Dental practices Intentional Replantation, Apicoectomy, and Root Canal….part 3 of 7

Thanks to GSG reader Sheryl, whose husband is a dentist, for suggesting I research Intentional Replantation. It has been practiced for 1,000 years, and it is not difficult for dentists, although very few do it or even think to do it. It involves treating the tooth outside the mouth and re-implanting it, and the dental research literature indicates 70-91% success rates five years later.

This may be a way to keep your tooth—and they clearly aren’t always “dead” if they can re-implant and grow ligament and tissue a vast majority of the time. I think the default position for most dentists and endodontists is to go straight to a root canal. It’s what they know, what they’ve been taught.

Sheryl (whose husband is a D.M.D.) had an Intentional Replantation recently by Dr. Kurt Brimley of Copper Creek Endodontics, after a FAILED ROOT CANAL. The tooth is extracted, the diseased part on the roots is removed, and the tooth must be replanted in the socket within five minutes! The replantation was successful and the infection subsided. You can google the term and see what the diseased pulp looks like when a tooth is pulled, right before that diseased part is cut off and the tooth is reimplanted.

I imagine a replanted tooth has the same risks. I would imagine it removes infected pulp but also creates another problem. All the theory I have been studying is that the beginning of a systemic infectious problem occurs when the inviolate, naturally sterile environment of the vast network of channels under the tooth is violated, exposed.

Ditto, then, for the endodontic procedure of the apicoectomy, where an incision Is made in the lower gum tissue to expose the bone covering the tip of the tooth root. A hole is then made in the bone, infected bone scraped out, and amalgam filling replacing it. Now mercury is implanted inside the body, in contact with the jawbone and its blood supply. Authors Drs. Kulacz and Levy say in addition to the glaring problem of the world’s most toxic heavy metal now offgassing in blood and bone, the procedure also leaves a tooth still infected since the procedures cannot sterilize the infected area, so bacteria should be expected to continue to grow, and their toxic products circulate to other parts of the body, just as with a root canal.

The sources I have read said that taking Vitamin C, silver, or any number of other good safe and effective anti-microbials (not antibiotics, which are not safe) will do no good in these dental situation, because they will not ever get to the approximately 3 miles of dentin tubules below each tooth.

And, Dr. Weston Price’s research showed that it is extremely difficult to sterilize root-canal-treated teeth even after they have been extracted! Dr. Walls’ office recommends I extract my two back molars that have been root-canal treated.

Several researchers have found that trapped, anaerobic bacteria in the focal area of the tooth escape that area and migrate to other parts of the body. A diseased, mummified tooth (i.e. root canal) can cause a different disease in you than it causes in me, which is part of why this practice has gone on so long, without obvious links.

But Drs. W. D. Miller, William Hunter, Weston Price, and Edward Rosenow studied and documented very well the principle of focal infection traveling to become systemic disease. Various organisms that morph in the body have specific affinities for specific parts of the body, or they may migrate to weaknesses you have.

This research makes me that much more motivated to eat a consistently alkaline, low-sugar diet. To avoid as many dental dilemmas as possible.

Dentists are good, skilled, ethical people, by and large, of course—but perhaps when all you’ve got is a hammer, sometimes everything looks like a nail? Two dentists’ wives told me as I was researching, that their husbands had to leave other practices to start their own, because they were “undertreating.” In other words, some dental practices push the most invasive, most expensive procedures.

I am disturbed that I had two root canals before knowing all this. The more recent one, I just had some mild tooth sensitivity. I was leaving for Africa and afraid I would get there and have the horrible, mind-numbing, no-sleep-possible pain that I had with the first root canal many years ago. So I let the dentist refer me to an endodontist for the procedure. Should this ever happen again, now I know of options in holistic or biological dentistry.

In fact, I plan to have Dr. Walls remove the tooth for six months and then do one of the options mentioned above. I may have him ozonate root canals multiple times, given Dr. Price’s caveat that once you’ve had a root canal, even with the tooth extracted, it’s terribly difficult to sterilize 3 miles of tubules.

Tomorrow I am going to share some of the other comments of dentists who replied to me on the topics of root canals, fluoride, and metal fillings.

Root canals….at the root of much disease?

Over 20 million root canal surgeries are done each year in the U.S. alone. I unfortunately have had two of them, before I knew that I had any other option. Dr. James Howenstine says, “Many chronic diseases, perhaps most, are a result of root canal surgery.”

