So tooth decay is a specific biological reaction to a set of environmental factors. It is not a
random or mistaken occurrence. This chapter will illustrate what these harmful foods are. Many of us
typically consume as a staple certain foods that harm our teeth, without knowing it. Pay particular
attention to your consistent food habits since one or more of them may be the cause of your misery. Sometimes just removing the tooth-decay- promoting foods will make decayed soft teeth hard as stone
again.The Town without a Toothache
Hereford, Texas became known as the “Town without a Toothache” in 1942 due to the
pioneering work of dentist George Heard and author of 
Man Versus Toothache
. Dr. Heard explains
the town’s secret:
After a newcomer has lived in Hereford a few years, provided he had drunk lots of raw
whole milk, he develops resistance to tooth decay. Even the tooth cavities which he brings
with him when he comes to Hereford will be glazed over, if he has drunk raw milk. For years I made inquiry of my patients as to their milk habits. Almost invariably I found
that the possessor of a mouth full of sound teeth had been a consistent milk drinker from
early childhood. A surprisingly large number liked either buttermilk, clabber or both. The
significant fact is that the milk those patients drank came from cows that had grazed on
native grass in Deaf Smith County pastures. In winter, as a rule, the cows had grazed on
green wheat. 1a
My fellow dentists heard me out of respectful attention. One dentist Dr. Young remarked:
“If all our patients adhered to Dr. Heard's ideas, we would be minus patients.”
2a
There are not words to explain the supreme value of raw grass-fed milk in all its forms. High
quality raw milk will substantially contribute to your health and well-being, and to your children’s
health and well-being. Milk is very high in the minerals calcium and phosphorus which we know we
need for strong teeth and bones. Four cups (one quart) of milk provides about one gram of calcium
and one gram of phosphorus per day. This is a significant portion of your daily requirements of the
minerals you need for healthy teeth and bones. The fat portion of the milk, the cream, contains small
amounts of valuable fat-soluble vitamins like A and D, as well as vitamin C. When pasturing cows
eat rapidly growing grass in the time of rapid growth after it rains, there will be moderate amounts of
bone hardening Activator X in the milk. It is worth noting that the soils of Deaf Smith County, Texas
were extremely high in the mineral phosphorous. Dr. Heard’s years of observations show that people drinking one quart (four cups) of excellent
grass-fed milk per day will be immune to cavities. He also advised to take some of the milk in
different forms such as: buttermilk, clabber, cottage cheese, kefir, and yogurt. Several ancient
Ayurvedic texts, more than 2,000 years old, describe using milk, yes, raw grass-fed milk, as a cure
for literally hundreds of ailments. The most particularly healing milk to the body was identified as
buttermilk. Since all milk was cultured in those days (the refrigerator was not yet invented) this
would of course be non-pasteurized cultured buttermilk. Milk’s healing power lies in its nutrient
density and the ease with which our body can digest it. Before the recent invention of refrigerators, milk was drunk either immediately after milking,
known as sweet milk, or it naturally began to sour and was transformed into cheese or yogurt. Probiotics are vital to our health and good digestion. Many forms of soured milk are excellent for
obtaining these detoxifying and vitamin-creating bacteria. Having healthy teeth is a result of more than
just eating well; it is about absorbing food well. An essential aspect of nutrient absorption is having a
diet rich in probiotic, live foods. In addition to a wide spectrum of probiotic bacteria, different forms
of soured milk including yogurt contain highly absorbable forms of calcium. Soured milk is also low
in milk sugar, known as lactose. Dr. Heard’s observation that people who are immune to cavities
consume a significant amount of soured milk reveals a vital but little known way to create immunity to
tooth decay.Let’s review some of the life-affirming forms of raw milk. Clabber 
is a strong soured yogurt-like milk product produced by allowing milk to sit out in a jar
at room temperature. Kefir
 (pronounced 
keh-FEER
 )is produced when milk sits in a jar with kefir grains. This is a
symbiotic matrix colony of bacteria and yeast that resemble a cauliflower. Kefir grains can be
obtained online, or from friends. At room temperature the kefir grains consume milk sugars and
transform raw milk into a potent nutrient-rich cultured beverage. It can be drunk plain or in smoothies. Kefir seeds our intestines with milk-digesting bacteria and aids in cleansing and detoxification of the
body. Regular consumption of kefir will increase your vitality and longevity by filling you up with
more than 60 probiotic yeasts and bacteria, not to mention the highly digestible forms of minerals in
the kefir milk. Whey 
is the light yellowish liquid that remains when milk solids are removed from cultured
milk. You may have seen it on the top (or at the bottom) of your yogurt container. After milk sours, the
liquid portion of the milk can be separated from the solids, leaving you with curds and whey. Whey is
an ancient health remedy because of how easy it is to absorb and digest along with its vast probiotic
contents. Whey can be obtained from yogurt if you do not have access to raw milk. Butter milk
 is the liquid that is left over from the process of churning butter. It has a refreshing
sweet and sour taste, and will aid your overall health. Suggested Dairy Intake
2-4 cups of raw dairy per day. Make sure to regularly include any or all of these probiotic
milks: kefir, yogurt, clabber, whey and buttermilk. Dentist George Heard’s message for the people:
Reader, would you like to have my formula for building sound teeth in one line? Well, then,
here it is: Drink plenty of pure raw milk every day. 3a
These excellent results were enjoyed by Deaf Smith residents because the cows pastured on
Texas’s native grasses grown on mineral-rich soil and grazed green wheat in the winter time. Deceptive Labeling
Milk laws are backwards these days. Milk laws are controlled at the state level, so the law may
be different in your state. Dairy products that are sold in larger chain stores labeled as kefir,
buttermilk, cottage cheese, or cream cheese are in fact counterfeit. Because of the laws, real kefir,
buttermilk, and cream cheese are banned from our stores. Instead, the products you see have a
specific strain of culture added to the milk or cream to create these products. The natural, old-
fashioned way to make these products is through natural fermentation without adding enzymes. Store
products do not benefit from the natural culturing process and are dramatically inferior. Usually the
taste is completely different from what the real food, not available in stores, actually tastes like. Equally, the health benefits from the store-bought products will not be the same, with the possible
exception of some superior brands of yogurt. The problem with store-bought dairy is not just in the culturing process, but also in the quality of
the original milk used. Most milk labeled as organic comes from cows that are not raised naturally. Dairy cows, even from supposedly organic dairies, are often confined, and deprived of their natural
diet of grasses. Instead, they are fed grains and other inexpensive fodder, including waste grains fromdistilleries which are not a part of the cow’s natural diet. The result of this large scale, profit-driven
production is that the grain-fed milk lacks wholesome life-sustaining nutrients. In general people do
not do well on grain-fed milk; it is too sweet and nutrient poor. Unless labeled otherwise, you can
assume that store-bought milk is completely grain fed, even the organic varieties. Although the ideal
of organic milk is that it comes from pasture-fed, free ranging cows, the reality is that very few
dairies selling organic milk meet these standards. Pasteurization Kills Milk
Many people have learned that milk makes them sick and as a result they avoid it. This is rarely
due to the commonly blamed lactose intolerance; it is due to 
pasteurization
 and grain-fed milk
intolerance. Probably pasteurization's worst offense is that it makes the major portion of the calcium
contained in raw milk nonabsorbable. Pasteurization came into being to try to clean up dirty milk
from “distillery dairies” in the mid 1800s. 4a
 It was never meant for clean milk from healthy animals
