| PART I: THE SCIENCE OF HALITOSIS AND
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| | less saliva, you have less oxygen,
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| BACTERIA IN YOUR MOUTHHalitosis, also
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| | thereby creating an anaerobic
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| more commonly known as bad breath, is
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| | environment, perfect for the bacteria to
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| caused by anaerobic producing bacteria
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| | produce halitosis and sour/bitter tasting
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| which normally live WITHIN the surface of
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| | compounds.Post Nasal Drip and
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| the tongue and in the throat. These
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| | HalitosisPost nasal drip is a condition
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| bacteria are supposed to be there because
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| | where mucous drains and coats the back of
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| they assist with digestion by breaking
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| | the tongue and throat. These locations of
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| down proteins found in specific foods,
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| | the oral environment are exactly where
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| mucous or phlegm, blood, and in diseased
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| | bacteria live. We have learned that
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| or "broken-down" oral tissue. Under
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| | proteins contain amino acids, which in
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| certain conditions, these bacteria start
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| | turn contain halitosis producing sulfur
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| to break down proteins at a very high
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| | compounds. Since mucous is made up of
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| rate. Proteins are made up of amino
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| | interlinked strands of protein, with the
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| acids, two of which (Cysteine and
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| | condition of post nasal drip, the
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| Methionine) are dense with sulfur.When
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| | bacteria has a field day breaking down
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| the "beneficial" bacteria come into
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| | the proteins into halitosis and sour
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| contact with these amino acids, the
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| | tasting sulfur type compounds. Strong
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| halitosis and "lousy-tasting" sulfur
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| | antihistamines will not provide any help
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| compounds are released from the back of
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| | because of their drying effect.The
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| the tongue and throat. These halitosis
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| | Sinuses and HalitosisAfter personally
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| compounds are often scientifically
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| | treating nearly 9,000 people worldwide, I
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| referred to as Volatile Sulfur Compounds
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| | have yet to see a patient get rid of
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| (VSC's), where volatile means vaporous
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| | halitosis following sinus surgery. First
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| and effervescent.Because my original
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| | of all, these anaerobic bacteria cannot
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| degree is in Bacteriology, let me explain
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| | live in the sinuses. When someone has a
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| a very important fact about these "bugs".
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| | sinus infection, one of the common
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| First of all they are not infectious.
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| | symptoms are intense sinus headaches
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| Everyone in the world has the same group
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| | caused by the pressure from the infection
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| of bacteria in their mouth. You cannot
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| | in the sinus. If you don't have these
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| "catch" halitosis from someone, even
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| | powerful headaches, you probably don't
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| through kissing. Since they are part of
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| | have a sinus problem. The fact is that
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| our normal oral flora, you cannot
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| | once someone has an elevated amount of
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| permanently remove them from your mouth
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| | these anaerobic bacteria, they will
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| either, not by tongue scraping, not with
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| | create a halitosis problem from any
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| antibiotics, and not by using rinses
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| | protein source, including mucous, phlegm,
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| which claim to "lift the bacteria off
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| | etc. which drain down the back of your
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| your tongue". The only scientifically
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| | throat into the area where these bacteria
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| proven and clinically effective method of
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| | live.High Protein Foods and
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| halting halitosis is by attacking the
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| | HalitosisThose halitosis causing bacteria
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| bacteria's ability to produce VSC's, and
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| | love proteins, and certain foods are
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| by converting the VSC's into non-odorous
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| | packed with them such as dairy foods,
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| and non-tasting organic salts.Speaking
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| | fish, and even coffee.Milk and cheese and
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| about bacteria, there is one other fact
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| | most other dairy products are high in
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| that you must understand about them. They
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| | protein. A special note if you are
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| are classified as "anaerobic" which
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| | lactose intolerant...I recommend you not
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| literally means "without oxygen". They
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| | eat or drink these products! Since your
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| thrive in an environment where oxygen is
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| | system cannot digest them properly, they
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| NOT present. That is why they do not live
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| | are available to the bacteria for an
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| on the surface of your tongue. Instead,
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| | extended period of time. A research
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| they live in between the papillae
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| | article from the Los Angeles Times
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| (fibers) that make up your tongue.These
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| | (November 1996) on lactose intolerance
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| sulfur compounds are actually by-products
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| | revealed that nearly 67% of all Americans
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| of anaerobic bacteria. Everyone needs
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| | can be classified as "lactose
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| these bacteria because they assist the
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| | intolerant". This is due to the fact that
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| digestion process. Unfortunately as of
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| | in a diverse population such as we have
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| yet for some undetermined reason, these
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| | here, there is a predilection for Asians,
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| particular bacteria are found in higher
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| | Hispanics, and African-Americans to be
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| numbers in those plagued by halitosis.
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| | lactose intolerant.Fish is high in
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| There are various theories that attribute
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| | protein as well. As many people tend to
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| the cause of halitosis to hormonal
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| | eat a high fish diet, logically, they
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| changes, a history of taking medications
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| | make a halitosis problem worse.Coffee,
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| (usually antibiotics or sulfa drugs
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| | with or even without caffeine, contains
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| because they create an imbalance of oral
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| | high levels of acids which cause the
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| bacteria), or even due to genetics
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| | bacteria that creates halitosis to
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| (halitosis disorders appear to run in
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| | reproduce more rapidly and create a
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| some families). It is known however, that
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| | bitter taste for many people. Virtually
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| halitosis seems to be evenly split
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| | any acidic type of food will do this.PART
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| between men and women.PART II: THE
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| | III: WHAT WORKS IN SOLVING A HALITOSIS
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| CONDITIONS UNDER WHICH HALITOSIS BECOMES
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| | PROBLEMIn the search for products that
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| WORSEThere are certain conditions that
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| | help in solving halitosis, there is one
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| exasperate a halitosis problem such as
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| | particular ingredient I highly recommend,
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| dry mouth, post nasal drip, the sinuses,
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| | Oxyd-VIII. It is an active ingredient
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| and eating high protein foods.Dry Mouth
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| | comprised of stabilized chlorine dioxide
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| and HalitosisAlthough some cases of dry
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| | that prevents the anaerobic bacteria from
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| mouth are naturally occurring, most cases
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| | creating the sulfide and Mercaptan
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| are caused by one of the following
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| | compounds of halitosis. Oxyd-VIII does
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| factors: prescription medications
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| | this by "adding oxygen" to the oral
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| (usually prescribed for high blood
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| | environment. The end result is the
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| pressure or depression), antihistamines,
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| | formation of a "sulfate" which has no
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| and adult beverages that contain
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| | odor or taste (as opposed to sulfur which
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| alcohol.When your mouth is dryer you have
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| | has an odor and bitter/sour taste). Most
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| less saliva. Saliva naturally contains
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| | of the patients I treat start out with a
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| oxygen, which keeps your mouth healthy
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| | starter kit that contains this active
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| and fresh. The bacteria that cause
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| | oxygen producing ingredient and work
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| halitosis are anaerobic, which again
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| | their way up from there.Dr. Harold Katz
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| simply means that they will thrive and
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| | is the worldwide expert on the topic of
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| make more sulfur in the presence of
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| | halitosis. Are you searching for a
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| little or no oxygen. Thus if you have
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| | solution to stop halitosis?
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