This week I’ve been studying literature on cancer clinics in Germany and Switzerland to see if I want to visit any of them. Dr. Rau of the clinic Paracelsus, said that 147 out of 150 breast cancer patients had root-canal infected teeth on the meridian that includes the breast. Of non-breast cancer patients, only 35 percent had root canals on that meridian.

A root canal is done to save a deeply infected dead tooth that would otherwise have to be removed. You have 3 miles of tubules in every tooth, so it is not believable if a dentist says he cleaned and sterilized everything before capping the dead tooth. Bacteria, viruses, yeasts, fungi, and molds, are then trapped there.

White blood cells do not travel so deep. These organisms, then, morph to learn to live in the absence of oxygen, causing all kinds of health problems. Dr. Hal Huggins writes of those pleomorphic organisms becoming thio-ethers, the strongest poisons on the planet that are not radioactive.

Dr. Weston A. Price most famously discovered that if you implant a diseased tooth in an animal, that animal develops the diseases of the host. Other experts have written extensively about the problem of leaving a dead tooth in the mouth and sterilizing and packing some of the channels but not others.

Most of the research I have seen linking root canals to a phenomenal amount of seemingly unrelated disease is indirect, such as what I quoted from Dr. Rau above. It predominantly notes that those found to have a variety of diseases have a much higher-than-average rate of root canals. Though the links are indirect, there are many of them—it seems unwise to me to ignore them.

Medical and dental sources you may wish to consult confirming what I’m writing about today are Dr. Weston Price, Dr. Karen Shrimplin, Dr. Frank Jerome, Dr. Josef Issels, Dr. James Howenstine, Dr. Hal Huggins, and Dr. George Meinig (author of The Root Canal Cover-up, summarizing the 1200 pages of published work by Dr. Price).

Any reader who would like to point us to root-canal alternatives, please do!

if you want alternatives to root canals, fluoride, and amalgam fillings, or if you want your amalgam fillings removed, you may wish to find a holistic dentist, also known as a biological dentist. In Utah County, we have Dr. Wendell Robertson.  In Salt Lake County, try Dr. Mark Flack. Holistic dentists nationwide are invariably involved in the fight against fluoridation of the water supply.

Locally, Dr. Flack calls attention to some of his patients’ allergic reactions to fluoride, and to a Massachussetts study of 280,000 children that fluoride in water caused children to absorb lead.

Incidentally, I do not know either of these dentists so I wouldn’t go so far as to call this a recommendation—I know they’re holistic, and I know they’re brave to stand up to the ADA. But I don’t know if they’re good, so you’ll have to find this out for yourself. Should a root canal be advised for anyone in my family, I will definitely be contacting them in the future.

 

Fermenting foods: it’s freaking me out!

Dear GreenSmoothieGirl: I really like the idea of adding the Rejuvelac as my green smoothie base, but I’m honestly totally freaked out to leave something perishable on my countertop in an unsealed container for several days. What are the chances that “bad bacteria” get in there and make me sick? I really appreciate any feedback you have. It sounds like a great opportunity to make green smoothies do even more for me, but I can’t get over the initial concept. –Grace

Answer: Grace, I think it might help if I explain the concept a bit more. Fermented foods are part of your diet already, if you eat yogurt or sauerkraut, or even beer. The manufacturer had to let it sit at room temperature for a time, to grow the cultures.

Also, before refrigeration, human beings had a stronger inner terrain and microbes rarely harmed them. Of course, now we have antibiotics that have seriously damaged most people’s balance of beneficial microorganisms colonizing the digestive tract. We also have refined foods weakening us, and few, if any, cultured foods strengthening us. We now seem to believe that killing a couple million of the billions of microscopic critters around us will somehow do the trick.

It’s a weird modern concept that everything we eat has to be sterilized—ancient peoples lived amongst billions of organisms very peacefully for thousands of years. So maybe our food is sterilized, fumigated, pasteurized, irradiated…..but there are billions of organisms everywhere ELSE (which makes the antibiotic wipes a pointless waste of money).

So, it feels unnatural to you but only because of our strange modern traditions, and the fact that we’ve gotten away from eating foods that nurture our gut’s need for healthy colonization. Just ONE course of antibiotics can change the gut’s internal terrain forever.

Every culture of the world eats cultured foods. Some chew up a food and spit it, with their saliva, into an earthen pot, and drink it a week later. (I won’t be teaching you those methods, don’t worry.) There are literally hundreds of types of cultured foods, in traditional / indigenous peoples, and in people who have not completely adopted processed diets.

