The origin of dental problems viewed from a biological angle

1. Regarding caries

The terrain is everything

This bacterial infection that can even perforate tooth enamel and create cavities cannot, as we mentioned earlier, have its sole origin in sugar consumption; otherwise, great apes would have caries, and anthropologists would have found caries on the skeletons of humans before the Neolithic (or before humans began to consume large quantities of cooked starches). The other, more plausible hypothesis put forward by some holistic dentists is that it is an excessive acidity in the oral sphere (oral flora + saliva + biofilm on the teeth) that creates a favorable environment for the development of certain bacteria (Streptococcus mutans) responsible for caries.

Parenthesis: From a hygienist’s point of view, there are no good or bad bacteria. The bacteria we call “pathogenic” can only develop when the terrain is unbalanced.

Moreover, an overly acidic terrain forces the body to draw from certain mineral reserves (notably calcium and magnesium) stored in the skeleton, which will serve as a buffer system to neutralize acidity and thus rebalance the pH of the blood and cells. Consequently, acidification of the body can indirectly lead to demineralization of enamel (and the entire skeleton), making teeth more sensitive to attacks from these Streptococcus mutans, which, it is true, feed on sugar but can only act on weakened teeth (by the acidity of saliva and/or demineralization) and in an acidic environment.

This reasoning explains why more and more children have decayed baby teeth even before they have erupted from the gums. It also explains why some caries start from inside the tooth. This is merely a reflection of an acidified body.

There is “sugar” and “sugar”

In this case, why do so many studies demonize sugar and conclude that it is responsible for caries? For several reasons, the first being that the distinction is not made between the sugar in fruits and refined sugar in all its forms: white, brown, in white flours (since starch is a chain of glucose, thus sugar), fructose syrup, etc. All these refined sugars, devoid of (or almost) minerals, enter the blood too quickly compared to the sugar from fruits (which are mixed with fibers, water, vitamins, enzymes, antioxidants, minerals, etc.), creating a harmful blood sugar spike.

Another problem with refined sugars: The body needs minerals to convert sugars into energy. If these minerals are absent from the consumed food (which is the case in so-called refined food but not with fruits), then the body will draw from its own mineral reserves. In the long term, the consumption of refined sugars will therefore lead to demineralization, which, consequently, will disrupt the acid-base balance (since the body uses minerals to buffer acidity). This is why refined sugars and flours are particularly acidifying (because they are low in minerals), just like animal proteins which, during digestion, produce acidic waste such as uric acid.

As for whole or semi-whole flours, we now know that the seed coat contains, among other things, phytates and lectins whose role is to trap positive ions (particularly iron, calcium, magnesium, zinc, and selenium; it is therefore not surprising that these deficiencies are common) so that the seed accumulates nutrients. This is why phytates and lectins, partially destroyed by germination or cooking, make the consumption of seeds (cereals, legumes, or others) inappropriate for humans as they can be potentially demineralizing. Furthermore, we also know that seeds produce a number of toxic substances (some are there to protect the seed from predators), such as gluten, trypsin inhibitors, saponins, isoflavones, etc., which can increase intestinal permeability, thus promoting autoimmune diseases.

Moreover,  the viscosity of cooked starch  contained in seeds or tubers increases the risk of food deposits in contact with the teeth, thus increasing the risk of caries. This explains why the first caries appeared when humanity began to consume starches in large quantities.

To learn more about sugar: read this  article on Living Nutrition and sugar.  

Sugar is Vital

We have just seen why not all sugars are equal. And fortunately, because sugar is the main fuel for our body (the brain only functions on glucose) and it is better not to see it as an enemy because it is, in various forms, almost everywhere: fruits, honey, cereals, legumes, tubers, etc., and unless you follow a ketogenic diet (about 80% fat, 5% carbohydrates, 15% protein; a diet with many drawbacks), you cannot live without sugar. Moreover, sugar is omnipresent in nature. Cellulose, which we cannot digest but which some insects and herbivores consume, is a chain of glucose with so-called beta bonds. This is why trees and plants can, from a certain angle, be seen as immense stores of sugar.  

What about acidic fruits?

It is often said that acidic fruits, particularly citrus fruits, are harmful to teeth. To properly understand the issue, it is important to realize that in Living Nutrition, we are always drawn to what we need. And acidic fruits, which contain weak acids, have the ability to dissolve the acid crystals (which are strong acids) that the body has stored in the tissues. The organic acids in fruits are therefore alkalizing (read this article  to learn more). The craving we may feel for acidic fruits is thus a reflection of our acidification. In summary, the more acidified we are, the more we love acidic fruits that act as an antidote by solubilizing the crystallized acids that can then be eliminated (generally through the kidneys). However, this transition from solid (in crystal form) to liquid (via the action of the weak acids contained in acidic fruits) can damage tissues if the body does not have sufficient mineral reserves to buffer the acidity being reintroduced for elimination. This is why some conclude a bit too quickly that acidic fruits acidify the body and damage teeth.

From my point of view, the solution is therefore not to stop consuming acidic fruits (since they are the antidote, remember: “Let your food be your medicine” as Hippocrates said) but to emphasize remineralization (see article on how to address deficiencies with Living Nutrition) with vegetable juices, seawater, superfoods,  wild plants  (everything rich in calcium, silica, phosphorus, and magnesium is good for teeth and the skeleton), algae, etc., and the use of naturopathic detox techniques (like the garlic-lemon cure, purges, etc.) to help the body rid itself of the acids that burden it. That said, the question remains open as to whether the acidity of fruits damages tooth enamel or not, and if so, to what extent. A measure that depends, in any case, on the state of acidosis and mineralization of the body. Personally, I believe that consuming acidic fruits (like lemon) that briefly contact tooth enamel is much less harmful than acidic saliva on a daily basis in which teeth are bathed 24/7. Furthermore,  according to some sources, saliva (if sufficiently mineralized) has the ability to maintain and regenerate enamel. To learn more, read this  article on the acidity of citrus fruits. 

In general, fruits being very detoxifying, we may tend to blame them for all sorts of discomforts (digestive issues, caries, pain, various detox reactions) when they only support the body’s natural detox mechanisms. This is why, in the context of a dietary transition (which concerns everyone), it is important to properly remineralize in parallel.  

What about food combinations and dental plaque?

The microorganisms living naturally on food that facilitate its degradation in the mouth are called “commensal flora.” Eating raw mono-food meals (without mixing) helps minimize food residues in the mouth, as these are more easily degraded by the commensal flora, and this, without producing much waste (which otherwise ends up on dental plaque). If we consume raw food, the commensal flora will be somewhat less effective in its degradation work, especially if we mix foods with different pH levels (as the commensal flora specific to one food can only act effectively within its preferred terrain).

On the other hand, when we consume cooked and mixed foods, the commensal flora that will develop in the mouth in contact with the mix of these mixed foods will be versatile and opportunistic (meaning that the microorganisms specific to a particular food will not be favored). This flora will not be the most beneficial as it will produce numerous waste products that will promote the appearance of what is called dental plaque. Dental plaque, also called biofilm, is a thin film that forms on the surface of our teeth. Appearing whitish or yellowish, dental plaque is composed of saliva, bacteria, and food residues that remain in our mouth after meals. This dental plaque weakens teeth and thus promotes the appearance of caries.

What about interdental spaces?

Ideally developed jaws have spaced teeth that do not touch. This is why no food should normally stagnate. Insufficient interdental spaces or, worse, overlapping teeth (as seen in modern dentitions) can cause food debris to get stuck and promote the development of germs that will weaken teeth and gums. This is the subject of the second point.