7 seditious facts about tooth decay

2024 Author: Seth Attwood | [email protected]. Last modified: 2023-12-16 15:55

Shocking facts about modern dentistry and alternative methods of caries treatment. Bacteria do not cause the development of caries, the teeth have the ability to heal themselves and clean themselves in a healthy state with a special liquid …

1. Bacteria are not the main cause of tooth decay

The fundamental theory of modern dentistry was derived in 1883 by the physician V. D. Miller. He found that when an extracted tooth was placed in a fermenting mixture of bread and saliva, something akin to tooth decay appeared on the tooth. He suggested that the acids secreted by microorganisms in the mouth decompose dental tissue. However, Dr. Miller himself never believed bacteria were the cause of tooth decay. Rather, he believed that bacteria and the acid secreted by them were involved in the process of tooth decay. But most importantly, he believed that a strong tooth could not collapse.

Dr. Miller also wrote that "the invasion of a microorganism is always preceded by a decrease in the amount of mineral salts." Simply put, the tooth loses minerals first, and then microorganisms can cause harm.

One hundred and twenty years later, the science of dentistry adheres to the theory of Dr. Miller, while missing the most essential information. Tooth decay is now believed to occur when foods containing carbohydrates (sugars and starches), such as milk, sodas, raisins, cakes and candy, are often left on the teeth. They create a beneficial environment for bacteria, which, as a result of their vital activity, produce acids. Over time, these acids destroy tooth enamel and lead to tooth decay.

The difference between Dr. Miller's theory, proposed in 1883, and the theory held by dentists today, is that the protection of teeth from decay is provided by the density and structure of dental tissue, whereas today dentists are taught that only bacteria are cause of tooth decay. Dentists are sure that tooth decay has almost nothing to do with nutrition, except perhaps that food sticks to the teeth

The modern theory of tooth decay is also falling apart because white sugar actually has the ability to detoxify microorganisms by attracting water. Microorganisms are killed in a 20% sugar solution. Bacteria are indeed present in tooth decay as a consequence, but a large amount of sugar consumed at once kills them.

If dentistry is not mistaken about the role of bacteria in the development of tooth decay, then a diet high in sugar should lead to their destruction.

2. The repair fluid moves through the microscopic tubules inside the teeth

The hypothalamus communicates with the parotid salivary glands through the hormone releasing factor parotin. When the hypothalamus sends a signal to the salivary glands, they release parotin, which stimulates the movement of the mineral-rich dental lymph through the microscopic tubules inside the teeth. This liquid cleans and remineralizes dental tissue. When we consume foods that cause tooth decay, the hypothalamus stops stimulating the production of parotin, which helps in the circulation of dental remineralizing fluid. Over time, a delay in the production of dental lymph leads to tooth decay, which we call tooth decay.… The fact that the parotid salivary glands are responsible for the mineralization of teeth explains why some people are immune to caries even with a relatively poor diet, they have very healthy parotid salivary glands from birth.

When, at the command of the parotid salivary glands, the movement of the dental fluid begins to go in the opposite direction (as a result of poor nutrition or for another reason), then food debris, saliva and other substances are drawn through the tubules into the tooth. Over time, the pulp becomes inflamed and destruction spreads to the enamel. This degradation process is associated with the loss of several key minerals - magnesium, copper, iron and manganese. All these elements are actively involved in cellular metabolism and are necessary for the production of energy, which ensures the movement of the cleansing fluid through the dentinal tubules. It should be noted that phytic acid, found in grains, nuts, seeds, and legumes, has the ability to block the absorption of all of these critical minerals.

3. Hormones

Chronically high blood sugar levels often lead to tooth decay or gum disease. If the posterior lobe of the pituitary gland is unable to properly regulate blood sugar, it can lead to a biochemical imbalance that causes bones to lose phosphorus. The main cause of posterior pituitary insufficiency is refined white sugar.

A malfunctioning thyroid gland can also lead to tooth decay and gum disease, because this gland is involved in regulating blood calcium levels. To restore the normal function of the thyroid gland, as a rule, it is necessary to pay attention to the work of the anterior pituitary gland. People taking medications that affect the thyroid gland can have significant dental health problems.

