Is it actually possible that grains — the food Scripture calls the “staff of life,” the food Jesus compares to Himself — are secretly terrible for our teeth?
That question nagged me for years.
Because on one side, you have Ramiel Nagel arguing that grains block mineral absorption and contribute to recurring cavities.
And on the other side, Weston A. Price documented traditional cultures eating whole grains every single day — with wide dental arches and almost no decay.
Both observations are real.
Both can’t be interpreted the same way.
So I went looking for the missing piece about grains and dental health.
Where the “Grains Are Bad” Idea Comes From
Modern grain products are not traditional grains. They’re:
- processed
- quick-cooked
- enzyme-inhibiting
- stripped of minerals
- eaten without the nutrient-dense foods they require
And because they still contain phytic acid, they pull more minerals from the body than they give back.
That’s the part Nagel highlighted in Cure Tooth Decay — diets high in phytic acid and low in minerals lead to recurring cavities.
According to his analysis, unprepared grains can contribute to enamel losing minerals faster than the body can replace them.
But… that’s only half the story.
Why Traditional Cultures Didn’t Have This Problem
Traditional cultures didn’t eat grains the way we do — and that difference changes everything.
Their preparation methods were consistent and purposeful:
- soaking
- sprouting
- fermenting
- combining grains with mineral-rich foods
- relying heavily on fat-soluble vitamins (A, D, K₂)
These aren’t trendy techniques. They are biochemical processes that transform grains into something the body can use more fully.
How This Connects to Dental Health
When Weston A. Price studied communities that consumed whole grains daily, he didn’t find mineral deficiencies or high cavity rates.
Why?
Because those diets were supported by:
- raw dairy
- seafood
- organ meats
- bone broths
- naturally fermented breads
- sunlight
- mineral-rich soils
The grains weren’t eaten alone.
They were part of a deeply nutrient-dense environment.
Nagel wasn’t wrong in observing that modern, improperly prepared grains can worsen mineral deficiencies.
Price wasn’t wrong in observing that grain-eating cultures could still have perfect dental arches.
They were approaching the problem from different directions.
Low-mineral modern diets + improperly prepared grains = mineral stress and potential enamel issues.
High-mineral traditional diets + properly prepared grains = stable, decay-resistant teeth.
That’s the real distinction — and it’s why the grain debate stops being contradictory once you see the context behind each perspective.
A Quick Note on Active Decay
If someone in your family has active decay that’s not improving after 4–6 weeks on a mineral-rich, low-sugar, fat soluble–focused diet, it can be wise to temporarily go grain free.Not as a lifelong rule.
Just long enough to stop the mineral tug-of-war and give enamel a chance to stabilize. Then grains can be reintroduced in their traditional forms. Each individual body will have different time frames for when that will be safe.
So Are Grains Good or Bad for Teeth?
Neither.
They’re context-dependent.
Grains can:
- Deplete minerals when eaten unsoaked, unbalanced, or highly processed.
- Support health when paired with enough minerals and fat-soluble vitamins.
Grains aren’t inherently harmful.
They just aren’t stand-alone superfoods either.
They simply require balance — something modern food culture doesn’t give them.
How to Make Grains Tooth-Friendly in Real Life
Once you get started in these things, it’s actually a lot simpler than it might seem at first.
Small changes go a long way.
To make grains enamel-supportive:
- Soak, sprout, or sourdough when possible
This breaks down phytic acid and improves mineral availability. - Pair grain meals with minerals
Raw milk, cheese, bone broth, eggs, greens, slow cooked meats. - Include fat-soluble vitamins
Butter, egg yolks, liver, cod liver oil. - Add protein and fats
Stabilizes blood sugar — which protects enamel long term. - Avoid processed, quick-cook grain products Instant oats, boxed cereals, “whole grain” packaged snacks.
- Grind your own grains when you can
Fresh flour is dramatically different from store flour. And the ancient grains your ancestors actually ate — einkorn, spelt, barley, khorasan (Kamut), emmer — are deeply flavorful and far easier to digest.
There is nothing like the taste (or mineral profile) of freshly milled whole wheat bread.
These shifts matter more than whether you choose oats, rice, or barley.
If you want to see which foods actually rebuild enamel and make grains easier for your child’s body to handle, my post on 7 Foods That Strengthen Teeth Naturally breaks each one down in simple terms.
The Truth is:
Grains were never the enemy.
The modern way of preparing and pairing them is.
So if your family eats grains, you’re not working against your kids’ teeth — you just need the mineral support traditional cultures always included automatically.
And if you want an easy place to start strengthening enamel, my free 5-Minute Remineralizing Toothpaste is the simplest win in the whole toolkit.
P.S.
If ancient grains had PR agents, they’d be demanding a comeback tour.
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