Did you know that you can reverse tooth decay and cavities? And re-grow bones? Many ground breaking studies and research has proven this. In one particular study published in the British Medical Journal and the British Dental journal, divided 62 children with cavities into 3 diet groups for 6 months.
Group A ate their normal diet plus oatmeal (rich in phytic acid).Group B ate their normal diet plus vitamin D.
Group C ate a grain-free diet and took vitamin D.
In group A, oatmeal prevented healing and encouraged new cavities, the phytic acid prevented mineral absorption. In group B, simply adding vitamin D to the diet healed many of the cavities and decrease the ability of more to form. The most shocking effect was group C; a grain-free diet plus vitamin D basically healed all the cavities and inhibited new cavities to form.
Although group C contained no bread or other cereals, it included a moderate amount of sugar, for plenty of jam, potatoes and vegetables were eaten.
Dr. Weston A Price also had success curing tooth decay using a similar diet. He fed underprivileged children one very nutritious meal a day and monitored their dental health. He also used high-vitamin pastured butter in conjunction with cod liver oil. We now know that the vitamin K2 in pastured butter is important for bone and tooth development and maintenance.
WHAT TO EAT:
1. No unfermented grains (cereal/oatmeal/crackers/breads). Only true sourdough with NO lactic acid if you must, but best = NO GRAINS.
2. QUALITY animal protein, eggs, grass-fed meat, organ meat, fish, bone broth, full-fat pastured dairy products (if tolerated).
3. Nuts; only if soaked overnight in warm water (to eliminate phytic acid).
4. LOTS of Vegetables!
5. Sunlight, cod liver oil and vitamin D3 supplements.
6. A good amount of pastured butter. Click HERE to find the one I use.
7. No food that comes from a box/plastic bag.
8. A limited quantity of low-sugar fruit (1/day or less).
9. No refined sweets.
Eating this way maximizes mineral absorption while also providing abundant fat-soluble vitamins essential for bones and teeth. Say good bye to cavities and hello to healthy bones! *Reminder: soak your nuts first.
"Healthified" Granola:
2 cups chopped pecans
1/2 cup chopped walnuts
1/2 cup slivered almonds
1 cup sunflower seeds
1 3/4 cup Jay Robb vanilla whey or egg white protein
1/2 cup sesame seeds
1 1/4 cup coconut oil or pasture fed butter
1/2 cup Swerve (or erythritol )
1 tsp stevia glycerite
1 tsp cinnamon
1/2 tsp Celtic sea salt
Preheat oven to 300 degrees F. In a large bowl, combine the nuts, seeds, vanilla whey protein powder, erythritol, stevia, cinnamon, and salt. Melt the coconut oil. Pour over the dry mixture.
Place the granola onto a large cookie sheet with edges. Place in the oven, and let it bake for 20-25 minutes or until golden brown Remove from oven and allow to cool before breaking into pieces. Store in an air tight container. Serve with unsweetened vanilla almond milk. Makes 48 servings (1/4 cup serving).
VARIATIONS:1. Add a tsp of Pumpkin Pie Spice or nutmeg.
2. Pina Colada Jay Robb protein and a tsp of coconut extract in place of vanilla.
3. Strawberry Jay Robb protein powder and a tsp of strawberry extract
Find different protein powder flavors and extracts HERE.
NUTRITIONAL COMPARISON (1/4 cup serving)
BareNaked Granola = 130 calories, 22 carbs, 2g fiber, 4g protein
"Healthified" Granola = 130 calories, 8g fat, 5.3g protein, 2.3 carbs, 0.9g fiber
Hi Maria!
ReplyDeletethank you for this info! I would be very interested in looking into this study from the British medical Journal more, do you have a link to it?
thanks again,
Kel
About soaking the nuts... Do you have to let them dry out for a certain amount of time before you use/eat them? And do you have to soak them every time or just for this recipe?
