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My fiancé has a Masters in Global Medicine, a Masters in Biotechnology from Johns Hopkins University, and is working to become a Doctor of Dental Surgery from the University of Southern California. Her father is also a dentist.In other words, I’ve gotten a mini-education in dental health.I’d say that the question being asked can be better phrased as: “As a dentist, how do you take care of your health?” I’ve learned that dental health is just an extension of overall health. And there are things that you should avoid (such as Dental X-Rays!).Let’s understand this a bit more.Let’s get the obvious out of the way before we get into the more in-depth and subtle topics (that are just as important). Other posts have already covered this, so I’ll just list them again:Floss before your brush your teeth. Use wax-covered floss. Brush your teeth twice a day with fluoridated toothpaste , and scrape your tongue. Use mouthwash once a day. (Using only mouthwash DOES NOT replace your brushing routine).Talk to your dentist about the concentration of fluoride in your toothpaste for your routine brushing. (Please be aware that your children (under the age of 6) should NOT be using "Regular" fluoridated toothpastes.Have good brushing & flossing technique, and replace your brush every 2–3 months.3. Visit your dentist every 6–12 months for a proper examination.4. Whitening Strips - everyone wants "perfect pearly whites." While this is an attainable goal for most of us, do not jump on the bandwagon to try using "natural" bleaching techniques. These do not work, and they do more harm than good! Talk to your dentist about customized bleaching trays! You do not want to ERODE your enamel by using a high concentration of hydrogen peroxide (that are used in commercial products). If you naturally want "whiter" teeth - avoid drinking sodas/coffee/juices any ACIDIC beverages. If you do drink these, use a straw to drink them.5. Drink smoothies and juices with a straw to prevent enamel erosion.6. Chew Xylitol gum (or mints) 2-3 times a day! (if you want)Basic stuff. Alright, now comes the really in-depth stuff I’ve picked up.Refuse Dental X-Rays without a Proper Explanation!(photo source)We know that radiation exposure is linked to cancer. But with 100 million Americans exposed to dental x-rays, this issue is worth investigating.You’d think that the lead apron and thyroid shield covers up your vital organs, but what about your BRAIN?What do you get? Dental X-Rays and Risk of Meningioma (the most common type of brain cancer). This paper originated from the Yale University School of Medicine and was published in the Cancer medical journal in 2012.The researchers found that those who report ever having a bitewing X-ray had twice the odds of a brain tumor, and those that got a panoramic series—the full mouth X-rays – before age 10 had nearly 5 times the odds.Now, dentists here might argue otherwise, and there sure are other papers published that seem to conclude that there is no such risk. For instance, this paper titled “Dental x-rays and risk of meningioma; the jury is still out” published by dental radiologists as a response to the above paper say that X-rays don’t necessarily cause brain tumors—maybe brain tumors caused the X-rays! I had a hard time suspending my disbelief for this long.Bottom Line: No matter what your individual dentist says, as per the American Dental Association recommendations[1]as well as International Atomic Energy Agency recommendations[2] on diagnostic radiation exposure, get your dentist to justify why they’re imaging you. Period! Here’s the summary from the official recommendation (emphasis mine):Dentists should not prescribe routine dental radiographs at preset intervals for all patients. Instead, they should prescribe radiographs after an evaluation of the patient’s needs that includes a health history review, a clinical dental history assessment, a clinical examination and an evaluation of susceptibility to dental diseases.Your dentist may not tell you this to look after your dental health, but you should do it yourself. Ask your dentist if they even know this research. If they do and yet they still take dental x-rays regularly without properly explaining why, you need to find yourself another dentist because