on pasture. In order to absorb calcium from milk, we need the enzyme phosphatase which is naturally
present in raw milk. High temperature pasteurization heats milk typically to 165 degrees or more, and
destroys phosphatase. 5a
 Significant portions of other vitamins are lost in the pasteurization process as
well, in particular the highly important vitamin C. Typically the conventional type of milk that most
people drink contains fecal matter, blood, and pus. Commercial milk must then be pasteurized to
make it even drinkable. Pasteurization cooks this material. It makes sense that significant portions of
the population are going to be allergic to this toxic soup. Because pasteurization damages the probiotic content of raw milk, pathogenic organisms
associated with disease can easily grow in pasteurized milk. When the probiotic organisms are
destroyed, pasteurized milk lacks its own protective mechanism against harboring toxins that make
people sick. In 2007, three people died from drinking pasteurized milk in Massachusetts. Many times
when people get sick from milk, it is assumed that the milk was not pasteurized properly. Again, as
with tooth decay, bacteria are always blamed. Toxic foods, sick animals, residues of antibiotics and
growth hormones are never considered to be the cause of poisoning from pasteurized milk. Even
worse, because milk was pasteurized doctors will automatically eliminate it as a likely source of
causing a particular disease. As a result, sickness caused by pasteurized milk is vastly under reported
while sickness claimed to be caused by raw milk is vastly over reported. With clean hygienic milking
standards healthy raw milk from grass-fed animals will be safer than pasteurized milk. Homogenized milk renders the milk unusable because it breaks apart the milk’s cellular
structure. It does so by forcing milk at high pressure through extremely small holes which rupture the
milk cells. Do not drink homogenized milk. Many commercial ice creams are made with homogenized
milk to give it a creamier texture. Commercial dairy animals are injected with rBGH (recombinant bovine growth hormone), and
they are fed genetically modified grains, which are not a part of their natural diet. Avoid non-organic
dairy foods. Consuming pasteurized commercial milk raises the level of nonabsorbable calcium in
one’s diet. 6a
Avoid powdered milk because it has been heated and the protein structure destroyed. Low-fat
milk is not satisfying to drink, but it can be used to make some good cheese. Obtaining Raw MilkDue to laws that assault our personal freedom, liberty and right to choice guaranteed by states
and the US Constitution, raw milk can be difficult to obtain. In many states raw milk is harder to get
than hard liquor, cigarettes, guns, prescription drugs that have known dangerous side effects, and even
marijuana. The term for raw milk where it is illegal to be sold is moo-shine. www.realmilk.com
 - One easy way to find raw milk in your vicinity. www.westonaprice.org/chapters - 
Get involved with and contact your local Weston A. Price
Foundation chapter leader. Many times they can direct you to lesser known cow-share programs and
legal direct-from-the-farmer dairy products. Whole Foods® has a very nice artisan cheese section with many raw milk cheeses. You can tell
if a cheese is grass-fed typically by how pungent it is. Grain-fed cheese has a bland or “normal” milk
flavor. Grass-fed cheese is flavorful, usually pungent, and sometimes contains hints of a grassy
flavor. In cities or more affluent areas, you can often find cheesemongers who will have several
varieties of grass-fed raw cheeses, many of which are imported from Europe. Non-Dairy Options and Calcium Alternatives
Many people are told that they cannot digest dairy foods, or experience known negative effects
from pasteurized milk. Yet for a majority of people these negative effects do not occur when they
drink raw grass-fed milk. This is because raw grass-fed milk is a completely different product from
pasteurized confinement dairy milk. If raw cow’s milk does not work for you, do not be afraid to try
some raw milk cheese, or raw sheep, goat or mare’s milk. Many people who have problems with raw
milk find that soured milk such as kefir works well with their system. Over a period of months,
consuming kefir will restore most people’s ability to drink raw milk. Calcium Content in Foods
Food
Calcium in Milligrams
7a
Hard / Soft Cheeses – 2 ounces
404
Canned Sardines with bones – 1 can 3.75 ounces
351
Yogurt, Whole Milk – 1 cup
296
Canned Salmon with bones 3.5 ounces
277
Whole Milk – 1 cup
276
Cooked Collard Greens 1 cup
266
Cooked Tahitian Taro Root – 1 cup
204
Cooked Kale – 1 cup
171
Cooked Dandelion Greens – 1 cup
147
Cooked Broccoli – 2 cups
120
Cooked Scallops – 3.5 ounces
115
Herring – 3 ounces
90
Cottage Cheese- ½ cup
69
Halibut – 3 ounces
50
One Medium Sweet Potato
40Shrimp – 3 ounces
33
Salmon without Bones – 3.5 ounces
28
The goal for calcium consumption for an adult is somewhere between 1 – 1 ½ grams of calcium
per day. To obtain adequate dietary calcium without using dairy foods, dentist Melvin Page
recommended eating: salmon, oysters, clams, shrimp, other sea-foods, broccoli, beet greens, nuts,
beans, cauliflower, figs and olives. 8a
 Green vegetables that are very high in calcium come from the
brassica family and include: broccoli, kale, bok choy, cabbage, mustard and turnip greens. Seaweed
is another excellent source of calcium. Other sources of calcium could be taro root, and herbs. If you
need to look up the calcium content, or nutrient contents of other foods, I like to use
www.nutritiondata.com
Calcium Supplements
Many, but not all calcium supplements contain forms of calcium that are not recognized by your
body. Non-absorbable calcium raises blood calcium levels in an unhealthy way which can lead to
excess calculus deposits. I do not have any recommendations for calcium supplements even though
there may be some good ones on the market. I suggest getting non-dairy calcium from plenty of
vegetables and sea food. For a dairy-free diet, you will need to consume lots and lots of vegetables every day, 1-2 cups
of bone broth, and a moderate amount of sea food to get adequate calcium. To obtain one gram of
calcium from vegetables, for example, you will need to eat: 7 cups of chopped raw kale, which is
about one bunch of kale (and cook that amount), or an entire bunch of collard greens, about 20 ounces
cooked, per day. Canned fish with bones is high in calcium, but fresh fish will be much lower
because the bones are not consumed.Good Soup Heals Your Teeth
There’s nothing like delicious soup that warms your insides. Homemade broths are one of the
most potent medicines for tooth decay. In the diet of the people in the Swiss Alps who were largely
immune to cavities, soups were served throughout the week. 9a
 Broth from nourishing soup is made by
boiling cartilage-rich bones of chicken, beef, fish, and so on. Good broth is rich in gelatin, and when
refrigerated it will gel. Excellent gravy can be made with beef or lamb broth. Gelatin can help heal and rebuild your digestive tract. It enhances nutrient absorption. Aloe vera
and slippery elm gruel can also aid in soothing the intestines. Part of Dr. Price’s successful tooth
decay controlling protocol was the almost daily use of beef or fish stews. The beef stew was
prepared with plenty of bone marrow. The best bone broth for tooth decay reversal is broth made
from the carcasses of wild fish. The carcass ideally should have the head, and if it has the organs –
even better. This broth is especially potent and rich in minerals. Instructions for broth are found in
the recipe section later in the book. Healthy cultures around the world know the value of soup made
with fish heads. The meat, eyes and brain from the fish are all eaten as they are rich in minerals and
fat-soluble vitamins. Suggested Broth Consumption
1-2 cups of broth per day. Consume it as a tea, in soups, in stews or as gravy. Blood Sugar
An important insight from dentist Melvin Page explains how blood sugar fluctuations can
influence tooth decay. In blood chemistry tests, Dr. Page determined that different types of sugar
consumption cause different fluctuations in blood sugar levels. When blood sugar fluctuates, the
calcium and phosphorus ratios in the blood fluctuate along with it. White sugar produces the most
significant blood sugar fluctuations, which last five hours. Fruit sugar produces fewer fluctuations but
the blood sugar still remains out of balance for five hours. Honey causes even fewer fluctuations and
blood sugar stabilizes after three hours. 10a
 Blood sugar fluctuations can increase blood calcium. This
is because calcium is being pulled from your teeth or your bones depending upon which glands are
