breast milk and baby cavities

Did you hear that breast milk can’t cause cavities? False! Sort of. The truth about the cariogenicity of breast milk (ability of breast milk to cause cavities), is both extremely important and not easy to answer. 

Research has shown that human breast milk is more cariogenic than cow milk, but not more than infant formula . So, technically, it can cause cavities. But these studies were done in a petri dish, not in a mouth that has things like saliva. Saliva, if you didn’t know, is full of lovely things like minerals that help fight cavities.

So why don’t they just study the effects of human milk in a babies actual mouth? Well, because it is nearly impossible to account for all the variables. You would need to account for anything else the baby might be eating or drinking, how often they are consuming, how often their teeth are being cleaned, fluoride exposure, what the quality of their teeth and saliva is (this is genetic), and what bacteria they might have in their mouths (more than one type can cause cavities, and some are worse than others). See where I’m going with this?

What we can look at are general trends. We can gather information from large populations and see if children who were breast-fed had more cavities. A study in 2007 showed that a child is not more likely to get cavities if they breast-fed. This doesn’t mean that breast milk wont cause cavities, it just means that breast-feeding isn’t linked with a higher level of cavities.

We do know that as soon as teeth first erupt in a baby’s mouth they can get cavities. This usually happens when they fall asleep with milk or juice in their mouth, which is why we call them ‘baby bottle cavities.” Sugar significantly increases the potential of natural milk to cause cavities . In other words, your baby doesn’t need chocolate milk, or strawberry milk, or soda, or sports drinks, or any drink that has added sugar. In fact, your kids don’t even need juice, which is just tasty sugar-water – the whole fruit is much healthier.

Because human breast milk is so beneficial to the baby and the mother, it is important to continue to breast-feed until the baby is 6-12 months, even if they already have teeth coming in. Until we have better information, which we might never have, we should err on the side of caution. It is best if infants don’t fall asleep while breastfeeding once their first teeth erupt. If they fall asleep during breast-feeding then try to wipe their teeth with a wet cloth. If your child must sleep with a bottle, then make sure it is only filled with plain water.

It is important to know that it’s not just what your baby is eating, but also how often they are eating and their hygiene habits. I will address these issues in future posts but, briefly:

• start cleaning your babies teeth as soon as they erupt,
• don’t let your child snack all day long and only give them healthy options, and
• try to avoid passing on your bacteria to your children (don’t put their pacifier or spoon in your mouth and don’t feed them with you hand).

For additional information:

ADA Statement on Early Childhood Caries, 

ADA.org “Frequently Asked Questions” page on ECC,

http://www.lalecheleague.org/nb/nbjanfeb97p11.html

cookies!!!

peanut butter cookies as far as the eye can see

I have no intention of turning this blog into a recipe trove. I’m not a chef, have only taken one baking class (a birthday gift from Roy, sweet!), and can barely get meals together for the two of us. But my friend, Zoey, came over last week for our 2nd annual cookie-baking day and two of the cookies were so easy and delicious that I feel compelled to share. Also, they are both dairy-free (you’re welcome, kosher friends and lactose intolerant friends) and one is vegan (vegan cookies!). But don’t kid yourself, these are still desserts that should be eaten occasionally and in moderation.

The first is a Vegan Peanut Butter Cookie by Heidi Swanson at 101 Cookbooks. I only had about 1/3 cup of maple syrup so I used agave and they still came out delicious. These are very rich, despite their lack of butter or milk or eggs, and I could only handle eating two at a time.

The second is a Nonfat Ginger Cookie by David Lebovitz. I made these cookies, not because they are non-fat (and they really don’t taste non-fat), but because I love ginger. These cookies are a little spicy and soft and chewy and really nice after a heavy meal. Because what you need after a heavy meal is more food. I forgot to get pictures of these, but they really looked like the ones on David Lebovitz’s website- a testament to how easy this recipe is.

We then packed up the cookies and I took my share to Roy’s sister’s house for a Hanukah dinner. My niece, Talia, couldn’t get enough. She was, literally, eyeing the box of cookies the entire time she was eating them. Seriously, check out the last picture. She’s like a cookie ninja!

breast milk

You’d think, the way some people talk about breastfeeding, that human milk is the nectar of the gods. Um, it kind of is. Human breast-milk has such an amazing affect on babies and mommies that its not for nothing that health professionals (doctors and nurses and midwives…) push so hard for mothers to breastfeed. Plus, its kind of free… unless you hire a lactation consultant or buy/rent a breast pump; but even then, its still cheaper than formula. And it removes, or at least reduces, the need to prepare and sterilize bottles.

