|
Halitosis
Definition:
Halitosis, or bad breath, is a term used to describe noticeably unpleasant odors exhaled in breathing-whether the smell is from an oral source due to bacteria or otherwise. Halitosis has a significant impact-personally and socially-on those who suffer from it or believe they do (halitophobia), and is estimated to be the third-most-frequent reason for seeking dental aid, following tooth decay and periodontal disease.
Persistent bad breath or a bad taste in your mouth may be warning signs of gum (periodontal) disease. Gum disease is caused by the buildup of plaque on teeth. The bacteria cause toxins to form in the mouth, which irritate the gums. If gum disease continues untreated, it can damage the gums and jawbone.
Other dental causes of bad breath include poorly fitting dental appliances, yeast infections of the mouth, and dental caries.
The medical condition dry mouth (also called xerostomia) can also cause bad breath. Saliva is necessary to moisten and cleanse the mouth by neutralizing acids produced by plaque and washing away dead cells that accumulate on the tongue, gums, and cheeks. If not removed, these cells decompose and can cause bad breath. Dry mouth may be caused by the side effects of various medications, salivary gland problems, or continuous breathing through the mouth.
Many other diseases and illnesses may cause bad breath. Here are some to be aware of: respiratory tract infections such as pneumonia or bronchitis, chronic sinus infections, postnasal drip, diabetes, chronic acid reflux, and liver or kidney problems.
Bad breath can be reduced or prevented if you practice good oral hygiene by brushing your teeth and tongue 2 x daily, and floss regularly. You should also see your dentist often for regular check-ups and cleanings, stop smoking/chewing tobacco based products, drink plenty of water, and keep a log of the foods you eat.
In most cases, your dentist can treat the cause of bad breath. If your dentist determines that your mouth is healthy and that the odor is not of oral origin, you may be referred to your family doctor or to a specialist to determine the odor source and treatment plan. No one wants to suffer from chronic bad breath. We're here to help. Give us a call.
|
|
ATTENTION:
Boyett Dental Clinic is now a preferred provider with CIGNA! Call us for more details or to set up an appointment.
(205) 921-0893 |
|
Featured Staff Member
Judy Rowe is our Lab Technician and nursing assistant. She is warm-hearted and kind to each person she meets.
Raised Marion County, Judy went to school at Hackleburg and received GED at BSCC in 1997. She worked as a CNA at NMMC-NH for 11 years and attended School at Tupelo for Massage Therapy in 2007. She has been a Lab Technician at Boyett Health Services since 2006.
She currently lives in Hamilton with her husband Rocky. They enjoy motorcycle rides and spending time with grandchildren and family. Judy has three grand-daughters, Megan, Harmony and Chelsea.
|
|
 Hello Friends! It's November and the holiday season is quickly approaching. So, now is a great time to to get your mind and your heart ready for what's ahead. Over the holidays we are often bombarded with requests from friends and family, messages and advertisements from media outlets, Christmas shopping, preparing meals, etc., and we end up feeling overwhelmed and stressed out. We find ourselves wishing the holidays were simpler, easier to handle, and sometimes, that they just hadn't happened at all. During the holiday season, it can be a major struggle to keep your focus on what is really important. Colossians 3:2 offers a word of advice that holds true both in season and out. It says, "Set your mind on things above and not on the things of this earth". Think on that. If put into practice, this principle could simplify so much in our lives and bring a clear perspective to each new day we face. What might be "important" from an earthly mindset, is often quite different from a heavenly, eternal perspective. So, when you find yourself getting all wound up, take a moment to check your perspective and adjust it accordingly. What a simple, yet profound idea! :) In closing, we wish you the best of all God's bounty. May you have a gloriously blessed Thanksgiving, filled with the joy of friendship and family! |
|
Holiday Food Safety
Food is an important part of many holiday celebrations. But don't let food-related illness ruin your holiday.
Food safety boils down to three basic rules:
- Keep hot food hot and cold food cold
- Keep everything in the kitchen clean.
- Wash hands frequently.
PREVENT BACTERIA FROM GETTING INTO FOOD
- Hands should always be thoroughly washed with soap and warm water before handling food.
- Towels and wash cloths should be kept clean. Sponges are known for harboring bacteria, so eliminate or limit their use in the kitchen.
- Counter tops and utensils should be washed with hot, soapy water between each step in food preparation.
PROPER THAWING AND COOKING
Many warm-blooded animals, turkeys and other poultry often harbor Salmonella and other organisms that can cause food-related illness. Purchased and packaged meats, too, can be contaminated with these organisms. Proper thawing and cooking are important to avoid these illnesses. The following precautions should be taken:
- Store all raw meat products on the bottom shelf or separate from other food products in your refrigerator especially during the thawing process. This will help keep raw meat juices from contaminating other foods.
