Dental Caries and Food Selection

By  Frederick J. Farrington, D.D.S.

                The subject of food selection in relation to dental caries is a matter of much discussion in recent years. In way of suggestion for investigation the writer wishes to present the following.

This subject might include not only dental caries and other diseases of the oral cavity, but all diseases of the body, for the teeth and surrounding tissues are only a part of a complex whole, or what should be a complete and healthy animal unit. In this there seems to be a great difference of opinion on the part of so-called authority.

Caries is an Indication of Imbalance

Caries of the teeth is only one of the many signs placed in evidence by the body which show that that individual has departed from the laws set down by nature long ago, and which only the individual himself can enforce. Nature certainly never intended man to eat white sugar, white bread, cream puffs, or any other of the denatured foods. Scientists have done great things, but a to foods, a vestige of improvement to internal man is still to be proven.

When you consider what mere man has done to perfectly good, complete foods in his attempt to improve on nature through his refining, but denaturizing processes, is it any wonder there are so many deficiency diseases?

The only way the writer can see to keep sound, healthy teeth is to keep a sound, healthy body of which the teeth are one of its important component parts.

Our daily intake of food should comprise all of the essential elements in their organic, natural state, tampered with by man in his attempt to improve or make more enticing; and allowing the organs of the body to be unencumbered by the usual mass of dental caries we must first product and retain a healthy body.

How many people can say they actually feel well? And of those who do, how many could truthfully say that they know there is no better state of health of well being? Thing of the millions who feel somewhat less than well- and in varying worse states.

It is conceded from articles read in medical and dental journals that to maintain health we must keep the pH, or hydrogen ion content of the blood, high. That would indicate that we should consume daily a great proportion of alkaline-producing food –in other words, fruits and vegetables. That would mean we should take am much lesser proportion of acid-forming food, or the items which would produce an acid state, namely, the concentrated proteins and carbohydrates.

If the only way to keep sound, healthy teeth is to have a sound, healthy body, and a sound, healthy body is maintained only through keeping the pH of the blood high, we deduct that caries must originate in the production and retention of too much acid in the system.

Too much stress is laid on finding one or more specific elements required in their proper proportion, as calcium and phosphorus, instead of taking all the necessary elements in foods naturally grown in their organic, colloidal state, as prepared by nature to produce good teeth.

Through food mistakes we acquire a condition whereby we are unable to digest, metabolize, and eliminate properly. If these conditions exist, we must fail to produce good health –and, therefore, good teeth. The writer is of the opinion that the real cause of dental caries will be found through mistakes in “food selection,” a far better term than diet; also, in combination of foods, bad combinations rendering some foods useless, in fact, a detriment, and better not taken at that time, even though they may be good foods.

Body Chemistry a Factor

We forget that there is a chemistry of the stomach which is causing a great deal of interference. It is this correction in the mistakes in food selection which brings about better function and health, and, therefore, better conditions in the oral cavity and entire organism.

Even though two children in the same family, eating at the same time, have varying degrees of decay, that would not prove that the cause of caries cannot be traced to food selection, for they do select different items in varied amounts. If you disagree, watch in a large family, the second helpings. You will be amazed to note the difference in this selection showing various likes and dislikes. They do not eat the same things in like amounts.

Tissue Tolerance Varies

The power of toleration of improper, useless foods may be greater in one than the other. One may burn up or oxidize better through activity than the other, and one, through proper mastication, may better prepare the food to be digested, metabolized, and eliminated.

Still there is a correct way to eat, for nature so intended it, and provided all the elements in natural foods; for she did not intend that we should be harassed by the ravages of decay. Teeth were made to masticate fibrous, hard foods, and the encroachment of wear to close proximity to the nerve was provided for well, as indicated by the natural production of a secondary dentine deposit by the pulp of the tooth for its own protection –a wonderful provision on the part of nature. Nature makes many similar provisions, as in the healing of wounds and curing of diseases, things which man could not bring about unaided by nature.

