Gum Disease and the Connection To Calcium

More and more, gum disease has become the main reason why people lose their teeth. Several studies have demonstrated that a calcium-restricted diet will produce bone loss, and that the first place for the bone loss to appear is in the alveolar bone. (Footnote 1) That is the bone that surrounds the teeth, where the teeth are embedded into the jaw and palate.

Studies also showed that rats on calcium-restricted diets lost alveolar bone, but that when calcium was restored to their diet, the alveolar bone repaired itself. (footnote 2)

Gum Disease and Calcium

In the Journal of Dental Research (1939; 18; 305) dentist Dorothea Radusch writes of dietary studies in relation to gum disease done on people. The studies included 135 females and 49 males.

The study revealed that calcium, phosphorus, protein, animal protein, and milk intake all had a statistically relevant correlation to gum disease and mouth bone loss.

The highest statistical association between gum disease and diet was found with calcium. And an interesting note is that the calcium used in these diets was milk. Most likely at the time, milk was farm fresh, from pasture-fed animals, and not pasteurized.

Gum Disease Calcium Conclusion

If you have gum disease, or bone loss in your mouth, then you likely do not have adequate amounts of calcium in your diet. Alternatively, some people do have adequate amounts of calcium in their diet, but the calcium is of the wrong form, such as some types of supplements, and it is not absorbed, or the calcium is not being assimilated properly. Calcium assimilation is related to the health of the thyroid gland, as well as the health of the small intestine where calcium is absorbed.

How much calcium does your body need?

It depends on many factors, but anywhere from 0.75 grams to 1.5 grams per day. A significant portion of the U.S. population does obtain adequate calcium from their diet.

An important note about calcium is that calcium needs vitamin D to be absorbed well.

Recommended sources of calcium:

Raw grassfed dairy: milk, cheese, yogurt, and kefir. It can be from goats' milk, cows' milk, or sheep's milk. Unpasteurized dairy is easier to digest and healthier.

Vegetables: Large quantities of leafy vegetables can be used to obtain one's minimum calcium requirements. I would estimate that to be 4 cups of cooked vegetables per day.

 

Footnote 1: Sherman and Booher (1930), Yeager and Winters (1935), Bauer, Aub, and Albright (1929), and Templin and Steenbock (1933)

Footnote 2: Yudkin, Farquhar, and Wakeman (1934), and Arnim, Clarke, Anderson and Smith (1936)

 

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