SENSITIVE TEETH
WHAT ARE THE CAUSES ANDWHAT CAN YOU DO? To prevent sensitive teeth from recurring, brush twice a day with a soft-bristled toothbrush and fluoride toothpaste, and floss daily. Make sure you aren’t brushing with too much pressure. If you grind your teeth, ask your dentist for a mouth guard to wear at night. Consider limiting your intake of carbonated drinks, citrus fruits, wine, and yogurt, all of which remove small amounts of tooth enamel over time. If you eat acidic food, drink milk or water to balance the acid levels in your mouth. Also, refrain from brushing your teeth immediately after eating, as some foods and drinks can soften the enamel of your teeth. Sensitive teeth can be debilitating, but proper oral hygiene and dental care coupled with avoidance of acidic food and drink can reduce or cure your tooth sensitivity.
If you have sensitive teeth, brushing, flossing, eating, and drinking can cause sharp, temporary pain. Sensitive teeth are typically the result of worn tooth enamel, exposed dentin, or exposed tooth roots. However, sensitive teeth can also be caused by cavities, cracks, chips, bleaching, or recent dental work. If your sensitive teeth hinder your daily life, consult your dentist. They may be able to rule out underlying causes of your tooth pain and recommend treatments. Desensitizing toothpaste can, after several applications, sometimes help block pain associated with sensitive teeth. Your dentist may also apply fluoride to the sensitive areas of your teeth to strengthen enamel and reduce pain. Treatment options for exposed tissue include bond resin, surgical gum grafts, and root canals.
ONE-PAN
HARVEST PASTA
LAUGHING GAS
This easy, healthy, hearty recipe is a delicious way to employ the harvest from your vegetable garden.
Recipe courtesy of midwestliving.com.
INGREDIENTS
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1 cup driedwhole grain elbowmacaroni 1/2 teaspoon crushed red pepper
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1/3 cup chopped red onion 2 cloves garlic, minced
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2 tablespoons vegetable oil
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1 small eggplant, cut into 1-inch pieces (4 cups) 1mediumzucchini, coarsely chopped (2 cups) 2 tomatoes or 4Roma tomatoes, coarsely chopped (1 cup) In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion, and garlic. INSTRUCTIONS
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Kosher salt
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1 (19-ounce) can cannellini beans (white kidney beans), rinsed and drained 1 3/4 cups reduced- sodiumchicken broth
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Ground black pepper (optional)
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Snipped fresh basil
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Grated Parmesan cheese
minutes more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; top with basil and Parmesan cheese and serve.
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are almost tender, stirring occasionally. Add beans, broth, pasta, and crushed red pepper. Bring to a boil, then reduce heat. Cover and simmer 7–10
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Cook, uncovered, 7–10 minutes or until vegetables
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