4. Vitamins

The presence of fat-soluble vitamin D is essential for maintaining the balance of calcium and phosphorus in the blood, without which tooth decay cannot be stopped

Water-soluble nutrients called carotenes are not true vitamin A. Carotene is found in carrots, pumpkins, and green vegetables. The fat-soluble vitamin A is retinol, and it is only found in animal fats. When our body is healthy, it can convert carotene to retinol through a complex process. Depending on your body's supply of vitamin A, you may need 10 to 20 times more carotene in order to produce the appropriate amount of vitamin A.

Vitamin A belongs to a class of compounds that play an important role in the functions of vision, bone growth, reproduction, normal intrauterine development and cell differentiation; affects the health of bones and, together with vitamin D, stimulates and regulates their growth. Vitamin A lowers the level of calcium in the blood, which indicates that it helps the body use calcium more efficiently and also increases the number of so-called growth factors that stimulate the growth and repair of bones and teeth.

The largest amount of fat-soluble vitamin A is found in the liver. This can partially explain the miraculous property of the liver to heal dental caries

The main sources of these fat-soluble vitamins are dairy products, as well as by-products obtained from animals that ate fresh grass and offal and fat of marine life raised in the wild

There are many studies that warn about the dangers of too much fat-soluble vitamins A and D in the diet. Most of these conclusions are the result of studies of vitamins A and D separately, or as synthetic supplements, rather than as part of complete foods. It is necessary to consume these vitamins only in the form of food so that the body can properly assimilate them.

5. Good soup heals teeth

Nothing beats a delicious warming soup. Homemade broths are one of the most effective medicines for decayed teeth. In the diet of the inhabitants of the Swiss Alps, whose teeth were practically invulnerable to caries, soups were served regularly throughout the week. The broth for nutritious soups is made from bones rich in cartilage, such as chicken, beef or fish bones. A good broth contains a lot of collagen and hardens when refrigerated. Beef or lamb broth can be used to make excellent gravies and sauces.

Jelly-like collagen promotes healing and repair of the gastrointestinal tract. It improves the absorption of nutrients. Porridge made with aloe or rusty elm can also have a calming effect on the intestines. Part of Dr. Price's successful program to prevent tooth decay was consuming beef or fish soups almost daily. Beef soup is made with a lot of bone marrow. The best broth for removing tooth decay is broth made from wild fish heads and backbones. If it is possible to use offal, then this is even better. This broth is especially effective and full of minerals. Broth recipes can be found later in this book in the appropriate section. In different cultures of the world, where people are distinguished by special health, they understand the value of fish head soup. Fish meat, eyes and brain are also eaten, as they are rich in minerals and fat-soluble vitamins.

6. Sugar

Different types of dietary sugar cause different degrees of change in blood sugar levels. When sugar levels fluctuate, it results in fluctuations in the calcium to phosphorus ratio.

Refined white sugar causes the most significant fluctuations in blood sugar levels, lasting five hours. Fruit sugar has less significant fluctuations, but it also lasts five hours. Honey produces the smallest change, and blood sugar levels return to equilibrium within three hours. Fluctuations in blood sugar levels can increase calcium levels. This is because calcium is pulled out of your teeth or bones, depending on how healthy or not certain glands are in your body.

Usually, frequent snacking contributes to tooth decay, not because the snack itself is bad or wrong, but because most people choose certain types of foods to eat. Typical snacks are fast food, potato chips, chocolate bars, so-called "healthy" bars with nuts, proteins, and so on, breakfast cereals and various flour products. Therefore, traditional dentistry is partly right: the frequent use of sugar-laden, readily available products leads to the development of tooth decay.

But frequent consumption of vegetables and foods containing protein and fat has a positive effect on blood sugar balance. These foods will not lead to tooth decay, and the advice of traditional dentistry to avoid frequent snacking is incorrect.