strong and which glands are weak in your body. The calcium and phosphorous ratios in your blood
are negatively affected over time by blood sugar fluctuations. Dr. Page found that the combination of
stable blood sugar levels with the correct ratio of calcium and phosphorous in the blood results in
immunity to tooth decay. 11a
The longer your blood sugar is out of control, the longer and more significantly the calcium and
phosphorus ratios are altered, the higher the likelihood of tooth decay. Regardless of whether the
sugar is white sugar or sugar from fruit consumption, it still affects your blood sugar level. If sweet
foods, natural or processed, are consumed several times per day, then the alteration in blood sugar
will be prolonged and consistent. Over time, this will lead to a consistent alteration of blood calcium
and phosphorous levels and likely cause cavities. All sweet foods, no matter how natural, cause
blood sugar fluctuations. How much blood sugar fluctuates is related to the intensity of the sweetness. Therefore dates, or dried fruit, may cause significantly more blood sugar fluctuations than a fresh
green apple. If sugar is a part of your regular diet, particularly in large amounts, then your blood sugar
level never has much time to recover to normal.While conventional dentistry believes that it is the carbohydrate factor of the food sticking to
teeth that causes cavities, in reality it is the changes of the blood chemistry that cause tooth decay
from sugar. Conventional dentistry advises patients against frequent snacking. Here the ADA writes,
"Frequent snacking on carbohydrate-containing foods can be an invitation to tooth decay." 12a
 Frequent
snacking typically is an invitation for tooth decay, not because snacking itself is bad or wrong, but
because of the types of foods most people choose for snacks. Typical snacks could be: fast foods,
potato chips, candy bars, "health food" bars, breakfast cereals and flour products of every type. Thus
conventional dentistry is partially correct: frequent snacking from sugar-laden convenience foods of
commerce produces tooth decay. Dr. Page found that frequent meals containing vegetables, protein
and fat are beneficial in controlling blood sugar fluctuations. Conventional dentistry is also incorrect
about snacking, because frequent snacking of balancing foods like vegetables, proteins and fats will
not cause tooth decay. Tooth decay has more of a connection to the type of food eaten than to the
frequency of snacking. Wise food choices containing some protein allow you to snack all day long
while inhibiting tooth decay. Fruit
Fruit, particularly berries, can add to your health. But too much fruit means too much sugar and
that can cause tooth cavities by causing blood sugar fluctuations. Most of the fruit on the store shelves
today is hybridized. For example, an ancient apple was a small sour fruit, which probably needed to
be cooked to be edible. But hundreds and even thousands of years of cultivation, selection, and
hybridization have created apples with high sugar content. While fruit is natural, the high sugar
content of most fruits means that many people cannot eat as much fruit as they want and remain
healthy. Fruit is not a bad food choice, but many people eat too much. Many people have mistakenly
made fruit a staple item of their diets, rather than seeing it as a snack, side dish, or occasional treat. Fruit is best eaten with fat. Fruit and cream go well together, such as peaches or strawberries
and cream. Some fruit goes well with cheese, such as apples or pears. Some people consume excess
amounts of very sweet fruits. The sugar in these fruits helps calm hunger by providing rapid energy. But fruit does not give the body sufficient nutrient building blocks like protein. Sweet fruits include
oranges, peaches, grapes and bananas. I highly recommend limiting these very sweet fruits when you
are trying to keep tooth decay at a minimum. Having cavities is a sign that your blood sugar
mechanism is not working optimally, and eating excessive natural sweets will not allow your system
to correct itself. Once your cavities are a distant memory, you could safely eat more sweet fruits. For
some people, cooking all of their fruit before eating is helpful as it transforms the sugars and can
increase digestibility. Basic fruit recommendations
: Avoid or greatly limit highly sweet fruits like dates, peaches,
pineapples, dried fruit, blueberries and bananas until you do not have tooth decay anymore. Intermediate fruit recommendations
: Only have fruit once around the middle of the day such
as after lunch. The fruit you do eat should not be too sweet. Examples of less sweet fruits are: sour
berries such as raspberries, as well as kiwi, and green apples. Advanced fruit recommendations
: If you have bad cavities or want to immediately stop the
rapid process of tooth decay, avoid all sweets and fruits completely. SweetenersThe work of dentist Melvin Page and the telling photographs of Weston Price show us the
disastrous effects of too much sugar in our diet. The more refined the sugar is, the more it is going to
cause your blood sugar to fluctuate. The more extreme the fluctuation, the more disturbed your
calcium and phosphorous metabolism will be. Fructose-containing sweeteners or sweeteners labeled
as low glycemic may not raise your blood glucose level, but they do raise your blood fructose levels. The end result is an even deeper disturbance in your calcium and phosphorous balance than that
caused by white sugar. We already have the challenge of obtaining enough minerals in our diet. The
more sweet foods that you eat the less room you will have for mineral- dense foods like vegetables
and nuts. Safe Sweeteners in Moderation
You can use these sweeteners in moderation when you do not have active tooth decay. If you
have active tooth decay, and painful or sensitive teeth, then make every effort to temporarily avoid all
added sweets. Our current policy at home is to only have sugar from fruit. Once or twice per month
for a sweet dish we use unheated honey, grade B organic maple syrup, and pure cane sugar from
Heavenly Organics™. Unheated honey
 – Choose honey that states it is unheated, or never heated, on the label. Bees
work very hard to keep their hive at around 93 degrees Fahrenheit. If the hive gets too hot, the bees
abandon the hive. I highly recommend only consuming honey that is harvested at or below 93 degrees. Honey that is labeled as “raw” but does not state unheated or never heated may have been heated to
much higher temperatures than 93 degrees, and many of the benefits of the honey may be lost. For this
reason, honey is not good for cooking. Despite the claims of some manufacturers of honey, honey does
not prevent tooth decay. It is however an excellent sweetener. Maple Syrup
 – Grade B organic maple syrup will have your body saying “yes.” Many maple
syrups may contain formaldehyde residue even though the practice of using formaldehyde pellets to
keep tap holes in trees open is currently forbidden. I have felt sick from a generic brand of organic
maple syrup, so choose smaller independent brands that are more likely to be using the best practices. Real Cane Sugar
 – In ancient Ayurvedic medicine, real sugar such as jaggery is considered a
medicine. But most of the sugar available in the store today is far from medicinal. Most varieties are
excessively processed. Safe forms of sugar are pure cane juice, extracted yourself from the sugar
cane, Heavenly Organics ™ Sugar, or Rapunzel’s Rapadura sugar. As far as I know, other sugars
labeled raw, organic or anything else are likely to be significantly processed, with the minerals
removed. Both cane sugar and maple syrup can be safely used in cooking. Stevia
 (Use extreme caution) – Stevia is a very sweet herb. You must be extremely careful with
its use because it may have other medicinal properties besides its use as a sweetener. The only stevia
that is safe to use is the minimally processed fresh herb. The fresh stevia is simply dried and
powdered. A stevia concentrate which is a brownish color that simply contains the entire stevia herb
in a more potent form should also be safe. There are many sweeteners made from extracting
components of the stevia leaf and they are dangerous. Be very careful that you do not mistakenly buy a
stevia extract or overly processed product. These extracts of stevia will likely cause significant
imbalances to your glandular system. Likewise do not use stevia that is stored in glycerin. Refined Sweeteners Can Damage Your TeethThe simple rule I follow for sweeteners is that if the sweetener you are using is not on the above
