When I was sixteen, I got a toothache – one of the molars on the lower left hurt. The dentist was very nice and said he couldn’t see anything (that was before the time of dental x-rays) but would bore a hole to see how the tooth looked inside.
He couldn’t find anything bad on top. So he drilled another hole on one side, then on the other – all for the sake of exploration. “Sorry,” he said, “I can’t find anything “. He sent me home after filling the tooth with amalgam, on three sides.
Next day I had a whopping sinusitis, and it became clear that the aching tooth had been an early warning sign.
These many years later I still have that tooth, repaired on three sides – after no caries at all! I still have it because that encounter left me an avid tooth-brusher – and very skeptical of dental treatment.
Clearly I am not a dentist and not an expert in tooth health – but I must have been doing something right all these years because I still have all my teeth. Science also has established that good teeth signal good overall health.
Diseases of teeth are mainly two: caries (tooth decay) and parodontosis (gum disease). When gum disease gets worse, it loosens the teeth (then it is called periodontitis); one can lose a perfectly healthy tooth only because it lost its grip on the bone (or the other way round).
Here my dentistry ideas – and don’t forget I am a lay person in this field (and welcome the discussion with dentists!):
1. Brushing: Brushing your teeth after each meal or snack is important (and it might even cut down on your snacks!). An electric brush is the best. But even by hand can be effective if you do it right: Brush into the gum line – not just across it. Use a color-free toothpaste, like Tom’s of Maine (they don’t pay me to say this – but this is what I use) because allergies to dye can cause gum disease. Don’t use a too hard brush.
2. Flossing: The first time I ever heard of flossing was when I came to America. I thought Americans were crazy, and I hated the feeling of floss between my teeth. But after a bout with gum disease, I started flossing – and it made all the difference. Using tape instead of regular thin floss has made it bearable for me. Floss once a day – be always gentle on your gums.
3. Herbs: For a while I went to regular hygienic sessions. But the brutality with which they used sharp instruments to remove plaque appalled me; there is nothing natural about that process – “primitive” people have healthy teeth because of their sugar-free diet. I got myself a dental hook and did the work myself – gentler. Since then, I have started brushing my teeth with a drop (or a few, depending) of herbs – and all the plaque has melted away. No hooks and medieval treatment anymore!
• Tea tree oil: This is a great plaque-fighting herb. Use one drop, once a day, together with your regular toothpaste. When you feel your plaque is in control, use it less often – about once a week because one of the concerns with tea tree oil is that it is allergenic, to a degree.
• Oregano, myrrh, neem, aloe (the inside gel of the leaf only): These (and other) herbs one can use to brush teeth and gums. Use the one or other herb extract with each brushing of your teeth – rotate them so that the likelihood of developing an allergy is reduced. It will keep the dentist away. – One can also buy neem sticks for cleaning teeth – that is how it has been done in India for thousands of years.
The discussion about fluoride is not yet finished. I have read tons of scientific papers about it – and still cannot make up my mind. It is a toxic substance and I am against using it indiscriminately in drinking water. But I like it in toothpaste as many studies have shown that fluoride greatly reduces caries. When we use the herbs above against gum disease, we also are fighting bacteria with toxic compounds (namely herbs) – only we assume (and have studies to back it up) that herbs are gentler on our bodies than the mining by-product fluoride. Also, I know that herbs help against gum disease. But herbs are less established against caries.
Eating fresh food, chewing well, not snacking between meals, avoiding sugary beverages (including all juices!) will go a long way protecting your teeth. Still, you should see a dentist regularly to make sure that a little problem didn’t creep up. A small hole is easily mended – a big hole might mean the tooth has to come out.
Don’t whiten your teeth! The process of whitening damages the precious tooth enamel. Also, we are supposed to have off-white teeth (actually, rather yellowish-looking) – that color connotes health. Only people on TV strive to that whiteness which is unnatural and unnecessary – and damaging. (But then again, you know me – I am also against under-arm shaving…).
If you ask: I would never have a root canal. In Natural Medicine, we think of a root canal as breeding “focus” of bacteria, viruses, fungi and debris that can’t be good for your body in the long time. Sealing bacteria into a body cavity spells future disaster. Arthritis, soft-tissue rheumatic pains, neuralgias, chronic fatigue, headaches and migraines, susceptibility to infections and allergies are thought to be caused by such a “focus” in the body. Modern treatments with laser, etc. certainly give better outcomes. But dentists acknowledge that there is not such thing as a sterile root canal.
And don’t forget: Stand on one leg while brushing your teeth to exercise balance and pelvic musculature! What good are all the teeth in your mouth, if your vagina falls out? Read More
Blog: On Health. On Writing. On Life. On Everything.
The Soft Martial Art
January 11, 2011
Because of the Chinese novel I am writing, I am learning Chinese - for two years already. This winter I also enrolled in a class for Chinese brush painting.
Not so much for the painting - I have only a little talent there. But for learning more about the cultural background of calligraphy (writing of Chinese characters) and brush painting in general.
Already the first session made me happy because it fed me so many little tidbits: The whole calligraphy thing is not so much about putting scribbles on paper – no it is about breathing, sitting straight, holding the brush just right, and to concentrate. Calligraphy is also called the “soft martial art” – who would have known?? Chinese people think that calligraphy promotes longevity.
In brush painting, one needs the Four Treasures: brush, paper, ink stick and ink stone. The ink stick is ground on the ink stone with water to produce the ink. Nowadays, one can buy ready-made ink in a bottle, which I use in class. At home, I prefer grinding my ink stick all the while already thinking about what I want to paint. I like the transformation of water into a writing liquid – the archaic process that happens here and now.
