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When you have dental issues or just need routine care, you may try to put off making an appointment at Sandra Martin Family Dentistry. Common reasons for procrastination are not having the time or fear of pain. Avoiding Sandra Martin is not a good idea, though. Putting off dental care can turn small problems into large ones. Short appointments turn into long ones with significantly more work and expense.

What happens when you wait?

The small cavity that could have been filled easily has turned into a large cavity. The larger the cavity, the more work required to fill it. However, this is only a minor problem compared to more advanced issues. The minor toothache you are trying to ignore could be a small fracture or an abscess. Small fractures can sometimes be repaired, but if you wait and the fracture increases, you may need to get a crown.

An abscess can be treated in the early stages. Ignoring an abscessed tooth may lead to root damage and the need for a root canal. Infection can spread to other teeth, which multiplies the damage. These treatments will require more of your time than you would have spent taking care of the problem early.

Perhaps you are just putting off a routine cleaning. Even if you brush, rinse, and floss the way you are supposed to, you need a professional cleaning at Sandra Martin Family Dentistry. Plaque that is left behind hardens into calculus or tartar that you cannot remove by yourself. A build-up of calculus can also lead to gum disease.

Unfortunately, avoiding appointments due to a lack of time may mean that you have to give up substantially more time later on. You also can experience needless pain from tooth problems. It’s always best to visit Sandra Martin for regularly scheduled cleanings and exams to ensure your smile stays healthy and beautiful.

Quick trivia question: define “mamelon.” Some kind of warm blooded animal? No, not a member of the mammal clan, but good guess. A fruit of the gourd family? Nope! There are watermelons, and honeydew melons, and even canary melons, but no ma-melons. Those little rounded bumps you notice on the edge of your child’s permanent incisors when they first emerge? We have a winning answer!

• Why Do We Have Mamelons?

We have eight incisors, or biting teeth, in the front of our mouths—four on top and four on bottom. Mamelons are actually a clue as to how these incisors were formed. Even before a baby is born, the permanent teeth begin to take shape. Three different groups of cells develop to form the incisal edge of these front teeth. As they fuse together, they create three lobes of enamel on the erupting edge of the tooth. It’s these lobes, or bumps, that give the teeth a serrated appearance.

Whether your child’s mamelons are quite prominent or barely noticeable, if you are worried about them, relax! They are almost always a temporary part of your child’s smile, and disappear over time with chewing and normal wear. But what if the mamelons overstay their welcome?

• Cosmetic Concerns

Because mamelons are composed of enamel, without the underlying dentin layer found in the body of the tooth, they can appear translucent or a bit different in color. They might wear away unevenly, leaving the tooth edges looking misaligned. Or, they might not wear away at all if your child’s tooth eruption is delayed. Talk to Sandra Martin if mamelons are a cosmetic concern for you or your child. You might discover that they are wearing away naturally, or we can discuss ways to polish or smooth them down if needed. This is a painless procedure that doesn’t require an anesthetic. Generally, however, this is a matter where time will resolve the issue for you.

• Orthodontic Implications

Occasionally, mamelons might become a topic of discussion for orthodontic reasons. Sometimes, mamelons do not wear away over time because of a malocclusion (misaligned bite). Your orthodontist will let you know your child has a bite problem and can explain treatment options. Your orthodontist might also suggest smoothing away the mamelons to ensure that the edges of the incisors align correctly and symmetrically while the teeth are in the process of straightening. Again, this is not always considered a necessity, so weigh your options with your dental care provider.

So, if you notice that your child’s beautiful new teeth are bumpy or serrated as they erupt, don’t be concerned! If you have any questions about mamelons, talk to Sandra Martin at your next visit to our Wake Forrest, North Carolina office. This is a natural occurrence and most likely just a temporary “bump” in the road. Soon enough, mamelons will be a memory—and the answer to a pretty difficult trivia question.

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 Sandra Martin have the last word on sugar science. During your next visit to our Wake Forrest, North Carolina 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 Sandra Martin about professional whitening procedures at our Wake Forrest, North Carolina office for a brighter, more confident smile. And with a bright, confident smile, every day’s a reason to celebrate!