How to Cure Tooth Decay with Rami Nagel

by Ann Marie Michaels on January 27, 2010

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Author Rami Nagel

Yesterday I did my first ever podcast show with Rami Nagel, author of
Cure Tooth Decay
and Healing Our Children. Rami and I spent an hour discussing nutrition and healthy teeth, and how to prevent and even cure tooth decay.

Click the button below to listen. You can also download the interview by clicking the iTunes button. This will subscribe you to my weekly podcast, so you can listen on the go on your iPod or iPhone (or just listen on your computer).

Listen to Cheeseslave on Blog Talk Radio

You can also follow this link to listen.

After the radio show was over, I called Rami to thank him and we spent about 20-30 more minutes talking. Rami is such a powerhouse of wisdom about traditional food. On that phone call, he gave me a ton more information about how to cure tooth decay, which I will share with you here. This info is not in the podcast.

Before I get into what I learned from Rami on our post-podcast phone call, I want to share a couple of things. Someone asked me on Twitter to share the source for the New Zealand cod liver oil study Rami quoted on the podcast show. He said that there was a study in New Zealand where they took two groups of girls and gave them the exact same diet, only one group they gave cod liver oil. The group getting the cod liver oil had a 40% reduction in cavities. That comes from Dr. Weston Price’s book, Nutrition and Physical Degeneration. You can read about it here in chapter 16 of the online book. This is the excerpt:

The diet of both their control group and tested group was the same except for one item, i.e., “one heaped teaspoonful twice daily of malt and cod liver oil.” In a group of sixty-six native girls the thirty-three with the best teeth were used as a control group. The remaining thirty-three were given the additional fat-soluble vitamins. In six months’ time, resistance of this group was raised by 41.75 percent as compared with the control group.

The Single Most Important Thing To Prevent Tooth Decay

I asked Rami what he thinks is the most important thing to do to prevent tooth decay. He said we must limit anti-nutrients. Anti-nutrients such as phytic acid or oxalic acid are found in raw seeds, beans, nuts, grains and vegetables.

Soaking and sprouting nuts, seeds, legumes and grains will reduce phytic acid but not very much — only somewhere between 10-30%. So even if you are carefully germinating (sprouting) and soaking and using sourdough and other methods to ferment your grains and soaking your beans, they still do contain the anti-nutrients which block mineral absorption and chelate them from the body. It is therefore important to eat nutrient-dense foods but also to limit foods that contain anti-nutrients, even if they are properly prepared.

Rami stressed that it is extremely important to reduce anti-nutients in the diet. Even anti-nutrients in vegetables. Vegetables need to be cooked or properly fermented.

He said that just 25 mg of phytic acid will block 50% of your iron intake. Phytic acid also blocks zinc, copper and other minerals.

Rami said, the more grains, nuts and seeds you eat, the more careful you have to be. He also said that you need the enzyme, phytase, in order to take out phytate. Nuts, beans and seeds have little or no phytase. Oats, as well, have no phytase. This is why it is recommended to add a little freshly ground whole wheat flour to oats when soaking overnight. You must have phytase in order to break down phytates.

Foods With the Most Phytates: Nuts and Seeds

In the interview, Rami told me that peanuts are as bad as soybeans when it comes to phytic acid content. He said that nuts are extremely high in phytic acid. He said that he thinks peanut butter that has not been soaked and sprouted is a “garbage food”.

Rami told me that seeds are the absolute worst. Even worse than soy or peanuts. Sesame seeds have double or triple the phytic acid that soy has.

Raw nuts are very bad and full of toxic anti-nutrients. Rami said that even cooked nuts will cause seizures in dogs. He told me the story of a woman who called him. Her one-year-old was was having seizures. It turned out the woman was eating raw almond butter and breastfeeding her baby — that was what was causing the baby to have seizures.

Sesame seed oil doesn’t have phytic acid. However, Rami said that most brands of seed oil are not healthy because of the way they are pressed and processed with high pressure..

Oats: Not Safe to Eat

Due to the fact that our modern oats are not germinated and because they are heat treated, he said he does not believe that oats are safe to eat. He said he believes oats are the equivalent of pasteurized milk. He said that traditionally the people in Scotland Dr. Weston Price studied who ate a lot of oats (50% of their diet) actually germinated the oats first, then they soaked and soured them for a long time — for a number of days. The oats they ate were sour.

He said this doesn’t mean you can’t eat soaked oatmeal on occasion, but if you or your children suffer from dental decay (or for the elderly suffering from bone loss), even soaked oatmeal should be strictly avoided.

Rye Sourdough Bread

He told me that the people Dr. Weston Price studied in the Swiss Alps Recipe from Swiss/French Alps also ate 50% of their diet as grains. These people in Switzerland ate rye bread. They went to elaborate lengths lessen the anti-nutrients. They first germinated the rye, then they sifted it to remove about 20-25% of the bran. Then they would ferment it using sourdough. Rami said rye is the most easily fermentable grain.

He also told me that wheat and rye are high-phosphorous foods and for this reason it is important to eat them with calcium-rich foods. This is why the Swiss always ate their rye bread with dairy. He stressed that in particular, fermented dairy is especially good — like cheese or yogurt. I suppose that would also include cultured butter and cultured cream, or crème fraiche.

He said if people really want to eat bread, they should eat a rye bread soaked/fermented with sourdough for a minimum of 16 hours.

Other Traditionally Prepared Grains, Nuts, Legumes & Seeds

Rami said that people eating traditional diets around the world go to great lengths to properly germinate, sprout, soak, and ferment their nuts, grains, legumes and seeds. He said people in China eat a soured rice, and they make noodles that are soured and very easy to digest.

He also told me about people in India eating dosas. Dosas are soured pancakes made from de-husked black lentils and rice which are ground and then soured or fermented. People in India also eat idlis, which is a savory cake. The idlis are similar to dosas, made by steaming a batter consisting of de-husked black lentils and rice which are fermented.

Beans are a staple food in Nigeria. The Nigerians go through “extreme measures,” like cooking for 24 hours, to make beans edible. Beans are very high in phytic acid.

Coconut Flour?

He told me that coconut flour has around 250 mg of phytic acid per 100 grams. (I looked online and could not find a reference for this. Everything I found online said that there is no phytic acid in coconut flour. I will follow up with Rami to see if he has a source.) He said traditional cultures shred the coconut and smash it to make coconut milk and cream, and they cook it or sour it. He said they eliminate most of the phytic acid this way.

Rami said that he hasn’t found any examples of traditional cultures using coconut flour, so he does not recommend coconut flour.

Anti-Nutrients in Chocolate, Coffee & Tea

I’ve always wondered why Sally Fallon Morell advises against chocolate. Rami told me that chocolate is very high in phytic acid. Chocolate is made from the cocoa bean — it’s a bean seed! (We call it a bean but it is a seed.) Again, seeds are the worst. Raw chocolate is very high in oxalic acid and leaches calcium from the body.

