the other hand, will not have much phytic acid or grain toxins. Avoid breakfast cereals
 – These now have bran or whole grains added to them for the
advertised fiber and supposed health features of bran. Cereals with whole grains will be very high in
phytic acid and likely high in other grain toxins. Avoid health foodbars
 – Many contain whole grains that are not properly soured and are very
high in grain toxins. They also contain lots of sugar. Limit popcorn
 – Popcorn has some phytic acid. Definitely avoid it if you have tooth decay. Moderate amounts of popcorn are safe to eat for people who are otherwise healthy. Safe Grains Guidelines
Low Phytic Acid, and Low Lectin Grains
Here are introductory guidelines that are easy to follow which reduce or eliminate the
possibility that grains will harm your teeth. You want your grains to be as free from plant toxins as
possible. These guidelines are for grains that are safe for the health of your teeth and that are easy to
obtain. Many of the grain products available today are compromise foods. I therefore do not
recommend them as part of an ideal diet but they should be adequate. For the reader who wants
excellent improvement in dental health without spending hours in the kitchen fussing about grains, this
part is for you. Semolina is the name for the part of the wheat left over after removing the bran and the germ. It
is used to make pasta and couscous. It is unclear how healthy these unfermented processed grains are
to eat, but they will be low in phytic acid if they are not made from whole grains. Traditionally
couscous and pasta would be made from semolina or other bran-free grains that are soured or
fermented in some way. These options are not available commercially as far as I know. Any type of bread made with unbleached white flour will be low in phytic acid. Fermented
sourdough bread is the ideal way to consume unbleached flour. Sourdough bread with unbleached
flour that is sour in taste is the best grain product available in the western world. Not all sourdoughs
are created equally. The bread should be soured at least 16 hours and be sour in taste. Some artisan
bakers even freshly grind the whole wheat or rye, and remove the bran and germ to make an excellent
soured loaf. White rice does not have much phytic acid. 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 like white flour does. The ideal rice
preparation is with rice that is first aged for one year, freshly milled to remove about half or more of
the bran and germ, and then soured. Since most of us cannot do this ourselves, our second best options
are to choose between high quality white rice, and partially milled or brown rice prepared with a
phytase-rich starter. The brown rice recipe is in the recipe section. If you are not going to soak your
rice with a phytase-rich starter, then choose white rice. Like the other grains, corn products should be fermented. There are many corn tortillas and other
corn products in the stores that do not have the corn bran and germ. These should be low in phytic
acid and not promote tooth decay. Just keep in mind if you eat any of these compromise foods that any
unfermented grain eaten consistently has the potential to cause negative health effects in the long run. Calcium 
– Just as in the Loetschental Valley grains go well with cheese. Calcium will block
many negative effects from grains, nuts and beans. If you consume bread, have it with a large slice of
cheese, or with a cup of raw milk, or both. Lentils go great with some yogurt on the side. The rickets-
producing effect of oatmeal was limited by calcium. 48b
 When vitamin D is low in the diet, even
phytic-acid-free grains can deplete levels of calcium. 49b
 This gives us an important clue to safe grain
consumption: have calcium-containing foods with your grains. Vitamin C
 – Vitamin C significantly counteracts the negative effects of grain anti-nutrients. Have
vitamin C-rich foods with meals that have grains, nuts, beans or seeds in them. High quality
unpasteurized dairy products have some vitamin C. Vitamin C in Food
Food
Serving size 100 grams or 3. 5 ounces
Vitamin C Milligrams (mg)
Camu Camu
2800
Rose Hips
2000
Acerola Cherry
1600
Red Pepper
190
Parsley
130
Guava
100
Kiwi, Broccoli
90
Persimmon, Papaya, Strawberry
60
Orange
50
Kale
41
Lemon
40
Mandarin Orange, Tangerine, Raspberry
30
Raw Cabbage, Lime
30
Adrenal Gland
High
Calf Liver
36
Beef Liver
31Oyster
30
Raw Milk 4 Cups
19
Lamb Brain
17
Folic Acid 
may play an important part in working with vitamin C to reduce the anti-nutritional
effects of grains. High amounts of folic acid are found in liver from a variety of animals as well as in
beans, spices, seaweed, leafy greens and asparagus. Vitamin D
 – The anti-calcifying effects of whole grains are greatly reduced by vitamin D. Details about vitamin D were discussed in the last chapter. The more grains you consume, in
particular oatmeal or whole grains, the more vitamin D your body needs. There is an upper limit to