Take, for instance, constipation. We are provided with a well-working, complex, and a very efficient organ of elimination, the colon, but it has been so overloaded and abused that it becomes tired and lazy from distention and overwork. This is one cause of out toxic state –absorption from a too long retained putrid mass. This is another in the chain of activating causes of dental caries.

Imparement of any of the glands or organs, which breaks the wonderful, progressive change of food in its preparation for assimilation, replacement, and elimination, and anything less does not spell perfect health.

The hair, enamel of the teeth and skin are closely allied. Since these are formed from the same part of the blastoderm in embryo, is it not possible that a method of food intake that would eradiate dandruff and produce a better skin and condition of hair would tend to immunize against dental caries? This is an important question for consideration.

An example of this type is a case of profuse dandruff, accompanied by considerable irritation and itching and a red line of demarcation at the edge of the hair across the forehead, also some tendency toward eczema. This condition had persisted between the ages of twenty and fifty-two. In less than two months this profuse amount of dandruff was almost gone, and the line of demarcation was entirely eradicated. These were made to return in about four weeks, but quite unintentionally.

The cause was carefully noted. An selection was responsible, but, when corrected these was the same disappearance as before and maintained. All this was done through food intake, no applications or internal medication being used.

Cases of gingivitis, accumulation of calculus of both the salivary and serumal varieties are evidently improved after six months to a year of food intake largely of acid fruits and vegetables.

Another case has been of a patient extremely sensitive to the drill in the excavating of cavities, some local obtundent or anaesthesia being necessary for the relief of pain. After one year of what the writer believes to be the correct selection of foods, the preparation of which had been deferred on account of the previous sensitiveness, have been prepared and filled at one sitting with no pain to the patient and practically no anticipation of pain. It had been impossible to accomplish this for the past twelve years. This would indicate a better conditions of the nervous system and tooth structure.

Also, another case of enlarged and infected tonsil in the same patient, both tonsils being about the size of the ball of the average thumb. Today, the left tonsil can hardly be seen and the right is one-half its former size. Eventually, without doubt, they will become normal and free from infection, due to proper food selection, thus saving an operation and also saving organs which have an important functions. If corrections of such character occur through this method, what is to prevent similar occurrences elsewhere in the body?

Do not lose sight of the fact that much time and money have been spent in trying vicariously to patients of such conditions. That is only treating a symptom and not getting at the cause which started years previously in an acid state, and so continuing. Susceptibility and immunity are, of course, important factors you may say. But why this susceptibility and immunity? The only plausible answer to the writer is the difference between a tendency to approach the pH 7.1 of the blood for the susceptibility, and to approach the pH 7.5, or a high degree of alkalinity of the blood for immunity; also, the requisites, calcium, the silicates and the fluorides which are included as a part of the sixteen essential elements.

Abstinence from Refined Foods Essential

To produce and keep sound, healthy teeth we must refrain from eating the refined flours and grain products, as cereals. These, together with the refined sugars, are responsible for a great amount of decay. Mastication of hard, fibrous foods is very important in giving teeth a proper amount of work but this alone will not keep good teeth. In the refining of the grain, all of the outer part, which contains the calcium, silicates, etc., so essential to the formation of good teeth, has been removed. This accounts for some deficiency. So when eating breads or cereals, be sure they are made from the whole grain; also, in the case of sugars, the unrefined or more natural sugars.

In any case, select for your daily consumption foods containing enough of the sixteen essential elements in their natural, organic or colloidal state, without the interference of too much protein and the refined and denatured foods. The safest sources of these elements is through your vital fruits, vegetables and some nuts.

The writer is of the opinion that dental caries is a deficiency disease, whether this deficiency is caused by lack of the proper elements or an interference which inhibits proper digestion, metabolism and elimination.

If more in the dental and medical professions would become interested, and talk and explain food selection to their patients, the time would soon come when people would be more food conscious in the right way. Not until that time will we notice any appreciable difference in the amount of dental caries and diseases of the oral cavity.