Chinese art is very different from Western art. Whereas we emphasize individual freedom, Chinese brush painting teaches traditional forms. You learn the basics before you start experimenting. There is one kind of stroke for the bamboo leaf, one kind of stroke for the bamboo stem, one kind of stroke for the bamboo node. I will learn strokes for plums blossoms, orchid grass, chrysanthemum flowers, and later strokes for pines, rocks, clouds and water. And you use a different brush for each of these strokes.
Bamboo, plum blossom, Chinese orchid and chrysanthemum – they are also called The Four Gentlemen. Because those four plants stand for character traits the Chinese have held in high esteem since olden times: Bamboo leaves are green in the winter. Bamboo bends in the wind but barely breaks, and if it breaks, it sprouts new leaves from the breaking point. So, bamboo stands for adhering to principles; also for flexibility and resourcefulness. Plum blossoms flower in mid-winter – right around now they will start – and represent cheerful survival. Chinese orchids are much less showy than our usual flower shop specimen, they are prized for they modesty, for their working without anybody noticing – yet doing a marvelous job. Chrysanthemums (“mums”) bloom in the fall when not much else does, thus calling to mind a proud, tough gentleman. – A white chrysanthemum is also used as an herb in Chinese medicine.
Perhaps you scoff at the idea that brush painting is a martial art. But let me tell you that I had muscle aches in my right arm after my first two-and-a-half-hours session: You do use your muscles.
And in these times of social networking and multi-tasking, I cherish anything that brings back the rapidly dwindling art of concentration. Read More
Can’t Cook?
January 5, 2011
In a country where the kitchens all look like out of the movies, and people read cookbooks like mysteries, few actually cook a warm meal every day, and some have not even the most basic of cooking skills. If you can’t cook but have resolved for the New Year to eat healthier - here is your mini-cooking course, easy as 1-2-3:
1. Vegetable: Go to the supermarket and look which vegetable is affordable, looks very fresh, and is organic (in that order!): Buy it.
What you need also for a vegetable dish: a mid-sized skillet with lid, olive oil, pepper and salt, dry minced or fresh garlic (if you have never cooked, take dry garlic – it is no fuss at all). Don’t opt for garlic already minced/peeled in a jar – it spoils fast.
Say you bought kale. Cut in broad stripes, wash it fast, put in skillet. Add about a finger or two deep water, olive oil, pepper, salt, garlic. Bring to a boil, then simmer on low, until the kale starts looking like wilting – takes about 30 to 45 minutes.
Eat and enjoy! If you really can’t cook, making a beginning with a single vegetable dish and experiencing the different flavors, will get you hooked. Nearly all vegetables are good with garlic and olive oil. In the future, I will post some more very easy recipes.
After you have tried several different vegetables, you graduate to fish and/or meat.
2. Fish or meat: Buy a filet of fish (about half a pound per person) that looks fresh or a small piece of meat for pan-frying, for instance: a lamb chop, a thin pork cutlet, some sirloin stripes.
What you need for fish/meat: A small frying pan with lid, some fresh or dried herbs (like dill for fish, oregano for meat), coconut oil, pepper and salt.
Say you bought a piece of hake: Melt a teaspoon of coconut oil in the frying pan. Wash the fish, dry it with a paper towel, put it into the pan. Cover it with dill that you have finely chopped, or with dry dill (don’t be a miser!). Heat until you hear it sizzling, then turn to low heat, and let simmer for about ten to twenty minutes, depending on the size of the piece of fish. It should easily break apart when you probe with a fork.
In fish and meat, salt should always be added AFTER cooking. Pepper can go in whenever you want it.
Frying meat is a bit more tricky – do you like your meat more raw or more done? Usually, when blood seeps up to the surface, it is time to turn the meat and fry from the other side.
Don’t be afraid of frying! Coconut oil can stand heating better than olive oil. And what kills us in the Standard American Diet (SAD) is not this little bit of meat but sugars (especially High Fructose Corn Syrup ((HFCS)), white starches, dairy (especially cheese) and hardened fats (which are used in processed foods to increase shelf-life).
3. Ready for a side dish? They are easiest! Rice and lentil leftovers also make a wonderful breakfast the next day. For breakfast, warm the grains/legumes amd add some olive oil – that way you get hungrier later. A handful fresh (or dried) herbs makes it a rounded breakfast.
Grains/legumes: You need a small skillet with lid. You also need brown rice or dry lentils, and salt.
Say you bought small green lentils (also called French lentils, Champagne lentils). Take one cup of dry lentils and add two cups of water. Plus a pinch of salt. Here I publicly admit to that I never wash lentils and rice. It might be better – but then the ratio of water is not that simple 1 to 2. So I don’t wash - I seem to be less worried by germs and crud than other people; a certain amount might even strengthen our immune system. Bring to a boil, then put the lid on and simmer on low, until all water is gone. For French lentils it takes roughly 45 minutes.
Red lentils (same recipe, same grain/water ratio) cook must faster – they are done in about twenty minutes. I always add cumin to red lentils, for a great taste.
“Normal” lentils, the plain old variety, cook the same. Only they taste a bit boring. To vamp them up, add a small onion and/or a carrot, or both, finely chopped. The cooking time for normal lentils is somewhere between green and red lentils. You don’t have to worry about cooking times: Grains and legumes are always done when the water is gone.
Now you can make a whole meal! Everything else will be just variations on the themes.
P.S. If you live in the Boston area, and like to hear me speak, see the calendar on "events" for a January 30th event. Read More