I realize the title of this post is rather shocking. I was floored too, when I first heard this information from Rami Nagel, author of Cure Tooth Decay, in a casual hallway conversation at a nutrition conference.
How could whole grains possibly cause cavities? I mean, whole grains are hard to digest, sure, but cavities?
Isn’t white bread, after all, one of the common causes of tooth decay because it is devoid of nutrition and basically white sugar dressed up as food? Isn’t white flour one of the “displacing foods of modern commerce” as written about by Dr. Weston A. Price in his groundbreaking work Nutrition and Physical Degeneration?
Dr. Price himself recommended consuming the entire grain (bran and germ) as have many health experts since his time. Scientific analysis of whole grains indicates a much higher level of minerals and overall nutrition than that of refined grains.
Based on scientific analysis alone, it seems clear that white bread should be avoided in the diet of those seeking nutrient dense foods and vibrant health. The health and condition of the teeth and mouth is a window to the body meaning that oral problems are the canary in the mine for problems brewing elsewhere. Note the strong link between periodontal disease and heart disease and stroke.
But, could there be something else going on here – something that a blind recommendation in favor of whole grains is missing?
Fact is, I know a number of folks that eat a whole foods diet including cod liver oil, never eat white bread and even go so far as to make their own whole wheat bread with fresh flour and they are still having cavity problems in the family.
Let’s dig beyond the sterile walls of a lab and see what else might be in play ….
Traditional Societies Did Not Typically Use the Whole Grain
The argument against whole grains stems from Rami’s claim that traditional societies did not usually make use of the entire grain. Rami has studied this issue in depth and has confirmed that the practice of removing the bran occurs traditionally in the French Alps with rye, in Africa with wheat and corn, and in Tibet with barley.
Why did these cultures remove the bran? Apparently, the practice occurs because the bran is loaded with plant toxins such as lectins that cannot easily be removed by sprouting, sour leavening, soaking or even cooking.
In the second edition of Cure Tooth Decay
Quinoa, buckwheat, and aramanth appear to be exceptions to this rule. Rice falls somewhere in between as traditional rice eating cultures typically removed some or all the rice bran before cooking. This was accomplished by pounding the rice into what is referred to as partially milled rice. I wrote about this in a past article which discusses why white rice is healthier than brown.
Once the Bran is Removed, What’s Next?
Rami goes further suggesting that whole grains must be soured first to significantly reduce phytic acid. Phytic acid is another big reason why grains cause cavities as this powerful anti-nutrient very effectively blocks mineral absorption in the gut. Phytic acid causes severe rickets when given to dogs as discovered and studied by researcher Edward Mellanby.
Rami’s research also indicates that sprouting grains does not reduce phytic acid significantly enough to make them safe for consumption.
In addition, Rami told me that soaking whole or sprouted grains in buttermilk, clabber, yogurt or kefir does not seem to reduce phytic acid content significantly. However, he did say that soaking will reduce phytic acid content but that plain, filtered water plus liquid whey is the best method for accomplishing this (substitute fresh lemon juice or apple cider vinegar for dairy free soaking).
What Are You Going To Do about Whole Grains?
I greatly respect Rami Nagel’s work and I think what he is discovering regarding tooth decay and healing tooth and gum problems in general is truly ground breaking. Therefore, I plan to adjust the preparation of grains in my own home based on our conversation that is summarized in this post. Here’s what I plan to do:
- Since I usually prepare my freshly ground grains by soaking in yogurt or kefir, I will immediately modify this approach to soaking in filtered water plus liquid whey instead. The rule of thumb for soaking is one cup of filtered water plus 1 TBL liquid whey per cup of flour mixed well together, covered and left overnight on the counter.
- I will begin sifting my flour to remove most of the bran before soaking.
- I will be sifting and then soaking my sprouted flour before baking since sprouting alone does not seem to reduce phytic acid content significantly.
- I had already switched years ago to white basmati rice from brown rice so no change needs to be made there.
What changes to your grain preparation techniques will you implement based on this information, if any? Please share your ideas.