But it can also be a pain in the ass, or even impossible. There are a few medical reasons why a woman shouldn’t give her milk to a baby, and some babies can’t drink any milk. Some women are restricted to torturous diets if their child can’t stomach what Mom is eating. Some women suffer from sore/cracked nipples, yeast infections on the breast, blocked milk ducts (which my good friend convinced me is insanely painful), or mastitis (inflammation and/or infection of the breast tissue). Some women just don’t produce enough milk and have to supplement with bottles of formula. Some women work and have to feed their baby with a bottle (either human milk or alternative). Babies can get confused between the bottle and the breast and don’t really feed from the breast anymore. Some women do just fine for a few months and then suddenly run out of breast milk early.

Not being able to breastfeed for as long as you want to can be devastating. My good friend, who now has a super-healthy, brilliant, sweet 2 year old boy, became seriously depressed as she struggled for months to breastfeed. Another friend finally had to shake her into reality and convince her to bottle feed. As amazing as breastfeeding is, its just never worth loosing your mind over. At some point it is more important for the baby to have a sane and healthy mother, than to be sucking on her nipple for food.

If you can’t breastfeed, and you still want your child to be drinking human breast milk, then there are options. It used to not be a big deal for a woman with lots of breast-milk to feed another child, in addition to her own. It is a beautiful and natural act of kindness that benefits everyone. But I understand that you might find it weird. That’s okay, too. Another option is a breast-milk surrogate. Some angels out there pump their extra breast-milk and send it to mothers in need. There are risks associated with this, such as infections transmitted from the donating mother. But there are legal ways to obtain breast-milk that is screened and then pasteurized. You should check out some of these resources, they are truly amazing.

The AAP recommends that babies drink human milk, exclusively, for at least 6 months, and then while introducing other foods for another six months. Most of the benefits of breast-milk that are mentioned here increase with the duration of breastfeeding. For example, the chances of certain infections goes down even more when a baby breastfeeds for six months instead of just 4 months. Breastfeeding beyond the first year is encouraged, but at this point you should also be giving your child other foods.

Read on to learn more about the specific benefits of human breast milk.

sugar part 3, synthetic sugar substitutes

Synthetic sweeteners are all much sweeter than table sugar – sometimes 600 times sweeter, which means you shouldn’t need to use much. They are all either indigestible, and therefor have zero calories, or have less than 5 calories per serving, allowing them to be labeled by the USDA as calorie-free. Some people use these no-calorie sweeteners to satisfy cravings while trying to loose or maintain weight; others believe that all you are doing is causing your brain to crave more sweets, which could lead to weight-gain. There actually isn’t evidence supporting either. I guess, for now, do what works for you – use at your own risk.

    

It seems that the prevalent concern with synthetic sugar substitutes is that they might cause cancer. Each type of sugar has its own history with carcinogenic controversy, but all of the ones listed here have since been shown to be safe. But people are still convinced that these sweeteners are going to kill them. Fine, don’t use it. Its not like eating it is going to make you healthier. 

Splenda, a blend of sucralose, dextrose, and malodextrin, is 600 times sweeter than white sugar and very fine, which allows it to dissolve more easily. It has been found to be safe, and non-carcinogenic.

Sweet&Low is made from sodium cyclamate and/or saccharin, depending on which country you are buying it in. Saccharin is a by-product of coal tar. Gross, right? But, then again, Vaseline is a by-product of petroleum (hence the non-brand name, petroleum jelly). And it still wont cause cancer.

Equal is made of aspartame (it can also be packaged as NutraSweet). This might be the most controversial of all synthetic sweeteners because it is found in most diet sodas and because research continues to support both its safety and its potential to cause cancer. A research article that claims to shows a link between diet soda and increased risk of leukemia, non-Hodgkin’s lymphoma, and a few other rare blood-related cancers, was set to print only a few weeks ago in the American Journal of Clinical Nutrition. Hours before printing, reviewers decided that the evidence was too weak to be conclusive. It is important for more research to be done, but there might never be a clear answer. For now its probably best to limit your consumption. 

diet Coke and a smile

Because this topic is so controversial, the amount of information we could include was limited. If you have any additional information that you would like us to include, please let us know. We will do our best to update this topic as more research is done on the safety of synthetic sugars. 

sugar part 2, natural sugar substitutes

White sugar substitutes, for the most part, are as lacking in nutrients as plain white sugar. Stevia, xylitol, dates and raw honey might have some promising effects, but it doesn’t mean you should start eating it all the time. Even sugar substitutes should be used in moderation.