126 Elm Ave.,

Rahway, New Jersey.

Artificial Fever

A great spread in new uses of artificial fever, to treat more than 25 disease, was reported to the first international conference on fever therapy in New York, recently.

Artificial fever is the raising of all or any part of the body’s temperature. As hot water and hot sand baths, it is the oldest remedy known to man.

But this conference dealt with mysteries mostly of the last two years, puzzles discovered in using fevers made by two new devices, radio wave machines and hot air boxes of 160 degrees Fahrenheit.

Fevers running temperatures up to about 105 degrees, it was explained by Professor Pierre Abrami, of the University of Paris, kill quite a variety of dangerous bacteria just below the point where the heat becomes dangerous to human life.

But medical men also have seen, he said, cures with scarcely raising of temperature. Two things, he explained seem to be involved: Shock, which sometimes helps to cure instead of to kill, and the cleansing effect of fever.

There are at present two completely distinct methods of inducing artificial fever, he went on.

One is vaccination, with proteins like milk or beer yeast, even with common table salt and inoculation with malarial fever. The other is heating the body by radio waves, hot air, electricity or water.

Shocks, Professor Abrami said, accompany the first of treatment. The second method produces no “shock” in the medical sense.

“It is a remarkable fact.” Dr. Abrami said, “that two methods so different in nature can give similar therapeutic results.”

The diseases in which cures or partial relief have been reported with use of artificial fever, nearly always used as an aid to some other treatment, include rheumatic fever, some forms of arthritis. St. Vitus dance, multiple scleorosis which is hardening of certain brain and spinal cord tissues, and several skin diseases.

Also shaking palsy, sciatica, inflammation of the inner coating of arteries, varicose ulcers but not varicose veins. Raymaud’s diseases, a form of hand or leg paralysis, angina pectoris, and high blood pressure.

Several eye troubles have been relieved, along with shingles, endocarditis, an inflammation of hear linings, asthma, puerpura or skin hemorrhages, adenitis, a form of gland inflammation, diphtheria and bronchopneumonia.

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Frozen Assets

Thousand of years ago, retreating northward with the ice, the mammoth of Europe and Asia made a last stand in Siberia. Countless number bogged down in the soft, icy marches, were frozen in the unthawing soil. They are occasionally discovered now, perfectly preserved for more than 10,000 years in nature’s refrigerator; the hide, hair, flesh, even  the remains of undigested meals in their stomach; bunches of moss, grass, sedges and wild thyme unchewed in their mouths. Siberian farmers cut off chunks of the red flesh to feed their dogs. –The Literary Digest.

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 The Country’s Gone to the Dogs

A storm of popularity of Man’s Oldest Friend has trebled our dog population in six years. According to painstaking surveys, we now have no less than 15,000,000 dogs, of which 12,000,000 are licensed. All over the land kennels have appeared in back yards, in attics, in penthouses and in basement flats. Along every main highway signs of “Puppies for Sales” and “Dogs Boarded” flash their appeal.

Dog dietitians are making their debut over national radio hookups. And Big Business is learning that there’s gold in dogs –tens of millions of dollars. Experts say it takes at least 10c worth of food a day to keep the average dog. This means we are spending $547,000,000 a year to feed our dogs –a sum double what we spent on farm implements in 1929, almost eight times our expenditure for aircraft, and almost three-fourths of what we spent for automobiles, tires and tubes. Add to food the cost of veterinary service, equipment, kennels, wages of attendants and the expenses of dog shows, and our aggregate dog will bill is close to $600,000,000.

One reason for the growing popularity of dogs in that many persons with dwindling incomes have taken to dogs frankly for profit. Jobless clerks, schoolma’ams artists, preachers and laborers have seen in Scotties Cockers and Wires a new hope for independence. More important, however, is the growing love of practically all of us for a dog, the discovery that in him is that needed friend. –William S. Dutton in “This Week.”