ReplyDeleteI was wanting to try the Whey Crisps but the last couple ingredients trouble me...I thought corn starch and sucralose were bad?
ReplyDeleteI will look it up when I get to my office but for now check out the Weston A Price Foundation website for tons of information on this!
ReplyDeleteI want to try the Whey Crisps but the ingredients say it contains Corn Starch and Sucralose... those are no nos right? :)
ReplyDeleteTo soak the nuts, place them in water and let sit overnight.
ReplyDeleteHappy baking!
Thanks for all the great info on xylitol. I have used it a couple of times and like it. The animal lover in me just wants to alert people to the fact that xylitol can be very dangerous to pets. Just be aware and don't share with your furry friends!
ReplyDeleteThank you! Yes you are right. This is a problem for dogs who get into gum!
ReplyDeleteYum! I have been wanting a good granola recipe. Thank you!
ReplyDeleteYum! I have been wanting a good granola recipe. It makes for an easy breakfast.
ReplyDeleteThank you for your kind words Heather!
ReplyDeleteWhat I never I understood is why most centenarians eat grain based diets and minimum amounts of meat. I was reading about Blue Zones the other time and I noticed it.
ReplyDeletePlease note that this is not a sarcastic question, since I follow a no grain diet as well. I was just wondering.
Actually anthropologists could tell what diets cultures were eating based on their bones. Egyptians ate a lot of grains and had high rates of disease.
ReplyDeleteCheck out www.westonaprice.org
Also the grains of today no longer look like the grain of ancient times. Wheat now has 42 chromosomes where when Jesus ate bread it had 14 chromosomes.
I also recommend the book Wheat Belly.
I hope that helps!
Maria thank you very much!
ReplyDeleteYou are amazing
I also wanted to mention that traditional cultures would soak their grains first (which decreases phytates). Sally Fallon writes a lot about this in her book: Nourishing Traditions.
ReplyDeleteWhen we met our boys in Ethiopia, that is how they make their grain-based products. It was very impressive how much time they spend on soaking and grinding their own flour. They also didn't use glutenous flours, they use temph flour.
Happy Eating!
Really happy to find your blog! It's amazing. I would love to make this recipe, but I'm just wondering if I could substitute something else for the xylitol honey? I was so excited about xylitol when I first heard about it that I bought a giant canister of it at Whole Foods (the birch tree kind, too) and it crashed my blood sugar severely within minutes. I tried it twice to be sure, and it is definitely out of the question for me. Anyway, just wondering what you could sub for that? Thanks!!
ReplyDeleteBummer on the xylitol! But did you have it with a fat/protein. Fat and protein are essential to balance you blood sugar.
ReplyDeleteYou could try Just Like Brown Sugar (with 1/3 cup water) and spread that all over the mixture.
Happy Baking!
Thanks so much for your reply. I will get the Just Like Brown Sugar (really can't wait to try that!!) and give that a try. Yeah, I did eat the xylitol with fat and protein. I made almond flour cookies with butter. Total bust! But I am really looking forward to these recipes. Thank you!!! :)
ReplyDeleteAs for Sucralose, I write about it in my book.
ReplyDelete"Sucralose, also known as Splenda, is a newer sweetener on the market. It is most well known for its claim to be made from sugar. It is 600 times sweeter than table sugar. It provides basically no calories and is not totally absorbed. In 1999, it was given approval for use as an all-purpose sweetener. It is currently found in over 4,500 products, including foods that are cooked and baked. The FDA reviewed studies in human beings and animals and determined that sucralose does not cause reproductive or neurological risk to human beings.
The product Splenda is also not actually calorie-free. Sucralose does have calories, but because it is 600 times sweeter than sugar, very small amounts are needed to achieve the desired sweetness; but this is only when you use the true form (liquid sucralose). Splenda, however, is bulked-up so it can be used in place of sugar. The first two ingredients in Splenda are dextrose and maltodextrin, which are carbohydrates that are not free of calories. One cup of Splenda contains 96 calories and 32 grams of carbohydrates, which is substantial especially for those with diabetes but overlooked due to the label claiming that it's a no calorie sweetener.
