Category Archives: Tooth Friendly Recipe

5 Things to Eat When You Have a Temporary Crown

20 Wednesday Aug 2014

Posted by in Adult Dentistry, cosmetic dentistry, DentistUSA.com, General Dentistry, Sensitive Teeth, Smile, Tooth Friendly Recipe, What To Eat

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Cavities. They can happen to the best of us. Even those who happen to write a blog about how not to get them… (please don’t tell my bosses).

So, a quick trip to the dentist, a couple hours in the chair watching a movie while they drill (the movie was Larry Crowne… how apropos) and I find myself with a temporary crown awaiting a permanent that should arrive in a couple weeks. Which led me to wonder, what can I eat so that this loosely attached piece of acrylic doesn’t come off and leave me with an exposed nerve in my mouth?

Lets start with what to avoid:

  1. Sticky foods.

All of your sugary, gum candies should be avoided. These include: chewing gum, hard candies, caramels, toffee, etc. They should probably be avoided even when you don’t have a cavity, unless you want a cavity and then you’ll have to avoid them anyways.

  1. Hard foods.

These range from nuts to uncooked vegetables. If you must have them, avoid chewing on the side of your mouth with the crown.

  1. Hot liquids.

This includes soups, coffee, tea. This is more a sensitivity issue more than anything else. It’s hard to keep liquids to one side of the mouth and if you have any exposed nerve endings, you can feel some discomfort when the heat touches the crown.

  1. Cold foods.

As stated above, the same goes for cold foods. Anyone who has sensitive teeth can attest to the pain of cold on teeth.

So what can you eat?

1. Smoothies

Right after I had my temporary crown installed I asked my dentist what I could eat. She told me to stay away from the foods I listed above and suggested I try a smoothie from the place next door. As it is summer right now I can imagine a smooth might be good. Just be careful of how cold the smoothie might be. You can control the temperature when you whip up your own!

2. Pasta

I decided I wanted something more substantial than a smoothie and opted instead to go to the Italian place next to my dentist office (my dentist is in a strip mall with a bevy of food options). I had a nice rigatoni with alfredo sauce. I got it to go so by the time I got home it had cooled down and was just warm enough not to cause any discomfort. It was soft, satisfying and most importantly, didn’t hurt.

3. Pudding

If you’re wondering what I had for dessert, wonder no more! I had chocolate pudding. Once again, soft, satisfying and most importantly, didn’t hurt.

4. Eggs

From scrambled to hard-boiled, eggs are a good option. They are soft, satisfying… you get the idea.

5. Soups

I know, I know. I told you in the list above to avoid soups. But that was hot soups. Cool soups like a vichyssoise or gazpacho are a great option, especially with this summer heat. Even good, old-fashion soups, like chicken noodle is okay, as long as you let them cool first. The Joy of Blending has a really tasty Cool Mint Pea soup.

Really, there are plenty of foods to eat while you have a temporary crown. Just remember to stay away from the avoid list above, chew with the opposite side of your mouth the crown is on and you should be just fine. Remember, if you ever feel pain, especially when you are not eating, make sure to inform your dentist.

A Tooth “Friendlier” Dessert!

10 Monday Mar 2014

Posted by in DentistUSA.com, General Dentistry, Smile, Tooth Friendly Recipe

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When it comes to desserts, most dentist say “Stay away from the sugar!” And they have a point. Sugar is bad. Why? The bacteria in your mouth feed on sugar and create acid that leads to cavities and gum disease.

So, what is one to do when it’s dessert time?

Chocolate!

Dark chocolate, specifically. It does have a low amount of sugar but that sugar is mixed in with fat that prevents the sugar from long exposure to teeth. Also, cocoa contains a lot of polyphenols, which can kill or suppress bacteria, preventing them from growing or producing tooth-attacking acid. Of course, the higher the cocoa level, the lower the sugar and subsequently, better for your teeth.

These chocolaty, rich truffles are a tooth friendlier dessert that my family has been making for years. Instead of using sugar we use Manuka honey in our recipe. This is done for two reasons: 1. Honey creates a smoother texture than granulated sugar in the truffle and 2. Manuka honey has been proven to kill bacteria in your mouth and help prevent cavities from forming.

If you cannot find Manuka honey, use an unprocessed honey. It still contains substances that generate hydrogen peroxide (a common antibacterial agent), although its potency can vary depending on region, nectar source, and other conditions. Also, unprocessed honey is exposed to less heat, which can degrade hydrogen peroxide.

These truffles are rich and delicious and a great ending to any dinner. But beware! They might be tooth friendlier but they are not belly friendly!

Chocolate Truffles

Ingredients

  • 2 cups (12 ounces) dark chocolate – 60% or above (I use 72%)
  • 1/2 cup heavy cream
  • 2 tablespoons Manuka Honey or other unprocessed honey
  • 1/2 teaspoon vanilla extract
  • Pinch salt
  • 1 1/2 tablespoons unsalted butter, cut into pieces and softened
  • 1 cup (3 ounces) Dutch-processed cocoa

Instructions

The Ganache

1. Chop the chocolate into small pieces and place in a medium bowl.

2. In a medium saucepan slowly bring the cream and honey to a gentle boil over medium heat.

3. Pour the hot cream mixture over the chocolate and stir gently until the mixture is smooth and all the chocolate is melted. Stir in the vanilla and the butter until well incorporated.

4. Let mixture rest for 1 hour then cover the bowl with plastic wrap and refrigerate for 2-3 hours.

5. When the ganache is set, use a small cookie scoop to get even-sized truffles. Roll each portion in the palms of your hand to make a ball and place the ball on to a parchment paper lined cookie sheet. Transfer the balls to the fridge once completed for another 15-30 minutes.

6.  Coating – Fill a shallow pan with cocoa powder and roll each truffle in the powder so they are each well coated. Shake off the excess cocoa powder and place on a serving dish.

Serve immediately or store in the fridge for up to 2 weeks. Steps 1-4 can be completed days in advance. Just refrigerate the ganache and prepare the truffles 15 minutes before you want to serve them. An remember to swish your mouth out with water after eating to make sure you don’t have any chocolate sitting in your mouth. Enjoy!