This gift to our Staff was such great ‘eye candy’ that I just had to share it, although my patients know I’m not one to recommend sugary treats! Sugar facilitates the growth of lots of unfriendlies that you don’t want to nurture in your mouth. The saliva in your mouth contains bacteria which, when mixed with the acidity of sugar, makes your whole mouth more acidic and inflames your gums.
Try testing your mouth with pH paper before and after drinking kombucha or any type of soft drink! You can find this on Amazon. Simply tear off a small strip, wet it on your tongue and wait a few seconds for the color to change. There is a handy color chart which tells you your pH level. Ideally you want a 7.0 pH for your saliva. If it’s 5.5 that’s too acidic. If it’s 8 or above that’s too alkaline.
Simple sugars, or monosaccharides like Glucose have a single sugar molecule. Found in fruits and vegetables, it is directly absorbed into the bloodstream and is a critical energy source for body functions, especially the brain. Fructose occurs naturally in fruits, honey, and root vegetables. Fructose is sweeter than glucose and is metabolized differently by the liver.
Disaccharides have two linked sugar molecules. Sucrose, commonly used table sugar, is derived from sugarcane or sugar beet. It consists of glucose and fructose. Lactose is a naturally occurring sugar found in milk and dairy products. The sugars listed above are considered ‘natural’, whereas the following sugars are considered ‘processed.’
High-Fructose Corn Syrup is commonly used in manufactured foods. This sweetener is made by converting the glucose from corn syrup into fructose. Maltose or malt sugar is found in barley and is used primarily in cereal products and brewing. Dextrose is a processed form of glucose used in baking and medical therapies.
Sugar alcohols like Erythritol are low in calories and occur naturally in fruits. Used as a sugar substitute in sugar-free and low-sugar products, it does not spike blood sugar or insulin levels. In fact most of this type of suger passes directly into the small intestine and is eliminated without being metabolized. Xylitol is found in fibers of many fruits and vegetables and is popular in chewing gums, mints, and dental products because it prevents bacteria from sticking to the teeth. This helps to prevent cavities and the formation of placque on the gums. Sorbitol, used in many sugar-free, reduced -calorie products, is derived from glucose. It encourages saliva production, which in turn prevents the bacteria that cause cavities from sticking to the teeth
Among other sweeteners you are likely to find in your favorite health food are Stevia, which is zero-calorie and sweeter than sugar. Derived from the leaves of the Stevia rebaudiana plant, stevia does not impact blood glucose levels. However it sometimes has an aftertaste.
Monkfruit, also known as Luo Han Guo, is extracted from a fruit native to Southeast Asia. Offering a zero-calorie sweetness many times sweeter than sugar, it blends well with other flavors. Succanat is a less processed version of cane sugar. It provides a distinct flavor and has a higher mineral content than regular table sugar. Organic Cane Sugar, processed minimally, also retains some of the original cane flavors.
Organic Cane Sugar is an ingredient preferred for its perceived natural qualities. As a nutritional comparison, organic cane sugar and conventional cane sugar are chemically very similar, as both primarily consist of sucrose. The primary differences lie not in their sugar content but in their production methods:
- Organic Cane Sugar is produced from sugarcane grown without synthetic pesticides or fertilizers. The sugarcane is minimally processed, which means it might retain more of the natural molasses found in the cane. This can give organic cane sugar a slightly higher mineral content, including trace amounts of iron, calcium, and potassium, as well as some antioxidants.
- Conventional Cane Sugar is typically more processed, which often involves removing all molasses, resulting in pure sucrose. This means it generally lacks the trace minerals found in organic cane sugar.
While organic cane sugar does contain trace amounts of minerals due to the presence of molasses, the amount of iron or calcium you might get from a typical serving of organic cane sugar is minimal compared to what you would get from other sources like meats, beans, or dairy products.
The slight nutritional differences between organic and conventional cane sugar do not significantly alter their impact on health. Nor should organic cane sugar be considered a ‘health food’. Both types of sugar have the same effects in terms of calories and their potential to contribute to issues like tooth decay, obesity, and type 2 diabetes when consumed in excess.
The choice between organic and conventional cane sugar could hinge on factors like environmental concerns and personal preference for less processed foods, rather than any significant nutritional benefit.
The main health advice regarding any type of sugar is moderation, regardless of whether it is organic or not. For the beautiful, healthy smile you love to share with your loved ones, everything in moderation!
Carey O’Rielly DDS has been a practicing dentist for 35 years. He went to USC Dental School and Duke University for his undergraduate degree. He grew up in Laguna Beach and now lives in La Costa with his wife Victoria, who runs his office.
He began his career by owning and operating a network of six offices in the San Francisco Bay Area. Presently he owns a private holistic practice in North County San Diego’s Encinitas.
Dr. O started looking for solutions to his health challenges that resulted from the stress and environmental toxicity that built up over a ten year period running his dental network. He has dedicated himself to learning about oral systemic problems and how dentistry can affect your health. He has applied what he has learned over the last twenty years to ensure he, his staff and his patients are protected from the chemicals and toxic materials found in most dental offices. He has produced an environmentally friendly office that is also peaceful and calm.
He is an expert on dental materials having looked at hundreds of biocompatibility lab tests over the years. He has identified the most bio-friendly materials to use in his practice and which dental materials can be used to replace metal fillings and crowns, including BPA free and fluoride free ‘white’ fillings. He also uses metal-free Zirconia or ceramic implants and PRF (platelet-rich fibrin) grafting materials which come from the patient’s own blood.
Dr. O’Rielly teaches C.E. courses on the systemic effects of gum disease. He is an expert in using phase contrast microscopy for analyzing dental infections, where he shows patients what kind of microbes, i.e. bacteria, amoeba, and yeasts like candida are populating the mouth and affecting the body as a whole.
He has an educational blog and is writing a book on dental health called ‘Hidden Dental Infections: Healing Root Canals and Infected Teeth with the Erbium Laser’ where he discusses dental nutrition, toxic dental materials and the effects of old root canals on inflammation and overall health.
