Eternal Cheesecake

Why don’t dentists tell the truth about how teeth will heal themselves? If you know exactly why teeth get cavities (it’s not sugar), and you know how to support the remineralization of the tooth structure, then you get to keep your teeth forever. So why, why, why? aren’t they telling us? I think it’s because they don’t want to know. Or it’s too empowering for their clients.

Anyway, this thought stream came out of a short conversation with a friend. She said, “well, my cavity didn’t heal itself.” And yeah, from what I’m learning, cavities won’t heal themselves if the conditions that created them are still present.

The truth is…. what?

It’s just germs that cause cavities, not sugar, and the specific germs are called Streptococcus mutans and Lactobacillus acidophilus.

If a dentist doesn’t help you to understand the root issue, help you to minimize the germ colonies, help you to understand how to remineralize the tooth, then yeah, cavities will grow and the dentist will take the easy, expedient way out and fill the cavity. They also make a nice profit from it, so why would they want to change their mental model when doing so would be more work for them? Not to mention have to swim upstream against the common “wisdom” of dentistry?

The truth is is that teeth are living, evolving material and cavities and other bone issues can heal themselves completely if you know how to do it. It’s not hard to learn. Just different.

I want my teeth, dammit!

It’s too bad my young friend had to go through the ordeal of having a cavity filled. I’ve had enough cavities filled and now I’m saying, “enough” and educating myself. But that’s just where I’m at.

I’m learning all this from the life’s work of a forward-looking doctor named Dr. Nara and an e-book I bought at http://mizar5.com/. More people need to find this stuff. It’s clear and conscious and backed by years of research. The website may look like ass, but don’t let that turn you off; the e-books are solid.

My heart sunk…

I started to read that chocolate isn’t a superfood as was claimed to be, by marketers, of course. That it wasn’t healthy. That it is actually a toxin for the liver, a stimulant for the heart.

Bleah.

But I read it all, and took it in, starting with Paul Nison’s post, “Raw Chocolate–Harmful for Your Health“, that goes into details.

Bleah.

Well, I have been going at the chocolate powder added to my daily plant-protein puddings pretty hard lately. Like 3 Tbsp a day. Plus some unsweetened callebaut chocolate that I like to transmute into my own nightly treats, as I’ve blogged previously.

It’s said that chocolate makes it harder for the body to detox, and so what I’m going to do is kick the chocolate, substituting carob instead, and see how I feel, and if my head gets sharper in the meantime.

I also discovered that agave nectar, one of my favorite sweeteners, isn’t what I had thought it to be due to its high fructose content. So I’m going to drop that too. See if I can find some good stevia, not the white stuff which I had been taking before, and also some honey, and play with sweet fruits more.

Maybe this will help me to get “The Thrilling” feeling back…. but damn… chocolate… wonder if I’m addicted to it…

I love sweet!

But after a short conversation with some friends at a vegan dine-out, it became apparent that my palate has been desensitized.

We were eating a yummy bean pudding desert when I happily remarked that it wasn’t so sweet. They laughed as they had just said to each other that it was too sweet, though I didn’t hear them in the moment. They have been vegan for many years, and Sean began to speak about how much pleasure he’d get from the natural sweetness of eating an apple. I don’t think I’m there yet, but it gave me pause.

In any case, sweeteners fascinate me. I used to only know about white sugar, brown sugar and honey. Now, my world has exploded. Madhava agave nectar is a favorite. Dates are divine. Carob molasses was a treasure to find.

I just ran across this article called “Essential Sugars” which lucidly educated me on the chemical nature of sugars, what they do to the body, and how some are actually essential and highly beneficial.

Have you ever thought to make your own chocolate? A friend, Kelly, recently posted something about her appreciation for chocolate, and that lead to me to say:

Chocolate definitely deserves more general praise! I just learned how to make my own variety from the basic ingredients and am delighted 🙂

She wanted to know if it was difficult. I said:

Well, I don’t start with the cacao nibs, but I do start with a big block of callebaut unsweetened dark chocolate, which is inedible, then I scrape off what I want, add some honey and cinnamon, and voila!, semi-home-made chocolate to my tastes 🙂

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