Coffee, too, is a bean seed. It is also rich in oxalic acid, as is tea.

So I guess all these people eating raw cocoa nibs aren’t actually doing themselves any favors. And I guess those of us who have a sweet tooth (we know who we are) need to watch our chocolate consumption.

And for those of us who love our coffee and tea (again, we know who we are), have another reason to avoid it.

Vitamin C

Rami said that vitamin C blocks the effects of phytic acid. He said that there are only in trace amounts of vitamin C in liver. Vitamin C is one of the only vitamins not in liver.

He said that in many traditional cultures they go to great lengths to eat foods that are rich in vitamin C. In Australia they eat a certain kind of plum which is very high in vitamin C. Native Americans ate rose hips. In India and Latin America, they eat tamarind which is very high in vitamin C. Sauerkraut is also an excellent source of vitamin C.

Buy the Book

You can order Rami’s book on Amazon: Cure Tooth Decay: Heal and Prevent Cavities with Nutrition, 2nd Edition

[easyazon-block align="none" asin="1434810607" locale="us"]

Want to Learn More?

Rami is currently writing an article about phytic acid and anti-nutrients which will be in the upcoming Wise Traditions journal. If you are not a member of the Weston A. Price Foundation, you will want to join for this reason alone. In my mind, the Wise Traditions quarterly journal is the most cutting edge information on nutrition. Click here to become a member. The quarterly journal is included in your membership, along with the annual shopping guide.

This post is part of Real Food Wednesday at Kelly the Kitchen Kop.

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{ 181 comments… read them below or add one }

cheeseslave February 1, 2010 at 3:38 PM

@ Paula

Buckwheat, according to Sally Fallon Morell in Nourishing Traditions, is “not technically a grain but the seeds of an herb, a relative of rhubarb.” She says it is high in lysine and calcium, vitamin E, and all the B vitamins. She says it does need to be sprouted or soaked.

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Kaylin February 1, 2010 at 4:35 PM

A question about cooking liver: does it really have to be soaked in lemon juice like NT says? I have a bunch of grass-fed liver that was given to me by a farmer who has tons in the freezer because no one wants it (what a BLESSING!) and what keeps me from fixing it more often is the hassle of soaking it in lemon juice. I don’t really keep lemons around all the time. I soaked it last time and it still tasted plenty liver-y, so I didn’t really see the point. My family didn’t mind it as long as it was smothered with plenty of carmelized onions, so if I can skip the soaking in lemon juice part it would make my life a whole lot easier! This time I’m going to carmelize 4 or 5 onions to go with my pound of liver so we don’t run out!

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cheeseslave February 1, 2010 at 4:38 PM

@Kaylin

I like to soak mine in milk. You might try vinegar too. I am experimenting with a soak in Balsamic vinegar.

I love carmelized onions and liver!

It’s nice to add bacon, too. That really kicks it up a notch.

How GREAT that your family will eat liver!

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Soli @ I Believe in Butter February 1, 2010 at 5:30 PM

On the liver, I have yet to sample it soaked before cooking. Still adjusting to the bitterness but it’s getting more palatable every time I eat it. Plus, the good for me factor does it. When I have it at home, it’s covered in onions, bacon, and a tomato-wine sauce.
.-= Soli @ I Believe in Butter´s last blog ..How I got here =-.

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Megan February 1, 2010 at 6:47 PM

Anne Marie,
Thanks so much for the info. I’ve read Nina Plank’s book Real Food for Mothers and Babies and NT and Price’s book too – so I’m sure there are things I’m doing (I guess I forgot to mention that I take fermented cod liver oil every day and eat liberal amounts of butter) that have kept my iron stores up. Anyway, I will not give up my oatmeal because right now it’s the only thing that keeps the food moving through my body. =) I greatly appreciate your time and comments to all of us. Now if only I could find a way to cook all that grass fed beef liver that is sitting in my freezer…
.-= Megan´s last blog ..Cloth Diapers for Dummies: Part I =-.

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Jeanmarie February 1, 2010 at 7:41 PM

Wow, so informative. I stopped reading in the middle of this and ran to the kitchen to take a teaspoonful of fermented cod liver oil. I learned so much.

I am going to go and soak my remaining sesame seeds in whey for a day or two before using them in crackers. I hope he’s not right about coconut flour, as I like to cook with it. When I make gluten-free crackers I moisten the dough with whey and let it sit out at least overnight to get some fermentation going. I guess I was on the right track!
Thanks, Anne Marie. I am also downloading your podcast now!
.-= Jeanmarie´s last blog ..Coconut Ghee, the Perfect Cooking Fat =-.

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Linda February 2, 2010 at 8:53 AM

I read this whole thing, and my burning question is this: If you eat a certain food containing phytates (for example, brown rice), do the phytates block the absorption of the minerals from all the food you consume at that meal (e.g., meat, vegetables), or do they only block the absorption of the minerals in the brown rice itself?

In a similar vein, if faced with a choice of “improperly prepared whole grain” vs. “processed grain” (e.g., if I have to choose between unsoaked brown rice and regular white rice at a restaurant), which one should I choose??

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Erin February 2, 2010 at 7:33 PM

Linda, I appreciate your question. My husband and I have been wondering your same two questions! Thanks for asking and for putting it so well. :-)

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Jeanmarie February 3, 2010 at 12:51 AM

This post seemed to hit a lot of nerves! It can definitely be overwhelming at times to figure out how to eat healthfully in a world full of compromised foods. Your comments have been very helpful, Ann Marie.

Wardeh asked whether there was a list of all enzymes. I just read on the WAPF site that something like 5,000 human enzymes have been discovered to date, though most are probably not related to digestion. If I find or compile such a list, I’ll pass it on.

A Paleo/Primal diet doesn’t mean being a carnivore; there are various interpretations of Paleolithic nutrition out there, but the best evidence is a combination of animal and plant foods, including nuts, vegetables and fruits but excluding grains. That’s a valid approach for those who can’t tolerate grains despite careful preparation or who have philosophical objections to agriculture.

The list of phytate-containing foods is indeed daunting. I don’t necessarily think it means we’re not “meant” to eat them, however. To me, it’s evidence that plants don’t want to be eaten anymore than animals do, and they have come up with all kinds of defenses against being eaten, from spines and needles to chemical toxins. Some plants lure us with their fruits to enable their reproduction, so they’re being eaten on their terms (only expendable parts). (Of course, we’ve foiled their designs by mostly grafting fruit trees, rather than letting them reproduce through seeds, which don’t produce new trees true to type.)

Thanks for the “take a deep breath” advice, Ann Marie. We just have to do the best we can. Making progress is what it’s about, not perfection. 100% cavity-free is a worthy goal, but even those of us who don’t manage that can still benefit from the effort to live that way. I read most of the comments, and I see a lot of people trying very hard to feed their children well. Be proud of what you’re accomplishing!
.-= Jeanmarie´s last blog ..Coconut Ghee, the Perfect Cooking Fat =-.