Xylitol  is a natural sugar that was first used as a substitute for diabetics because it doesn’t affect insulin levels. It has 40% fewer calories than sugar and has no aftertaste. It may potentially treat osteoporosis and oral Candida (yeast) infection, but more research is needed. Chewing xylitol gum may help prevent ear infections. Studies have shown that substituting xylitol for sugar can decrease dental decay from 30-60%, and when it is chewed as gum it can help reduce dental plaque. This is because xylitol is a five-carbon sugar and bacteria prefer to feed on six-carbon sugars. Also, xylitol makes your saliva alkaline (less acidic), which helps to remineralize your teeth.

Stevia, a natural plant extract, has been used for decades in other countries but was banned in the US for many years due to political controversy (a study found it to be mutagenic in rat livers but the methodology of this study was highly criticized and subsequent studies have shown an absence of harmful effects). It is, potentially, 300 times sweeter than sugar, but can have a bitter aftertaste caused by its non-glucose component.

mug shot of honey

Honey and agave, sadly, are not much healthier for you than any other refined sugar. They have slightly more calories than white sugar but are sweeter so, effectively, will fatten you up at the same rate. Honey might contain some health benefits, but only if you are eating the raw kind, and even this is up for debate. Honey is, actually, such a huge topic that I plan on discussing it later in its own post.

Agave is sometimes recommended to diabetics because it has a lower glycemic index than honey (it releases sugar into the blood more slowly); but it is made almost entirely of fructose, which increases the risk of diabetes. It is also a vegan alternative for honey.

God, I love maple syrup. Maybe its because it reminds me of pancakes and waffles. Maybe its because it reminds me of my kindergarden days back in Canada when we would visit maple-syrup trees and watch burly lumberjacks tapping the trees. Whatever. Nostalgia aside, the maple syrup you buy in stores is just the most delicious version of sugar. Its not healthy. Even if you mix it with lemon juice and cayenne pepper and call it a ‘cleanse’ (eww, people, what is wrong with you?!?!). Natural maple-syrup does contain some antioxidants, manganese and zinc- all good things- but you still want to use it in moderation.

As we already learned brown rice has significant levels of arsenic and it is important to limit consumption but not necessary to completely avoid it. Brown rice syrup has a good amount of manganese and some vitamins, like niacin and B6, but it isn’t an efficient source of nutrients.

Date sugar is made from dried dates, chopped into small pieces, then ground. Dates can also be eaten whole, or be used by soaking whole dates in warm water until they get soft and then blending them into a shake (amazing, trust me). Dates are high in fiber, vitamins, minerals and antioxidants. While they still contain a lot of natural sugars, which adds calories and carbohydrates, they are my sugar of choice. 

In English: Stevia, xylitol, and date sugar probably top the list of best natural sugar alternatives. But you should still use them in moderation. My favorite is xylitol, but that shouldn’t surprise you, since I’m a dentist.

sugar part 1, the basics

Amy Atlas

Whatever form it comes in, sugar is nutritionally useless… but, man do we love it. Its just calories and it helps make food taste good so we eat more of it. Prior to the last couple of centuries, this was a good thing. Food was scarce and we humans needed to eat as much as possible to hold us till the next meal. Now? I mean, you just don’t need it. But a little won’t kill you (unless you have diabetes and then, sorry, it might). So, every once in a while, treat-yo-self, then put the cupcake down and slowly back away from the table.

Sugar is extracted from either sugar cane or sugar beet as a thin syrup; the liquid is evaporated and then the molasses is removed. What is left are crystals of raw sugar. This can be bleached by sulphur dioxide or treated with carbonation to make it white sugar. 

