A simple take on how what you eat can help stop tooth decay (plus a recipe)

In the 1930’s, Weston A Price conducted a number of studies demonstrating that communities who ate traditional diets unique to their location displayed significantly fewer signs of tooth decay compared to those who moved into modern cities and towns eating a modern or industrialised diet. Why did this happen? Well, traditional meals and food preparation is shown to have ten times more soluble vitamins and four times more minerals than the amount of soluble vitamins and minerals found in modern food.

How do you increase your vitamin and mineral intake in a modern world?

With the rise of industrial farming, our soils and food have become increasingly depleted of essential minerals. A lot of these essential minerals function is to turn on certain enzymes and proteins in the human body. Without them, it is more difficult for the body to properly function. These minerals are also important for good gut health and the absorption of nutrition from food. In the absence of healthy and strong gut bacteria, the human body cannot absorb the utmost nutrition.

How consuming good quality fats helps stop tooth decay

Vitamins K, E, D and A play an essential role in your oral health and wellness. Vitamin D and A mutually stimulate those cells in bones in order to create osteocalcin, which is utilised by the body to reinforce tissues of the bones and produce new ones tissue as well. Human teeth are made out of bone which is why adequate production of osteocalcin is so important for them.

Three Foods that help

• Pasture-fed and raised Chicken Eggs
• Pasture-fed and finished meat
• Stock or bone broth

And one recipe…

Oma Ehrlich’s Chopped Egg

Dr Josh Ehrlich grew up on this recipe made by his mum, Herta Ehrlich.

8 Pasture-fed and raised Chicken Eggs
1/2 Spanish Onion
A few glugs of Olive Oil
Himalayan Rock Salt
Pepper
Paprika
A fork for mashing

How to:
1. Hard boil the eggs.

2. Finely chop the spanish onion

3. Place spanish onion on a flat plate or in a bowl that is big enough to also place the eggs

4. Once the eggs have cooled (you can speed this up by putting them in cold water) peel the shells and wash each egg (you do not want to mash in egg shells). Then place the eggs in the same vessel as the spanish onion. Add some olive oil, salt, pepper and paprika all to your taste. Then mash with a fork until it is a fine consistency

5. Enjoy! You can have this with your salad, on some sourdough bread or for a low carb option you can use carrot sticks. The chopped egg will keep in your fridge for about 4 days.