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cheeseslave February 3, 2010 at 11:09 AM

Hi, everyone, I thought you might be interested in reading this response from Sally Fallon Morell (someone posted about this discussion on our chapter leader’s list and Sally responded):

Yes, if you are preparing properly and in the context of a good diet, you
don’t have to worry too much about the phytates. If you have good gut
flora, you make some phytase which can get rid of some. And apparently vitamin D is involved in getting rid of phytic acid in the gut. Sally

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cheeseslave February 3, 2010 at 2:05 PM

I got another response from Rami re: fermenting coconut:

Hi Ann Marie,

Coconut flour can be fermented.

http://indianfood.about.com/od/ricerecipes/r/sannas.htm

Rami

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Julie February 3, 2010 at 2:15 PM

Thank you. I was glad to hear from Sally.

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Wardeh @ GNOWFGLINS February 3, 2010 at 2:20 PM

Ann Marie – Thanks for your honest answers to my questions. :) And thank you for posting Sally’s answer. I was glad to hear that also. I am reading Rami’s book currently and hoping it will explain much of the context surrounding this conversation.

Jeanmarie – Thanks for mentioning the 5000 enzymes – I just read that the other day, too. I would be happy for you to pass on such a list, should you find or compile one.
.-= Wardeh @ GNOWFGLINS´s last blog ..Recipe Binders =-.

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Michael February 3, 2010 at 2:48 PM

Wow! This post stirred a lot of emotion. :-)

I’m late to this thread but everyone should keep in mind that in Dr. Price’s own clinic he healed tooth decay while feeding the children fresh ground not fermented wheat, glasses of orange juice, and basically a high carb diet.

The issue is far more nuanced than being hardcore about some of the dietary issues that were raised.
.-= Michael´s last blog ..The Inner City Urban Farmer =-.

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cheeseslave February 3, 2010 at 5:15 PM

Michael,

I must correct you on that.

“…in Dr. Price’s own clinic he healed tooth decay while feeding the children fresh ground not fermented wheat, glasses of orange juice, and basically a high carb diet.”

That’s misleading. It’s true, Dr. Price did give the children rolls with freshly ground wheat (not soaked or soured) and yes, they got a small amount orange juice (only 4 oz or half a cup — that’s what he put the butter oil and cod liver oil in).

However, they did not eat a high-carb meal. He fed them stew made from beef and bone broth and bone marrow or fish chowder or stew from the organs of animals. He also gave them 2 glasses of fresh whole milk and they got lots of high-vitamin butter on their rolls.

Here’s the quote from the book:

The nutrition provided these children in this one meal included the following foods. About four ounces of tomato juice or orange juice and a teaspoonful of a mixture of equal parts of a very high vitamin natural cod liver oil and an especially high vitamin butter was given at the beginning of the meal. They then received a bowl containing approximately a pint of a very rich vegetable and meat stew, made largely from bone marrow and fine cuts of tender meat: the meat was usually broiled separately to retain its juice and then chopped very fine and added to the bone marrow meat soup which always contained finely chopped vegetables and plenty of very yellow carrots; for the next course they had cooked fruit, with very little sweetening, and rolls made from freshly ground whole wheat, which were spread with the high-vitamin butter. The wheat for the rolls was ground fresh every day in a motor driven coffee mill. Each child was also given two glasses of fresh whole milk. The menu was varied from day to day by substituting for the meat stew, fish chowder or organs of animals. From time to time, there was placed in a two quart jar a helping similar to that eaten by the children. This was brought to my laboratory for chemical analysis, which analysis showed that these meals provided approximately 1.48 grams of calcium and 1.28 grams of phosphorus in a single helping of each course. Since many of the children doubled up on the course, their intake of these minerals was much higher. I have shown in the preceding chapter that the accepted figures for the requirements of the body for calcium and phosphorus are 0.68 grams of calcium and 1.32 grams of phosphorus. It is obvious that this one meal a day plus the other two meals at home provided a real factor of safety. Clinically this program completely controlled the dental caries of each member of the group.

http://www.journeytoforever.org/farm_library/price/price16.html

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cheeseslave February 3, 2010 at 5:23 PM

By the way, I personally believe it’s fine to eat grains and eat carbs in moderation. And like Sally said, if you’re soaking and sprouting, you should be fine if you are healthy and have adequate gut flora.

I think that many of us do rely perhaps a bit too heavily on grains/nuts/seeds (even soaked/sprouted) and even though we THINK we’re eating a healthy Nourishing Traditions style diet, if we’re eating pancakes and oatmeal for breakfast every single morning and eating bread for lunch or crispy nuts, and salads for dinner, that ain’t gonna cut it.

How many of us serve liver weekly to our families? Or shellfish? How may of us have cooked some of the more funky recipes in NT? Brains and bone marrow and tongue and so forth. I would wager that most of us have not. Most WAPF people I know rarely cook liver or organ meats for their families — and don’t eat shellfish very often either.

Bone broth, the organs from animals, raw full-fat dairy products, bone marrow, seafood (especially shellfish and mollusks which include the organs of animals), these are the most nutrient dense foods that we must incorporate in our children’s diet on a regular basis. And this doesn’t mean once every few months. Our kids desperately need these foods in order to grow healthy and strong.

If we are not cooking with organ meats or fish eggs or mollusks or raw dairy from grass-fed animals, I think it will be difficult to ensure that our children avoid cavities and braces. We must strive to serve a balanced diet, which includes many things we are not so used to and includes things that are more expensive (like cod liver oil and butter oil).

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Michael February 3, 2010 at 5:25 PM

Yes, what I probably should have said was Price fed them a moderately high carb diet, or a moderate carb diet. However my primary point was that he used fresh grains in his Cleveland clinic. He didn’t soak, sprout, or ferment them. And overall, the children did eat a diet that was not only high carb (as were some of Price’s tribes), but contained bad carb foods (as were none of Price’s tribes). I will be drawing all this out in an upcoming post.
.-= Michael´s last blog ..The Inner City Urban Farmer =-.

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cheeseslave February 3, 2010 at 5:45 PM

@ Michael

Yes, it may be true that they were eating more carbs. But they were not eating *mainly* carbs, and I’m not even so sure about “high” carb. It’s hard to say because we don’t know the exact ratios of what they ate. But of course Dr. Price never advocated a “low carb” diet per se. He advocated a nutrient-dense diet full of fat soluble vitamins and minerals.

I think what really sets the diet apart is they were eating lots of bone broth every day, lots of raw milk every day, and lots of cod liver oil, butter oil, butter and bone marrow, and either meat, organ meat or seafood. All very nutrient dense foods, and many of these foods are hardly ever eaten at all anymore by most kids kids out there.