- Start early and thaw turkey in a refrigerator or in a place where the air temperature is no higher than 40° F. A 20-pound turkey will take about three days to thaw completely in a refrigerator.
- Do not begin cooking a turkey until it has completely thawed.
- It is safer and preferred that stuffing be cooked separately. However, if you do stuff the bird, do so just before cooking it. Stuff it loosely so the stuffing cooks thoroughly. Remember to wash hands before stuffing the bird.
- Be sure meat and poultry reach the temperature indicated in the chart at the end of this brochure to make sure they are cooked thoroughly.
- Use a meat thermometer to check the temperature. Insert the thermometer into the thickest part of the meat, avoiding fat and bone. For poultry, insert it into the thick part of the thigh next to the body.
- Wash and rinse the thermometer between uses to prevent possible contamination.
- Cook meat and poultry completely without interrupting the cooking process; an interruption could allow bacteria to grow.
LEFTOVERS
- After the meal, immediately refrigerate leftovers such as meat, dressing, gravy or soups in small shallow containers.
- Do not allow foods to sit several hours at room temperature as this will provide time for the growth of disease-causing bacteria. Refrigerate stuffing and other items separately from the bird.
- Do not cool leftovers on the kitchen counter. Divide them into smaller portions so they will cool more quickly and put them in the refrigerator as soon as possible.
- Serve leftovers either very cold (directly from the refrigerator) or very hot (heated to 165° F or higher).
- Cover leftovers to reheat. This helps maintain moisture and ensures that meat is heated thoroughly.
- Eat refrigerated turkey within three to four days and stuffing and gravy within one to two days.
When made with raw products, there are some foods that should be avoided altogether. These include oysters and egg drinks, mousse or bread pudding, unless made with pasteurized eggs or an egg substitute. Young children, the elderly, pregnant women and those who are ill or whose immune systems are compromised should not eat raw or undercooked animal products or raw oysters unless they have consulted their physician. Refrigerate cooked foods that are not served immediately. If food is left unrefrigerated longer than two hours, the chance of bacterial growth increases.
Meat and poultry that are cooked thoroughly to these temperatures are generally safe to eat. To see a reference chart that includes the proper internal cooking temperatures for meats and poutlry, click here.
Following these guidelines should help to ensure you have a happy and healthy Thanksgiving! Be blessed friends! |
|
FDA Safety Announcement
Based on review of data from a large clinical trial and data from other sources, the U.S. Food and Drug Administration (FDA) is informing the public about an increased risk of muscle injury in patients taking the highest approved dose of the cholesterol-lowering medication, Zocor* (simvastatin) 80 mg, compared to patients taking lower doses of simvastatin and possibly other drugs in the "statin" class.
The clinical trial data being reviewed is from the Study of the Effectiveness of Additional Reductions in Cholesterol and Homocysteine (SEARCH) trial. The agency is also reviewing data from other clinical trials, observational studies, adverse event reports, and data on prescription use of simvastatin to better understand the relationship between high-dose simvastatin use and muscle injury (see Data Summary below).
The muscle injury, also called myopathy, is a known side effect with all statin medications. Patients with myopathy generally have muscle pain, tenderness or weakness, and an elevation of a muscle enzyme in the blood (creatine kinase). The higher the dose of statin used, the greater the risk of developing myopathy. The risk of myopathy is also increased when simvastatin, especially at the higher doses, is used with certain drugs (see Simvastatin Dose Limitations below).
The most serious form of myopathy is called rhabdomyolysis. It occurs when a protein (myoglobin) is released as muscle fibers break down. Myoglobin can damage the kidneys. Patients with rhabdomyolysis may have dark or red urine and fatigue, in addition to their muscle symptoms. Damage to the kidneys from rhabdomyolysis can be so severe that patients may develop kidney failure, which can be fatal.
Known risk factors for developing rhabdomyolysis include age (> 65 years), low thyroid hormone levels (hypothyroidism), and poor kidney function. Myopathy and rhabdomyolysis are listed as possible side effects in the simvastatin and other statin drug labels.
Patients should:
Understand that rhabdomyolysis is a rare adverse event reported with all statins.
Not stop taking simvastatin unless told to by their healthcare professional.
Talk to their healthcare professional about any questions they have about the use of simvastatin.
Call their healthcare professional if they experience any of the following: muscle pain, tenderness or weakness, urine that is dark or red-colored, or unexplained tiredness.
*Simvastatin is sold as a single-ingredient generic medication and as the brand-name, Zocor. It is also sold in combination with ezetimibe as Vytorin; and niacin as Simcor.
|
|
|
|
|
