Hello all,
1. In your experience, what is the optimal amount of juice to intake at the same time (along with olive oil) to keep your blood sugar as stable as possible? Obviously it would also be interesting to know how often you drink this amount (for instance "1 dl of orange juice with one tablespoon of olive oil every hour" or whatever.)
2. To me it seems like the most optimal routine to keep your blood sugar up would be to take very small amounts of juice pretty much all the time, but this would obviously be quite impractical for most of us. I have also found that drinking a lot of juice has a bad impact on my teeth, which I have discussed in another topic. However, I would like to ask Oscar something: in my previous thread about teeth we only talket about orange juice, which has a high acidity. I have since switched to apple juice, which to me seems to be somewhat less acid. Approximately how many daily intakes of apple juice do you think would be acceptable, without causing too much harm to the teeth?
As always - thanks a bunch, and may the force be with you all!
Keeping your blood sugar optimal + teeth issues
-
andyville
- Posts: 142
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- Joined: Fri 19 May 2006 14:06
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The problem is that any food which contains carbs makes the pH in the mouth drop below the critical level. Remineralisation takes hours, and, as far as is generally believed, depends on saliva.
Diet plays an important role, but it's uncertain to what extent. Diet determines the composition of saliva, and for instance one theory suggests that nitrates from fruit/vegetables could help reduce caries probability.
Of course I'm not even taking into account the possible effects of a cooked diet.
Another factor is the strength of the teeth. What determines how strong a tooth is? How influential is/was fluoride?
To make a long story short, individual differences and a lack of conclusive scientific evidence make it very hard to give sensible advice.
Diet plays an important role, but it's uncertain to what extent. Diet determines the composition of saliva, and for instance one theory suggests that nitrates from fruit/vegetables could help reduce caries probability.
Of course I'm not even taking into account the possible effects of a cooked diet.
Another factor is the strength of the teeth. What determines how strong a tooth is? How influential is/was fluoride?
To make a long story short, individual differences and a lack of conclusive scientific evidence make it very hard to give sensible advice.
Oscar:
Do you think it would be sensible to try to intake more juice at the same time over a period of time, to see if the teeth will benefit from this? I guess one idea would be to reduce the number of daily juice intakes to maybe five or six, or would this cause too severe shifts in blood sugar levels?
Looking at the teeth belonging to individuals on my father's side of the family, I would say chances are quite big that I might have weak teeth...
Do you think it would be sensible to try to intake more juice at the same time over a period of time, to see if the teeth will benefit from this? I guess one idea would be to reduce the number of daily juice intakes to maybe five or six, or would this cause too severe shifts in blood sugar levels?
Looking at the teeth belonging to individuals on my father's side of the family, I would say chances are quite big that I might have weak teeth...
True or not, I found this page very interesting:
http://gerardjudd.com/goodteeth.htm
I have heard of Bar Soap but have never tried using it.
http://gerardjudd.com/goodteeth.htm
I have heard of Bar Soap but have never tried using it.
Then, perhaps mixing some water in, or as a side with the juice/oil/sugar may be beneficial???(ref 4) Tooth enamel (essentially calcium phosphate) reacts with all acids to form cavities (see any chemistry text dealing with solubilities). The proton of the acid pulls the phosphate right out of the enamel, and fast. By drinking a sip of water along with the acid during eating, the acid reacts chemically with water immediately to form hydronium ion and thus the enamel is saved. One can use milk or coffee for the same purpose, since they are both non-acidic. Dr. Albert Schatz, Nobelist who discovered streptomycin, found several decades ago that sharks' teeth with their excessive fluoride would dissolve just as readily in citric acid as ordinary non-fluoridated teeth, laying to rest the hypothesis that fluoride would stop cavities. The dental people (American Dental Association) pushed aside this discovery and Dr. Schatz' discoveries regarding excessive baby mortalities caused by fluoridation in Chili, South America as insignificant. They returned his mail 3x unopened and would not deal with him.