how much vitamin D will block the negative effect of whole grains. So even with plenty of cod liver
oil, people consuming a high whole grain diet can have tooth decay problems. That is why it is
important to consume grains that do not contain phytic acid or grain toxins. The combination of low
phytic acid grains with vitamin D produced optimal bone growth and protection against rickets in
diets that contained grains. Protein 
– Traditional nut preparation combines roasted nuts with meat stews. Having protein
with grains, nuts, seeds or beans may reduce some of their anti-nutritional characteristics. Summary of Basic Grain and Seed Consumption Guidelines
 
Do not eat products containing whole grains or added bran. Do not eat whole grains that are not home prepared. Do not eat sprouted whole grain products. Do not consume bleached white flour products. Do not consume seeds regularly. When you consume grains, nuts, seeds, or beans regularly, you need to make sure to have
adequate calcium, vitamin C and vitamin D in your diet. Eating Grains At Home
Introductory Guidelines 
- If you are going to buy flour from the store, then I recommend buying
partially refined flour such as unbleached, unenriched organic white flour. Do not use store-bought
whole grain flour. Unbleached flour is low in phytic acid. Just keep in mind that for the long run,
eating only unsoured unbleached flour is not an ideal health practice. Choose white basmati or white
jasmine or sushi rice for your homemade rice dishes. Bleached Flour vs. Unbleached Flour
Unless labeled as unbleached, white flour has been subjected to benzoyl peroxide or chlorine
dioxide to make it appear bright white. Many commercial flours add potassium bromate and are also
enriched. Choose unenriched organic unbleached white flour when possible. Flour can go rancid
easily, so flour that is freshly ground will be healthier. Advanced Guidelines
 – The indigenous practice all over the world is for grains to be freshly
ground before use. Many people have 
Nourishing Traditions
 by Sally Fallon or other books which
have many delicious recipes including whole grain recipes. These recipes provide soaked and soured
grain dishes that are easier to digest. The careful suggestion I have is not to use whole grain flour. After you fresh grind your whole grain you will want to sift it with a sifter or sieve to remove the
bran and germ. Then follow the recipe. You will have delicious dishes that are easy to digest as a
result. Grains that definitely require bran and germ removal to be safe are corn, rye, spelt, kamut,
barley, and wheat as well as grains directly related to them. For rice you will need to decide if you
want to use brown soaked rice, partially milled soaked rice with the phytase starter, or white rice. If
you can, you will want to start with a vacuum sealed brown rice (since brown rice goes easily
rancid), remove about 50% of the bran, and then soak it with a phytase-rich starter as described in
chapter six. Soured rice cakes will increase the vitality of the rice. Quinoa, and Buckwheat
I am not totally certain whether the grain bran or germ needs to be removed from the pseudo
cereals of buckwheat and quinoa. Because I am unsure, if you eat the bran of these grains you do so at
your own risk for exposure to plant toxins. If you want to eat these grains regularly, I suggest you do
your own research. Grain Detoxification
When adults come to me with a difficult tooth that is not healing, I recommend they avoid grains
for 2-3 weeks to let their body recover and find balance. Also avoid grains, nuts, beans and seeds
temporarily if:
 
You are eating a more nutrient-dense diet where you have achieved some cavity healing success,
but not complete success, such as a once-painful tooth that now hurts occasionally. If you have been consuming whole grains that were not properly soured, or the bran from rye,
kamut, spelt or wheat. It is possible that your intestinal lining is inflamed. Taking a temporarybreak from grains will help heal this problem. After grain, nut, bean and seed detoxification you will more clearly be able to evaluate how
grains are affecting your body, and which grains feel good for you to eat. Beans
Beans are high in phytic acid and lectins. Lathyrism is a disease attributed to poor people who in
difficult environmental circumstances planted and consumed the extremely hardy bean 
lathyrus
sativus
 (a type of sweet pea). The toxic substance that caused lathyrism is likely the toxic amino acid
beta-N-oxalylamino-L-alanine. Its symptoms include walking difficulties, leg weakness and
eventually complete paralysis. Other beans also contain quite a few plant toxins such as soy beans. Lima beans consumed in Nigeria as a staple involve a “painstaking processes” to make them safe to
eat. 1c
To completely eliminate phytates, beans need to be soaked overnight in warm water, geminated
for several days, and then soured. Most people will not be able to go through the lengths to remove