Splenda has also been found to inhibit zinc and iodine from being absorbed, which are essential for proper thyroid function. It is also linked to decreasing good gut-bacteria, which will increase Irritable Bowel Syndrome."
I have everything to make this except the organic zero which I guess I will have to order. Would truvia work??
ReplyDeleteORGANIC ZERO = Is produced from Organic Sugar Cane Juice, which is naturally fermented and crystallized to create Organic Erythritol. Erythritol is a naturally occurring sugar alcohol that is found in our bodies, as well as in many fruits, vegetables and even certain fermented foods. CALORIES = 0.2 cals/gram
ReplyDeleteSWEETNESS/CONVERSION = Zero is 70% as sweet as table sugar. But with zero calories and zero on the glycemic index, consumers can indulge with zero guilt
BENEFITS = same as erythritol and stevia. And baked goods made with Zero have longer “shelf lives” than those made with regular sugar.
UNDESIRED PROPERTIES = the molecular structure of Organic Zero prevents it from browning the way other sugars do.
I hope that helps! I fixed the recipe anyway:)
Absolutely loved this recipe!!!! I accidentally used 1/3 vs. 1/2 of erythritol and it was still great!
ReplyDeleteI made this yesterday...VERY good. I omitted the honey but added pumpkin seeds and coconut.
ReplyDeleteThanks Penne! Glad you liked it. :)
ReplyDeleteI made this granola a few weeks ago and love it!! But I didn't realize I needed to soak the nuts first. Overnight right? So do you just measure them all out and then soak? What about the seeds.. do they need to be soaked too? thanks Maria!
ReplyDeleteYes, to get rid of phytates it is best to soak the nuts first.
DeleteHappy Eating!
Thanks Maria! I made this again today but this time I soaked the nuts first!! I love this recipe! Next up: Lemon Bars!! :)
Deleteis there a reason you use psyillium husk on like every bread?
ReplyDeleteThank you! I would love to try your recipes but would like to know why you use it so much? Does it rise and act like a flour texture?
Yes, it rises and gives that texture that gluten normally would. :)
Deletewow, great to know! thanks so much! running to go get that right now! cant wait! your food look sfreakingly amazing!
DeleteMy daughter is allergic to nuts, what else can i use?
ReplyDeleteNuts are kind of the base of granola. Have you tired my cereals? http://mariahealth.blogspot.com/search/label/cereal
DeleteHi Maria, sorry to bug you again :) I made this today (I did make it once when the recipe had psyllium in it). I had coconut oil pooling in my pan... That didn't happen last time. I wonder if you dry your nuts after you soak them? perhaps mine were too wet and therefore required less coconut oil to bind them? I did strain the nuts but didn't leave them out to dry or anything. I don't mind too much that the cereal is greasy as I know it's good fat. But it is not a good look... I'm just also wondering if you changed the quantity of oil from the previous version with psyllium husk (I never saved that version). I can't help but think it would have soaked up the extra oil... any ideas? thanks :)
ReplyDeleteWhat kind of pan did you use? I use a wide cookie sheet with sides so I can spread it out in a thin layer. :)
DeleteI did the recipe exactly as you have it up there, and used a 11 x 14 cookie sheet with sides. My layer wasn't exactly thin... Next time I will try to try to split it into two batches. Thanks!
DeleteHey Maria
ReplyDeleteThis is sooooo good. I was wondering if coconut oil smells like coconut or if it is just kinda odorless. I bought some but was afraid to use it so I just went with the butter. Thank you again for the recipe.
Thank you! :)
DeleteI found it!!! :) But did this used to have Psyillum Husk powder in it? I used to make this ALL the time...I swear I remember that...
