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.
Like most of you, reading Rami’s book was a huge shock and made me freak out about eating grains. I thought that the information in Nourishing Traditions was all I needed to safely eat grains.
While Rami’s book is great, I just want to point out that much of his “research” regarding grain preparation is not exactly 100% solid. If you actually look up the “references” he uses, they’re not necessarily academic sources; they’re mostly people just “passing” on information that hasn’t been confirmed.
For example, his “reference” for his claim that traditional Asian cultures ate partially-refined rice is just a link to an Ayurvedic forum of people debating whether or not they should eat refined rice.
So although Rami’s book is a great contribution, I would encourage readers to do their own research and reach their own conclsions. 🙂
This is a really good point. I tend to tow the middle ground and defend grains against the current Paleo fad (sorry, it seems like a fad to me) and as much simplicity and culinary pleasure as possible. Yes, there is a branch of epigenetics where nutrition can switch genes on and off. What we eat is important. But there is also a branch where our thoughts and dreams can do the same. Being stressed about eating too many grains, starches, sugar while pregnant (or any other time really) might be more harmful than just eating them.
Just saying.
Hi Sarah
Re the cooking of the oatmeal what about something like Bircher Muesli . I soaked the oatmeal overnight and then add fruit yogurt etc and eat it with milk and cream. Should I cook it first? If so how would I make muesli?
Also thought I would mention I would love to see you do some posts on Natural medicines/remedies. I saw your comment of collidail silver and I did not know that. I would love some advise on things like what to use for colds , ulcers, sore throats, upset tummies etc
As always thank you
Hi I am totally and completely new to this. I don’t make my own bread or anything, hell i don’t even know what you are all talking about in some posts lol. But this post has me doing some serious thinking. My gums bleed every single time I brush them and I do eat a lot of cereal, oatmeal, and breads. All of them are organic, but apparently that means squat. I don’t have the know-how or funds to start making my own bread. I absolutely love cereal (I use almond milk fyi). I eat oatmeal because I am breastfeeding and it helps keep up my supply. So what is a total newbie to do? Should I immediately cut out the above? Are their alternatives? I really want to fix my teeth! Help!
HI Katie, too many grains are really bad for the teeth and gums. You really should cut back and up your consumption of meat, veggies, and good fats like butter, coconut oil, ghee etc. A daily dose of fermented cod liver oil would be HUGE help as well. See my resources page for the only brand I recommend (Green Pasture Products):
https://www.thehealthyhomeeconomist.com/resources/#supplements
Hi Emily, that is certainly some wonderful bread you describe. It would be even more digestible if the flour was sifted before souring, but if you don’t eat an excessive amount, it is probably fine. If you do eat a lot of bread, a sourdough where a good portion of the bran is removed would be a better choice from what I understand from Rami’s research.
What about whole grain, real sourdough bread like that made by grindstone bakery in California, which sours it for 24 hours? Or is this still high in phytates since the bran isn’t removed?
Regarding the sifters – my vitamix grinds the flour up pretty fine. I don’t have a sifter, but will get one immediately if it will help – but I’m not sure how there would be anything left in the sifter when I am done. Has anyone used the sifters to good effect with a finely home-ground sprouted wheat berry?
Thanks!
jennifer
I noticed many readers were asking about sifters, I found a source for them and purchased one that I use. I have the 50 mesh, and will probably get a 30 mesh also since the 50 sifts out pretty much all the bran which makes it somewhat slow to use. (I’ve learned that rubbing the flour through the mesh with your hand is the fastest way to use these sifters.) Here’s the link:
http://www.lmine.com/mm5/merchant.mvc?Screen=PROD&Product_Code=0417x&Category_Code=plasticscreen&Product_Count=0
I homeschool my youngest children in a university coffee shop 45 miles from home while my older formerly homeschooled children (too young to drive) attend university classes . This schedule makes my food preparation kitchen time next to nothing. I say this to encourage women to choose their battles in the food wars. Today, I prepare one pot of rice, one crock pot of beans, and a half gallon jar of soaking tortillas dough as our carbs for the week. Many yummy meals come from this limited carb selection. This has created MUCH less time in the kitchen and peace of mind. Allow me to encourage you to bloom where you are planted and strive less to have all the answers and do all things perfectly. Nutritionally dense food is importaint but peace is valuable as well.
Hi,Jamie! When you have time I would be interested in some of the recipes that you use for your rice,beans and tortillas. Thank you! My email is ([email protected])