all of the phytic acid in beans. Soaking beans overnight and then cooking them eliminates a good
portion of phytic acid in smaller beans like lentils. Simply soaking beans overnight may be good
enough for most people. Just boiling beans that are unsoaked will not remove a significant amount of
phytic acid. As with grains, different beans have different concentrations of plant toxins, and require
different types of preparation methods. The exact details for indigenous cultures’ preparation of
commonly used beans are unobtainable by me at this time. But we can look at a few examples. In
Latin America, beans are often fermented after the cooking process to make a sour porridge called
chugo. In India lentils are typically consumed split. That means the outer layer, the husk, (equivalent
to the bran in grains) is removed. Lentils without the bran are probably the safest beans to eat. Lentils
can be soured into tasty cakes with rice called dosas. Take the same food combining precautions with
beans as you would with grains. Eat beans with cheese, beans with vitamin D-containing-foods, and
beans with vitamin C-rich vegetables and berries. Bean Suggestions
Basic
 
Soak beans overnight and cook with kombu (sea vegetable) to soften them and aid digestion. Beans should be very soft and easy to digest when cooked. Choose smaller sized beans over larger ones. Advanced
 
Prepare soured beans in dishes like dosas. Breakfast Cereals and Granola
Breakfast cereals are manufactured at high temperatures. One study found that rats that ate only
puffed wheat died before rats that were given no food at all. At least one breakfast cereal has killed
lab rats faster than when the rats ate only the cardboard cereal box. 2c
 Many people unwisely continue
to eat cold breakfast cereals because of the sugar-powered high it provides, and ignore the digestive
distress that follows. Avoid the rancid and improperly prepared seeds, nuts and grains found in
granolas, quick-rise breads and extruded breakfast cereals. Many people eat store-bought granola, which is almost always unhealthy because of its high
sugar content and high level of phytic acid from oats. Breakfast cereals, even when labeled organic,
are not healthy foods. They contain few nutrients that your body can absorb. The sugar and flour
combination will cause a rapid rise in blood sugar and thus promote tooth decay. The cartoon
character on the cereal box does not really care if you or your child is healthy or not. Organic cereal
may not have pesticides or additives, but it is not a nourishing food. If you must have cereal I suggest
making soured homemade rice or hot rye cereal. Flour products need to be combined with protein,
calcium, and fat. Nuts and Nut Butters
I read a comedic story of an indigenous group in the Amazon being introduced to peanut butter. They refused to eat it because it looked like human waste. Dogs are highly allergic to many types of
nuts like walnuts and macadamia nuts. The symptoms that dogs suffer from nut poisoning include
muscle tremors, seizures, vomiting, diarrhea, drooling, and elevated heart rate. As with grains, nuts
are very high in plant toxins including phytic acid. The symptoms suffered by dogs that ingest nuts
strongly suggest that nuts seem to have some substance, possibly lectins, which can affect the central
nervous system. This nervous system effect is seen more clearly with dogs than with humans. Peanut
allergies in humans can cause anaphylactic shock. This is just another potential sign of the potent
plant toxins hidden in nuts. It is common for people with rampant tooth decay to rely on raw nut and
seed butters as staples, including too much raw tahini. Nuts are powerful inhibitors of iron absorption. 3c
 But phytic acid levels in nuts do not directly
correlate with the decrease in iron absorption. Even though fresh coconut has a moderate amount of
phytic acid, fresh coconut has little or no impact on iron absorption. Sprouting nuts improves iron
absorption but only modestly. Vitamin C in the dose of 25 milligrams can prevent compounds in nuts
from blocking iron absorption. Interestingly the iron-blocking characteristics of nuts may have to do
with how nut proteins are digested. 4c
 This may explain the indigenous cultures’ propensity to mix nuts
with animal proteins. Phytic Acid Content of Nuts
 
Almon 1. 14
Walnut 0. 98
Peanut 0. 82
Roasted Peanut 0. 95
Sprouted Peanut 0. 61
Hazel Nut 0. 65
Brazil Nut 1. 72
Just so you understand these figures, nuts contain about the same level of phytic acid as grains. Do not misunderstand me; I think nuts are delicious—especially when they have been sprouted
and low-temperature dehydrated, and then roasted to eliminate a large amount of phytic acid. It seems
almost universal that indigenous cultures cooked their nuts in some way, such as adding them to meat
soups and stews. The problem people have with nuts is that they are consuming too many raw, which
