It’s not often you head out for a meal and then are sent home with a dental lesson, a toothbrush and some toothpaste. However the point of this meal, hosted by ProNamel, was to demonstrate that even healthy choices for our bodies can cause acid damage to our teeth.

Held at Yew at the Four Seasons Hotel Vancouver, Chef Ned Bell prepared a meal rather high in acid to demonstrate that we are eating more acid than we think.

First up we slurped on Pacific Oysters, Humpback Shrimp, BC Spot Prawns and Albacore Tuna spread out on what was called the “Interactive Seafood Tackle Box”; smartly done and tasty. The Moet et Chandon Brut was the perfect beverage choice for this seafood spread.

Next up the choices became some excellently seared Qualicum Scallops with crispy and raw cauliflower of some BC Spot Prawn Ceviche. Both were spot on and elevated with the Truchard Roussande from Carneros, California.

For a second course we were presented with a choice of Roasted Halibut with a Truffle Vinaigrette or my choice, the Duck Confit Gnocchi; definitely a good one. Wine here was a Premier Cru from Burgundy – Maurice Ecard, Sauvigny les Beaune.

For a main I chose an excellent Pemberton Meadows Organic Beef Tenderloin with smoked golden potatoes and a lobster & vanilla bean hollandaise. A bit over the top, but but the sauce was there along with the other complimentary swirls of flavour to add acid and balance to the meal. The richness was balanced with a bright acidity and noticeable tannin in the Cab Sauv from Villamarina, an Italian number. Those more interested in seafood had the Roasted Salmon with pickled peppers, Romesco, ham and almonds.

Dessert was a delight, an Almond & Caramel Cake with Popcorn Ice Cream which was truly divine with the Tinhorn Kerner Icewine or the Dark Chocolate Souffle with Cherry & Milk Chocolate Ice Cream.

So where is all this acid? It’s in wine, beer, vinegar, lemon, and citrus, many vegetables and more. Acid is what adds balance to a dish and you’ll often find a squeeze of lemon or splash of vinegar are just what a plate needs to take it from okay to amazing. Chef Bell and all good chefs and home cooks use it A LOT. And the foods it is in aren’t necessarily bad for you, just bad for the enamel on your teeth. I did pay attention!

What to do? ProNamel recommends to avoid swishing, swirling or holding acidic foods in your mouth (there goes all my wine tastings), use a straw (not really possible with a glass of champagne) or brushing with ProNamel toothpaste, something I and possibly you could do.

The toothpaste is nice and minty and I am brushing with it regularly so let’s see what Dr. Gaby Saliba (who deserves a plug for putting up with my poor dental habits and for recently rush repairing a chipped tooth before an important interview) says when I head into the West End Dental Centre on my next dentist visit.