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Finally, A Breath
Mint That Does What It's Supposed To |
by:
Dr. Harold
Katz |
One weekend you
get together with friends for dinner at a delectable restaurant
that serves cheese fondue, and you have a martini to cap it off.
You want to make sure you have fresh breath, so after dinner you
pop in an Altoids or other similar breath mint. Although you may
now have a cinnamon-like taste in your mouth, what you've really
done is made your bad breath problem much worse. Let me explain...
All the "breath mint candies" that you're used to seeing in the
stores (Altoids, Tic-Tacs, Certs, Ice Breakers, etc...) all commit
some kind of fatal mistake in the documented science of creating
fresh breath. You see, by now the academic halitosis community
knows the causes of bad breath...and we also know the exact conditions
that create an oral environment in your mouth that is more likely
to produce bad breath.
A LITTLE BIT ABOUT SITUATIONAL BAD BREATH AND WHAT TRIGGERS IT
A common type of bad breath that occurs in 99.9% of the world
population, at one time or another, is situational bad breath.
It happens when someone activates what is called a "trigger" which
causes the oral environment in their mouth to become more likely
for the anaerobic bacteria to begin creating the volatile sulfur
compounds (VSC's) that cause bad breath.
In scientific terms, when your mouth encounters one of these triggers,
it creates an oral environment that encourages the anaerobic bacteria
to begin extracting sulfur compounds from specific amino acids.
One amino acid called Cysteine, turns into Hydrogen Sulfide, which
has a rotten-egg smell. Another amino acid, Methionine, becomes
Methyl Mercaptan which smells sort of like dirty socks. What are
the common bad breath triggers? They include foods that are high
in protein, alcohol, medication with dry mouth side effects, smoking,
garlic, onions, coffee, citrus juice, and sugar.
WHY DID THE 'BREATH MINT CANDY' AFTER DINNER NOT WORK AT REFRESHING
YOUR BREATH?
During dinner you introduced two "triggers" to your mouth (protein
and alcohol) that weren't previously there. These triggers make
your oral environment very eager to begin creating foul-smelling
VSC's (volatile sulfur compounds). Thus, the process of producing
bad breath began.
Wouldn't you think that a breath mint would contain ingredients
that make this oral environment less likely to happen? At the
very least, there shouldn't be anything in a breath mint that
would make that oral environment worse right?
SO, WHAT MAKES A BREATH MINT ACTUALLY NEUTRALIZE BAD BREATH PRODUCTION?
First, you need a breath mint that does not contain sugar - your
breath mint should NEVER have sugar as an ingredient. Rather,
the ingredient xylitol should be used. Xylitol is a NATURAL sweetener
and has also been proven to have tremendous anti-decay properties.
Next your breath mint should also contain zinc gluconate. This
ingredient literally puts a "straight-jacket" around those bad
breath producing anaerobic bacteria. Specifically, it blocks the
receptors on the anaerobic bacteria so that they don't bind with
the amino acids thus preventing the production of VSC's (volatile
sulfur compounds), which causes bad breath!
Remember, your breath mint should be free of aspartame, saccharin,
and artificial colors or flavors. Do you see where I'm getting
at? The top breath mint fresheners on the market ALL contain either
sugar, or an artificial flavor that is designed to cover up rather
than prevent bad breath and taste.
WHAT'S THE BOTTOM LINE? WHAT BREATH MINTS DO I RECOMMEND?
One such breath mint that contains none of these ineffective ingredients
but does contain all of the good ones, are ZOX breath lozenges.
With their patented combination of Zinc, Oxygen, and Xylitol they
are literally the most effective breath mint available.
About the author:
Dr. Harold Katz is the worldwide expert on the topics of bad breath,
halitosis, and dry mouth. Are you searching for a solution to
stop bad breath? Receive his Fresh Breath Sample Package for FREE
visit: http://www.TheraBreath.com/web/art/L-Mint.asp
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