means they are high in phytic acid, and too much as a staple, rather than as a part of a wholesome diet. An interesting note about macadamia nuts is that they are an aboriginal nut from Australia. Aboriginal
peoples also had access to the highest vitamin C rich fruit on the planet, the kakadu plum. The high
amounts of vitamin C in the aboriginal diet may have protected Australia’s Aborigines from plant
toxins from macadamia nuts. Many types of macadamia nuts are known to be toxic and are not
cultivated. A certain nut from Thailand needs to be buried in volcanic soil for 100 days, and then
soaked for three days in water to make it safe to eat. Nuts contain nourishing vitamins, but also potent
plant toxins that could adversely affect the central nervous system. Since many people consume coconut flour, I will mention that dried coconut flour has about the
same amount of phytic acid, 1. 17 percent,
6c
as many grains and other nuts. Coconut does not impactiron absorption which implies that it is much lower in the potent plant toxins found in grains and
beans. Traditional societies shred coconut and usually cook it. This is not the same as commercially
sold coconut flour. Coconut meal is a less powdered form of coconut flour. Coconut flour is made
from the byproduct of coconut milk or coconut oil production. Coconut meal is usually used as animal
feed. Even as an animal feed, its low protein digestibility causes pigs not to grow fully when it is
used as a protein supplement. 7c
 It contains twice the fiber of the bran of grains. Because of the phytic
acid content of coconut flour, consuming it regularly may affect your calcium / phosphorous
metabolism. If you do consume coconut flour, make sure to have plenty of the vitamins and minerals
that protect against phytic acid. Again, these are calcium, vitamin C, and fat-soluble vitamins A and
D. Nut Suggestions
Nuts in moderation should not be a problem for most people with minor cavities. If you have
severe tooth cavities, or have some nagging cavities that do not heal, consider avoiding nuts entirely
until the problem resolves. Basic Guidelines
 
Avoid commercially produced nut butters. Moderate the amount of nuts you eat; do not make them your staple food. Make sure to have plenty of food-based vitamin C, or calcium-rich foods with your nuts, such as
roasted and skinless almonds with cheese. Be careful with almonds; they seem to be very high in plant toxins. The skins must be removed. Additional Intermediate Guidelines
 
Only consume nuts, and nut butters made from them, that are soaked and dehydrated. Advanced Nut Guidelines
 
Roast nuts and use them for cooking, particularly with meat-based soups and stews. Extract the oil from freshly roasted nuts. Or, avoid nuts entirely. Trace Minerals Repair Cavities
The subject of trace minerals can get rather sticky since the utilization and balance of every
mineral in our body is connected to all the other minerals in our body. I am not aware of any
recognized minerals that are not important for our teeth. Minerals left out of the discussion here are
still important. We have discussed the two essential minerals to remineralize teeth, calcium and
phosphorus. Dentist and researcher Ralph Steinman recognized that magnesium, copper, iron, and
manganese could all significantly influence tooth decay. Iron
 deficiency is the most common nutrient deficiency in both less-developed
as well as industrialized countries worldwide. 8c
 This deficiency is explained by the iron binding
effects of phytic acid from grains and beans. Iron Content of Some Foods
Food
 (100 gram servings, about 3. 5 ounces)
Iron in Milligrams
beef / lamb spleen
45
duck / goose liver
31
clams
12
caviar
12
lamb kidneys
12
chicken / turkey liver
12
sun dried tomatoes
9
potatoes
7
parsley, raw
6
beef liver
5
In general mollusks and organ meats are high in iron. Certain herbs like nettles are said to be
high in iron. People eating diets containing grains are going to be much more susceptible to iron
deficiencies due to the iron-binding qualities of phytic acid. Interestingly enough, cocoa powder is
high in iron and copper. This may explain people’s addiction to chocolate, in particular people who
do not eat meat. Copper
 supports iron utilization in your body. Copper is the glue that holds tooth and bone
together. 9c
 Liver and mollusks are high in copper. Mushrooms have small amounts of copper. Vitamins B 12 and folic acid
 work together to help iron function properly in your body. Green
leafy vegetables that are high in folate include asparagus, seaweed, spinach and okra. Animal sources
of folate are clams, livers from a variety of animals, octopus, poultry giblets, kidneys, fish eggs and
fish. I have found liver to be an almost magical cure for tooth decay. It is also a well known solution
for anemia. Liver can be consumed cooked, seared or raw. Zinc 
is necessary to produce enzymes and aids in controlling our blood sugar levels. Typically
the factors inhibiting iron absorption such as phytic acid often have an even more pronounced
