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What got me started on the whole local, traditional food journey was John’s cavity-prone teeth. In studying how teeth have fluid flow which is affected by diet, and that teeth, given the proper building blocks, will remineralize and heal their own cavities, I have hit upon our new mouthwash!

I hear different theories on fluoride. It’s a wonder, it’s a poison, it’s both. It has never done any particular good for my childrens’ teeth, and one child’s teeth were destroyed by it. Modern toothpastes have only been around for a hundred years, but teeth have survived for several thousand before the advent of Crest. In reading the work of Weston A. Price, I have learned that societies eating traditional diets that are local, fresh and a result of careful stewardship of the Earth experience very few cavities, orthodontic problems, gingivitis and other dental issues. When “modern” foods (read “processed”) are introduced, their teeth suffer almost immediately. I have learned that glycerine, a major component of toothpaste, can prevent remineralization, and experienced first-hand the pain of mouth sores brought on by sodium laurel (and laureth) sulfate. I am experimenting with a toothsoap recipe that will one day replace our toothpaste purchases.

This research has led me to study Xylitol, a sugar alcohol. Because it can cause intestinal gas and is not a naturally occurring whole food, we don’t consume xylitol. However, the research on xylitol and dental caries is compelling:

“When carbohydrate or sugars are consumed acid is produced in the mouth and the pH drops rapidly below pH 5.7, causing demineralization of tooth enamel and potential cavities. Since xylitol is a five-carbon polyol, oral bacteria do not metabolize it and therefore no acid is produced. This means that xylitol reduces the quantity of plaque, creating additional caries(decay) protection between periods of brushing and flossing. It also inhibits the growth of streptococcus mutans, the main bacteria associated with dental caries (decay). Xylitol actually decreases the amount of insoluble plaque polysaccharides that actually make plaque less adhesive to the tooth surface. When xylitol products are used the pH balance in the oral cavity is quickly returned to a safety level above pH 5.7, minimizing the erosion of enamel and enhancing the remineralization process. Remineralization is the process of reversing superficial cavities confined to the enamel surface.

“When xylitol is consumed habitually for several months, the streptococci mutans bacteria are shed from plaque to the saliva. Although high numbers may still be found in saliva, they are less virulent and do not adhere as tightly to the teeth, and this means acid attack is not occurring at the tooth surface.” Source

Licorice root is an herbal ingredient that has been shown to kill streptococci mutans bacteria as well. It can have negative effects on high blood pressure and sugar digestion, so we don’t consume that either.

But, put these two strong ingredients together and you have a very effective mouthwash. We use it at night before bed, so the bacteria-killing action has several hours to work uninterrupted. It is pleasant tasting, not medicinal or stinging.

I immediately noticed two interesting effects come morning. First, I wake up without dry mouth. Secondly, “morning breath” (that doggy-smell coming from recently awoken people) is almost non-existent. I look forward to our next dentist visit to get his input, although I realize he might not have much to say as he hands us our minitubes of triclosan-laden toothpaste.

Here’s my recipe:

Morning Kisses Mouthwash

In a one-quart pitcher, combine 1/2 cup xylitol (available in most health food stores), 2 ounces licorice root extract and six drops grapefruit seed extract. Add warmed filtered water and stir until completely dissolved. Decant into “bathroom-friendly” containers (we like used, well-rinsed white mouthwash bottles because they go a little better with our bathroom decor than the brownish liquid of the mouthwash.) After flossing and brushing, rinse with two tablespoons of mouthwash. Don’t eat or drink until morning.

And now, ladies and gentlemen, the next installment in “Adventures with Salmon.” Last night’s dinner was wild caught Alaskan (okay, not terribly local there) Sockeye Salmon. I found it not as dense as the Coho, but hubby said it tasted fishy. John thought it was fantastic—a real jaw-dropper for a confirmed junk food eater—and put dibs on the leftovers! And it was “fast food!”

I put it in my baking dish and squeezed lemon over it, the poured butter on. I sprinkled it with bulghur flour (that’s just whole wheat that’s been sprouted, dried in the oven overnight and ground into flour, nothing mysterious there) and baked it for ten minutes. When it was done, I turned the broiler on and toasted the flour for about a minute. Next time you’re going out for fast food, see if you can start the car, get through the drive-thru and home again in 11 minutes!

From the freezer, I used up the last quart of leftover Fennel Soup and the last little dribble of frozen veggies all mixed together. Now it’s time for the fresh veggies to come in, pay a premium for out-of-season or take my chances with frozen from the store. Well, at least if I get organic I know they won’t be genetically modified. But, they won’t be local or particularly fresh. Life’s a trade-off sometimes.

Sockeye Salmon Supper

Sockeye Salmon Supper

My kids love cooking if it involves dessert. John started this, I think, when his (public-school) cooking class focused entirely on sweets and desserts. Since then, the kids have been wanting to cook, but only wanting to make cobblers, cakes, brownies and the like. I am so thankful for coconut flour! I had my reservations, because from the content of Cooking with Coconut Flour by Bruce Fife, you’d think this was another one of those “too good to be true” diet stories. But the research I’m doing is backing him up. I have an entry planned for later to discuss its merits, but for now, let’s just say, “YUM!” Or, as the kids like to go around saying, “She’s cuckoo for coconut!” (Sorry, Coco Puffs bird.)

Hubby asked for a pineapple upside down cake a couple weeks ago. I couldn’t believe there was a recipe in Cooking with Coconut Flour! Kate whipped this up without any help at all from me and it turned out absolutely perfectly. Moist, brown and lovely. It did need a little whipped cream, but I didn’t want to blow the presentation! Yeah, that’s a nasty maraschino cherry in the middle of the home-cut pineapple ring, my other concession to presentation. I’m no artist, and all my taste is in my mouth, but I know a good presentation when I see one!

Kate's lovely creation

Kate's lovely creation

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