ReplyDeleteIt did. I changed it as this was a more consistent result for me. :)
DeleteI have a question on thenut soaking. Do you just drain them the next morning or do you dry them(lay them out on a towel?) before you make the granola. I would love to have granola to carry in the car!! so challenging, need something for traveling. I WILLNOT BUY JUNK FOOD! when we travel. so have to replace with something good. Smiles, Ruth
ReplyDeleteGood for you! Planning ahead is key. You can soak a big batch of nuts and then dry them well. Here is a site that has directions. :)
Deletehttp://wholelifestylenutrition.com/recipes/appetizers-snacks/is-soaking-nuts-necessary-how-to-properly-soak-your-organic-raw-nuts/
Thank you very much for the link. would you ever be willing to look at recipes that I have tried to healthfy?? Thanks,Ruth
DeleteI do sometimes, if I have some free time. Thanks! :)
DeleteCan I send my spiced pecan recipe to your contact e-mail or where??
DeleteSmiles, Ruth
glassart58203@yahoo.com
I sent you a message. :)
DeleteI tried to make this last night and it burnt :-( I also added in some mulberries and realized I shouldn't have because they burned easily, too. But not sure why the nuts burnt. Maybe my oven temp is off.
ReplyDeleteCould be. Maybe try a little less time cooking or a lower temp. :)
DeleteThanks for sharing this recipe. I made this granola last night and it is delicious! I used to never eat granola when I was eating gluten b/c it is high in calories, sugar and carbs. I would have to eat an entire bag to feel satisfied. However, with this recipe I had a small serving and feel great.
ReplyDeleteMy co-worker and I have been following your blog and recipes religiously. I have made about 10-15 of them. I have gone gluten and refined sugar free for over 3 weeks. I have never felt better. I am not doing this to lose weight because I am on the lean side, but to feel healthier overall. Thank you again. I never thought I would have the nerve or will power to give up grains. Now I don't miss them at all b/c of your substitutes.
The ingredients have gotten expensive, but I feel its a worth while expense. I have more energy for spin class and yoga. I also feel like I am getting toned up faster than before.
That is awesome! Thank you Megan! :)
DeleteHi, just made the granola! It looks good and smells great but I have a concern. it never got crispy and breakable. What could I have done wrong?
ReplyDeletethanks
Carrie
It should get crisp when it is fully cooled. :)
DeleteWhat is the consistency of the batter for this...I made it according to directions and spread it around loosely on cookie sheet...should i be pressing it down and should it be wet or kind of crumbly when still in the mixing bowl?
ReplyDeleteYou can just press it down flat and then once it is fully cooled after cooking it should be nice and crumbly. :)
DeleteI love this recipe and I am so thankful to have something new in my diet for breakfast! I know that you know what I mean! My question is about the Jay Robb whey protein. I know from reading your blog this is the type you prefer for several reasons and one is that it contains no SOY. I have been trying to find the best price/quality and am wondering what you think about Tera's Whey? It does contain SOY lecithin, but how do you tell if the amount is small enough to be negligible? Or, is there no amount that is OK? Thanks Maria!
ReplyDeleteFrom the ingredients I saw on the web it looks like an ok option. Thanks! :)
DeleteMagical Maria...this granola recipe is dyn-o-mite! We had been doing your earlier recipe and Mark kept saying it was "too crumbly." But we took this out of the oven last night and it was like candy! I doubled up the walnuts and almonds, omitted the sesame seeds (but only because I didn't have them on hand), and I used 1 big 'ol block of KerryGold butter from Trader Joe's. Oh. My. GAH! Bravo, lady. Nice, big chunks of granola and I LOVE the reduced baking time. 30 minutes was a dream vs. the other recipe was something like 50 minutes. Thanks!
ReplyDeleteAwe, thank you! :)
DeleteHi Maria! Is it okay to use coconut sugar? Its low gi, only 10 cals per tsp and Ive heard great benefits?
ReplyDeleteNope, sugar is sugar. :)
Delete