negative effect on zinc absorption. Oysters are very high in zinc, with lesser amounts found in liver,
red meats (beef, bison and lamb), shellfish, and turkey. Manganese 
helps control blood sugar levels and aids in tooth mineralization. 10c
 Mussels, nuts,
sweet potato, liver, kidney, blueberries, pineapple, and green and black tea, are more concentrated intheir manganese content than other foods. Somewhat smaller amounts of manganese are present in
most vegetables, berries, beans and sea foods. Phytic acid inhibits the absorption of manganese. Iodine 
is helpful for fat metabolism and is found in sea foods, sea weeds, fish broth, butter,
pineapple, artichokes, asparagus and dark green vegetables. Liver Stops Cavities
Liver helps your body live. It contains nearly every vitamin and mineral needed to build healthy
teeth and bones except for fat-soluble vitamin D, magnesium and calcium. Do Multi-Vitamins Fight Tooth Decay. Synthetic vitamins, and foods with synthetic vitamins added, offer little real benefit to your
body. Synthetic vitamins are made with cheap substances and are not in a biochemical form that is
easily absorbed by your body. As a result, most supplemental vitamins do little good and put quite a
bit of internal stress on our organs. There is a reason why nature provides us with plant and animal
food, and that we cannot live just by eating dirt or rocks. Our bodies view the synthetic vitamins as
toxic substances that need to be rapidly eliminated. Hence the unusual odor or color of urine you may
notice after consuming multi-vitamins. However when someone is very deficient in certain vitamins,
even low quality vitamins can help. A stalk of celery or a serving of greens has more absorbable
vitamins and minerals than a bottle of synthetic vitamin tablets. There are a handful of good vitamin supplements on the market. They will be made from whole
foods. This keeps vitamins in a form that is recognizable and absorbable by your body. If you need to
use a vitamin supplement, I recommend looking for a vitamin that does not have any type of sugar
added, and a vitamin made as close to nature as possible using plants or herbs. Standard Process®
makes many food-based nutritional supplements. They are generally not sold to the public but are
available through many health care practitioners, particularly chiropractors and naturopathic doctors. One product from Standard Process® is called Bio-dent®. The ingredients include bovine adrenal,
bovine spleen, bone meal and calcium lactate. I have seen amazing results with this vitamin, but
unfortunately not everyone gets excellent results with it. There are other trace mineral supplements from the land and the sea. One example is shilajit
which is an asphalt-like, mineral-rich pitch, or tar. Fulvic mineral deposits are from plant life that has
been broken down millions of years ago. Consult with your health care practitioner to discover if
these are right for you. Soy Products
A friend of mine thought eating large portions of tofu was a good idea. In a short time her hair
began falling out and her skin turned pale. Soy contains plant hormones that need to be disabled
through a careful fermentation process, which tofu does not undergo. High levels of phytic acid in soy
reduce the assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not
neutralized by ordinary preparation methods such as soaking, sprouting, and long, slow cooking. High
phytate diets have caused growth problems in children. 12c
 Fermented soy products, such as special
fermented soy drinks (not available in the store), natural soy sauce, miso and tempeh can be
acceptable. However, use fermented soy with care and awareness. Fake Milks
Soy milk
 contains enzyme inhibitors and excess estrogen. I have read of a fermented soy drink
that can cure cancer, but this is not the same as the cheap, denatured, anti-nutrient-rich and overly
processed soy products sold in grocery stores. Store-bought 
rice milk
 and other nut milks may contain large amounts of grain and nut anti-
nutrients like phytic acid. Although it may not say it on the label, rice bran may be the main ingredient
of some rice milks. Nut and seed milks
 may also contain high concentrations of plant toxins. Nuts are highly prized
by native groups for their oils, and can be made at home. Yet homemade milks may contain highly
potent anti-nutrients or plant toxins if they are not thoroughly cooked. If you are a rice milk or nut milk lover, make it at home yourself. Use recipes that use cooked
ingredients, or involve heating or fermentation. Do not settle for cheap imitations. Nightshades
Tomatoes, potatoes (but not sweet potatoes or yams), eggplant, goji berries, and peppers of
every sort fall into the nightshade category. Nightshades contain calcitrol. The amount of calcitrol
varies for each particular nightshade. Calcitrol is a hormone that signals our body to use calcium from
our diet and it can easily lead to too much blood calcium,
13c
