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Some languages have many different words for love. Some have many different words for snow. One language even has different words for a tasty layered sandwich. Is that a hoagie or a hero you’re having? A sub? Grinder? Po’boy?

“Sugar,” though, is a single word which has taken on many meanings, from casual endearment to monosaccharide molecule. Today, we’re examining scientific definitions, with a short and sweet look at the science of sugar.

Chemistry

First, let’s get basic—all the way down to the molecular level.

Carbohydrates, fats, and proteins are the three essential macronutrients which keep our bodies running. Sugars are molecules made of carbon, hydrogen, and oxygen atoms, and all carbohydrates are made of these sugar molecules, from single unit structures to very complicated chains.

Sugars called monosaccharides are the most basic of the carbohydrates. “Monosaccharide” comes from the Greek words for “single” and “sugar,” and monosaccharides are the sugars we mean when we talk about “simple sugars.” Why are they simple? Because a monosaccharide is a single molecule which can’t be broken down into smaller carbohydrates.

While there are several types of monosaccharides, the three major simple sugars are:

• Fructose—the sugar we get from fruit.
• Galactose—the sugar found in milk.
• Glucose—the sugar our bodies use the most. It’s found in plants, and also produced when our bodies break down other carbs. Fun fact—this is the only sugar essential for brain cell function.

When two monosaccharide molecules join together, they form a disaccharide (not surprisingly, from the Greek for “two sugars”). Again, there are quite a few disaccharides, but we tend to concentrate on three in our diets:

• Lactose (glucose + galactose)—found only in milk and dairy products.
• Maltose (glucose + glucose)—the sugar chiefly produced by grains.
• Sucrose (glucose + fructose)—produced in plants. These plants include sugar cane and sugar beets, from which we get our refined table sugars.

The reason sugar molecules are so important is because of how our bodies use them.

Biology

Our bodies use the glucose in carbs for energy. As foods break down, first through digestion and then in the cells, the chemical bonds which hold glucose molecules together break as well. This action releases energy, and this energy fuels all our bodily functions.

But even though we need carbohydrates to keep our bodies going, and even though sugars are the easiest carbs to use for energy, there’s a reason no one recommends a diet filled with extra sugar.

Our bodies get all the sugar they need from the natural sugar in the foods we eat. Natural sugars are found in fruits, dairy products, even some vegetables and grains. Along with that sugar come vitamins, minerals, antioxidants, fiber, and/or protein.

Extra sugars added during baking or mixing or processing for flavor and sweetness provide none of these nutrients. These sugars are known as “added sugars,” and have more serious consequences than just empty calories.

Once we have the sugars we require, there’s no need for more. Extra sugars are stored in liver, muscle, and fat cells for later use. When we eat too much sugar, this carefully balanced system is upset, with negative effects for, among other things, weight, blood sugar, insulin levels—and our dental health.

Nutrition and Dental Health

You know that a sugar-filled diet often means a cavity-filled checkup. Why? Because it’s not just our bodies that break down sugar for fuel.

The oral bacteria in plaque also need sugars for food, which they use to make acids. An acidic environment in the mouth weakens and dissolves the minerals which keep tooth enamel strong. And these weak spots are vulnerable to decay. A steady diet of sugar-filled foods means that your enamel is constantly under acid attack.

Cutting down on added sugars is one of the easiest and best ways to cut down on added cavities. Reading recipes, checking out labels, learning to recognize added sugars—this is nutritional research which has sweet results.

How to recognize added sugars? Here’s where language gives us plenty of words to fill our linguistic sugar bowl. Whether the ingredients are called agave nectar, honey, molasses, syrups, treacle, or table sugar, they’re really just sugar. More specifically, they’re all sugars made up of glucose and fructose, with at best a trace amount of vitamins and minerals—and usually not even a trace!

To make our lives easier, labels on food packaging now let us know exactly how much of the sugar in any product is “added sugar.” You expect to find a high percentage of sugar on dessert labels, but you might be surprised to read how much sugar is added to foods like energy drinks, sports drinks, flavored yogurts, cereals, spaghetti sauce, and many more of the items in your grocery cart. Spend an extra minute examining the label, and save yourself many empty calories.

Monosaccharides, disaccharides, glucose, fructose, maltose, agave syrup, treacle, and on and on—so many words for so many kinds of sugar. When it comes to dental health, let Drs. Peter Vogel, Vijal Vadecha have the last word on sugar science. During your next visit to our Anthem office, talk to us about reducing unnecessary sugars in your diet for a future filled with the sweetest of healthy smiles.

Happily for all of us who like to celebrate with friends and family, there’s no need to be Irish to enjoy St. Patrick’s Day. Every March 17^th, many of us take the opportunity to display a bit of Gaelic spirit.

• Green Clothing (it’s tradition!)
• Green Hat (for a jaunty look)
• Green Shamrock (always the perfect accessory)
• Green Hair (for the adventurous among us)
• Green Grins?

Here’s where we draw the line. Emerald Isle? Delightful! Emerald smile? Not so beguiling.

That traditional St. Patrick’s party fare—green-frosted sweet treats and green-colored pastries and green-foamed beers—is full of green-tinted food dyes, which can leave us with teeth in subtle shamrock shades. Luckily, most of us will have only a very temporary tinge to remind us of our dietary shenanigans, and there are simple ways to rid yourself of the green sheen:

• Indulge sparingly in colorful cuisine, and drink water afterwards to rinse away green-dyed foods and beverages.
• Use a straw for green drinks.
• Brush your teeth. (Not only will you brush away the green, but you’ll brush away the sugars from sweet green desserts and the acids from sour green brews.)
• Try a whitening toothpaste.

