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.
Ok. so we have one author insisting that we don’t eat bran and we have another recommending that we do. Thomas L. Cleave’s book the Saccharine Disease describes how he managed to treat many problems by simply adding bran to the diet of malnourished people. I personally would investigate the work of Clyde Roggenkamp ‘Dentinal Fluid Transport’. The theory holds refined sugar as the major culprit in tooth decay as it actually disturbs normal hormone function and REVERSES the dentinal flow within the tooth and allows cavities to form. Apparently there is a flow of mineral rich fluid moving from within the structure of the tooth to the enamel where, i imagine, it repairs and strengthens the teeth and also, via the direction of the fluid, blocks various naughty things getting ‘at’ the teeth. So yes, if bran binds to minerals im sure that when combined with a high sugar diet it will only exacerbate the problem as not only is the dentinal fluid flow moving in the wrong direction, what does get through to heal the teeth MAY be mineral deficient. Personally i feel it would be a little neurotic to get so bogged down in the science of eating. Simple, general rules should be applied otherwise we end up as slaves to the next fad bit of info. All edible food stuffs will have a toxic element to them – our bodies are strong and adaptable. But the evidence mounts heavily AGAINST eating refined foods. Cleave also describes how the health of people in India can vary dramatically depending on whether they’re consuming refined rice or whole rice as a staple – those eating the refined rice he found to be a fragile, ailing community. whole grains smell fantastic -refined foods have no smell. that’s as scientific as i’m willing to go.
repy to lisa on 10-16-12
Vitamin K2 and the Calcium Paradox by Dr. Kate Rheaume-Bleue, BSc., ND, is a great resource regarding your explanation about the back and forth transfer of minerals between the teeth and saliva. She is in agreement with Dr Price’s research: fat-soluable vitamins are the key to healthy bones and teeth! Glad that you posted. 🙂
Just found this post – sorry to be a late comer. I have been using purchased sprouted wheat flour. I just purchased a sifter and sifted it, but nothing was left, so obviously no bran was removed. Do you have any suggestions on how I can remove the bran from this flour? Thanks.
As far as we know, there have been no academic studies showing that whole grains cause cavities.
After reading your post today I consulted with 2 doctors from the School of Dental Medicine at the University of Pennsylvania and they assured me that proper dental care, brushing and flossing and regular cleaning negates any need for sifting bran out of whole grain flours.
Additionally, I would like to comment on two things in the article.
Today’s news either the USA Today or WSJ, had an article dispelling the connection between periodontal disease and heart disease.
“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.”
Dr. Price was correct in that most of the nutrients are contained in the bran coat of the grain. Quite possibly indigenous cultures sifted out the bran as a form of modern day milling as they wouldn’t have been able to test for plant toxins.
Many thousands of our customers have been using the Essential Eating Sprouted Flours for over a decade now without any decrease in oral healthy or increase in cavities due to comsumption. On the contrary, consuming the Essential Eating 100% Whole Grain Sprouted Flours can greatly improve ones overall health.
Happy to answer any additional questions,
Sarah, what about the white rice you eat – do you soak it the same way you would soak brown rice? I also started making a ground white rice cereal. Should I soak this overnight like I would soak oatmeal, and is that preferable to doing a brown rice cereal that I would sift and soak. Lots of new info…my head is spinning trying to figure out the best way to prepare things!
For many years I made my own bread using Swany’s org. unbleached white flour w/ wheat germ added, and freshly ground org. wheat flour from my local mill 3:1 ratio. I have a Champion mill that I would like to use, but after reading these posts, I’m now confused? If I grind wheat berries and sift, am I left with an unbleached white flour? Is there a difference between wheat germ and wheat bran?
Sarah..I love your blog! Thank you for sharing.
So, if i am sprouting wheat, and then soak it for a while in a vinegar solution ( which will kill it,I imagine, as well as remove the offending chemicals) , this will be the best way?
I am doing a project to promote sprouting as a way to feed people cheaply.
You can make bread with it, without the need to get an expensive grinder. Bible bread is a good example.
I can get organic wheat for $.20 a pound in pallet loads.
I can hand a guy at a food shelter a 10 pound bag of wheat, with a list of recipes, methods of sprouting, and web links, that will cost $2, and feed him for a while.
There are a lot of things you can do with sprouts, and I am still accumulating recipes.
Michael