 thus calcitrol can imbalance our calcium
to phosphorous blood ratio. This can easily lead to tooth decay. 14c
 Symptoms of too much blood
calcium can include tooth decay on top of the teeth, or excess calculus deposits. Too much calcitrol
from nightshades can also lead to calcium deposits in the body. This is one reason why nightshades
have been connected with chronic pain or inflammation such as joint or back pain. The effects of
nightshades may be canceled by other foods in your diet such as calcium, or vitamin D, but I am not
certain. If you are struggling with tooth decay and cannot seem to stop it, then try taking nightshades
out of your diet. Potatoes
White potatoes typically contain moderate amounts of phytic acid. 15c
 They are members of the
nightshade family. White potatoes can be included in a diet that will prevent cavities. They are not
crucial to remove from your diet, but for some people, removing the potato might make the key
difference. Due to their nightshade characteristics potatoes may in some way contribute to tooth decay
in an imbalanced diet. A better alternative to modern potatoes are yams and sweet potatoes. Sweet potatoes do not
contain any of the anti-nutrient phytic acid. 16c
 Yams contain a small amount of phytic acid. The only
problem with sweet potatoes or yams is that they may be too sweet for individuals with blood sugar
sensitivities. Taro root and yucca (cassava) contain a significant amount of phytic acid. 17c
 This may
explain why some cultures ferment these roots or convert them into beer. By and large, sweet
potatoes, yams, or other tubers like taro root, and yucca are excellent staples to include in a healthy
tooth-decay-prevention diet. They go together marvelously well with fats and proteins. Organic Food Is Better
Whenever possible, go for organic food. I am not talking about packaged food here. I am talking
about wholesome unprocessed meat, fruit and vegetables. Published studies show that pesticides do
show up in children’s bodies and bloodstreams soon after consuming pesticide-ridden conventional
foods. 18c
 It is wrong that our culture allows poisons to be sprayed on our food. The good news is that
you do not have to eat organic foods to be immune to tooth decay. That bad news is that pesticides put
an unnecessary strain on the body and they may lead to other health problems. There is also a wide
range of organically approved pesticides. While they are better than other pesticides, there are still
many malignant substances sprayed on organic food. I recommend doing whatever you can to support
small and local farms such as going to farmer’s markets, or shopping at stores that buy from local
farms. This is not a requirement, but something feels good about buying food from and supporting the
small family farm. Healthy Fats
Healthy fats support smooth hormonal function and are a great source of energy. They come from
organic sources and include avocado, palm and coconut oil, olive oil, butter, beef, pork, chicken, and
duck fat. Conventional vegetable oils are not healthy fats. Animal fats contain special vitamins that
remineralize teeth, while vegetable fats generally do not. Dangerous Fats
Trans
 fats
 - 
Trans
 fats come from adding hydrogen to vegetable oil through a process called
hydrogenation. Margarine is an example of a 
trans
 fat. Factory made 
trans
 fats are toxic to the
body. 19c
Trans
 fats have replaced real fats like organic butter, tallow and lard. Eating 
trans
 fats
means you have replaced important fat-soluble vitamins from animal fats with man made toxic fats. Canola Oil
 – Canola is not the name of a plant, but rather a shorted term for Canadian Oil. The
FDA prohibits the use of canola oil in baby formulas because it retards growth. 20c
 The 
trans
 fat
content of canola oil is listed at 0. 2 percent, yet independent research has found 
trans
 levels as high
as 4. 6 percent in commercial liquid oil. 21c
 Canola oil is extracted by a combination of high
temperature mechanical pressing and solvent extraction. My experience in consuming canola oil is
that it makes me feel congested and I start coughing. Because it is cheap, and believed to be healthy
due to its monosaturated fat content, canola oil is what many restaurants and health food stores
unfortunately use for frying their food. If they only knew that this rancid oil was not good for their
customers they might stop using it. These establishments falsely tout the health benefits of canola oil. The inferior taste and feeling from foods cooked in canola oil repels me, and probably many
customers from these food establishments. Nut and Seed Oils
Nut and seed oils have been a part of the human diet for a very long time. Walnut oil is popular
in France and Italy. For the nut oils to be healthy, many of them require careful processing, or fresh
pressing. Limit or avoid nut and seed oils as best you can unless they are from small artisan
producers. Safflower, soy and corn oils