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cheeseslave February 3, 2010 at 5:53 PM

I want to share with you this new post from Amanda Rose’s Rebuild From Depression blog:

http://www.rebuild-from-depression.com/blog/2010/02/oatmeal_phytic_acid.html

She shares her information about corn and oats which do not contain phytase. Check out the graph that shows that corn and oats don’t reduce in phytic acid very much at all, even after 12 hours.

Amanda recommends soaking oats in a warm acidic solution with 90% oats and 10% phytaste-containing grain (such as freshly ground rye or wheat). I am going to purchase some wheat berries so I can do this the next time I made oatmeal (we don’t eat it very often). (Rami recommended doing this too)

Another thing I have tried is making Arroz con Leche for my family for breakfast. It’s made with brown rice and milk and your choice of butter and/or cream. It’s a nice porridge similar to oatmeal, delicious with just a small amount of honey or maple syrup. My family loves it!

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Michael February 3, 2010 at 6:11 PM

By the way, I personally believe it’s fine to eat grains and eat carbs in moderation.

It doesn’t even need to be qualified. Some of Price’s groups ate a diet which was clearly high in carbs and fairly low in fat. Some modern healthy groups, like the Kitavans, do the exact same thing.

And like Sally said, if you’re soaking and sprouting, you should be fine if you are healthy and have adequate gut flora.

This is what I am going to address in an upcoming post. Price clearly didn’t see the need to do this with children who were obviously unhealthy. As Chris Masterjohn pointed out to me, Price didn’t seem to place any significance on the Swiss of the Loetschental Valley fermenting their bread for two weeks.

Now I happen to think the practice is important and not just some cultural idiosyncrasy, and there seems to be some studies that suggest fermented bread is most nutritious and easily digested after 10 days. Yet there is also the work of McCarrison that not only appears to vindicate fresh grains but fresh wheat at that! Anecdotally there is a whole school of people that seem to do fine either with very fresh or long fermented grains but who have serious problems otherwise. Unfortunately many WAPFers consumption of grains and are in the middle, i.e. “otherwise”.

And some things, like seeds/nuts AFAIK have never made up a large part of any healthy group’s diet.
.-= Michael´s last blog ..The Inner City Urban Farmer =-.

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Michael February 3, 2010 at 6:16 PM

I have a chart I will posting. The largest macro-nutrient in their diet was carbs. But I don’t find find that problematic, since it wasn’t an unknown ratio among the groups that Price studied. The significant thing is not the carbs but that one meal of real food had such a profound effect.
.-= Michael´s last blog ..The Inner City Urban Farmer =-.

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Kaylin February 3, 2010 at 8:28 PM

I was reading one of your earlier posts, just before you started GAPS, in which you said that Natasha Campbell-McBride suggested buckwheat as part of a diet that could help heal a leaky gut. Since we are on GAPS… AND dealing with tooth decay, we have cut nuts AND grains out and my kids are dying for occasional pancakes and things. So my question is, does properly prepared buckwheat have a low phytate content, and do you think it could be something to try even though it isn’t on the “legal” GAPS list? I’m confused as to why N.C.M. would have suggested it since it isn’t on the list.

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Hannah February 3, 2010 at 8:47 PM

Thanks for all the help here, I have a couple other questions:
If buckwheat is technically a seed, not a grain and seeds are supposed to be the worst in terms of phytates, is buckwheat just an exception?(as Sally Fallon in NT states that buckwheat is fairly low in phytates)

and regarding this suggestion for bread making from Rami:
“Fresh ground (from sprouted whole grains would work), acidic substance to enhance soaking (tablespoon or two of whey, yogurt etc. like Sally suggests), warm temperature (80+ degrees), at least 6 hours, not in milk or yogurt. For rye remove 25% of bran, and wheat 60-100%”

Am I understanding correctly that he is recommending using mostly white flour when using wheat? Also when he says to soak not in milk or yogurt, is there any info. about this, I thought it was a traditional practice to soak flour in soured milk or yogurt before making pancakes and such.

Thanks!

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Mallory February 4, 2010 at 2:39 AM

Whew, took me a couple days to read through the comments!

My big question, forgive me if it’s already been spelled out:
If you are going to eat items high in oxalic or phytic acid, what should you eat them with? Is it better to eat them with or without foods that contain a high amount of calcium/iron?
Eg: Fresh strawberries and whipped cream? Red wine with steak? or liver? Maybe that’s how I can get my husband to eat liver….:-)

Thanks!!
Mallory

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Christine Kennedy February 4, 2010 at 1:24 PM

Mallory, if you eat meat as well as foods with vit. C (all at the same meal), it will help negate the effects of the phytic acid food in that meal. Not completely, but help.

Hannah, Rami is not recommending white flour. He recommends that you use freshly ground flour (not store bought which has NO health benefits, in fact, is depleting of health), and sift out some of the bran. I am still experimenting with this at home, trying to find a fine enough sieve. No matter how long you ferment it, the phytic acid will not leave the bran and is indigestable. This is a very traditional practice. The bran is also too fibrous.

You are not supposed to soak in all sour dairy, Rami says that this will not break down the phytates, it will actually stop the breakdown. He says to use mostly water with a ratio of about 1 tbsp. whey, buttermilk, yogurt to 1 cup of flour.

I also want to comment on the diet Dr. Price was feeding those children. It is important to remember that those children were not as nutritionally depleted as today’s children are, and their world was not as toxic and polluted as it is now. So, with only one nutrient dense meal per day, that was all they needed to correct their cavities. Most children with cavities today, have to be much more careful and most of their meals need to be nutrient dense, and the healing period longer. I am going to assume, that even though it didn’t say, that the freshly ground wheat was probably already sprouted (I think that is just how all wheat came back in that time) and though it doesn’t say, the wheat that was freshly ground everyday, *may* have been turned into sourdough and eaten the next day, so each day they *may* have been eating fresh sourdough. I think that sprouted grains were just the norm and sourdough bread making was also the norm, so it may not have been obvious to Price to print those details. Regardless, freshly ground whole wheat is very high in phytase, so much better than rancid store bought flour. Also, I am going to assume the small amount of orange juice was probably freshly squeezed. That vit. C would have also helped to negate any phytate left in the wheat rolls. Also important to note that their meal was not *just* orange juice and whole wheat rolls. That would have been a problem, and would not have healed their cavities. There would have been an equal amount or more of grass-fed butter, cod liver oil, butter oil, raw milk, bone broth, seafood, organs/marrow, meat stew, etc. If someone has cavities they MUST eat an equal amount or more of nutrient dense foods to balance out the phytate containing foods. Otherwise, mineral loss will occur, and cavities will occur.

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Mary P. February 5, 2010 at 12:21 AM

There is a lot of talk about how detrimental phytates are, but did you know that they also have some health benefits? Yes, they are antioxidant, protective against cancer, they lower cholesterol and blood glucose levels, they may reduce depression and they are anti-inflammatory. There is no substance that is absolutely detrimental – it just depends on how much and how often we ingest them. So the soaking/sprouting may not remove or neutralize them completely but it may increase the digestability of the food and allow us to absorb the maximum amount of nutrients from the food itself while still leaving an acceptable level of phytates.