approved list, and not a sweet whole food like dried fruit, then avoid it. It is important that you
understand that many sweeteners that have been recently introduced into the market, particularly to the
health food market, are highly processed and deceptively labeled. I have had many people plead with
me, “but the label says it is raw, vegan, all natural, and healthy.” When large sums of money are
potentially to be made, marketers blur the line of reality to in order to sell more products. Just
because the label presents a convincing marketing pitch does not mean you should be the next human
guinea pig. Healthy sweeteners affect your blood sugar level. That is what sweet foods do. There is
nothing healthier about an exotic sounding, imported sweetener than correctly processed cane sugar. Evaporated Cane Juice and White Sugar
 – The empty calories from sugar provide energy but
do not provide nutrients to the body. White sugar will cause blood sugar fluctuations which over time
will result in mineral losses from your teeth and bones. Queen Elizabeth the 1 st is remembered for
her black teeth from excessive sugar consumption. They turned black, but did not have huge painful
cavities probably because of her otherwise protective diet rich in fat-soluble nutrients. Processed
sugar consumption depletes chromium, zinc, magnesium and manganese. 13a
 Health food product
labels often list organic evaporated cane juice. Do not be fooled by this natural-sounding
interpretation; this is simply sugar. Sugar is recognized by the body so it is far better than any of the
sugar replacements. If you are going to choose to buy a packaged food that is sweet, you want it to
contain either sugar or fruit as a sweetener. That being said, consuming sugar gives us calories that
are not nutrient dense. The replacement of nutrient-dense foods with nutrient-poor sugar in our
modern diet is in part what has contributed to tooth decay with the rise of modern civilization. Xylitol
 – A research report in the 
Journal of the American Dental Association
 suggested that
claims that xylitol stops cavities need further studies. 14a
 Xylitol is a sugar alcohol, and not simply a
sugar. Pets can overdose on xylitol, with side effects ranging from seizures to liver damage, and even
death. Xylitol does not have what is known as "GRAS" status, or Generally Recognized As Safe for
consumption status by the federal government. It is approved as a food additive instead. 15a
 That is
why it is chiefly found in products that are “cosmetic” by legal definition, such as toothpaste or
chewing gum. 16a
 Xylitol is metabolized primarily in the liver. 17a
 Xylitol’s anti-cavity properties are
purported to depend on the fact that bacteria cannot digest sugar alcohols and convert them into acids. Yet in chapter one I clearly demonstrated that bacteria and acids are not the primary culprits in tooth
decay. Also avoid the other unnatural sounding sugar alcohol sweeteners such as sorbitol, mannitol,
maltitol, and erythritol. High Fructose Corn Syrup (Corn Sugar) 
– This is by far the worst sweetener for our teeth and
overall health. What is confusing to people about fructose, is that fructose in manmade products is not
the same as fructose in fruit. A synthetic sugar and a natural sugar have been given the same name. Because high fructose corn syrup contains the synthetic form of fructose, it is toxic to the body. This
explains why in study after study high fructose corn syrup is linked to serious diseases like pancreatic
cancer, diabetes, and obesity. 18a
 My experience is that consuming foods containing fructose is a
recipe for glandular imbalances that lead to severe tooth decay. Avoid high fructose corn syrup like
the plague. Manmade fructose is hiding in processed foods under different aliases including: the
highly processed fructooligosaccharides (FOS) or inulin as well as fructose, or corn syrup. Sweetened drinks, soft drinks and food bars are just a few of the foods commonly sweetened by
fructose. The prevalence of the dangerous high fructose corn syrup in our foods is due to government
subsidies to the corn industry which make fructose cheaper than natural sugar. This policy is not agood use of our tax dollars. The Double Danger of Soft Drinks
Soft drinks contain tons of sugar and are highly acidic. They rob your body of calcium and
magnesium once because of the sugar, and twice because of the acidity. Agave Nectar
 – Agave nectar is a high-fructose-containing food masquerading as a health food. It contains as much or more fructose as high fructose corn syrup. Extensive research has shown that is
not a raw or unrefined product despite marketing claims to the contrary. Watch out because agave
nectar is hiding in many “health food” products such as “health food” bars. There appears to be a
disconnection between products marketed as health foods, and what is really healthy to eat. Glycerin
 – This sweet byproduct was originally from animal fat used in candle making. Now it
can come from a variety of sources including biodiesel manufacturing. Although glycerin has many
uses, it seems toxic to the body to take internally. Malted Grain
 S
weeteners 
– Watch out for malted grains like barley and corn. Either the type of
the sugars in the grain, or the plant toxins from the grains, can cause severe tooth decay. Brown Rice Syrup
 – The sugar in brown rice syrup is recognized by the human body. However,
I am very concerned about the presence of grain anti-nutrients, and the enzyme methodology of
processing and creating the syrup. The similarity of brown rice syrup to malted barley syrup (which I
know promotes cavities significantly) is a cause for serious concern. Molasses
 – This is a byproduct of beet or cane sugar production. It probably has a similar level
of safety to cane sugar in relation to tooth decay, but I am not sure. Sugar Isolates
 – Maltodextrin, sucrose, dextrose and so forth are isolates of naturally occurring
sugars. Avoid these. Fake Sweeteners
 – These are sucralose, aspartame, and saccharine. A wide body of evidence
and concern exists regarding the hazards of artificial sweeteners. If you want further information about toxic sugars, visit 
www.sugarshockblog.comProtein for Your Teeth
Eating protein with each meal balances your blood sugar. Since blood sugar fluctuations over
time are a key reason for our body losing minerals, having at least a small amount of protein with
every meal will help ensure your body stays biochemically balanced. Protein provides essential body
building tools. The higher the quality of protein you eat, as in grass-fed or wild game, the higher
quality of protein you will be made up of. Having at least some protein in your diet is absolutely
essential to balancing your blood sugar, and to healing tooth cavities. A nourishing supply of fat, protein and minerals comes from eating animal flesh. Many
successful indigenous groups that Dr. Price studied consumed large amounts of animal flesh. Depending on your particular needs and desires, muscle meats can be consumed anywhere on the
spectrum from fully cooked to totally raw. Since muscle meats are a common food in our culture, one
needs to make sure to balance these with eating enough fat and vegetables. Good quality muscle meat
(chicken, beef, fish etc.,) contains phosphorus, amino acids, and other minerals that can build healthy
teeth. Vegetarians can obtain protein from eggs and cheese. Dry Aged Beef
Grass-fed beef can be aged by hanging it in a cold room for several weeks. The beef’s natural
enzymes tenderize the meat and enhance the flavor. Dry aged beef is a tasty and easy to digest protein.Protein Assimilation
The flavor of our life is enhanced when we prepare proteins to ensure for maximum taste and
digestion. Animal proteins that are not digested properly release toxic by-products into our bodies. When our bodies are healthy—and most people are not in optimal health—the chemical fires of our
digestive system neutralize and fully assimilate proteins, and the toxic by-products are easily
removed. For the majority of us, cooked animal proteins leave some toxic residues in our bodies. The cooking methods mentioned here will all significantly increase your ability to safely digest
and utilize proteins. Since proteins are body builders, easy to digest proteins in your diet are
important to stop tooth decay. Here are some delicious variations to cook proteins that enhance their
flavor and digestion. Barbecue
 - Grill your food on wood coals. This adds a wonderful flavor and juicy texture to
your food. Commercially prepared charcoals with chemicals added can make food toxic, but real
wood for barbecues leaves your proteins juicy and flavorful. Rare