Fruit is not a bad choice, but many people eat it in excess. For many, fruit has mistakenly become a staple of food, rather than being used as a snack, side dish, or infrequent treat.

It is best to consume fruits with some fat. Fruit and cream go well. For example, you can eat peaches or strawberries with cream. Some fruits are good with cheese, such as apples or pears. Some people consume too many very sweet fruits. The sugar in them helps to satisfy hunger, as it is a source of readily available energy. However, fruits do not provide the body with enough nutrients, like proteins, which are the building blocks of our body.

7. Cereals are dangerous for teeth, if you do not remove plant poisons

Natural food advocates have embraced the idea that whole grains are better for our health and are promoting this idea among the population.

But! Without careful pre-processing of cereals, a lot of different diseases appear.

Scientists managed to find a suitable animal for conducting experiments on the study of scurvy - this is a guinea pig. If guinea pigs are given food with a high grain content, they develop a disease that is very similar to scurvy, which affects humans. To induce scurvy in guinea pigs, they were fed almost exclusively on bran and oats. Another scurvy-inducing diet included oats, barley, corn, and soy flour. A diet consisting entirely of oats killed the guinea pigs after 24 days due to scurvy. The same diet caused severe dental and gum problems.

The fact that whole grains cause scurvy sheds light on the harmfulness of plant toxins that are naturally present in grains and legumes. When guinea pigs were fed sprouted oats and barley, the animals did not develop scurvy. This shows that the germination process detoxifies substances that cause scurvy.

Research into scurvy eventually led to the discovery of a vitamin that prevents scurvy, which we know as vitamin C. Adding it to guinea pigs' feed in the form of raw cabbage (sauerkraut would be fine for humans) or orange juice leads to a complete cure for scurvy

Some scientists who have studied scurvy, it was suspected that vitamin C deficiency was not the main cause of scurvy. They believed that vitamin C rather has a protective function against some harmful substance in the diet. Since the scurvy-inducing diet consisted primarily of whole grains, it is likely that cereals contain this harmful substance. We now know that cereals contain numerous plant toxins, as well as lectins and phytic acid, which interfere with the absorption of nutrients.

Phytic acid is a storehouse of phosphorus in many parts of plants, especially in the shell of grain and other seeds. A significant amount of phytic acid is found in grains, nuts, beans, seeds, and some tubers. The phosphorus in phytic acid is found in snowflake-shaped molecules. For animals with one stomach and for humans, phosphorus is not completely bioavailable. In addition to phosphorus, phytic acid molecules retain other minerals, in particular calcium, magnesium, iron and zinc, making them indigestible. However, the negative effects of phytic acid can be greatly reduced with vitamin C. Adding it to the diet can counter the blocking effect of phytic acid on iron. All of this information provides compelling evidence that scurvy symptoms such as soft, loose gums leading to tooth loss are the result of a lack of vitamin C and excess grains and other phytic acid foods. Perhaps the amazing ability of vitamin C to heal and prevent scurvy is due to the fact that it promotes the absorption of iron, the balance of which in the body is disrupted when there are too many improperly prepared cereals rich in phytic acid in the diet.

When rats and dogs were put on a diet leading to scurvy, they did not develop scurvy, but another disease - rickets … It is known for causing severe curvature of the legs in children. Other symptoms of rickets include muscle weakness, painful or tender bones, skeletal problems, and tooth decay. To induce the development of rickets, the dogs were fed oats.

The food causing the most severe form of rickets consisted mostly of whole grains such as whole wheat, whole corn, and wheat gluten (or gluten)

It has been established that rickets is a disease associated with impaired metabolism of calcium, phosphorus and vitamin D … One study noted that the number of rickets cases dropped sharply in June. As mentioned earlier, there is evidence that butter high in Activator X may prevent rickets. And June butter, obtained from the milk of cows that grazed on fresh green grass, contains a large amount of Activator X. Germination of oat grains in itself did not lead to a weakening of the effect of whole grains on the development of rickets. However, germination of whole grains in combination with subsequent fermentation significantly reduced the severity of rickets. When eating, which led to the development of rickets, the teeth also began to hurt. There is a known impairment in the ability of teeth to mineralize, which is associated with rickets.… In rare cases, some children do not have their teeth erupted. Rickets can be cured or prevented by having enough fat-soluble vitamin D in the diet. This is possible because vitamin D improves the absorption of phosphorus and calcium from foods that are either present or absent from phytic acid..

