Tea Tree Toothpaste and Other Natural Ideas for Dental Health

image copyright Preserve Products

The following post is by guest blogger, Allison Brooks.

Since we humans come from nature, why separate ourselves from her bountiful remedies? Studies over the past 15 years have shown an increasing interest in natural healing, and many integrative doctors use complementary treatments to treat patients for a variety of ailments. Increasingly, dentists are adopting the trend by helping treat certain oral ailments using non-invasive therapies. There are several Maryland and DC dentist offices that use herbs and other natural remedies to treat a plethora of ailments. They also offer advice on the subject to practice natural routines at home.

Gum disease, also known as gingivitis or periodontal disease, is one of the oral ailments that can be treated with natural and herbal remedies. It affects the deeper supporting tissues of the gums and the infections then spread to the lower parts of the tooth. Gum disease is triggered by plaques formed around the enamel of the tooth. The plaque is formed from a mixture of bacteria, starch and sugar. If the plaque is not removed mechanically by frequent brushing, the plaque will harden underneath the gum line, which leads to gum disease. The main symptoms of gum disease are swollen gums and/or bleeding gums.

image from healthysnips.com

Tea tree oil is a natural substance that has been associated with dentistry for hundreds of years. And in the 1920s, Dr. A. R. Penfold published research showing that a tea tree salve could be used to rid gums of infection and leave behind a completely germ free surface. After more scientific evidence proved the tea tree’s effectiveness, it became a basic household remedy for oral and skin infections. Tea Tree toothpaste is now commercially produced and is very effective in alleviating the symptoms of gum disease (although it does not remove plaque surrounding the tooth).

Brands like Desert Essence and Jason Natural offer toothpaste with tea tree, and are available at natural food stores, including Whole Foods. It is best to go with tea tea products like these, since it is not recommended that you use undiluted tea tree for oral care. The Intelligent Dental blog offers recommendations and cautions to keep in mind when using tea tree. For example, tea tree oil should never be taken internally, since it can cause nerve damage and other problems if ingested. People with celery and thyme allergies should not use tea tree oil, since tea tree shares a potential allergen, d-limonene with these plants. And pregnant and breast-feeding women should avoid using tea tree oil.

image copyright The Telegraph

Cranberry Juice really helps in the prevention and the progression of gum disease. It does this by taking away the bacteria’s ability to stick to the tooth. Concentrated cranberry is available in a pill form at most natural food stores. Cranberry juice is also a rich source of vitamin C.

Vitamin C is one of the most popular cures for gum disease. Vitamin C repairs cell damage and connective tissues especially along the gum lines. This vitamin is also a very powerful antioxidant which helps by removing free radicals. The antioxidants help to eliminate the free radicals that are responsible for most of the gum damage being caused. And Vitamin D has anti-inflammatory properties and therefore strongly reduces the chances of developing gum disease. While it is available as a supplement in many milk products, sun exposure is an excellent source for vitamin D (although you have to balance this with the need for sun protection to prevent skin cancer!).

While these natural remedies are a great way to enhance healing and prevent disease, the mechanical action of brushing the teeth is the best method of preventing gum disease. Brushing regularly, flossing, eating a balanced diet with adequate amounts of Vitamins C and D, and regular dental checkups are important in supporting your dental health.

Allison Brooks recently graduated from University of Mississippi, with a degree in biomedical  anthropology. She is currently living in Florida, and doing field studies to support an ethnography on the effects of biomedicalization on Bolivian cultures. Her current studies have peaked her interest in traditional and natural healing remedies, and have inspired her to spread the word about nature’s healing bounties.

How to Make a Skin-Nourishing Herbal Salve

If you have a yard, chances are you are growing the ingredients for a skin soothing herbal infusion without even trying! Plantain (Plantago major) is considered a weed, but it also contains natural constituents that are wonderful for your skin. Violet (Viola odorata) leaves are in the same category (not to mention that the flowers are delicious in salads or syrups!).

Violet is moisturizing, toning, healing, and great for sore nipples. Plantain is good for eczema, acne, minor cuts, stings, insect bites, poison ivy itch, and diaper rash.

The basis of a skin-nourishing herbal salve is an herbal oil infusion. Gather about 4 cups of plantain and violet leaves, making sure to choose ones that are fresh and green looking, with no major brown spots, rotten areas, or major insect damage. And make sure that they have not been sprayed with chemicals of any kind.

Rinse the leaves in cold water to remove any dirt, bugs, etc. Drain thoroughly, then gently pat the leaves to remove excess water.

Place in a single layer on a baking sheet and bake at the lowest temperature for a couple of hours, until the leaves are dry and crispy.

Put the dried leaves into a glass quart-sized jar, then fill to the top with olive oil (preferably organic). Use a chopstick or blunt knife to poke the leaves down into the oil and release any air bubbles. Place a piece of waxed paper over the top of the jar and screw the top on tightly. Label it with the date.

Keep the jar in a cool, dark place for 4-6 weeks. It’s a good idea to place a dish under the jar in case of leakage. Turn the jar over from time to time to move the oil through the herbs.

Strain the oil through a sieve, lined with cheesecloth, into a glass measuring cup or top of a double boiler, squeezing out any last bits of oil from the herbs. You can throw the cheesecloth and drained herbs into your compost pile.

Add 1-½ tablespoons of natural beeswax for each ounce of oil (I used unbleached beeswax pastilles). Set the glass measuring cup in water (or the double boiler top over a water-filled bottom) and heat over medium heat until the beeswax is just melted.

Remove from heat. Add 1 teaspoon of Vitamin E oil. Stir unti well-mixed.

