Why It’s Time to Say Goodbye to Silver Fillings
Do you still have amalgam or silver fillings? In the past, amalgam fillings were considered the “go-to” filling for dentists everywhere. This type of filling is made with different types of metals, including silver, tin, copper, and elemental mercury. Mercury became the metal of choice for one simple reason: This metal bonds well with the other metals to form a strong alloy. In many cases, elemental mercury makes up 50 percent of the filling by weight, according to the Food and Drug Administration. Amalgam fillings do have their benefits — they last long and are relatively affordable. But they come with their share of risks, as well. Over time, the mercury present in the filling forms a vapor, and that vapor is inhaled into the lungs. From there, the mercury enters the bloodstream, where it travels to vital organs. Once it’s in the body, mercury can cause serious health issues, including neurological and behavioral disorders. In children, the adverse effects of mercury are even more pronounced and can lead to developmental issues.
These concerns are the reason Dr. Maddahi is so passionate about banning the use of amalgam fillings — and why we offer amalgam removal services. You shouldn’t have to live with the risks of mercury. To reduce the risks further, Dr. Maddahi and his team follow the International Academy of Oral Medicine and Toxicology’s safe amalgam removal protocol. This protocol defines several steps to avoid contamination to ensure your health and safety, as well as the health and safety of your dental team. As part of the removal process, new biocompatible fillings are put in the place of the old fillings. Biocompatibility ensures balance within your body, eliminating health concerns related to the filling material.
To learn more about amalgam filling removal, or to schedule a free consultation, give us a call at 888.310.6771 to set up your next appointment!
Have a LAUGH
Spicy, Creamy SWEET POTATOES
Sweet potatoes are a Thanksgiving staple, but they’re often the blandest thing on the table. Luckily that’s not the case with this recipe, which features Thai spices and coconut milk.
INGREDIENTS • 5 pounds sweet potatoes • 1 cup canned coconut milk • 1 tablespoon Thai red curry paste
• 1/2 cup dark brown sugar • 4 tablespoons unsalted butter • 1 tablespoon kosher salt
DIRECTIONS 1. Heat oven to 375 F. On a large sheet pan, bake potatoes until very soft, approximately 75 minutes. 2. Let potatoes cool until they are safe to handle, then peel and mash. 3. In a small saucepan over low heat, combine coconut milk and curry paste. Once mixed, add the mixture, salt, half the sugar, and half the butter to potatoes. 4. 30 minutes before serving, heat oven to 425 F. Spread potatoes in a baking dish, cover with foil, and bake for 20 minutes. 5. Uncover potatoes and dot with remaining butter and sugar. Broil until brown, crusty, and delicious. Serve hot.
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