 – A well-done steak generally does not taste as good as medium rare or rare. Beef, lamb,
and ahi tuna all taste great seared but not fully cooked. Stews
 – Eating fully cooked proteins with a gelatin-rich broth as stew or as gravy enhances your
body’s ability to absorb the protein. Cooked protein repels digestive juices in our stomach. But
mixing cooked protein with a gelatin-rich broth makes the protein attract digestive juices and digest
well. Raw
 – Our culture’s many cuisines are full of raw protein foods; we just do not usually notice. Body builders consume raw eggs in smoothies. Other common raw foods are: steak tartare, sushi and
sashimi, cheese, and oysters. I usually have no problems eating certain types of animal foods raw. Other people prefer to freeze or marinate animal proteins before they consume them raw to destroy
possible pathogens. Raw protein can be very easy to digest because it absorbs water. Chemical “Cooking”
 – Surprisingly we have fermented raw meats available in our culture. Salami, cold smoked salmon, and corned beef are a few examples. Ceviche is an example where acid
from lemon or lime cooks the food (raw fish) while it marinates. These types of no-heat cooking
methods make protein easy to digest and taste good. Protein Balance
The different ways to cook and prepare proteins are designed to increase your assimilation of
protein and hopefully help heal any intestinal damage or poor digestion. Eating a high protein diet
does not work for many people because we need to eat adequate amounts of fat with our proteins. So
do not be shy about enjoying fat with your protein. Proteins go well in combination with vegetables or
grains. Many people have slightly damaged intestinal walls where partially digested protein can
permeate directly into the bloodstream. 1b
 If you have this condition, you generally will not feel very
well after eating a lot of protein. In the worst case your joints could swell in an autoimmune reaction
to the proteins in your bloodstream. Eating small amounts of proteins with larger amounts of cooked
vegetables helps people with problems assimilating protein. Dentist Melvin Page estimated that we
should eat a minimum of 1/15 th of our body weight in protein per day. To get your minimum or
average protein intake, take your desired body weight and divide it by 15. For example, someone
who weighs 150 pounds should eat at least 10 ounces of protein spread throughout the day. Dr. Pagethought that more small meals with protein spread throughout the day would help control and balance
your blood sugar. You can eat more protein than this, but for most people less than this amount is not
advisable. Low Quality Proteins
Factory-farmed meats and eggs promote a profit-driven system of disease in which animals are
misused and mistreated. The cesspools from these factory farms pollute the air and the environment
including water supplies. Factory-farmed animals many times are barely allowed to move, are loaded
with drugs and chemicals to keep them alive, and are not fed their natural diet. It is unwise to eat the
unhealthy meat from these animals. Choose fresh grass-fed meats whenever possible. Conventional packaged lunch meats contain many harmful food additives. Avoid those. Organic
packaged meats like salami, bacon, hotdogs, sausages and so forth can be health-promoting but it
really depends on how they are processed and what ingredients are added. Use those foods with
caution to ensure they are not negatively affecting your health. Protein Powders
I know of some case studies in which people got tooth decay from consuming protein powder. The significant processing of most protein powders renders the protein hazardous. Some high-quality
protein powders made from high-quality animal foods may be of benefit to people, but this is not
known for certain. What is the point of consuming protein powder when you can have real, healthy
protein? For example: If whey protein is healthy, then simply drink whey every day. That way you get
safe protein and probiotics as an added bonus. If you feel that you need more protein in your diet then
have real and natural proteins like eggs, fish, or beef. Soy protein blocks iron absorption even when
all the phytic acid has been removed;
2b
 this is an example of one of the many hazards of protein
powders. Phosphorus
Phosphorus is perhaps even more important to tooth remineralization than calcium. Phosphorous
is in most foods. However it is highly concentrated in dairy products like milk and cheese, in the
organs of land and sea animals, in muscle meats and proteins including eggs, and in grains, nuts and
beans. One has to be careful in using grains and beans for phosphorous sources because some grains,
like white rice, do not contain much phosphorous. Meanwhile other whole grains contain
phosphorous in a form that is not absorbable. Vegetables do not contain much phosphorous. Three and
a half ounces of a hard cheese provides 0.6 grams of phosphorus; the same amount of beef, chicken or
fish contains about 0.25 grams. Four cups of raw milk provide 0.9 grams of phosphorus. Organ meats
are generally much richer in phosphorous than muscle meats. Dr. Price’s nutritional recommendation
for phosphorus is 2.0 grams per day. This recommendation is double the US National Academy of
Sciences dietary reference intake. Eggs
4 eggs contain 0.5 grams of phosphorous. Eggs from pastured chickens, ducks or other animals
are rich in tooth-decay-fighting vitamins and minerals.Fermented Foods & Enzymes
Enzymes act as catalysts in most of the biochemical processes in our bodies. When we cook our
food completely at temperatures above 150°F, its enzyme content is destroyed. When you eat a
cooked meal, it is vital to include and consume both raw and/or fermented foods with the cooked
food. Enzymes help us digest our foods. One way to get these enzymes is through the use of fermented
foods. Fermented drinks include rejuvelac, kefir, and beet kvass. Fermented foods include fermented
radish, cabbage (sauerkraut), pickles, fermented sweet potatoes and yogurt. Fermented vegetables are
a great way to consume your vegetables. Recipes for fermented foods can be found in 
Nourishing
Traditions
 by Sally Fallon. Taking enzyme supplements or high quality probiotics is another method
to help your body assimilate food and achieve balance. Fermented or Uncooked Food
Have something raw or fermented with every meal that otherwise is of exclusively cooked food.Vegetables for Minerals
We are told to cook our meat, chicken or fish completely to avoid harmful bacteria. Meanwhile
even many health-oriented people think we should have our vegetables raw to preserve nutrients and
enzymes. But uncooked vegetables contain a host of plant toxins including enzyme inhibitors,
oxalates, saponins, and lectins. Besides a few exceptions such as lettuce or cucumber, raw vegetables
are difficult to digest. Only people with strong digestive powers can do well eating lots of uncooked
vegetables. For the rest of us, we need heat or fermentation to break down the vegetable cellulose. Unless you have very strong digestive fires, eating a great deal of raw vegetables is not healthy
because of the plant toxins. Vegetables should be prepared such that they should be easy to digest and
assimilate, as well as taste good. If you visit a farm you can watch goats or cows madly salivate over grass. I have noticed that
reaction does not occur with humans. That is because we are not made to eat too many uncooked raw
fibrous vegetables. Raw vegetables can irritate the intestinal lining especially if the lining is already
inflamed. Cooked vegetables and fruits have their cellulose broken down so they are easier for us to
digest. I recommend usually eating cooked vegetables or fruit with some type of fat like butter or
cream. To me, a soft cooked piece of broccoli with some butter or cheese is much easier to digest
than a piece of raw crunchy broccoli. When vegetables are juiced, the cellulose is removed and the
nutrients are free to be assimilated. However too much vegetable juice may expose you to
unnecessary plant toxins and even excess sugars, depending upon which vegetables you are juicing. Dark, leafy-green vegetables need to be eaten cooked, as the nutrients are released through
cooking. The bottom line is to prepare your vegetables in a way that tastes good to you. Do not force
yourself to eat raw vegetables to try to be healthy.Are Grains the Hidden Reason for many Modern Diseases
including Tooth Cavities? 9,000 years ago around 7,000 BC wheat and barley were first cultivated. Corn and rice
followed 2,500 years later in 4,500 BC. According to human fossil records, prior to this time period,
tooth decay was virtually unknown. Teeth recovered from Pakistan dating to around 5,500 BC show