you’re risking your life for your teeth.Next up, the connection between dental health and overall health.Oral Cancer and Dental HealthOnce again, your dentist should be giving you dietary advice to prevent oral cancer. It is very likely that your dentist is failing you here yet again (like with dental x-rays). As per the Journal of the American Dental Association review[3],Current evidence supports a diet high in fruits, vegetables and plant-based foods for prevention of oral cancer.Furthermore,In addition to discussing tobacco and alcohol use with patients (and, if relevant, betel nut and gutka consumption), as well as the risk of sexual transmission of human papillo-mavirus, clinicians should provide dietary advice for the prevention of oral cancer as part of routine patient education practices.Turns out that non-smokers have a significantly lower incidence of cancer than smokers. Should be a no-brainer. But how informed is your dentist when it comes to prescribing a plant based diet? To have truly great oral health, looks like your overall health needs to be great as well, and overall health begins with a great diet.Indeed this is closely tied withPeriodontal Disease & CavitiesIt is evident that the kind of diet that can prevent oral cancer (see above) and heart disease (see the link to my post below), is also the kind of diet that can help preventing periodontal disease.Dhawal Tank's answer to What is the best thing you ever did for your heart health?The Journal of Dental Research makes it clear thatSaturated fats produce an inflammatory response…[and] hyperinflamation is now recognized as one of the key underlying factors in periodontal disease…Conclusion: High dietary [saturated fat intake] was significantly associated with a greater number of periodontal disease events. [4]And where does this dietary saturated fat come from nowadays? Basically from dairy, donuts, and chicken in America. If you’re an India (Quora has a lot of Indian readers), it’s coming from all that paneer, ghee, cheese, butter, chicken, and lassi you’re drinking.Note: There is a whole host of other issues related to eating animal foods such as diabetes as well, but that’s not the purpose of this question so I won’t get into it.Indeed the kind of diet our ancestors primarily ate (plant based, mostly vegan) was very successful in avoiding cavities! The studies that examined their teeth from 10,000 years ago shows that they had no cavities! This is without the advent of toothbrushes and toothpastes and floss and dentists. [5] [6] Stunning!Bottom Line:For great dental health and preventing oral cancer, periodontal disease, cavities, heart disease (the number one killer of people), and a whole host of other chronic conditions, eat plant based foods! Cut the meat, dairy, eggs, fish, and of course smoking!That’s the “secret” I’ve learned from dentists and my research. Fix your overall health, fix your dental health.Let’s also take care of the obvious question: won’t eating fruits, vegetables, whole grains and lentils/beans erode my teeth? They’re starches after all. Nope:There is convincing evidence, collectively from human intervention studies, epidemiological studies, animal studies and experimental studies, for an association between the amount and frequency of free sugars intake and dental caries. Although other fermentable carbohydrates may not be totally blameless, epidemiological studies show that consumption of starchy staple foods and fresh fruit are associated with low levels of dental caries.[7]In other words, give up soda, but don’t give up fruits! Even researchers that have found that fruit consumption can erode enamel have recommended:The consumption of fruit might not be considered completely safe to eat in relation to [cavities], we are not in a position to suggest that fruit consumption should be curtailed as a [cavity]-preventive measure. At this stage, of greater importance is the preventive advice that children should brush their teeth twice [a day with] fluoride toothpaste.[8]Oh, and here’s a picture of me and my fiance who’s shaping up to be an amazing dentist!Thanks,Dhawal TankFollow me on quora here.Footnotes[1] The use of dental radiographs: update and recommendations.[2] Justification of diagnostic medical exposures: some practical issues. Report of an International Atomic Energy Agency Consultation[3] Diet and prevention of oral cancer: strategies for clinical practice.[4] Relationship between saturated fatty acids and periodontal disease.[5] https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2378204/?page=1[6] Dental Disease and Civilisation[7] Diet, nutrition and the prevention of dental diseases.[8] Brushing abrasion of softened and remineralised dentin: an in situ study.