Pour into clean containers (I used tin, but you can also use glass jars), and allow to cool.

This salve can be used for all types of itches, irritations, insect bites, and minor cuts, as mentioned above. There are no known contraindications for using plaintain or violet leaves internally or externally, so this salve is safe for use as a nipple cream.

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Wild Foods from Dirt to Plate

On our recent travels through the west, we passed through Boulder (a place I definitely need to spend some time exploring in the future). We stopped by the Pearl Street Mall and took a walk around, looking for a good place to have lunch (we chose Centro Latin Kitchen & Refreshment Palace, which turned out to be an excellent decision!).

image copyright Almightydad.com

We passed by cute boutique after cool-looking storefront. But the one that caught my eye was The Boulder Bookstore. It was filled with lots of books, fun gift items, and a surprisingly large selection of fair trade chocolates! I wanted a copy of Rachel Carson‘s Silent Spring to read on the plane home, and figured this indie bookstore would have to have a copy in stock. I inquired at the desk, and was told that I could find it in the Ecology section. I found Silent Spring, and also made a wonderful additional discovery – Edible Wild Plants: Wild Food from Dirt to Plate, a new book by John Kallas, PhD, founder of Wild Food Adventures.

I have been on Kallas’ mailing list for over 2 years, but have yet to attend one of his amazing wild food events, which are mostly held in Oregon. So I was very excited to find a book through which I could glean some of his expertise in the field of wild foods.

While I love my collection of wild foods books by Euell Gibbons and Jim Duke, I was thrilled to see the detailed information provided on each plant profiled in Edible Wild Plants. Like Gibbons, Kallas goes into depth on just a few plants (only 15 plants, as this book is part of a series he plans to write over the next few years). And like Gibbons, he includes recipes for each plant.

However, Kallas’ book has the added feature of multiple photographs showing each plant during its various stages of development. This has been my major complaint with other wild plant books, in that it is often very difficult to identify a plant based on just one photograph. As Kallas points out in his book, “The same plant can look different not only in this book but in other books, depending on the angle of the photograph, the condition of the plant…” and “While moving through different stages of growth, a plant can transform so much that young and old versions look like different species.”

When I opened the book in the store, it fell open to the first of 17 pages devoted to one of my favorite wild plants, garlic mustard (which I wrote about earlier this year), including 16 photographs and two recipes. I knew I had to buy it!

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Mmmmm…Yard Salad: As Local As It Gets

The Salad, before dressing was added

Yesterday I created a salad made from ingredients that are as local as they get. Each of the ingredients originated on my property – either our month-old garden, or from wild plants.

I was able to harvest a cup full of arugula from the garden, and a few marigold flowers. For the bulk of the salad, though, I turned to the wild plants in my yard.

My newly discovered favorite, garlic mustard (Alliaria Petiolata), provided a very nice mustard-green-and-garlic flavor to the salad. I included both the heart-shaped leaves and the petite white flowers in the salad.

garlic mustard - a very yummy weed

It is a highly invasive plant, which can be harvested throughout the year. It grew in abundance on my property in Connecticut – if only I had known then how delicious it is!  In my area of the country, garlic mustard will flower from April to June. After that, the plant goes to seed.

Besides being delicious, renowned ethnobotanist Jim Duke (in his book, Handbook of Edible Weeds) points out that it is a highly nutritious plant, containing twice the betacarotene of spinach, as well as the cancer preventive constituents of both garlic and mustard.

I also included some young dandelion leaves. I have long avoided eating dandelion because I disliked the bitter taste, but I found that including a small amount of young leaves added a nice bite to the salad, along with plenty of nutritional value. Euell Gibbons, in his book Stalking the Wild Asparagus, recommends using leaves from dandelions before they have produced flower stalks.

Garden herbs

I topped off the salad with a delicious vinaigrette, made with a blend of fresh herbs from my herb garden, and a few violets for color. Here is the vinaigrette recipe:
1/4 cup chopped fresh herbs (I used rosemary, thyme, sage, oregano and parsley)
1/4 cup apple cider vinegar
1/4 cup olive oil
1 teaspoon of prepared mustard
2 garlic cloves, crushed
a pinch of sea salt
a dash of freshly ground pepper

Whisk all of the ingredients together, then pour over salad. It tastes best if prepared a couple of hours ahead of time to allow the flavors to blend.

our nascent garden

Please Note: Make sure not to use any plants that have been exposed to chemical fertilizers, herbicides or pesticides. And if you are harvesting wild plants, only use those that are at least 8 feet from the road in order to avoid potential chemical runoff.

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A Visit to the Green Farmacy

Castorbean Plant

Last weekend, I had the great good fortune of attending a medicinal herb walk/talk with James Duke. The talk was sponsored by Tai Sophia Institute (a wellness school offering graduate degree programs in acupuncture, herbal medicine and applied healing arts) and took place at Duke’s Green Farmacy, his own private gardens with over 150 medicinal plants.

In his earthy, conversational, humorous and incredibly knowledgeable way, Duke led us on a tour of the plants in his garden that are mentioned in The Bible. He welcomed us to smell, touch, and sometimes taste the various species as he told us stories about his experiences with them, and what he knew about their active components and healing properties.

During his long and auspicious career, Duke has worked to study and catalog the myriad chemical constituents of plants. One tremendous resource is the Phytochemical and Ethnobotanical Databases that he helped create for the Agricultural Research Service of the US Department of Agriculture. You can search the database to find the chemicals and activities of various plants, as well as their medicinal uses. You just need to enter in the plant’s scientific name.

James Duke, PhD