signs of being drilled, presumably because of cavities. For the last 5,000 years the average rate of
tooth decay has been climbing. The rise in the rate of tooth decay has also been seen in Native
Americans who switched from a hunter gatherer lifestyle to a more heavily corn-based diet. 3b
 The
cultivation of grains has fostered the evolution of civilization, allowing city centers to emerge in
which large groups of people live together such as in ancient Egypt. Grains also made it possible to
raise large armies as it resolved the logistical problem of feeding thousands of soldiers. In Weston Price’s field studies, a diet centered on white flour, refined sugar and vegetable fats
was devastating to the health, teeth and gums of native peoples worldwide. From this evidence even
Dr. Price himself concluded that consuming grain products in their whole form would resolve a part
of the problem of tooth decay. The natural health community, and now even the US Government and
food manufacturing giants, have embraced and promoted the view that whole grains are better for our
health. Beyond the fossil evidence connecting grains to tooth cavities is over one hundred years of
scientific research that connects whole grains with a variety of diseases. This evidence is further
consistently confirmed by the nearly daily e-mails I receive from stressed-out healthy eaters
wondering why their previously cavity-free children now have tooth decay. There is one clear
response that over and over again proves to be correct: whole grains. Considering modern humans (
Homo sapiens
) are about 200,000 years old, large amounts of
grains constitute a very recent addition to the modern diet. Our bodies are not designed to eat grains
in their raw form so grains require us to use our intelligence to predigest the grains through the
process of fermentation and then cooking. In the absence of careful grain preparation including
fermentation, a host of diseases appear. The famous professor and doctor Edward Mellanby wrote that "oatmeal and grain embryo
interfere most strongly" with the building of healthy teeth. He called the effect of the germ of grains on
teeth "baneful." He also found that a diet high in grain germ or embryo led to nervous system
problems in his dogs such as leg weakness and uncoordinated movements. Dr. Mellanby concluded
that most cereals contain a toxic substance that can affect the nervous system. 4b
 He pointed out the
connection of grains and legumes to pellagra, a niacin deficiency, lathyrism, which is immobility
caused by bean toxins in the lathyrus family such as a certain type of sweet pea, and pernicious
anemia which is related to a vitamin B 12 deficiency. Each one of these diseases is most effectively
treated with animal liver. And each one of these diseases can be produced in laboratory conditions by
feeding whole grains. The Anti-Scorbutic Vitamin and Your Teeth and Gums
Scurvy was made famous as a common disease among sailors. It occurred after long sea voyages
when sailors had to subsist on dried foods including dried grain products such as hard tack. The
symptoms of scurvy include soft and spongy gums which eventually lead to tooth loss, slow woundhealing, poor bone formation, severe weakness, nausea and eventually death. Gum disease is a major
factor in tooth loss as we age. We learned from dentist W.D. Miller that healthy gums protect teeth
from tooth decay. Since tooth loss from gum disease is a symptom of scurvy, it is feasible that what
causes and cures scurvy might cause and cure gum problems as well. Researchers were excited to discover an animal model with which to practice scurvy
experiments. Guinea pigs fed a high grain diet developed a condition that appears to be exactly the
same as scurvy in humans. 5b
 To cause scurvy, guinea pigs were fed mostly bran and oats. Another
scurvy-producing diet consisted of whole grains like oats, barley, maize, and soy bean flour. An
exclusive oatmeal diet would kill a guinea pig in 24 days from scurvy. This very same scurvy-
inducing diet produced severe tooth and gum problems in guinea pigs as well. That whole grains are the cause of scurvy sheds light on the severity of plant toxins found
naturally in grains. Guinea pigs fed germinated oats and barley did not contract scurvy. 6b
 This reveals
that the sprouting process may disable anti-nutrients that cause scurvy. Research on scurvy eventually
led to the discovery of the anti-scorbutic (anti-scurvy) vitamin which we know as vitamin C.
Reintroducing vitamin C in the diet of guinea pigs with raw cabbage (sauerkraut would work for
humans) or orange juice resolves the disease. Some scurvy researchers suspected that the lack of vitamin C was not the essential cause of
scurvy. Rather they believed that vitamin C protected against some injurious factor in the diet. Since a
scurvy-inducing diet largely consisted of whole grains, perhaps the injurious factor is something in
the grains. Today we know that grains contain numerous plant toxins and anti-nutrients including
lectins and phytic acid. Phytic acid is the principal storage form of phosphorus in many plant tissues, especially the bran
portion of grains and other seeds. It is found in significant amounts in grains, nuts, beans, seeds, and
some tubers. Phytic acid contains the mineral phosphorus tightly bound in a snowflake-like molecule. In humans and animals with one stomach, the phosphorus is not readily bioavailable. In addition to
blocking phosphorus availability, the “arms” of the phytic acid molecule readily bind with other
minerals, such as calcium, magnesium, iron and zinc, making them unavailable as well. Yet the
negative effects of phytic acid can be significantly reduced with vitamin C. Adding vitamin C to the
diet can significantly counteract phytic acid’s iron absorption blocking effect. 7b
 This leaves us with
compelling evidence that the symptoms of scurvy like soft and spongy gums leading to tooth loss are
the result of a lack of vitamin C, and too many grains, or other phytic acid-rich foods. Perhaps vitamin
C’s remarkable ability to heal and prevent scurvy is because of its ability to aid in iron absorption
which was disturbed by too many improperly prepared grains rich in phytic acid. Giving rats and dogs a scurvy-producing diet did not lead to scurvy, it led to another disease,
rickets. Rickets is a disease that is known for producing severely bowed legs in children. Other
rickets symptoms include muscle weakness, bone pain or tenderness, skeletal problems and tooth
decay. To produce rickets in the laboratory, dogs were fed oatmeal. Professor Edward Mellanby
describes his findings of decades of research:
[M]ore severe rickets developed when the diet consisted mainly of oatmeal,maize or whole
wheat flour than when these substances were replaced by equalamounts of either white
flour or rice, in spite of the fact that the former cerealscontained more calcium and
phosphorus than the latter. 8b
The most severe rickets-producing diet was a mostly whole grain diet which included whole
wheat, whole corn, and wheat gluten. 9b
 Rickets has been identified as a disease of calcium,phosphorous and vitamin D metabolism. 10b
 In one study, hospital cases of rickets fell greatly in
June. 11b
 As previously mentioned, Activator X-rich butter was shown to prevent rickets. This is
because Activator X would appear in high quantities in June grass-fed butter. Germination of oats
itself did not reduce the rickets- producing effect of whole oats. But germination together with
fermentation of whole grains greatly reduced the severity of rickets. 12b
 On the rickets-producing diet,
teeth become abnormal. There is a known impairment of the ability for teeth to mineralize that is
associated with rickets. In rare cases of rickets, some children’s teeth do not erupt. Rickets is cured
or prevented by having adequate fat-soluble vitamin D in the diet. This is because vitamin D
increases the utilization of phosphorous and calcium in diets with phytic acid, and without phytic
acid. Scurvy and rickets are both produced in laboratory experiments in different animals using a diet
consisting largely of whole grains. The connection between scurvy and rickets is not a random
coincidence; it has also been observed in humans. Dr. Thomas Barlow of England carefully studied
rickets cases in children, and published a report in 1883 suggesting that scurvy and rickets are closely
related. 13b
 Infantile scurvy is also known as Barlow’s Disease. Both scurvy and rickets are connected
to serious problems with teeth and/or gums. It seems both possible and reasonable that whole grains
can cause scurvy in the absence of vitamin C, and rickets in the absence of vitamin D.