Imagine two food stands. Each serves one item.The Liberal food stand serves a black bean quinoa burger.After many years of serving the usual beef-style patty with a leaf of limp iceberg lettuce and a splat of ketchup, this stand has decided to make a conscious change. When the people behind the stand could no longer ignore the disturbing and egregious realities of global monocultures and factory-farmed meat, they did the research to make a shift towards something that could be less environmentally and socially harmful. So they’ve come up with a dish comprised of a number of different ingredients that form to make something nutritious, ethical and progressive. Each ingredient is intentionally sourced and thoughtfully prepared to add a diverse, dynamic flavor profile.They’ve sought out partners who pay their workers well, don’t poison the environment, and care about the repercussions of shipping their product to distant markets. Most of the ingredients are produced locally, so as to reduce carbon footprints and strengthen smaller farms. Not only are the burgers rich in flavor, but they also have comparable protein and nutrient indexes to the old beef patties, without the dubious “probable carcinogen” status that red meat now has.Because the observations they’ve used to evaluate the black bean option are based on many layers and areas of study, (history, health, ecology, ethical codes, environmental conservation, economics) the explanation for choosing it is therefore somewhat complex. Though the reasons that brought them to this stand may be valid, some patrons have a difficult time explaining everything to non-patrons. These reasons have to do with massive, systemic problems in the supply chain that most people never see or have personal experience with, so explaining the black bean choice may sound abstract, and perhaps even pretentious. Sometimes, consumers of this food get things mixed up and then accused of not knowing what they’re talking about (some actually don’t know what they’re talking about, but simply prefer the crowd and aesthetics at this stand).Sometimes they get caught up trying to outdo each other in their quest for ultimate awareness, and engage in unproductive combat amongst themselves (for instance, one group may say that holistically-raised cattle may be better for repairing grassland ecosystems than farming beans, while another says that the explosion of urban interest in quinoa is starving the indigenous populations of Peru. One group advocates for a gluten-free bun, while yet another says that 100% vegan is the only way forward). When observed by outsiders, these issues seem minor and uninteresting, but what these groups all have fundamentally in common is that they are trying to do better. They’re trying to aim for a dish and a business model that doesn’t wreak havoc on humans, watersheds, soil — but instead empowers workers, creative chefs and culinary enthusiasts. It turns out that this is harder than it sounds.But as much as these patrons care about making a difference, it also bears mentioning that it’s easy for most of them to acutely craft their desires to ‘identify’ with certain products—because their social environment grants them access to do so. They have the opportunity to pick from a variety of food stands, all within walking distance from their (mostly) urban homes. They have a hard time confronting the fact that much of the world doesn’t have the privileged access to the ‘designer foods’ that they do. Try as they might to sound noble and caring, they can come off as preachy and out-of-touch to many rural folks, whose communities face a very different set of challenges. They are consistently discredited on these grounds alone — even though a wider acceptance of this model would positively affect working-class conservatives.When we visit the Conservative stand, we find that it’s the only food for miles, and