 are all on the list of oils to avoid. Because of their delicatestructure these vegetable oils are especially dangerous after being heated in the process of cooking or
frying. 22cHidden Monosodium Glutamate
Consuming unnatural forms of monosodium glutamate (MSG) may alter your endocrine gland
balance. This can disrupt your body’s ability to regulate the homeostasis required to allow your
parotid gland to send signals for your teeth to remineralize. Viewed from this perspective, MSG may
be a contributing factor in tooth decay. Most store-bought soups, sauces and broth mixes contain
MSG. MSG shows up secretly in product labels under different names. Avoid products containing the
following ingredients: Hydrolyzed Vegetable Protein (HVP), Textured Protein, Yeast Extract,
Autolyzed Plant Protein, and anything with the word glutamate, or glutamic. Sweet Drinks
Health food stores are loaded with sweetened and protein-fortified vegetable and fruit juices. Most of these products are pasteurized and therefore skeletonized foods. Avoid pasteurized vegetable
and fruit juices. Sweet drinks from the store are loaded with sugar. They provide empty calories and
are not a part of a healthy diet. Here and there a naturally sweetened drink will not do you much harm
if you do not have cavities. But these foods are not for people trying to stop tooth decay. Watch out in
particular for sports drinks and sweetened tea. Replace these with unsweetened tea, raw milk, whey
or kefir. Kombucha is a popular health tonic. It has a wonderful array of nutrients and probiotics. While it
is a great beverage, I recommend people who are trying to stop cavities to avoid it. Typically
kombucha available commercially has a sugar content that is too high, as not all of the sugar has been
digested by the bacteria and yeast organisms. Just to be clear, kombucha, especially home-made or
the equivalent where most of the sugar is fermented is a life-promoting drink. It just does not work
well if you are trying to stop tooth decay. Health Food Bars, Energy Bars and Tooth Decay
Health food bars have made national news headlines for their ability to cause tooth decay. People who have never had a cavity in their adult teeth all of a sudden have several large ones. 23c
 I
have talked with many people who developed large cavities rapidly, or who have chipped teeth as a
result of health food bar consumption. The culprit here is not bacteria or the sticky gooeyness of the
bars. The problem with the nutrition bars is the ingredients. Many health food bars have a rancid taste
which is covered up by copious amounts of sugar. Health food bars typically contain multiple
ingredients you will find on our “foods to avoid” lists. The combination of isolated protein fragments,
high intensity sweeteners, and unprocessed whole grains chock full of phytic acid in health food bars
creates a potent recipe for tooth bone loss, otherwise known as tooth decay. Addictive Substances
Too much coffee consumption and not enough protein lead to a decrease in bone density. 24c
Caffeine stimulates the adrenal glands to release an adrenaline-like substance. This substance causes
the liver to release sugar into the blood. 25c
 Caffeine will cause alterations in your calcium /
phosphorous balance and over-stimulate your glandular system. People typically rely on caffeine to
cover up a sense of depletion. Eating high quality saturated fats, like butter, coconut oil, or animal fats
will help restore the balance of energy metabolism. Alcohol consumption is connected with bone loss. In a small survey, moderate or heavy beer
drinkers seem to develop cavities. Beer and wine can cause cavities because of the grains or the
grain sugar in the alcohol, or the alcohol itself. Alcohol consumption raises blood sugar, and depletes
the body of magnesium, zinc, manganese potassium and folic acid. 26c
 The quality and type of alcohol
makes a difference as well. Naturally fermented alcoholic drinks like ancient beer or homemade
apple cider may have beneficial effects on the body when the alcohol content is not high. That being
said, if you want to heal your cavities, then it is best to moderate and/or eliminate alcohol
consumption. Distilled liquors need to be avoided. Wine and unpasteurized beers appear to be
acceptable when used in moderation if you do not have significant cavities. In excess, wine and beer
are overtaxing to the liver. Regular consumption of commercially brewed beers will contribute to
cavities. Chocolate is high in iron and other trace minerals. It is also is usually paired with significant
amounts of sugar. The sugar mixed with the chocolate will contribute to tooth decay. Cocoa powder
is extremely high in phytic acid and tannins (an anti-nutrient). 27c
 To stop tooth decay, chocolate
consumption should be greatly limited or eliminated. Healthy people can eat moderate amounts of
chocolate and not have tooth decay. The most ancient preparation of chocolate is a fermentation