Scurvy still occurs in modern times, and the cause is still the same. In one previously healthy
individual, strictly following a macrobiotic diet nearly caused death from scurvy within one year. Her
diet consisted mostly of whole brown rice and other freshly ground whole grains. 14b
The Effect of Oats on Children’s Teeth
It is not just in animal experiments that teeth disintegrate from consumption of whole grains. Dr.
May Mellanby published several articles in the prestigious 
British Medical Journal
 about food and
tooth decay from 1924-1932. Multiple investigations were done to show the effect of oatmeal and fat-
soluble vitamins on children’s teeth. The children studied already had numerous cavities. A grain-
free diet high in fat-soluble vitamins A and D from cod liver oil produced the best results, with
essentially no new cavities forming. These grain-free children also showed signs of their decayed
teeth remineralizing. The tooth-healing diet included milk, meat, eggs, butter, potatoes and cod liver
oil. 15b
By accident medical doctor J.D. Boyd healed diabetic children’s decayed teeth by designing a
grain-free diet. The diet meant to control diabetes not only stopped cavities it turned soft tooth enamel
hard and glossy. These findings were published in 1928 in the 
Journal of the American Medical
Association
. Dr. Boyd’s diet consisted of milk, cream, butter, eggs, meat, cod liver oil, vegetables
and fruit. Please note that both Dr. Mellanby’s and Dr. Boyd’s tooth-remineralizing diet came from a
time when milk, butter and cream were raw, farm-fresh and grass-fed. Meanwhile in two other feeding experiments by Dr. Mellanby a low fat-soluble vitamin A and D
diet with the addition of ½ to 1 cup of oatmeal per day produced an average of six new cavities per
child during the trial period. Their preexisting cavities did not heal in any way. A diet with less
oatmeal and some fat-soluble vitamins produced an average of four and a half new cavities per child,
with a few of the preexisting cavities healing during the experiment. 16b
 The take-home message from
these experiments is that oatmeal has a devastating effect on teeth, and that the maximum amount of
bone growth and tooth remineralization in these studies occurred with grain-free diets.Both Edward and May Mellanby’s decades of research show that oatmeal interferes more than
any other grain studied with tooth mineralization. Intermediate interference of tooth mineralization
occurs from corn, rye, barley and rice. Wheat germ, corn germ and other grain germs have a “baneful”
effect on teeth. White flour interferes the least
 with tooth mineralization. 17b
 That white flour does
not interfere as much with tooth mineralization corresponds with Weston Price’s feeding experiments
discussed in chapter two in which cavity-ridden school children consumed two meals per day
consisting of white flour, and one excellent meal per day with nutrient-dense foods. Even while
consuming the white flour the children all became immune to tooth cavities. In human nutrient
absorption experiments, in diets with mostly whole wheat flour (8% of grain solids removed)
calcium, magnesium, phosphorus and potassium were less completely absorbed than a more refined
flour (with 21% of grain solids removed). 18b
 If white flour interfered the least with tooth
remineralization you might wonder why native people on a white flour diet succumbed to tooth decay. The answer lies in the fact that white flour in general either replaced more nutrient-dense foods or
that in a context of a low mineral, high sugar diet, white flour was disastrous for teeth. Had white
flour been consumed with cod’s heads and cod’s liver, or raw milk cheese the results would be
different. (Note: I do not advocate white flour consumption.) Rather white flour was consumed
generally with sugar in the form of pastries, or with jam and jelly on toast. The long chain of beliefs that have led to the modern conclusion that whole grains are healthy to
eat comes without looking at the complete body of evidence. The problems seen with whole grains
primarily lie in the toxic properties Dr. Mellanby identified residing in the bran and the germ. Grain
toxicity is then exponentially magnified by the absence of vitamins C and D in our diet which protect
against grain toxins. Conversely, overly processed and mishandled grains, particularly white flour,
have their own host of health consequences. The answer to healthy grain consumption lies in the
middle ground of not overly processed, and not minimally processed. Experiments with sprouted grains showed that oats and corn that are first sprouted and then
soured at room temperature for two days (thus eliminating large amounts of anti-nutrients) lost their
ability to produce rickets. 19b
 While germinated and then soured grains do not produce rickets, they do
not create optimal bone growth unless there is sufficient vitamin D in the diet. 20b
Problems with Unfermented Grains
Phytic acid has a strong inhibitory effect on mineral absorption in adults, particularly on the
absorption of iron. 21b
 Even a small amount of phytic acid in one’s diet can lead to a significant
reduction in iron absorption. While grains, particularly whole grains, are rich in phosphorous, up to
80% of this phosphorous is bound up as phytate, which is not absorbable by the body. 22b
 Phytic acid
inhibits enzymes that we need to digest our food, including pepsin,
23b
 which is needed for the
breakdown of proteins in the stomach, and amylase,
24b
 which is required for the breakdown of starch
into sugar. Trypsin, needed for protein digestion in the small intestine, is also inhibited by phytic
acid. 25b
 The concentration of and types of enzyme inhibitors varies considerably between different
types of grains. 26b
 Grains also contain tannins which can depress growth, decrease iron absorption,
and damage the mucosal lining of the gastrointestinal tract. In addition to tannins, saponins in grains
may inhibit growth. 27b
Since phosphorous is the crucial mineral to tooth remineralization we want to then eliminate the
bound phosphorous as phytic acid as much as possible from our diet. When it cannot be eliminated,then complementary vitamins and minerals from foods will need to be used: in particular calcium,
vitamin C and vitamin D to block phytic acid’s effects. LSD in Whole Grains? Most, if not all, grains seem to contain nerve toxins, however in different concentrations. Oats
and wheat germ seem to contain the highest concentration of these toxins, and white flour much less. Dr. Mellanby referred to this unknown toxin as a toxamin, a toxic substance that is blocked by the
presence of vitamins in the diet, particularly fat-soluble vitamins A and D.
