Perfect Smiles Dental Care September 2017

Nip It in the Bud A Renewed Look at Preventative Oral Care We are all familiar with the adage

treatment (they had two or more cavities per year, plus fillings) and those who took preventative measures. The preventative patients received high-concentration fluoride varnish treatments from their dentists, regularly brushed and flossed, and limited their intake of sugary foods and beverages. developing tooth decay fall by 30–50 percent. In addition, patients who were considered at high risk for developing tooth decay, but who had improved their oral care, saw their risk drop by a staggering 80 percent! The lead researcher on the study, Professor Wendell Evans, concluded that, in many cases, tooth decay had the potential to be stopped and reversed, if not outright prevented. All it takes is a deliberate approach to care, treatment, and lifestyle. The group of patients who focused on preventative oral care saw their risk of

This study is great news for people who hate the idea of getting a filling, whether that antipathy stems from the procedure itself or the resulting medical costs. It also confirms what many dentists have long reminded patients: You can’t beat prevention when it comes to maintaining a healthy smile.

“Prevention is the best medicine,” and when it comes to oral health, and health in general, preventative care really can make all the difference. Not only can preventative care lead to better overall health, it can lower health care-related costs in the future. The results of preventative oral care are impressive. A seven-year study spearheaded by the University of Sydney in Australia confirmed the aforementioned truism. Originally published in 2015, the study examined 1,000 patients at 22 dental practices around Australia.

Researchers compared two groups of patients: those who had “drill and fill”






• 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 • 2 cloves garlic, minced • 1 (19-ounce) can cannellini beans (white

• 1 cup dried whole grain elbow macaroni • 1/2 teaspoon crushed red pepper • Kosher salt • Ground black pepper (optional) • Snipped fresh basil • Grated Parmesan cheese

kidney beans), rinsed and drained

• 1 3/4 cups reduced- sodium chicken broth


1. In a large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion, and garlic. Cook, uncovered,

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 from heat. Season with salt and pepper; top with basil and Parmesan cheese and serve. | 913-631-2677 | 3

7–10 minutes or until vegetables are almost tender, stirring occasionally.

Recipe courtesy of

Made with FlippingBook Online newsletter