The most complete and well known work on this concept is Sally Fallon’s Nourishing Traditions, which has some good info but advocates for lots of meat and dairy and a very rich diet. My 12 Steps to Whole Foods program deals with it in a condensed way in Ch. 8 and uses what I feel are a do-able, moderate amount of probiotic foods that do not require us to purchase $10/lb. animal parts. My work focuses on culturing vegetables, optionally some raw, antibiotic- and hormone-free milk, or coconut liquid. (I now culture my coconut liquid before using it in Hot Pink Breakfast Smoothie).

My blog on 9/15 talks about learning vicariously through others—the examples I gave were learning from others’ health disasters. But you can learn from my health victories, too. Does it help you to know that I have had a quart or a half gallon of raw kefir, or yogurt, or coconut kefir, or sprouts, or Rejuvelac, or sauerkraut, on my counter, pretty much every day of my life for the past 17 years? We have had zero instances of problems, illness, food poisoning.

It also helps if you understand the process of how food has historically been preserved. You can preserve foods a few ways. One, drying it to dramatically slow oxidation, which often involves lots of salt. Two, can it by killing all its lifeforce (enzymes and vitamins) so that there’s very little to oxidize, and then sealing it against air and bacteria. Third, utilizing lactobacillus and other beneficial organisms and lactic acid to break down the proteins and preserve the food (fermenting).

The way I make sauerkraut (see Ch. 8 of 12 Steps) is that the unrefined salt preserves it for a few days while the (slower) lactic acid begins to take over. I have two-year old raw sauerkraut (that I preserved with whey from my yogurt/kefir) that has been unsealed (but covered tightly with a lid) that we are still eating. It’s too soft, and it’s better, texture-wise, at six months old. But it’s preserved, and the healthy bacteria help my family stay healthy.

It might help to address the semantics. The word “fermented” has a negative connotation. (Although beer drinkers who wouldn’t be caught dead eating fermented vegetables drink PLENTY of fermentation.) When you think of fermented, do you think of ROTTEN? We aren’t eating any rotten foods at my house. We could mentally replace that word with a much nicer one: cultured!

So, don’t eat fermented foods. Eat cultured ones!

If “bad” bacteria gets into your cultured foods and makes them “go bad,” you will know. They will taste bad and/or mold. I have almost never had this happen. Once it happened with a bottle of sauerkraut. Never with kefir or Rejuvelac.

My Rejuvelac ferments in a day. At CHI, they told me 3-5 days, but mine tastes plenty tart 24 hours after I blend the sprouts and water, and put it on the counter to grow (aka ferment, aka culture).

Here’s my new video showing this easy, inexpensive habit that has the potential to see you through the winter without viruses or infections!

Extra ingredients for green smoothies [part 7 of 9]

Pomegranate juice

Pomegranate juice is another very hot product because of a few studies linking it to slowing growth of prostate cancer and arthritis, and reducing breast and skin cancer.   It’s been linked to improvement of several cardiovascular measurements, including thinning the blood and improving blood flow, lowering LDS cholesterol, and increasing HDL (“good”) cholesterol.

I would prefer to see people use the whole fruit, which is available in the winter.   You peel away the red outer peel and the inner white membranes to harvest the seeds, which look exactly like rubies.

It is labor intensive to take apart a pomegranate!   However, it is fun for children because the fruit is so beautiful and because it’s a bit of a treasure hunt.

All juices are concentrated, with high natural sugar content, and also quite acidic.   The whole fruit achieve the same benefit (while in lower vitamin and mineral concentrations) without the downside of a product with all the enzymes killed and high in sugar benefits.

Yogurt or kefir

Yogurt or kefir, particularly homemade, adds a creamy, smooth texture to smoothies.   You can learn more about this topic in Ch. 9 of 12 Steps to Whole Foods, including how to make them at home inexpensively and easily. They are the only animal products I actively promote, as their proteins are predigested and broken down for easy utilization by the body, unlike other animal proteins.  

Even more importantly, they contribute to a healthy gastrointestinal tract by populating it with good micro-organisms that are your main defense against bacterial infections and other harmful micro-organisms.   Most people have 10:1 bad microorganisms to good, and the ratio should be reversed for a healthy colon.   The best way to address this is to eat yogurt or kefir daily and avoid foods (like dairy and meat, and processed foods) that feed the bad bacteria.

