Greeley Endodontics - November 2018

DON’T FEAR THE BIG, BAD ROOT CANAL

Let Us Calm Your Fears! Over the years, dental work has become synonymous with worst- case scenarios. People claim that they would rather get their teeth pulled than take part in obligatory tasks like filing their taxes, dealing with work confrontations, or visiting the doctor. But the procedure with the worst reputation is the infamous root canal. The thought of having this procedure terrifies many patients due to the universal misconception that it is painful and traumatic. But like many other fears, this one is not based in reality. Dr. Lowry and his team here at Greeley Endodontics want to remedy your root canal aversion by offering more information about root canals and why you shouldn’t fear them. WHAT IS IT? The bad reputation of root canals predates the modern procedure. Contemporary methods are much more effective and far less painful. After you are given anesthetic, we make an opening in the middle of the tooth to access the pulp. This area contains the damaged or infected nerves. Once the pulp is uncovered, we remove tissue from inside the tooth, disinfect the canal area, and then seal it with an inert filler known as gutta-percha. DOES IT HURT? According to the American Association of Endodontists, a survey found that patients who have undergone a root canal are six times more likely to describe the experience as painless than

those who have never had treatment. This is where the universal misconception comes into play. With anesthetic, patients should feel little to no pain during the actual procedure, and postoperative pain (if any) can be managed with over-the-counter pain relievers. If learning a little more about the notorious root canal didn’t help soothe your concerns, you can relax knowing that your endodontist specializes in root canal treatment. Dr. Lowry will make the process as easy as possible so you can get your tooth fixed without pain, stress, or panic. CHIPOTLE-ROASTED CARROT SALAD

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Ingredients

30 small carrots (2–3 bunches), tops removed and carrots scrubbed

• • • • •

1 tablespoon molasses

2 tablespoons extra-virgin olive oil 4 ounces watercress, stems trimmed Plain Greek yogurt, for serving

2 chipotle peppers in adobo, minced 1 teaspoon adobo sauce from the chipotle can

Kosher salt and fresh ground pepper, to taste

Instructions

1. Heat oven to 350 F. In a rimmed baking sheet, toss carrots with chipotle peppers, molasses, and olive oil. Season with salt and pepper, and roast for 30–35 minutes. 2. Transfer carrots to a plate and let them cool completely. 3. Once cooled, toss carrots with adobo sauce. Lay across a platter, and top with watercress. 4. Serve alongside yogurt.

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