tooth decay

[Guest guest]

Since I have been on predisone only a relatively short time (3 mts.) I have

developed huge

amounts of tooth decay. In fact, two of my FRONT teeth. The dentist took an

hour and a half

working on just one the other day; I go back on this Fri. for the other. On

Dec. 4, 1998 when

I became predisone, no decay..Wow...These cavities are so deep almost to the

root she (dentist) states. And I do not like dentist's work on ME. Ha.

Seriously, my mobility is so much better, and

so much less pain while being on the Predisone. However, I could not take the

anti-flam, nor the

azulfidine, nor Plaguenil.. Because of asthma since a child could not take

anything such as

methyl drix...nor gold...I was on doxycyline for a while, did not stay on it

long enough. I return

to the rheumatologist on the 26th of March. Anyway back to the dentist. I feel

that I should be

on antibiotics (premedicate) before this appt. Dentist states that it is now

just for cleaning that you

have to premedicate??? Thanks for listening. Have anyone had any severe tooth

decay early into

Predisone...Thanks This group is very helpful and informed! Martha from St.

Augustine, Fl.!

[Guest guest]

> i almost never go to the dentist because when i go, he comes up

with

> hundreds and hundreds of dollars of work he wants to do; old

> fillings, etc. etc.

You might want to find a new dentist. As a profession, dentists are

notorious for recommending work that isn't necessary. Getting a 2nd

opinion before geting extensive dental work done can be well worth the

cost.

My current dentist (conventional, but really great) encourages

twice/day brushing, but says that once/day is all that's necessary,

since tartar takes about 24 hours to harden into plaque.

> if you eat the SAD, maybe brushing and flossing twice a day help

> control dental decay, but if you leave the problematic items out of

> your food, then tooth decay shouldn't be a problem.

I hear you, but I like the 'insurance' of brushing and visiting the

dentist 1-2/year. Also, Weston Price found an amazingly low incidence

of dental decay in native populations eating a native diet, but he

never found a population COMPLETELY free of cavities/decay.

All the best,

Jan

[Guest guest]

>

>I'm afraid that's too much to hope for. Raising cattle on grass is only

>somewhat more expensive in man-hours, care for and attention to the animals,

>but the big difference in profit for farmers is in the extra weight the

>cattle gain when eating grains. Even the beef that is advertised as

> " grass-fed " is usually " finished " in the last month or two on grains (while

>the customer is charged grass-fed prices). Which is why I buy buffalo meat

>totally grass-fed.

If you buy the cow directly from the farmer though, the farmer makes

a good profit even without grain feeding. The issue is that " marbelled "

beef sells for a lot more, and grain feeding produces marbelling. Less

marbelled meat tastes just fine though. Also, older steer taste better

than younger ones and all that connective tissue makes for better

stews, but older steer don't fetch a good price on the market. I try

to contract directly with a farmer who has a big field with steer

running on it. Steer like longhorn don't take a lot of looking after and

people grow them as a hobby. As more people buy direct, the farmers

are less inclined to do the " fattening " part, which costs them a lot

of money and tends to eat up profits anyway.

One reason I go for longhorn though is that they don't like

to eat grains much, and those horns make them not good

for the fattening pens. They are very active steer, " fence jumpers " ,

and the fattening lots don't like to take them. So if you buy

longhorn, it's likely grass fed by default. Far tastier than any

other beef I've had too!

Heidi Jean

[Guest guest]

If a farmer has sufficient grass or other forage to keep cattle

gaining weight from the day of birth (of course, they won't be eating

grass the day they're born, but when the time comes...), they will

marble.

IIRC, the goal is to enable the cattle to gain at least 1.5 lbs. per

day as long as they're alive.

So if you can find a grass farmer, or someone who uses MIG

( " Management Intensive Grazing " ), and is good at it, then they may be

a source of some nicely marbelled grassfed beef. Another good thing

about MIG is that it can be used to restore pasture. You don't let

the cattle roam over the entire pasture all the time. You restrict

them to paddocks for a relatively short period, depending on the

condition of the forage, then you move them off that paddock onto the

next one. This type of farmer is likely to have regular perimeter

fences on his field, probably made of barbed wire, but he probably

uses temporary electric fencing inside the pasture, to form the

paddocks. Some people pre-fence their paddocks all at once, others

move the electric fence at the time they move their cattle.

Another thing to look for is someone who has a breed of cattle that

matures quickly. If they reach mature size relatively quickly, then

they are more likely to marble, because once they mature then their

feed will be used to produce fat, not bone and larger muscles.

>

> >

> >I'm afraid that's too much to hope for. Raising cattle on grass

is only

> >somewhat more expensive in man-hours, care for and attention to

the animals,

> >but the big difference in profit for farmers is in the extra

weight the

> >cattle gain when eating grains. Even the beef that is advertised

as

> > " grass-fed " is usually " finished " in the last month or two on

grains (while

> >the customer is charged grass-fed prices). Which is why I buy

buffalo meat

> >totally grass-fed.

>

> If you buy the cow directly from the farmer though, the farmer makes

> a good profit even without grain feeding. The issue is

that " marbelled "

> beef sells for a lot more, and grain feeding produces marbelling.

Less

> marbelled meat tastes just fine though. Also, older steer taste

better

> than younger ones and all that connective tissue makes for better

> stews, but older steer don't fetch a good price on the market. I try

> to contract directly with a farmer who has a big field with steer

> running on it. Steer like longhorn don't take a lot of looking

after and

> people grow them as a hobby. As more people buy direct, the farmers

> are less inclined to do the " fattening " part, which costs them a lot

> of money and tends to eat up profits anyway.

>

> One reason I go for longhorn though is that they don't like

> to eat grains much, and those horns make them not good

> for the fattening pens. They are very active steer, " fence jumpers " ,

> and the fattening lots don't like to take them. So if you buy

> longhorn, it's likely grass fed by default. Far tastier than any

> other beef I've had too!

>

>

> Heidi Jean