One special note: if you’ve just whitened your smile, best to eliminate strong food dyes from your diet for a few days. Teeth are more sensitive to staining after whitening, because the whitening process temporarily makes them more porous. Give yourself a few days, and your enamel will be back to (stain)fighting strength.

So, celebrate on the 17^th and feel secure that on the 18^th, your smile won’t be “wearing the green” any longer. But if you find that you’re not happy with the appearance of your smile anytime during the year, if you have more permanent staining caused by natural darkening over time, or workdays fueled by black coffee, or a diet filled with tomato sauce, dark berries, red wine, and other tasty (but discoloring) food, you’re still in luck.

Ask Drs. Peter Vogel, Vijal Vadecha about professional whitening procedures at our Anthem office for a brighter, more confident smile. And with a bright, confident smile, every day’s a reason to celebrate!

Your darling three-month old is crying and fussy—can she be teething already? Or, your happy baby boy has just celebrated his first birthday—with only one tooth in that beautiful, gummy smile. Is this normal? Probably! While baby teeth do typically erupt (come in) in the same order for all babies, and around the same time, there is still a lot of flexibility in the time it takes for a full, healthy smile to develop.

Baby teeth actually form before your baby is born, and those 20 teeth are there under the gums waiting to come out and shine. And even though there are no firm and fast dates for each of these primary teeth to erupt, it’s helpful to have a general overview of typical teething patterns so you know what to look forward to.

Incisors

These little teeth create a charming baby smile, and, if your finger has been in the wrong place at the wrong time, a very sharp one as well! That is because these tiny incisors are made to bite into foods. You might notice this when you introduce solid foods, even if the majority of your child’s “chewing” is done with her back gums. These teeth are the earliest to arrive.

• Six to ten months old: The lower central incisors (bottom front teeth) are often the first to come in.
• Eight to 12 months old: The upper incisors (8-12 months) are the next to show.
• Nine to 13 months old: The upper lateral incisors on each side of the front teeth arrive.
• Ten to 16 months old: The lower lateral incisors appear.

First Molars

Because these are larger teeth, babies often experience another bout of teething pain at this time. The large flat surface of each molar helps your child to chew and grind food, so he can handle a wider variety of foods and develop his chewing skills.

• 13 to 19 months old: You can generally expect to see the upper first molars arrive.
• 14 to 18 months old: The lower first molars appear.

Canines (Cuspids)

Fitting between the first molars and the incisors, the strong, pointed shape of the canine teeth allows your child to grip food and break it apart more easily.

• 16 to 22 months old: The upper two canines make their way into the space between the incisors and the first molars.
• 17 to 23 months old: The two lower canines appear.

Second Molars

By the age of three, most children have a full set of baby teeth.

• 23 to 31 months old: The second pair of bottom molars start erupting—you are in the home stretch!
• 25 to 33 months old: The upper second molars come in—completing that beautiful set of 20 teeth!

Baby teeth are extremely important, as Drs. Peter Vogel, Vijal Vadecha will tell you when you visit our Anthem office. They help your child eat and chew, develop face and jaw muscles, assist proper speech formation, and provide space for the adult teeth to come in properly. Now that your child’s smile is complete, keep providing him with the same care and attention you have been giving those little teeth since the arrival of the very first incisor.

It seems that so much of new parenthood is scheduling—when to feed her, when to put her to bed, how many hours between naps. But we soon find out that every baby is not on the same schedule, and the same is true for the arrival of their teeth. We should see your baby when that first tooth comes in, or by his or her first birthday. And if you ever have concerns at any time about your child’s teething schedule or teething delays, always feel free to give us a call.

Gum recession, a common result of gum disease, occurs when the gum tissue that surrounds the teeth wears away or pulls back, forming pockets between the gumline and exposing more of the tooth. Gum recession occurs gradually, so you might not know that you have it. Left untreated, gum recession can result in tooth loss. In addition, there are several studies that suggest that gum disease is associated with modest increases in coronary heart disease. Here are five ways to know if your gums are receding.

1. Healthy gums are firm, light pink, and very elastic. If your gums don’t fit that description, then it’s time to visit our Anthem office. Red, swollen gums are a common symptom of gum disease, and may lead to gum recession.

2. Do your gums bleed easily when you brush or floss? If you have gum recession, even if you brush gently and with toothpaste specifically designed for sensitivity, it may still result in bleeding.

3. When you look in the mirror, do you see more of a tooth than you used to? This is one of the easiest ways to tell if you have gum recession. When gums recede, more of the tooth is visibly exposed. Look for lines or notches along the bottom of the teeth, as this typically indicates areas where the gums have receded.

4. One of the first signs of gum recession is tooth sensitivity. Does it hurt when you bite down or chew? The more gums recede, the more painful it is going to be. However, before you experience tooth sensitivity or pain, you may notice awkwardness when you bit down. When gum recession occurs, teeth can shift slightly, making it feel as if they are not properly aligned.

5. Loose teeth are a symptom of advanced gum recession and periodontal disease. In other words, the supporting bone structure of the teeth has already begun to deteriorate. If left untreated, it will result in tooth loss.

From deep cleaning (scaling) to gingival tissue grafting surgery, there are several ways to combat gum recession and periodontal disease. How gum recession is treated depends on how far advanced it is. Talk to Drs. Peter Vogel, Vijal Vadecha about what options are best for you.