Both scurvy and rickets have been induced in various animals in laboratory experiments using a diet that consisted primarily of whole grains. The connection between scurvy and rickets is not a coincidence - it has also been observed in humans. Dr. Thomas Barlow of England carefully studied cases of rickets in children and in 1883 published a report in which he suggested that scurvy and rickets are closely related. Childhood scurvy is also known as Barlow's disease. Both diseases are related to serious dental and gum problems. It seems quite possible and logical that whole grains cause scurvy when vitamin C is deficient and rickets when vitamin D is deficient.

Scurvy is still found in our time, and the reason for its occurrence is still the same. For example, one previously healthy woman nearly died as a result of strictly following a macrobiotic diet for a year. Her diet consisted primarily of whole brown rice and other freshly ground whole grains.

The modern belief that whole grains are good for our health can be countered with the opposite evidence. The problems with the use of whole grains are mainly related to the toxic properties of bran and germ, discovered by Dr. Mellanby. Further, the toxicity of cereals increases sharply with a lack of vitamins C and D, which perform protective functions in relation to cereals. Conversely, over-processed grains, especially white wheat flour, have negative consequences for human health. The solution to the question of the dangers or benefits of cereals lies in the search for a golden mean in their use - they should not be over-processed, and at the same time, they should not be used in the form of whole grains.

The usefulness of cereals and grains for your dental health depends on the amount of phytic acid and other toxins they contain, as well as how much calcium is present in your diet.… The indigenous people of Switzerland, who were distinguished by their almost absolute resistance to tooth decay, understood this principle and ate rye bread with cheese and milk in one meal. This combination of bread with dairy products rich in calcium and vitamin C protected them from residual grain toxins that were not destroyed by grinding, sieving, fermentation, baking and aging. The secret of the health of the inhabitants of the Löchenthal Valley lies in the special preparation of grain, after which there were few toxins in it, as well as in the combination of grain products with dairy products, which were high in calcium, phosphorus and fat-soluble vitamins.

The consumption of flour and dairy products is simultaneously practiced not only in high-mountainous Alpine villages. There is a traditional wheat dish in Africa called gut, and its preparation is a very laborious process to make the wheat safe to eat. Wheat is first boiled, dried and then ground. The grain is completely peeled off, just as the inhabitants of the Löchenthal Valley do with rye. Milk is fermented in another container. The milk and wheat are then fermented for 24-48 hours and finally dried for storage.

The Gaels of the Outer Hebrides regularly consumed large quantities of oats, but they did not suffer from scurvy, rickets, or tooth decay. In contrast, rickets was very common among residents of more modern areas of Scotland, where they also ate oat products. The difference between the two groups of people who ate oats is the presence or absence of fat-soluble nutrients in their diets and in the way they cook oats. After harvest, the oats were stored outdoors and partially germinated for days or weeks in the rain and sun. The husks were collected and fermented for a week or longer. This fermented liquid could be used as an enzyme-rich starter for fermenting oats. The grains were fermented from 12-24 hours to one week. It is not entirely clear whether the oats were consumed whole or after preliminary purification from the bran. There is also no detailed information on how the oat dishes themselves were prepared. In modern oatmeal, the bran has already been removed. The diet of the Outer Hebrides was very rich in fat-soluble vitamins A and D, obtained from cod heads stuffed with cod liver. Such dishes protected people from the effects of phytic acid. Their diet was also rich in minerals from shellfish, and this helped to restore mineral reserves, possibly lost or undigested, if phytic acid was still in the oats. The combination of tillage methods, careful cooking of oats and a diet rich in minerals and fat-soluble vitamins suggested that oats were a healthy staple food for isolated Gaelic peoples..