All large populations of trim, healthy people, throughout verifiable human history, have obtained the bulk of their calories from starch.  - Dr. John McDougall MD 

All Redding dentists, from pediatric dentists, to oral surgeons are concerned with the health of your mouth, and each kind of dental specialist can write you a prescription; however, how many dentists have taken the time to evaluate your food, spending time to look at how your food is treating your body (and your oral health)?

  • Barley - Middle East for 11,000 years
  • Corn - North, Central, and South America for 7,000 years
  • Rice - Asia for more than 10,000 years
  • Wheat - Near East for 10,000 years
  • Potatoes - South America for 13,000 years

These foods have fulled the civilization for centuries, and area clean, healthy, and sustainable foods for you and your family; AND, they are excellent for your digestive system (including your teeth)!  

As "seekers of starch" our taste buds love these foods.  They are very low in fat (1% to 8% of their calories), contain no cholesterol, do not grow human pathogens (salmonella, E. Coli, etc.), and do not store poisonous chemicals, like DDT, or methyl mercury.  And with the right technique are very easy to clean from your teeth when you're done with that totally yummy baked potato (check out our blog(s) on Two-Way Toothbrushing).

Dr. Mike Nelson and Dr. Chris Nelson have so much to say about how eating well transitions to being well.  Stay tuned for much, much more.  Also, to watch a video about how amazing Starch is, click here, or just watch below:  Also, connect with Dr. Mike about food on Facebook: https://www.facebook.com/McDougallMondays

This truth is simple and is, therefore, easy to explain. You must eat to live. But the choice of what you eat is yours. There is an individual, specific diet that best supports the health, function, and longevity of each and every animal. The proper diet for human beings is based on starches.

Most of the above technical content is drawn directly from Dr. John McDougall's lecture linked above.

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