most people have to drive long distances to reach it. It’s certainly not in an area you’d call “bike-friendly”, and the only other restaurants in this zip code sell essentially the same thing. Even if one was curious about exploring different diets, they would have a difficult time finding any examples of it in their community.Here, they serve A classic beef hot dog. An old favorite. So simple, so humble, so satisfying. It’s hard to imagine how to improve on something this tried and true… So they haven’t tried.In fact, even in the presence of shifting consumer tastes and alarming evidence of the unfortunate truths about hot dogs, they have done practically nothing to change their antiquated approach to running a restaurant. They choose not to recognize that hot dogs are unhealthy by basically every measure, and must continue to reject each and every study on health, nutrition, food safety, and animal welfare—in many cases flat-out ignoring the results entirely. To them, progress made in nutrition and other realms of medical science over the last half-century is irrelevant, and should not be used to restrict their dietary preferences. This is not to say that they are stupid, but instead speaks to their firm, uncompromising spirit and distrust in what ‘authorities’ tell them they need to do (they actually share this last trait with many folks at the liberal stand).They also have an immense willingness to put family before almost everything else. To get a clearer picture of why this stand still shows loyal attendance week after week, it should be understood that nearly everyone who eats here started coming with their families, often right after church. They have a long history of strong, positive associations with this food, so when some outsider comes in and smugly tells them why they shouldn’t be there, it feels like an attack on their very identity; their whole way of life.Where the other stand is proud of its use of international flavors and acknowledges its influences, this stand believes that their iconic menu item is purely American, disregarding even the most basic facts of origin (like how all histories generally reveal the product emerging from Vienna, Poland or Germany. Or how “Frankfurter” is actually a German word/invention… Or the unsettling, yet very plausible theory that the term “hot dog” literally came from manufacturers using dog meat). They mask the negative aspects of this food’s historical narrative, and re-frame ugly truths as “heritage”.Since these proponents value hard work and no-nonsense economics, they often justify their choice by saying it is the cheaper option. Though this may appear true, one has to overlook the colossal externalities that must exist for this product to remain cheap. So while communities around the world have to face the many negative externalities forced upon them by hot dog production, the only real beneficiaries of this restaurant’s model are the few people at the very top of the corporations who distribute to it. The consumers diagnosed with cancer, the tormented farm animals, the low-paid and often undocumented slaughterhouse workers, the loss of biodiversity, the pesticide-soaked farmers supplying the corn feed, the millions of people living in the vicinity of these operations, and the many millions more who face a changing climate from this single product’s high carbon emissions and resultant acidifying ocean dead zones all must suffer for the sake of an alleged “cheap cost” to the consumer. Once again, the only people reaping immediate rewards from this system are the ones who own multinational meatpacking companies.Innocuous as the hot dog may seem, it struggles to hold up against much scrutiny. But it does tell us quite a bit about human nature. No matter the odds stacked against hot dogs, this stand continues to gain new customers every year. Because people seek to belong. And adhering to tradition is one of the best ways to feel kinship with those around you. Or to put it another way; most people don't need ‘logic’ to agree with the views of their father, they usually agree simply on the grounds that they love their father, and they trust him. They don’t associate any of the negative effects of hot dogs with him, and they trust that he wouldn’t knowingly feed them food that is somehow “bad” either.It