Brown sugar is just white sugar with 3.5-10% molasses added back. Just because something is a brown version of an unhealthy food doesn’t make it better for you. It has almost the same calories as white sugar, isn’t any sweeter, and is insignificantly more nutritionally beneficial. It does, however, add a slight caramel flavor and darker color, which is why it is often used for baking.

Molasses contains a small amount of B12 a decent variety of minerals such as (in decreasing order) manganese, magnesium, potassium, iron, copper, selenium, and calcium. But don’t fool yourself into thinking its health; there are more efficient forms of these minerals that don’t come with the same calorie load.

In the next few posts we will learn about different sugar substitutes, both natural and synthetic. Because this subject is so huge, consider this week your primer. We will continue to explore this subject in greater detail in the future. 

its friday, woo hoo!

Got any exciting plans for the weekend?

I’ll be in Dallas, working a bit, going to a menorah lighting party, catching up with some friends, listening to this song over and over, and watching copious amounts of TV (my brother’s have premium cable and I’m powerless in its presence). Roy, on the other hand, will be on call at the hospital all weekend- sad. I think its safe to say we’d both rather be here:

eating some of this:

Today also marks the end of our second week in existence! We’ve had hundreds of hits on our site, we’re up to 61 likes on Facebook, and posted a whopping 9 articles. Pretty exciting for only two weeks!

In case you missed it, this week we learned about toothbrushes and eco-toothbrushes, about floss, and about acrylamide.

Next week, in honor of the jelly donuts we’ll be eating all week, we are preparing some posts about sugar- what it is, what substitutes there are, and what it does once its in your body.

Do you have a topic you want discussed? A burning question you are itching to ask? Please let us know! We have plenty of articles in process, but its more important to us that we address the issues that matter most to you.

Have a happy, healthy weekend y’all!

acrylamide in the time of latkes, (or, are potatoes killing you?)

After posting about arsenic in rice, my friend Ari asked about the risk of acrylamide in potatoes and coffee. To be honest, I had never heard of it (shocking, I know). But I decided to put it at the top of my list because Hanukah is coming up and I fully intend on eating as many potato latkes as possible.

The controversy all started in 2002 when a group of Swedes accidentally found acrylamide in potatoes. In response, the Food and Agriculture Organization of the UN (FAO) and World Health Organization (WHO) released a report. Specifically, scientists were concerned that potato chips, french fries, breakfast cereal, crackers/toast, and coffee were adding too much acrylamide to our diet and putting us at risk of developing cancer. They were concerned because, in laboratory studies, acrylamide caused cancer in animals, but at levels much higher than those seen in foods.

eco-toothbrushes

Feel like you just aren’t doing enough to reduce your carbon footprint? Trying to get close to producing zero waste and don’t know how to take it to the next level? Worried that throwing away 4 or 5 toothbrushes a year (per person) is going to tip the landfill over its edge?

I appreciate your vigilance. I have always used toothbrushes as an example of why plastics aren’t all bad (being made with plastic instead of wood and animal hair is a lot kinder to our resources). Then I read this statistic: an estimated 450 million toothbrushes are sent to landfills every year in the US, and much of it ends up in the oceans. The people at LittleBonsai and Bogobrush have come up with two ways to reduce your toothbrushing impact. (and here are 5 more companies making eco-friendly toothbrushes).

Floss

Please floss. Please, please, please floss. It is one of the easiest habits to add to your routine that can have a huge impact on your health. I once had a professor, in dental school, tell my patient that it was more important to floss than it was to brush. “If you are so pressed for time that you can only do one, floss,” he said. I don’t know if I agree with him, but I understand his point. The surfaces of our teeth that we brush are also being cleaned, all day long, by our cheeks and tongue (well, this isn’t entirely true, but I’ll have to explain that in another post). The surfaces between your teeth don’t get cleaned by anything besides floss. Let me say that again: the only way to clean between your teeth is to floss (don’t believe any mouthwash add that tries to convince you otherwise).

We need to floss for a few reasons. First, and most obviously, to prevent decay. The food that gets stuck between our teeth will have some bacteria in it. The longer it sits, the more bacteria grow. The bacteria then piss all over your teeth, and that piss melts a hole in your tooth (that’s how I explain it to the kiddos in my office, and it works). But, you know what? Some people who don’t floss still don’t get cavities. This might be because of their diet, or it might be because they got super lucky with their genes and don’t get cavities easily.

This brings us to the main reason why we should floss.