process that converts the chocolate into beer. Sugar is a highly addictive drug-like substance in our modern diet. While a little bit of natural
sugar is safe to eat, too much sugar produces a numbing effect. Too much sugar can offer a glimpse of
pleasure and a feeling of relaxation in an otherwise stressful life. Some people feel justified in the
excess intake of stimulating substances because of the pain-numbing euphoria it can produce. Prescription Drugs, Recreational Drugs and Your Teeth
Drugs, including over-the-counter medications usually alter your glandular system and will
affect your calcium and phosphorous ratios. Prescription and recreational drugs, along with
cigarettes, may alter your body’s ability to utilize nutrients from food. Many people in the western
world have lost their ability to digest and utilize fat and protein due to damage caused by western
drugs. Maverick physician Dr. Henry Bieler, author of the bestselling 
Food Is Your Best Medicine
,
wrote:
As a practicing physician for over fifty years, I have reached three basic conclusions as to
the cause and cure of disease. The first is that the primary cause of disease is not germs. The second conclusion is that in almost all cases the use of drugs in treating patients is
harmful. Drugs often cause serious side effects, and sometimes even create new diseases. The dubious benefits they afford the patient are at best temporary. My third conclusion is that disease can be cured through the proper use of correct foods. 28c
Many western drugs over-stimulate our glands, poison our livers, and produce the illusion of
health. The long-term effects of many drugs are not known. They rarely offer long-term cures for
diseases because the cause of disease is never addressed. These assertions are also directed towards
the use of vaccinations. Documented evidence has shown that vaccines cause disease. Vaccines will
be discussed more thoroughly in the children’s tooth decay section. Birth control pills increase one’s
risk of developing gum disease, which illustrates how hormones and medications can alter our
mineral metabolism. 29c
Many recreational drugs also cause harm to our bodies. While prescription drugs usually aim to
treat symptoms of physical disease, recreational drugs are used to numb people overwhelmed by
emotional distress. Recreational drugs add a stimulating way to give relief to emotional pain that
people feel. Like prescription drugs, regular use of recreational drugs does not cure the problem, but
rather puts off dealing with life. Drugs for recreation are not in harmony with Nature’s laws and
principles. Thanks Giving
Together we have just looked at some of the best and some of the worst of foods modern society
has to offer. Too many processed and refined foods will lead to diseases and tooth decay. This was
illustrated by Weston Price’s photographs and research. Seeing the problems in the foods you may be
eating can be challenging. Here I just want to give thanks for having food. Whether it is good or not, I
am thankful that I have enough food to eat. Many people in the world do not even have the luxury of
choosing their daily menu. Giving thanks for our food is a way to honor and respect Nature’s gifts. When the positive vibration of thankfulness fills our lives and our culture, we will no longer have
foods that will destroy our health. Chapter 4 Part C References
1c
 Ologhobo AD and Fetuga BL. Distribution of Phosphorus and Phytate in Some Nigerian Varieties
of Legumes and some Effects of Processing. Journal of Food Science
 1984 Volume 49. 2c
 Fallon, Sally, and Mary G. Enig. Nourishing Traditions: the Cookbook That Challenges Politically Correct Nutrition and the
Diet Dictocrats. Washington, DC: New Trends Pub. , 2001. 468-69. Print. 3c
 Macfarlane, Bezwoda, Bothwell, Baynes, Bothwell, MacPhail, Lamparelli, Mayet. "inhibitory effect of nuts on iron absorption. " The
American Journal of Clinical Nutrition
 47 (1988): 270-274.
The key to the healthy preparation of grains is to remove the bran and germ, as the Loetschental Valley people did, and to combine the grains with dairy products.
What is the key to the healthy preparation of grains, as illustrated by the Loetschental Valley people?
Corn, rye, spelt, kamut, and barley are considered high in phytic acid and require careful preparation to be safe to eat.
Which grains are considered to be high in phytic acid and require careful preparation to be safe to eat?
It is recommended to sprout oats for 2 days, then dry and grind them, and finally, sour them with a phytase-rich starter for 24 hours.
What is the recommended way to prepare oats to make them safe for consumption?
It is recommended to use white rice, or partially milled rice with a phytase-rich starter, and to avoid eating brown rice or fermented rice.
What is the recommended way to prepare rice to make it safe for consumption?
It is recommended to soak beans overnight, then cook them, and avoid eating raw or undercooked beans.
What is the recommended way to prepare beans to make them safe for consumption?