turns out that Trust is far more valuable capital than nearly any other type of persuasion. In the case of these two food stands, people have made their decisions to trust that their restaurant of choice will operate in the ways they say they will. After that, many of them will stop asking questions. Ultimately, it is up to each restaurant to respect the bond of trust they’ve built. But since the food industry is so full of deceptive campaigns and weird dieting trends and broken promises, people are understandably fed up. They’re disillusioned by the volatility of it all. So they pick a place to eat. It may not be perfect. It may even be contributing to their poor health. But they stick with what they know, because sometimes that’s a whole lot easier than eating something outside their comfort zone.

I will tell a unknown and forgotten tastes of the Turks. Matter fact one of the oldest .Everybody knows baklava, lokma, söbiyet , kuşburnu.but few people know this ancient taste..This is a Pekmezli Süzme (fruit syrup on yogurt or sour ayran)Pekmez or old turkic (bekmez[1]) all most 3000 years old . known by many cultures and various cultures. the is a dense and sweet syrup produced by crushing sweet fruits such as grape or mulberry or other various fruits by boiling it with a coagulant agent like wood ashes or special ground is also one of the oldest sweets that Turks know.Graps, mulberry , other fruits were known by nomadic Turks [2]. Also mulberry originated from china and silk produced that Turks had liked mulberry than grape Pekmez. Because ancient times grapes were little bit sour than mulberry. They drink with bit water or eat with yoghurt (suzme(strained yoghurt) or sour ayran). And it's very refreshing and consumed in summer times.Ancient Turks were nomadic which they know the various herbs and syrups for medicines usage. And pekmez was main for energy and blood making after injuries, festivals , child that need to be stronger get daily dosage of pekmez[3] etc. Also ancient times pekmez was It is usually given to women after childbirth, but it is also now shared with visitors and friends as well. And easily stored in syrup or making with pestil.PESTİL(thin strips of dried fruit pulp ). Pestil is also nomadic candy , you can store easily and eat while move :)..[4]Spoiler alert:)Süzme yoghurt (strained yogurt , egerme ,horu)[5,6,7,8] another thing , which probably Greeks would mad . but Turks know so called Greek yogurt longer than Greeks. Because Turks straining yogurt (süzme) was consumed very much and easily stored. also used for burning wounds. If you have sun burning put some yogurt ease the burning helps against pain. Also excess water from yogurt is used for making (sour Ayran) good for cholesterol and sick person.. sour ayran can be consumed with drink but also making harder bit boiling and eat with pekmez is very delicious indeed. So there are 2 kind of süzme , one with yogurt one with sour ayran. In the end yogurt is etymological Turkic origin.[5,6,7,8,9,10,11,12,13,14,15,16]See more info Altay Dag's answer to What is something that almost nobody knows about yogurt?Çökelek [17]And unknown another cheese which only Turkish Turkic people known. making a sour fresh fermented cheese from yoghurt or skimish milk, or buttermilk ..We have höşmerim very old sweet. it's a simple Turkish dessert made with roasted semolina, milk, water, sugar, and dil peyniri – an unsalted cheese [18,19,20,21,22,23]similar to mozzarella, praised for its good melting properties, although any type of fresh unsalted cheese can be used.Güllaç ancient dessert probibly father of baklava.[25]. Gullac sheets, which are made of starch and water, are soaked in sweetened milk and then chilled. Layer it with walnuts and top it with nuts and pomegranate. [26]Helva or Çövenç[27]Helva which many people know drived from Arabic word mean “sweet”. but ancient Turkshad special Helva called Çövenç which eaten also given during “yuğ funeral “time in Tengrist religion. this Helva still consumed today. so eating helva after person death culture is oldest among the Turkics which comes from Tengrist religions. yes you heard me. we are not Tengrist anymore. but some parts are traditions are still practiced.white flour helvaÇövenç main ingredients are flour, water, fire and to whitening this sweets