Oh, and by the way, it’s the beet greens that contain oxalic acid, not the beet root.

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Jeanmarie February 5, 2010 at 1:41 AM

This is so true, Mary P.: “There is no substance that is absolutely detrimental – it just depends on how much and how often we ingest them.”

There are pluses and minuses with everything… we just gather information and make choices. Thanks for sharing your wisdom, Ann Marie and all!
.-= Jeanmarie´s last blog ..Coconut Ghee, the Perfect Cooking Fat =-.

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Jeanmarie February 7, 2010 at 3:44 PM

Ann Marie, FYI here’s what a local chapter leader just e-mailed me after she asked Sally Fallon about this issue:

Jeanmarie,

I’ve been in contact with Sally Fallon regarding the fact that soaking removes only 10-30% of the phytic acid.
She said that a fermented sourdough removed 100% of phytates.
Here is more:

“Yes, if you are preparing properly and in the context of a good diet, you
don’t have to worry too much about the phytates. If you have good gut
flora, you make some phytase which can get rid of some. And apparently vitamin D is involved in getting rid of phytic acid in the gut.” Sally

I will add on ‘and if you are not gluten intolerant’. Here is an article from greenmedinfo.com:

http://www.greenmedinfo.com/content/opening-pandoras-bread-box-critical-role-wheat-lectin-human-disease

I would love to have your cracker recipe!
Thanks,
Anne
.-= Jeanmarie´s last blog ..Coconut Ghee, the Perfect Cooking Fat =-.

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A. Fell February 8, 2011 at 7:07 PM

I realize this was post was a long time ago, a year, but I just have to say this: We are so lucky that we are still able to speak with and ask questions of the people who literally wrote the book on proper nutrition. It is so helpful.

Amanda

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cheeseslave February 7, 2010 at 4:17 PM

@ Jeanmarie

You are right, Rami did say that sourdough reduces the phytic acid up to 100%. I think maybe he said this in the podcast? Not sure — could have also been on one of my phone calls with him.

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Diana@Spain in Iowa February 7, 2010 at 7:56 PM

AnneMarie, you are a joy to listen to online! What a great voice you have! I’ve already listened to the dining guide podcast with Holly Hickman, and am excited to listen to this one. I’m just super bummed with all this new info! I’ve come so far in 2 years and it looks like I have a LONG way to go! Was so excited about my wheat berry sprouts. sigh…
.-= Diana@Spain in Iowa´s last blog ..Salsa Roja Para Enchiladas – Red Enchilada Sauce =-.

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Kylie February 9, 2010 at 3:56 AM

Hi

I would love some advice. I came to WAP style eating as I have insulin resistance (almost diabetic but not yet). I then started cutting out all grains and starches after reading paleo blogs which advise humans aren’t meant to eat grains etc. So I was happily getting into recipes made from almond flour for an occasional peice of almond bread or cracker.

After reading this thread, I wonder if it would be better to eat a peice of sourdough rye bread occasionally, rather than almond flour bread?

Thank you!
Kylie.

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cheeseslave February 9, 2010 at 9:44 AM

@ Kylie

I would think so. From what Rami & Sally Fallon Morell say, sourdough fermentation removes all the phytic acid.

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Jeanmarie February 9, 2010 at 3:30 PM

Kylie, you can also soak almond flour for at least some recipes. I tried that this week with some almond/coconut flour crackers. I made a dough with fresh-churned buttermilk (left over from making butter for the first time last week!) and let it culture on the counter a couple of days, then rolled out and baked last night. Turned out quite tasty. The dough was smelling very sour so I think I got some good fermentation going.
.-= Jeanmarie´s last blog ..Coconut Ghee, the Perfect Cooking Fat =-.

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Christine Kennedy February 12, 2010 at 5:42 PM

Now I’ve got a really interesting story to share. I just started back to work last week after being off for a year from maternity leave. I work with a woman who is originally from the Phillipenes (sp?). She is in her 40′s I think. So, I asked her about her childhood and what she grew up eating. There were 7 children in her family. They all had straight teeth and no cavities. They are white rice at every meal, even breakfast. They would use a giant mortar and pestel and pound the rice to remove a lot of the bran and feed the bran to the pigs. They did not soak or ferment their rice, they just cooked it up as is. They also used some pre-ground cornmeal, and it was never soaked either. But, they did eat pork, and goat, maybe some beef, some chicken, eggs, and lots of fish and seafood. They did not ever have bread, cake, cookies, muffins, cereal or hot porridge. Every morning for breakfast it was rice with meat or fish and eggs. They all grew most of their own veggies, and had backyard chickens. No chemicals, and the animals were outside on the grass. They also drank their milk straight from the goat or cow, not pastuerized. They also made bone broth and used the organs. They even made a dish with the intestines and added blood while cooking. She said they didn’t have money to buy processed foods and candy. They also said they didn’t have money to go to the city and visit a dentist, but they didn’t have to anyways. Once and a while they made desserts with rice and brown sugar from the coconut tree (palm sugar!) and cream. When I told her the reason why she didn’t have cavities or the need for braces, she was amazed! She didn’t realize there was a connection between nutrition and teeth! Another amazing story!

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Kathleend February 13, 2010 at 8:06 PM

Thanks so much for the great info! I was wondering if fermented cacao nibs have phytic acid? In the same vein, I wonder if soaking cacao “beans” and/or cacao powder would help? (I have a whole family who loves raw cacao, can you tell?).

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cheeseslave February 14, 2010 at 1:17 AM

@ Kathleend

I would think if you could ferment them that would be better. Yeah, raw cacao does contain phytic acid so it needs to be fermented or roasted (in which case it would not be raw)

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cheeseslave February 14, 2010 at 1:36 AM

@ Christine

That is a GREAT story! And of course, it’s the same story I hear over and over and over again from every immigrant I meet. No cavities, never had braces, etc.

So sad though that now our industrial food is spreading to them. My daughter’s teacher at daycare is so worried about her father in Mexico, who has heart disease and diabetes. Of course they switched over from lard to corn oil years ago. And they eat lots of white flour tortillas — instead of their traditional corn. The cornmeal they do use is genetically modified. And she said he drinks a lot of Coke.

Sigh…

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Mallory February 14, 2010 at 1:41 AM

A few years ago, a professor at my university gave a little talk about chocolate production. He teaches the only (at the time) chocolate making class at a 4 year university in the US, leads a student-run chocolate enterprise on campus and has his own chocolate business as well as a non profit to help cacao farmers in West Africa gain organic certification.