Hi Sarah,
Just a quick question regarding oatmeal. After I soak it overnight do I need to cook it? If the answer is yes then my follow up questions are: why, how long and at what temperature. I eat it not cooked and I do not seem to have problems with that but maybe it is not healthy.
It is just more convenient not to cook it. With the oatmeal I soak and thaw other things that I do not want to cook. Also there are fewer dishes if not cooking.
Thank you.
Rami's book describes the process of cavities healing as well and how to know when this is occurring.
Hi Martha, if you get a dental probe (from the pharmacy in the toothbrush section), you can test soft spots yourself and see how they harden up nicely as the cavities remineralize. No need for an xray.
Hi Anon, you really can't get the bran out when you make porridge. As long as you don't eat it everyday, it should be fine. I should note that when I was at the Wise Traditions Conference, I ate a big bowl of soaked oatmeal (soaked in yogurt). I LOVE soaked oatmeal and I should note that I do not have any issues eating grains. But, after that bowl of soaked oatmeal, I was so bloated and uncomfortable for a full 24 hours. I am sure it was all that grain fiber that I just don't normally eat. Won't be doing that again anytime soon!
When people speak of healing cavities, how do they know? By use of x-rays? I understand that some would be visible, but a lot aren't. I know you are against frequent x-rays, so how does one know what progress, if any, is being made?
Hi Sarah
I wanted to ask how you get rid of the oat bran when you are using rolled oats to make your porridge or baked oatmeal
Thank you for your great post
Calcium bentonite clay (Living Clay Co.)is great for healing cavities. I have used Spry and the calcium bentonite clay for my toddler. This has stopped any additonal cavites from forming and has healed the many existing cavities. I think his cavities were from a low vitamin D status during pregnancy and a couple rounds of antibiotics during the pregnancy.
Would you mind telling us how you used the clay? Was it taken internally- did you let it set on the teeth etc?
Thanks!
I second the comment on oil pulling. After many, many years of bleeding gums, the problem seems to be behind me. Last time I got my teeth cleaned, I didn't have one spot of blood even from the cleaning, when I used to have bleeding gums every time I brushed my teeth.
Recently, while abroad, I took a few weeks break from oil pulling. Not only can I feel that my teeth have plaque, but a slight bit of bleeding started up again. Of course, I got back on track with the OP.
Hi Sarah, my family has very healthy teeth, but I think it is genetic. I only had one "pinpoint" cavity until my 20s, then got a few along the gum line from overly aggressive brushing–I wore my gum away, yikes! I don't believe my twin has ever had a cavity and we are now in our early fifties! My teeth are pretty yellow no matter what I do and my dentist said that yellow teeth are stronger than naturally white teeth. Did Rami mention this at all? Also, my 8 and 12 year old kids have never had a cavity either.
I also grind my grain in a Vitamix; should I just grind it a little more coarsely than normal; otherwise as someone else mentioned there is really nothing left in the sifter?
Also, along the lines of dentistry was "oil-pulling" discussed at all? It sounds like an extremely effective way to eradicate gum disease and cavities; just a little bit of a pain to do everyday.
Thanks! Joyce
Just when I start to think I am getting the hang of all of this, something new comes along! Actually I am happy to hear it because sprouting is just out of the question for me right now and the only sprouted wheat flour at the store locally is 6.99 for 2 lbs. SO I will stick with having my friend grind up my wheat for me and I'll try the sifter before soaking.
I have looked at the paleo type diet as well.
I have recently been finding on my weight loss journey, that when I eat a meal that is based on grains, such as pasta, or lots of yummy homemade bread, that the following morning I have gained about 2 lbs! then after avoiding grains for a couple of days the weight comes right off. I believe this is water weight combined with the fact that eating carbs without sufficient protein/fat counterparts causes an insulin spike leading to fat storage. So I am just trying to avoid grain based carbs for now. It's easier for me (I have twin one year old girls, 2 other children and a part time job). Besides, try as I may, I can't get my bread to rise and I am tired of baking little dense balls that we could play rugby with…
p.s. Where do you get liquid whey from?