Teeth Whiten Tips

How to Whiten Your Teeth

The snuff, coffee, tea, cola, etc, all are products that stain our teeth. Other factors, such as age or the genes themselves, also contribute to color our teeth. Learn how to keep them white with these tips.

Keep your teeth clean

Nothing better to keep our teeth turn yellow to maintain them clean. Use proper oral hygiene: brush your teeth three times a day, one after each meal. The mouthwash is also very helpful in keeping our teeth clean.

Limit consumption of certain foods and products

Reduce consumption of foods and products that stain our teeth: coffee, snuff, wine, cola, tea, etc. Preferably, after taking each one of these products please brush your teeth or use mouthwash.

Bicarbonate and water 

The only effective home remedy for teeth whitening is to mix baking soda and water into a paste and rub our teeth with it. However, this remedy is not always effective. Keep in mind that the teeth have three layers: the outer, also known as enamel, the average, also called dentin and internal. Bicarbonate and water using only be effective to clean the enamel, that is, the inner side of the tooth.

Go to the dentist

When the stain the teeth have broken through the outer face thereof and have reached the dentin, you will have no choice but to go to the dentist. Dentin is enclosed by small little tubes that are actually stained and give that yellowish look to the video. Clean these tubes on our own are impossible. Your dentist perhaps would undergo a treatment based on a gel of car-amide-peroxide or hydrogen-peroxide. After this treatment is done you should follow the instructions of your dentist in your home or outsides.

Pasta bleaching

Whitening toothpastes, as occurs with baking, are only effective to clean the outer surface of the teeth. However, they are effective in maintaining clean dentin tubes after being subjected to a bleaching treatment at the dentist.

By following these tips you will keep your teeth whiten and never get sham to smile in front of all.

The Neurobiology of the Obesity Epidemic

I recently read an interesting review paper by Dr. Edmund T. Rolls titled "Taste, olfactory and food texture reward processing in the brain and the control of appetite" that I'll discuss in this post (1).  Dr. Rolls is a prolific neuroscience researcher at Oxford who focuses on "the brain mechanisms of perception, memory, emotion and feeding, and thus of perceptual, memory, emotional and appetite disorders."  His website is here.

The first half of the paper is technical and discusses some of Dr. Rolls' findings on how specific brain areas process sensory and reward information, and how individual neurons can integrate multiple sensory signals during this process.  I recommend reading it if you have the background and interest, but I'm not going to cover it here.  The second half of the paper is an attempt to explain the obesity epidemic based on what he knows about the brain and other aspects of human biology.

Read more »

Speaking at AHS13

The 2013 Ancestral Health Symposium will be held in Atlanta, GA, August 14-17.  Last year was a great conference, and I look forward to more informative talks and networking.  Tickets go fast, so reserve yours now if you plan to attend!

This year, I'll be speaking on insulin and obesity.  My talk will be titled "Insulin and Obesity: Reconciling Conflicting Evidence".  In this talk, I'll present the evidence for and against the idea that elevated insulin contributes to the development of obesity.  One hypothesis states that elevated insulin contributes to obesity, while the other states that elevated insulin is caused by obesity and does not contribute to it.  Both sides of the debate present evidence that appears compelling, and it often seems like each side is talking past the other rather than trying to incorporate all of the evidence into a larger, more powerful model.

There's a lot evidence that can be brought to bear on this question, but much of it hasn't reached the public yet.  I'll explore a broad swath of evidence from clinical case studies, observational studies, controlled trials, animal research, physiology, and cell biology to test the two competing hypotheses and outline a model that can explain all of the seemingly conflicting data.  Much of this information hasn't appeared on this blog.  My goal is to put together a talk that will be informative to a researcher but also accessible to an informed layperson.