When someone asked him about raw cacao, he said it really wasn’t raw, it was naturally fermented–cacao growing villages smell like yogurt when the cacao pods are being fermented or cured (can’t remember the correct term). Plus you wouldn’t want to eat it truly raw anyway he said….all the pods are thrown into a shallow dirt pits and stirred by the children with sticks for a week or two. Most of the kids don’t have shoes and the snakes and such that are attracted to the warmth under the cacao pods are dangerous to them.

That’s what I remember from his talk, though I sure more detailed info can be found…sorry don’t have time to look it up now!

My question is what cacao product(s) were tested for phytic acid? Cacao seeds straight off the tree? Something from a store?

And can I buy a phytic acid-o-meter so I can test my foods at home? :-)

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Michael February 14, 2010 at 12:22 PM

high quality coco beans are usually fermented for up to six days then roasted and go through grinding into chocolate liquor and conched (mixed and aerated at high temperatures for up to 3 days)

“Traditionally, conching has been an extended process of mixing the ingredients for long periods of time, often for days. It is now common for companies to use soy lecithin, an emulsifier, to help blend the ingredients, allowing them to drastically cut down on conching time and costs.”

if you must have chocolate look for organic dark chocolate that is fermented roasted, conched, does not contain soy lecithin, and is not alkalized-(reduces antioxidants can add lead). it is likely much lower in anti-nutrients but might still be high in oxalates? chocolate is a good source of magnesium.

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Michelle February 18, 2010 at 1:37 AM

We are on a mostly gluten-free diet…soaked oats are the only thing that is OK. Can anyone recommend which gluten free flour is best to soak the oats with?

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Raine Saunders February 20, 2010 at 4:38 PM

I wanted to bring up something I’ve been wondering about for the last few days about grains and another mouth-related issue. My son gets canker sores fairly regularly, and for awhile I was blaming sugar (although he eats much less of that than a lot of kids we know), as it seems to happen after he has eaten refined sugars or carbs. He will sometimes go for long periods of time without, but then he will get them again. I have been reading that celiac disease can often cause canker sores, and that a good number of people tested for celiac disease actually develop regular sores in their mouths. What does Ramiel say about canker sores, if anything? It would seem that if grains cause cavities, they might also be the culprit of other mouth problems.

I have been suspecting over the last few days that I may have celiac disease due to all these different symptoms I’ve had for many years – hypothyroid being one of them, fibrocystic breast condition, mal -absorption of nutrients, and others.

I haven’t been tested, and I don’t consume processed grains anymore…but I do eat wheat (sprouted or soaked) maybe once or twice a week, and probably occasionally have other things with gluten too because I haven’t been convinced that I had problem with gluten that is actually celiac-related, and thus don’t avoid gluten completely. It makes me wonder if my son has it too, since we’re related and parents often pass something like this on to their children – and he has one of the classic symptoms of celiac – and eats wheat fairly often, albeit sprouted or soaked (with the occasional processed variety when he is with his grandparents or friends, etc).

Here’s the link I found with recent studies done by a medical doctor that talk about this connection:

http://www.celiac.com/articles/21858/1/Could-that-Canker-Sore-Mean-Celiac-Disease/Page1.html
.-= Raine Saunders´s last blog ..Two Days Left to Enroll in GNOWFGLINS eCourse in Traditional Cooking! =-.

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Jeanmarie February 20, 2010 at 5:48 PM

Thanks for sharing that, Raine. My goodness, I used to get lots of canker sores as a little kid. The sugar was no doubt part of it, and of course I ate plenty of wheat and other gluten grains, as well as margarine. yuck! I haven’t been tested for celiac but was told I was allergic to wheat after some allergy testing a few years ago, so I’ve been avoiding it.
.-= Jeanmarie´s last blog ..Equipment for Juicing: Pulverizing vs Extracting =-.

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Mary P. February 20, 2010 at 7:17 PM

Canker sores can sometimes simply be a sign of B vitamin deficiency due to inadequate dietary intake and/or malabsorption of nutrient’s.

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Christopher Tyler February 22, 2010 at 3:19 AM

“Phytic acid may be considered a phytonutrient, providing an antioxidant effect.[1][15] Phytic acid’s mineral binding properties may also prevent colon cancer by reducing oxidative stress in the lumen of the intestinal tract.[16] Researchers now believe that phytic acid, found in the fiber of legumes and grains, is the major ingredient responsible for preventing colon cancer and other cancers.[1][17]”

I found this on the Wiki entry for phytic acid. i don’t know how this fits in with the picture, but I figured I’d throw it in the mix.

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Megan February 22, 2010 at 10:33 PM

So I don’t want to beat a dead horse, but I just can’t seem to find this information anywhere, thus here I am, posting another comment on the tooth decay post. =) For tonight’s dinner, I had a several pieces of freshly baked Italian (not sourdough, made with WW flour) bread, local pork pate, local raw blue cheese and yummy homemade sauerkraut, with a glass of water kefir. I’m pregnant and want to get the best nutrition I can, but I can’t stomach the pate without a piece of bread. My question is this: do the phytates in the bread bind to the minerals in the rest of my food, or just prevent me from absorbing any of the minerals that might be in the wheat? That goes for all my meals – if I have 2 eggs and a piece of toast, is the toast binding with things in the eggs, or just inhibiting nutrient absorption from whatever’s in the bread? Thanks! =)
.-= Megan´s last blog ..Brown rice nori rolls =-.

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cheeseslave February 23, 2010 at 12:01 AM

Megan -

First off, I AGREE! I don’t like pate without bread.

The phytates in whole wheat not only block absorption of what is in the wheat, but also the minerals in the pate. I don’t know if it will block ALL of the minerals — because we do produce some phytase in our gut, so you will be able to prevent some of the malabsorption.

However, ideally, you want to eat sourdough or bread that is made from sprouted flour or sprouted grains.

I grew up eating lots of liverwurst sandwiches on white bread (not sourdough fermented — just modern commercial yeast). And my teeth were straight — no braces. However, I wonder if I had eaten an even more traditional diet (even more organ meats, whole grains that were properly soaked/fermented, raw dairy, more bone broth, etc.) if my teeth would be even better — like maybe I would not have had to have my wisdom teeth extracted.

I’m going to be posting very soon with my recipe for white flour sourdough — so at least you can learn to make that. It’s easier to start w/ white flour than whole wheat when learning to bake your own bread — then you can work up to whole grain sourdough.

And I’m planning on doing an online course for how to do sourdough baking (including whole grains). So stay tuned!

And congratulations on your pregnancy!

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Kaylin February 23, 2010 at 10:13 PM

Raine–
A couple of thoughts… hypothyroidism and fibocystic breasts are both signs of iodine deficiency. Check out Dr. Brownstein’s books. I’ve been hypothyroid for over 11 years and Lugol’s iodine has allowed me to cut back on my medication – from 2 1/2 gr/day to 1 gr/day and has greatly diminished my hypo symptoms that the medication NEVER helped with. I put the drops in my milk or coffee.