If you are going to purchase commercial yogurt or kefir, organic is better, and buy plain flavor rather than the excessively sugar-sweetened vanilla and other flavors.   Goat yogurt is nutritionally superior to dairy (cow milk) products.   It is not mucous forming and easier to digest, due to its smaller fat molecule that permeates human semipermeable membranes without triggering the body’s defense mechanism to flush out with mucous.   People do not experience “lactose intolerance” with goat milk products, and even many who are lactose intolerant with regular milk do not experience those symptoms with dairy yogurt.

The Essential GreenSmoothieGirl Library . . . part 7

These are books important for parents to own:

Robert Mendelsohn, M.D.’s How to Raise a Healthy Child In Spite of Your Doctor is an enlightening, if old, book by a renowned pediatrician who left a top hospital post after becoming disgusted with the way modern medicine treats children.   Dr. Mendelssohn led a research hospital in Chicago until he became so  disenchanted with medical practices that he wrote this book that every parent should read to understand why it’s so critical to not put blind faith in medicine.   Some of the things I recall most vividly is how he challenged the escalating trend of tonsils and adenoids being taken out of young boys, only to find that truly, these surgeries were unnecessary and risky for the patients but were needed to fill quotas for medical residents’ requirements.

I learned from Dr. M that a fever is a natural, healthy way for the body to fight infection, and that fever should not be “fought” or drugged.   He put my mind at ease with statistics reassuring me that an out-of-control fever is so rare as to be something I needn’t worry about.   This book is a good start towards realizing that the doctor isn’t God: a good first step down a road to a mother becoming a healer in the home.

You won’t so much get alternative health advice as much as understand the medical paradigm’s limitations and abuses, which is helpful in a parent’s initial effort to break loose of modern pediatrics.

Dr. Joel Fuhrman’s Disease Proof Your Child is an excellent primer, a book to buy as a gift for people who love their children and want them to be healthy.   It explains why eating plants is our kids’ best protection against the modern plagues that have become epidemics, and “your new cookbook” at the end is a good resource.   I disagree with some of the ingredients Fuhrman uses, such as canola mayo and lots of soy milk/cheese/etc., but these are small issues considering the dramatic potential of this book for families.

 

 

natural remedies for ear infections

I just met this cute blonde mom named Mary Jane, who was telling my friend about her little boy’s chronic ear infection that multiple courses of antibiotics just can’t eliminate.   She was saying that her son’s “cold” just keeps going—six weeks now of constant, thick mucous.

I sometimes just can’t believe that no pediatrician will do ANYTHING for an ear infection besides nuke it with antibiotics.   Limiting your practice to systemic drugs that hurt more than help . . . well, I guess you’d be a pariah in the community of M.D.s if you did anything different.   Oh, and also insurance companies wouldn’t pay.   (Minor detail, how could I forget?)

And yet their own medical journals are clear that more than 80 percent of ear infections are viral.   Therefore, more than 4 times out of 5, antibiotics won’t do a bit of good.   But they don’t have a clue if it’s that 1 in 5, so they give you an antibiotic because . . . well, that’s all they know how to do.

(I’m not trying to be mean.   I used to ask pediatricians point-blank: “Do you have any way to help me besides an antibiotic prescription?” and the answer is simply, NO.)

And even if it was a bacterial infection that isn’t antibiotic-resistant, with just one dose, you’ve wiped out ALL the healthy flora in the entire gastrointestinal tract.   That’s what was standing between your little one and the NEXT infection.   So now the little guy is down for the count, just waiting for the next bug to come along when he has no resistance.

I administered my last course of antibiotics well over a decade ago.   Moving on to natural treatments that work WITH instead of AGAINST the body has been so liberating that I just want to tell perfect strangers about it!

#1: Eliminate dairy products and refined sugar/flour.   (That all by itself might be enough to say goodbye to infections forever.)

#2:   Use warmed garlic/mullein drops in the ear (in an olive oil base) that you can get at a health food store.

#3:   Colloidal silver: use as directed for a week or two.

#4: See if you can get that kid to drink LOTS of water!

#5: If you’re frustrated reading this because you’ve already done the antibiotics and are in Mary Jane’s position, all is not lost.   Give your child good, homemade kefir or yogurt (in my recipes) every day—no sugar added, please—and you can rebuild a healthy colony of good bacteria in about 30 days.

#6: If you do want to use medical treatment, I actually believe that the simple ear-tube surgery (no general anaesthesia, 15 min. procedure) is much less invasive and harmful than ONE round of antibiotics.   And it’s actually very effective for most children, although you should keep their heads out of the water, which is hard if your kids like to swim or take baths.