Nut bread – for your dental health

08 Dec Nut bread – for your dental health

My idea of an exciting evening is reading a book about evidence based nutrition. Especially when that book is written by a dentist who decided to go hunting for nutritional solutions to poor dental health. The Dental Diet by Dr Steven Lin is a great read. And it has changed my perspective on what makes a healthy diet to some extent.

The foundation of his eating plan is vegetables, so this fits with other evidence based research saying that when our diets are composed primarily of vegetables our risk of disease and early death is greatly reduced.

Dr Lin also provides some very interesting information about the structure of the bones that make up our mouth. He suggests that the fat soluble vitamins A, D and K2 are crucial to teeth and gum structure and health. He also recommends eating a diet rich in probiotics and prebiotic foods, so as to nourish a friendly microbiome in our mouths (and stomachs).

As you would expect from a book on dental health Dr Steven Lin suggests that we avoid sugar, and goes so far to suggest that we should only be consuming complex carbohydrates such as brown rice, quinoa or dark rye/sprouted bread about 2-3 times a week.

As I embarked on this new way of eating I was excited about the recipe for nut bread. This is an alternative to normal bread, and I was curious because I thought it might make a nice base for free range pate and grass fed cheese that he recommends for improved levels of fat soluble vitamins so important to dental health.

Today I made the nut bread recipe. It sure is tasty!

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Nut bread

A substitute for normal bread filled with nuts, seeds and eggs

Servings 14

Equipment

• 1 loaf tin

Ingredients

• 4 cups mixed nuts almonds, walnuts, pecans etc
• 2 cups seeds pumpkin, sunflower, chia, flaxseed
• 5 eggs grass fed and organic
• 1/4 cup olive oil
• 1 tsp sea salt

Instructions

• Lightly process the nuts and seeds in a food processor. You will probably need to do two batches and add to a large mixing bowl.
• In a separate bowl whisk the eggs, olive oil and salt
• Combine the two and mix thoroughly
• Bake at 160 C for 60 minutes or until firm
• Allow to cool then slice

Notes

Store in a plastic/silicone bag in the freezer.

It really was incredibly delicious. And while I am already noticing a change in my gut microbiome from all the kombucha, yoghurt and apple cider vinegar, the bread was very satisfying. A great low carb/keto alternative to bread as well!