Also Gut and Psychology Syndrome by Dr. Campbell-McBride could really help you too. Canker sores and Celiac’s would both be signs of abnormal intestinal flora. B vitamin deficiency was also mentioned as a possible cause of canker sores, and this would also point to a digestive problem as B vitamins are PRODUCED in the intestine by healthy gut flora. If there is an overgrowth of abnormal bacteria then B vitamin production and absorption would be inhibited. You would likely find that all kinds of symptoms are cleared up if you take care of the gut flora issue and heal the digestive tract on GAPS.

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erzebet April 1, 2010 at 10:37 AM

in the beginning of the post, it is written that phytic acid and oxalic acid bind to minerals, including calcium. later it says that vitamin C prevents phytic acid to bind with calcium. i think it is a misunderstanding. i don’t mean to imply that eating foods high in vitamin C is bad but vitamin C is metabolized to oxalic acid in the human body. that does not mean you should get scurvy in order to avoid cavities:)

good blog though!

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Mike April 16, 2010 at 4:06 AM

Ya know… if we listened to every nutritional alarmist out there… she says don’t eat this, he says don’t eat that… there wouldn’t be a darn thing left to eat.

As a Paleolithic eater, I take the view that if it grows, and tastes good, and my ancestors ate it 1,000 years ago, it’s probably decent food.

As for liver… I love it. But I don’t think we’re meant to eat it every day. We get all the nutrition from an animal, by eating all of that animal… lean, fat, organs, bone marrow. So for every cow you eat, you should be eating one liver, one brain, etc. Makes a sort of prehistoric sense, anyway.

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DavidC May 1, 2010 at 2:39 AM

I’m having trouble verifying some of his phytic acid claims and amounts. And while it’s not good for you, phytic acid is not the end-all be-all of nutrition.

I followed a carefully-constructed vegan diet for 2 years and then began transitioning into a paleo diet. All my medical “stats” were good and my teeth were fine. Clearly my health wasn’t wrecked by phytic acid. At least not immediately. Everyone’s different though.

I think it’s important to watch phytic acid, but I don’t think it’s necessary to obsess in the amounts that can be found in nuts and vegetables. We don’t yet know all the complex interactions that happen between different fats, proteins, anti-oxidants, etc. We’re just starting to learn about this stuff. The place to watch it is with things like grains where other problem chemicals show up.

That’s why I try to stick to the basics. Our omnivore bodies are very forgiving. Extremely forgiving, or so many people wouldn’t live as long as they do on fast food and junk. Getting your diet 90% right will give you fantastic health, unless you have a problem which may require more restriction.

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Andrea February 9, 2011 at 10:29 PM

Thank you for your responce.

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Sammy K May 2, 2010 at 2:55 PM

great topic/post!

i have yet to see any of the conversation regarding oatmeal specifically in regards to “steel cut” oatmeal. is there a difference in the phytate content of steel cut vs. rolled oats? would the process for soaking be the same for steal cut oats? is steel cut oats also unsproated and prepared in high heat? sorry for all the questions, but i too have made a change in my food intake over the last 6 months (and gave up one of my favorite foods in the process – cereal) and now eat steel cut oatmeal every morning. Thanks!

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Mallory May 2, 2010 at 11:41 PM

Ramiel’s article “Living with Phytic Acid” on WAPF’s website has more info on oats, etc: http://www.westonaprice.org/Living-With-Phytic-Acid.html

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Han August 17, 2010 at 12:59 AM

That’s a lot of food that I can’t eat. I have allergies to dairy and gluten (in oats, wheat, rye). These foods can of course cause dental problems. I also have limited access to pastured meats as they are only available at farmer’s markets 4 months a year. I wonder if I could still be cavity free by optimizing vitamin D, and including organic vegetable green juice, soaked grains, nuts, and seeds, raw eggs, vitamin K2 MK-4, free range chicken, and organic chicken liver.

I had been a flexitarian for at least 2 years having meat every 2 or 3 weeks.. 2 years ago, at a dental check up, I had a few cavities but they did not fill it. This year, I got x-rays from another dentist and she said I had no cavities. Wondered if the leafy greens healed them. How long should it take for black spots (arrested decay) on teeth to glaze?

Does getting stains on teeth easily mean you are likely to develop cavities? Weston A Price did mention that the natives had white teeth. Could avoiding teeth staining foods have played a role since they didn’t eat so much of the following foods? Leafy greens, nuts, seeds, tea, and colourful fruits can cause staining.

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Brian August 17, 2010 at 12:52 PM

Please be careful about recommending gluten grains. Even oats have cross contamination and is therefore NOT gluten free. Some studies suggest 15% of Americans are celiac. That’s 45 million Americans! Exposure to gluten and foods you are allergic to can prevent the absorption of fats (leading to EFA deficiencies) and vitamins A, D, E, and K (the very nutrients that keeps your teeth and bones strong). Long term exposure increases the risk of thyroid problems, type 1 diabetes, osteoporosis, rheumatoid arthritis, IBD’s, tooth decay, and a lot more.

Please don’t make the same mistake I made. When you are a celiac for a long time, you get acclimatized to your symptoms and you are not aware of it. You can screen it by avoiding gluten (including using wheat based cat litter or going to a bakery if there are air borne flour particles) for a few weeks and reintroduce it and see any changes.

I think I would been those “lucky people who never had cavities” if I never consumed milk and gluten and if I ate a lot of leafy greens. I had almost the same number of fillings as my sister despite eating significantly less candies. I had a lot of nosebleeds possibly due to the malabsorption of vitamin K and omega 3. Now I’m getting the amalgams removed since I believe it could be causing my tics, bruxism, insomnia, social withdrawel, nervousness, and excitability.

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DG August 22, 2010 at 9:24 PM

To Japanese like us, sesame seed (we call Goma) is traditional food and a best food for life. We use sesame seed oil as a best also. Goma is one of our foundation of daily diet. Our science clearly supports tremendous (explosive) benefits as nutrition. I myself eat 10-20 grams everyday. I have never been sick and extremely healthy. Never been to a M.D.’s office in my life since beginning 20s ( When I was child, I suffered serious asthma and healed by 3 weeks water-only fasting as eventual means). Zero flu/cold experience.

Some Japanese dentists explain that tooth decay is caused by acid secreted by germs in the mouth so that in order to prevent tooth decay we should gargle with the opposite(alkari) to neutralize it. They suggest use of baking soda.

I do it every night and morning.
Honey is most potent acid once it is in your body. Honey decays tooth extremely. Gargle with baking soda water after eating honey.

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Janelle August 23, 2010 at 11:22 AM

to DG, whether or not it is caused by acid or bacteria is not the issue here. Weston A Price found people groups with no dental care who had very little if any decay in their mouths. Since switching my diet to include raw milk, butter, fermented grains, liver, and grass-fed meat my decay has been arrested and will most likely be reversed despite the fact that I rarely brush or rinse my mouth. So I am PROOF that bacteria cannot harm healthy teeth. And I am proof that eating acid foods, or acid creating foods do not cause decay.