28b
The nervous system toxins in many or all beans and grains may explain their insidious effects on
teeth. Dr. Mellanby thought the toxin in grains is the same toxin that causes ergot poisoning when
grains like rye are infected with a fungus. 29b
 The interesting note about ergot poisoning is that it can
be transferred from the mother to child through breastmilk. It first affects the digestive system, and
then the nervous system. In severe cases it also causes seizures and LSD-like effects. Through examining the diets of people with severe tooth decay I find two patterns. One is an
extreme excess of sugar consumption, either from natural sources or from refined fructose. The other
is a moderate consumption of whole grains, 
regardless of whether the grains are soured or not
. The effect of the grain toxin on teeth appears very similar to someone ingesting large quantities of
synthetic fructose syrup. Since lectins are a sugar-binding protein, it seems that the toxic substance in grains could be
lectins or similar grain sugars. Lectins are also found in high amounts in beans. Many types of lectins
are easily neutralized by cooking, fermenting, or digestion. Grain’s baneful effect on teeth may be a
combination of many grain toxins like phytic acid and lectins together. Some lectins cannot be broken
down by fermentation or digestion and become poison to our bodies; others are not harmful to humans
at all. Agglutinin is a lectin in wheat germ that passes through digestion and into the body and
produces intestinal inflammation. Certain lectins are very poisonous. Ricin, the lectin in castor beans, is lethal to humans in even
small doses. It destroys cells by affecting their ability to utilize proteins. Lectins in general can bind
to the villi and cells in the small intestine resulting in a diminished capacity for digestion and
absorption. 30b
 In particular lectins can interfere with hormone and growth factor signaling which may
explain why they could promote severe cavities or other growth problems. A demonstration of
lectins’ connection with tooth decay can be shown in a saliva test for lectins that indicates one’s
susceptibility to tooth decay. 31bThe Effects of Soaking and Sprouting on Phytic Acid
Scientific studies give us insights into the means to remove phytic acid from grains. Sprouting
grains is a wonderful step in the fermentation process. But it does not remove that much phytic acid. Typically sprouting will remove somewhere between 20-30% of phytic acid after two or three days
for beans, seeds, and grains
32b
 under laboratory conditions at a constant 77 degrees Fahrenheit. 33b
Sprouting was more effective in rye, rice, millet and mung beans, removing about 50% of phytic acid,
and not effective at all with oats. Soaking by itself for 16 hours at a constant 77 degrees typically
removed 5-10% of the grain and bean phytic acid content. Soaking increased or did not reduce the
phytic acid content of quinoa, sorghum, corn, oats, amaranth, wheat, mung beans and some seeds. 34b
These statistics do not illustrate the entire picture. Even though soaking quinoa actually increased
phytic acid contents, soaking and then cooking quinoa reduces its phytic acid levels by more than
61%. 35b
 The same holds true for beans. Soaking and then cooking removes about 50% of phytic acid. With lentils this same procedure removes 76% of phytic acid. 36b
 Roasting wheat, barley or green
gram reduces phytic acid by about 40%. 37b
 A very interesting report shows the value of grain and
bean storage in relation to plant toxins. In humid and warm storage conditions beans lost 65% of their
phytic acid content. 38b
Grain Bran and Fiber
Grain bran is high in insoluble fiber that your body cannot digest
. This explains the usual
indigenous practice to remove grain bran through sifting or other methods. While bran is a fine food
for mice, and has been used as an animal feed, these plastic-like substances are not good for humans. Even bran used as fertilizer needs to be fermented to release its vitamins. Many indigenous cultures
process their food to make it soft, tasty, and easy to digest. When I was younger I believed the
premise that bran was healthy because it had lots of nutrients. So I would force myself to eat bran
muffins. Even with the large amount of unhealthy sugar, the bran muffins tasted terrible. I was not
listening to what my body wanted when eating the bran. My body did not want to eat bran; it wanted
to spit it out. The benefits of fiber from bran are unproven. The large bulky material may irritate your
digestive tract. Bran-enriched food, especially bran that is not thoroughly fermented, will have
extremely high amounts of demineralizing phytic acid. Focus on foods that taste good and are easy to
digest and absorb rather than foods that the television or government says are good but that your body
feels repelled by. Indigenous People’s Fermentation of Grain
It is difficult to hand tailor the available information on grain and legume toxicity and transform
it into guidelines for making all grains safe to eat. Each type of grain has a substantially individual
botanical structure. Further, each grain species has regional differences; for example, there are more
than 50,000 known varieties of wheat. 39b
 The concentration of grain toxins may vary widely based on
the particular grain and its regional variety. To make grain, nut, legume, and seed consumption healthy we need to remove as much phytic
acid and other grain toxins as possible. Because each grain, nut, bean or seed is its own entity, each
requires different types of attention to make it safe to eat. How safe grains are for you to eat variesgreatly based on your genetic lineage, how old you are (kids are far more susceptible to wrongly
prepared grains), how efficient your digestion is, how many grains, nuts, seeds and beans you
consume, and what other foods you eat. Indigenous people went through extreme lengths to process their grains to make them healthy to
eat. In our modern culture we do not go to these same lengths, and suffer as a result.
CureToothDecay.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        So tooth decay is a specific biological reaction to a set of environmental factors. It is not a
random or mistaken occurrence. This chapter will illustrate what these harmful foods are. Many of us
typically consume as a staple certain foods that harm our teeth, without knowing it. Pay particular
attention to your consistent food habits since one or more of them may be the cause of your misery. Sometimes just removing the tooth-decay- promoting foods will make decayed soft teeth hard as stone
again. The Town without a Toothache
Hereford, Texas became known as the “Town without a Toothache” in 1942 due to the
pioneering work of dentist George Heard and author of 
Man Versus Toothache. Dr. Heard explains
the town’s secret:
After a newcomer has lived in Hereford a few years, provided he had drunk lots of raw
whole milk, he develops resistance to tooth decay. Even the tooth cavities which he brings
with him when he comes to Hereford will be glazed over, if he has drunk raw milk. For years I made inquiry of my patients as to their milk habits. Almost invariably I found
that the possessor of a mouth full of sound teeth had been a consistent milk drinker from
early childhood. A surprisingly large number liked either buttermilk, clabber or both. The
significant fact is that the milk those patients drank came from cows that had grazed on
native grass in Deaf Smith County pastures. In winter, as a rule, the cows had grazed on
green wheat. 1a
My fellow dentists heard me out of respectful attention. One dentist Dr. Young remarked:
“If all our patients adhered to Dr. Heard's ideas, we would be minus patients. ”
2a
There are not words to explain the supreme value of raw grass-fed milk in all its forms. High
quality raw milk will substantially contribute to your health and well-being, and to your children’s
health and well-being. Milk is very high in the minerals calcium and phosphorus which we know we
need for strong teeth and bones. Four cups (one quart) of milk provides about one gram of calcium
and one gram of phosphorus per day. This is a significant portion of your daily requirements of the
minerals you need for healthy teeth and bones. The fat portion of the milk, the cream, contains small
amounts of valuable fat-soluble vitamins like A and D, as well as vitamin C. When pasturing cows
eat rapidly growing grass in the time of rapid growth after it rains, there will be moderate amounts of
bone hardening Activator X in the milk. It is worth noting that the soils of Deaf Smith County, Texas
were extremely high in the mineral phosphorous.
According to the text, tooth decay is not a random or mistaken occurrence, but rather a biological reaction to environmental factors, and the consumption of certain harmful foods.
What is the primary cause of tooth decay, according to the text?
The text does not provide a specific recommendation for dairy product intake, but it suggests that it is important to consume dairy products in moderation and emphasizes the importance of choosing grass-fed and raw dairy products.
What is the recommended daily intake of dairy products, according to the text?
The text does not provide a specific recommendation for calcium intake, but it emphasizes the importance of consuming nutrient-dense foods and avoiding processed and refined products.
What is the recommended daily intake of calcium, according to the text?
The text recommends eating a diet rich in protein, but it does not provide a specific daily intake recommendation. It suggests that it is important to choose high-quality protein sources and to avoid processed and refined products.
What is the recommended daily intake of protein?
The text suggests that grains should be fermented or cooked to make them safe to eat, as raw grains contain toxic substances that can cause harm.
What is the recommended way to prepare grains for consumption?