Patients often ask, “Should I have my mercury fillings removed?” The International Academy of Oral Medicine and Toxicology recommends that you do. Next month, we’ll examine what that looks like and what you can expect from the removal process. A LOOK AT BIOCOMPATIBLE DENTISTRY Finding Balance in Tooth and Body
You may have seen the words “biocompatibility” and “biocompatible dentistry” and wondered what they meant. Over the next two months, we’ll explore biocompatibility and its implications for your teeth and overall health. First and foremost, biocompatibility is about balance. It’s a balance between dental health, the health of your body, and the materials dentists use to maintain your smile. Dentists who practice biocompatibility look for ways to reduce and eliminate toxic materials used in dental procedures. To accomplish this, more dentists, including Dr. Maddahi, search for new or alternative materials that are biologically compatible with the body. For instance, take the silver filling, also known as the amalgam filling. In the past, this was one of the most common types of fillings. Up to 50 percent of this filling’s composition is mercury, with silver and other metals mixed in. In amalgam form, mercury doesn’t easily enter the body, but over time, it can pose an issue. The problem is, mercury can accumulate in the body. Fillings are meant to last years, and the potential for exposure is high. While the FDA recognizes amalgam fillings as safe, mercury is still highly toxic and incompatible with the human body. The World Health Organization reports that, in people with amalgam fillings, those fillings are the number one source of mercury in the body. This source of mercury eclipses all other sources of mercury, including fish.
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ONE-PAN Harvest Pasta
Ingredients •
2 tablespoons vegetable oil 1 small eggplant, cut into 1-inch pieces (4 cups) 1 medium zucchini, coarsely chopped (2 cups) 2 tomatoes or 4 Roma tomatoes, coarsely chopped (1 cup) 1/3 cup chopped red onion 1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained 2 cloves garlic, minced
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1 3/4 cups reduced-sodium chicken broth 1 cup dried whole grain elbow macaroni 1/2 teaspoon crushed red pepper
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Kosher salt
Ground black pepper (optional)
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Snipped fresh basil
Grated Parmesan cheese
Instructions 1.
In a very large skillet, heat oil over mediumheat. Add eggplant, zucchini, tomatoes, red onion, and garlic. Cook, uncovered, 7–10 minutes or until vegetables are almost tender, stirring occasionally. 2. Add beans, broth, pasta, and crushed red pepper. Bring to a boil, then reduce heat. Cover and simmer 7–10 minutes more or until vegetables and pasta are tender, stirring occasionally. Remove fromheat. Season with salt and pepper; top with basil and Parmesan cheese and serve.
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