On a separate note, my AHS12 talk "Digestive Health, Inflammation and the Metabolic Syndrome" has not been posted online because the video recording of my talk has mysteriously disappeared.  I think many WHS readers would be interested in the talk, since it covers research on the important and interdependent influence of gut health, inflammation, and psychological stress on the metabolic syndrome (the quintessential modern metabolic disorder).  I'm going to try to find time to make a narrated slideshow so I can post it on YouTube.

Rich Fiber Foods Slimming and Improve Health

Seven Rich Fiber Foods

The World Health Organization set to 25 grams the minimum amount of fiber that every person should consume daily. Foods rich in fiber have a number of properties essential for the proper functioning of the body, such as improving hydration, regulate bowel movements or burn excess fat. It is also recommended for people who do some type of weight loss program because it prolongs the feeling of satiety.

Several studies have shown that consumption prevents various diseases, among type two diabetes, obesity, certain types of cancer or coronary diseases. However, the daily intake of foods rich in fiber is still far from achieving the minimum recommended amounts for most people, as shown by various studies and reports. The last one is the one published by Nutrient Health 2012, which studied the eating habits and the interaction between nutrition and health. According to their results, only 22% of men and 12% of women reach the recommended amount, set at 25 grams per day.

The differences in fiber intake do not occur only between men and women, as the older and income closer we get to the recommended amounts, according to the report. In the case of obese or overweight persons its intake is also below the average.

The food groups that contain more fiber are vegetables (21%), bread and biscuits (18%) and fruit (16%). In order to achieve fiber daily amounts recommended by WHO propose a list of foods most suitable for this purpose. Before, we must take into account that the fiber must always be a food supplement because it is not a nutrient, and not directly concerned in essential metabolic processes of the body, but its importance is that plays a very important physiological function for our body.

Fiber in Breads and pastries

The unrefined flour breads are those that contribute more fiber to the human diet. By contrast, white breads, refined flours, are those that provide a lesser amount, reaching a mere 3%, while the bread can have between three and four times more fiber (about 5.6 grams per 100). Intake 100 grams of biscuits will provide about 9.2 grams of fiber. The pasta made with wheat and rice 3.7 2 grams. Of the breads, the most avoided by nutritionists is refined white flour bread, refined flour argue that possess such a degree of development that much of the properties of fiber and minerals that are lost in the refining process.

Fiber in Cereals

Grains contain starch which is the main component of human food. The seed is surrounded by a shell composed primarily of cellulose, which is the major component of dietary fiber. This food can provide an average of 45 grams of fiber per 100. Popcorn contains about 15 grams of fiber per 100.

Fiber in Vegetables

The complex carbohydrate in vegetables, such as cellulose, makes them a rich source of dietary fiber. They have between 11 and 25% fiber, together with cereals being the main source of this. Lentils, peas and beans help fight cholesterol.

Fiber in Fruit

About 2% of the fruit is dietary fiber. The components of the plant fiber that we can find in them are mainly pectin’s and hemicelluloses. The skin of the fruit is the one with the highest absorption of fiber, but also where we can find several traces of contaminants such as pesticides, which are difficult to remove except with peeling the fruit. The coconut owns 10% fiber, 6.1% raspberries and figs between eight and ten percent.

Fiber in Nuts

Its high fiber intake and produces a rapid transit of food through the intestinal tract. It is shown that a diet rich in nuts prevents constipation and intestinal diseases. The fiber's mission is delaying the absorption of sugar, which allows you the energy boost and longer without being converted into fat. The most recommended are almonds (12% fiber), followed by nuts (9%).

Vegetables

The vegetables are essential in the second level of the pyramid of food. In addition to providing carbohydrates, micro nutrients provide slow absorption and dietary fiber. Vegetables should be taken five to six servings of vegetables in a day. Avocados or artichokes are between five and six percent of fiber, while tomato 3%.

Spices with Fiber

They are basic to maintain a balanced diet, as well as serving as flavor enhancers. Cinnamon contains 53% fiber and rosemary and oregano 43%.