Gypsophila (çöven otu) used. this kind of helva can still can be found and eaten in turkey not only in funerals.. so helva culture is very old in Turkic culture matter fact with this helva honey and kaymak( clotted cream) were known used by the Turks to sweeten even more.this is the today still practiced helva during funarals water, sugar, butter, irmik(Semolina), helvasi mostly during funeral backed and given to visitors. also consumed other times.for example funny jokes in Turkish “helvani ne zaman yiyecegiz ?” when we are eating your helva :D funny way to harrasing your friendsPişi , boortsoqOne of oldest turkish & central asian fast sweets. It's ancient doughnut from central asia cuisine that is made from yeast, flour , baked in oil if it possible with egg too. and Dipping in honey or in sweet in ancient times.Boortsaq from Central asia.For example this lokma(mouthful or morsel.) possibly highly driven from pisi smaller size during ottoman reign. So sorry Greeks friends “) .This section continuous to update…[1] pekmez - bekmez - Kaşgarî, Divan-i Lugati't-Türk, 1073- A Social History of Ottoman Istanbul by Ebru Boyar, Kate Fleet p-257[2]Söylemezoğlu, G., (2005), Arkeolojik buluntuların ışığı altında Anadolu bağcılığının tarihçesi. Ankara’da Bağcılık ve Bağ Kültürü. (Hazırlayan: Kamil Toygar-Nimet Berkok Toygar). 1. Baskı, Ankara: Birlik Matbaacılık, Yayıncılık. 1-31.[3]Batu, A., (1991), “Farklı iki yönteme göre elde edilen kuru üzüm pek-mezinin kimyasal bileşiminde oluşan değişmeler üzerinde bir araştırma”, Cumhuriyet Üniversitesi Tokat Ziraat Fakültesi Dergisi, 7(1), 179–190[4]Tatun GT (1996). Morus L. In: Tutin GT, Burges NA, Chater AO, Edmondson JR, Heywood VH, Moore DM, Valentine DH, Walters SM, Webb DA, editors. Flora Europa, Psilotaceae to Platanaceae, 2nd ed., Vol. 1. Cambridge, UK: Cambridge University Press.[5]TÜRKÇE SÖZCÜK İNCELEMELERİ: Türk Dillerinden Alıntılarla - Etimolojik Deniz KARAKURT[6]ARAT, R. R. (1999). Kutadgu Bilig I Metin. Ankara: Türk Dil Kurumu Yayınları.[7]ARTUN, Ü. (2017). Süt Uyuyunca. İstanbul: Yapı Kredi Yayınları.[8]BAZİN, L. (1998). Türk Dillerinin Müşterek Tarafları ve Temayülleri. Tarihî Türk Şiveleri. (Çev: Efrasiyap Gemalmaz). Ankara: TKAE Yayınları.[9]CAFEROĞLU, A. (2015). Eski Uygur Türkçesi Sözlüğü. Ankara: Türk Dil Kurumu Yayınları.[10]CLAUSON, S. G. (1972). An Etymological Dictionary of Pre-Thirteenth-Century[11]Turkish. London: Oxford University Press.DREVNE TYURKSKİ SLOVAR. (1969). AN SSSR. Leningrad: İnstitut Yazıkoznaniya.[12]ERCİLASUN, A. B., AKKOYUNLU, Z. (2015). Dîvânu Lugâti’t- Türk. Ankara: Türk Dil Kurumu Yayınları.[13]ERDAL, M. (1991). Old Turkic Word Formation 1-2. Wiesbaden.[14]EREN, H. (1999). Türk Dilinin Etimolojik Sözlüğü. Ankara: Bizim Büro Basım Evi.[15]GÜLENSOY, T. (2011). Türkiye Türkçesindeki Türkçe Sözcüklerin Köken Bilgisi[16]Sözlüğü. Ankara: TDK Yayınları.[17]Cheese and Culture: A History of Cheese and its Place in Western Civilization Paul Kindstedt p.12[18]Akın, N., Ayar, A., Sert, D. (2006). Bazı peynir çeşitlerinin mineral kompozisyonu ve beslenme yönünden önemi. Türkiye 9. Gıda Kongresi.[19]Amira, F. (2009). The Role of Local Food in Maldives Tourism A Focus on Promotion and Economic Development. Tourism Research Institute, New Zealand.[20]Baysal, A. (1993). Changes in Turkish culture of cuisine, evaluation in sight of health and nutrition. In: Researches in Turkish Culture of Cuisine. Türk Halk Kültürünü Araştırma ve Tanıtma Vakfı, Yayın No: 3, Ankara.[21]Beşirli, H. (2010). Yemek, Kültür Ve Kimlik, Millî Folklor, Yıl 22, Sayı 87.[22]Birer, S. (1991). The dia chronic change of Turkish cuisine and its current aspect. Milli Kültür 87, 47-50.[23]Brien, M.O., O’Connor, T.P. (2000). Nutritional Aspects of Cheese, In: Patrick, F.F. et al. (Eds), Cheese, Chemistry, Physics and Microbiology, Volume 1, General Aspects, Third Edition, Elsevier, Inc, USA, 572-579.[24]Dağlı, Y., Kahraman, S.Y., Kurşun, Z. (2006). Evliya Çelebi Seyahatnamesi. 9. Kitap. Yapı kredi yayın-ları, İstanbul.[25]Husihui; Paul D. Buell; Eugene N. Anderson; Charles Perry (2010). A soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-Hui's Yin-shan cheng-yao (2nd rev. and expanded ed.). Leiden: Brill.[26]How To Make Gullac Recipe (Turkish Dessert) | Give Recipe[27]Türk Söylence Sözlüğü: Türk Mitolojisi Ansiklopedik Sözlük