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Sarah Kirkell November 28, 2010 at 9:25 PM

I’m late to this post, but I love it. I have been giving great thought to my grains of late, which I admittedly eat fewer of now that we eat more traditional foods. I soak and ferment and make sourdough, but I was wondering if it was enough. The part of this I found most interesting was that vitamin C blocks phytic acid. I LOVE unsweetened rosehip tea, which is high in vitamin C. And, I’ve especially been drinking more of it since we went ultra-traditional with our diets and I’m more in tune with my body’s reactions to food. I wonder if the phytic acid blocking action is part of why I crave it so much! Thanks Cheeseslave for saving my bacon!

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ummbader December 8, 2010 at 10:31 AM

are crooked teeth permanent or can they eventually uncrowd with a good diet? what about the Lurepack brand of butter? is it also grass fed?

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mariah January 23, 2011 at 6:38 PM

What CAN we eat? I find this a little discouraging and hard to believe that almost everything, even in a natural state, is bad for me. I already am going to such great lengths to provide my family with whole foods and yet I am still feeding them anti-nutrients? Is there anything we can eat? It seems like everything is either grown wrong, processed wrong or cooked wrong.

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Mallie February 25, 2011 at 12:56 PM

Who can live like this? Who has the time to sprout, germinate, soak, ferment grains for 16 hours? It seems as if nothing is safe, not even vegetables. I live in Canada and its illegal to sell raw milk so the only other options are nut or rice milks but then that’s high in phytic acid. We can’t drink coconut milk either because of phytic acid. So basically, almost everything has phytic acid. What do I drink now – just water? Yes, we do need to eat better and more nutrient dense foods, but there is also the thing about killing yourself to get these impossible foods and making yourself crazy. Besides, Rami Nagel is just one person out of thousands of others who say this is right, this is wrong – I’ll bet soon we’ll find someone who says raw milk is proven to be bad, don’t drink it, and then chaos will resume again.

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Michael April 7, 2011 at 11:24 AM

No phytic acid in coconut milk.

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Dentist Tampa FL March 19, 2011 at 11:16 AM

Thanks for sharing…I think we should brush our teeth properly….

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Deanna May 30, 2012 at 9:40 AM

This is interesting but overwhelming. We can only do the best we can. A side note… my child loves oatmeal and eats probably more then he should however he is twelve and has no cavities. He brushes 3 times a day and must of inherited his dad’s good teeth. I agree with this dentist… I thinking brushing is very important and made it my job to teach him this at a young age. He will even brush after sugar intake… I think this is the main reason for his good teeth.

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Bill Brikiatis March 29, 2011 at 4:39 AM

I fear that cod liver oil contains too much mercury. Aren’t you concerned with this? I would prefer oil made from smaller fish like sardines.

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Alisue July 2, 2011 at 8:01 AM

Wow…thanks for sharing! Love to learn more and more!

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Mindy July 3, 2011 at 2:59 PM

This is a great reminder to not overdo the nuts and seeds!

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riceinmay July 4, 2011 at 10:58 PM

Wow~ I’m so frustrated. I just discovered a hole in my back molar. I’m 4 months pregnant- and the same thing happened with my 2nd pregnancy- only on the other side- and now I have a root canal there.

I switched to a real food/nt diet after my second child was born. Since then I’ve even healed a cavity. I felt like I was on the right track……but here I am back with another cavity.

I’m not quite sure where to go from here. Pregnancy seems to be really hard on my body (I had 8 ear infections in 6 months with my first, Multiple cases of mastitis and strep while pregnant with my second, and now my only root canal has abscessed horribly in a matter of about a day with my 3rd pregnancy). Outside of this I hadn’t been sick (other than an occasional cold) in 1.5 years.

I’m taking cod liver/butter oil, and we like liver here. So I’m gonna start taking a full syringe daily- and eat liver at least twice a week. Before getting pregnant I was almost grain free, although lately I’ve been adding it back in 5 times or so a week. Do you have any suggestions for me?

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LeahS July 20, 2011 at 10:36 AM

WOW! I can’t believe you got to meet him!! And I had no idea oats were heat treated. Luckily we have a local farm growing them. I will have to get some from them.

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Amanda L August 15, 2011 at 4:21 AM

Hey there… I’m a bit late on commenting for this post, and actually, I should probably send this to your Q&A but I am heading to the dentist tonight… do you have any advice/info regarding wisdom teeth? Is there any way to “fix” them naturally if you think they are coming in? Do you think it is necessary to have them removed? Or do you know anywhere I can find that stuff out? I’m going to get x-rays tonight because I was able to be sure I’m not pregnant for a brief period time and don’t know when/if that will happen again in the near future… but then I’m not sure what to do. I’m quite sure the dentist will probably tell me I need them out. They aren’t bothering me really, but I’ve been able to feel them moving around a bit lately. I don’t want them to mess with my other teeth. I also remember hearing that most people’s wisdom teeth sites become infected… so yeah, any advice at all?

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Joseph L. O. November 29, 2011 at 12:58 PM

Thanks for your insightful teachings and expositions. I will like to get some useful tips more on tooth decay.

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kryjo March 28, 2012 at 12:39 PM

i dont know what the heck to eat anymore— i know this is supposed to be informative…. but jeez—- there’s nothing left. im so confused.

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Ryan Donovan September 3, 2012 at 1:24 PM

Healthy living is just plain hard. But if you have discipline you will reap the rewards when you get old. As a young adult, you may not experience any kind of illness but if you do not watch your health you’ll see the results in coming years. The list is a great information to those that are phobic to dentists as they can maintain proper dental care without consulting a dentist. Rami is right about prevention, it always starts with yourself. There are several dentist websites that you can ask for help if you have dental problems. If you have healthy teeth then you’re lucky, just follow these guidelines and your smile with probably last for most of your lifetime.

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Atheana Cage October 9, 2012 at 2:43 PM

A good list of facts to cure tooth decay. But some of the food listed are brain foods. What would you pick? A sharp mind or a good set of teeth? In my opinion, I would like to eat the brain foods and rely on a good dentist like the dentist in north hollywood ca. Sorry I’m a little bias cause I really love eating nuts.

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katie May 7, 2013 at 9:52 AM

Ann Marie – thanks for the great breakfast suggestions. Would be really helpful to focus on what foods are recommended and how to prepare them as part of the normal family routine (e.g. examples of breakfast, lunch, snack, dinner ideas based on the info shared in this podcast and blog post). I think it would be really helpful to hear what Ramiel feeds himself and his family as well, so we can focus on saying “yes” to delicious and healthy foods, instead of feeling stressed and confused by the long list of foods that are not recommended.

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didi December 17, 2013 at 3:39 AM

Hy▪▪! Can you please tell me does ramiel angel suggest onlycooked meat or i can wlso eat fried meat ?? Please answer! Im from croatia so i dont understand book well! Thanks!

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