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I applaud your focus on health. It's not an easy thing to change in life. What happened to your tooth where the filling fell out? Did it fill in at all natural

I applaud your focus on health. It's not an easy thing to change in life. What happened to your tooth where the filling fell out? Did it fill in at all naturally? (ie, fully or partially in any way?) Not sure about the listerine, as I think some (or most?) bacteria in our mouth is supposed to be there. There may be some long term issues to consider. But who knows, everyone is affected so differently, I no longer am dogmatic about what will help or not these days. Last note on the calcium build up in arteries (off topic a bit), but any build up in the arteries is now known to be a good thing, as it's keeping you alive by repairing a rip/tear in the artery. Even doctors are starting to admit this. It's a bandage, not a blockage.

ValentineC 9y ago
> Last note on the calcium build up in arteries (off topic a bit), but any build up in the arteries is now known to be a good thing, as it's keeping you alive by repairing a rip/tear in the artery. Even doctors are starting to admit this. It's a bandage, not a blockage. Do you have a source for this?
- RobertRoberts 9y ago
  >Do you have a source for this? From the Mayo Clinic. (world famous hospital where US presidents go) https://www.mayoclinic.org/diseases-conditions/coronary-artery-disease/symptoms-causes/syc-20350613 https://www.mayoclinic.org/diseases-conditions/coronary-arte... "Once the inner wall of an artery is damaged, fatty deposits (plaque) made of cholesterol and other cellular waste products tend to accumulate at the site of injury in a process called atherosclerosis. If the surface of the plaque breaks or ruptures, blood cells called platelets will clump at the site to try to repair the artery. This clump can block the artery, leading to a heart attack."
LinuxBender 9y ago
The tooth somewhat repaired, minus the enamel. There is still a divot that I must keep clean, but it is easy to clean. Bacteria is required in the gut, but AFAIK, it is not required in the mouth. I certainly replenish bacteria in my gut with 20 different cultures. Excess calcium in the arteries will build up and become blockage. In my younger years I ate many bad things and now I have to be careful not to add to the existing layers.
- RobertRoberts 9y ago
  I suspect that some bacteria from the mouth ends up in the gut? I have not researched this topic at all, so I am just surmising. >Excess calcium in the arteries will build up and become blockage. You may want to look into recent studies, they are finding that when an artery is "scratched" (white sugar can scratch arteries) deposits (plaque) are designed to cling to this damage and are a repair tool. If your diet is poor, it can cause damage (as it seems you already know) but also being overweight, lack of exercise, and other things can contribute to weak cellular structure so arteries are more easily damaged. (note, I got this info from friend who recently had a heart attack and went to the Mayo Clinic, and this is the info they passed on, and is confirmed elsewhere online)
  - KMag 9y ago
    > (white sugar can scratch arteries) I don't doubt that white sugar is damaging to arteries and effects the microstructure of arterial walls, but I'm skeptical that there's a statistically significant difference between white and brown sugar for cardiovascular health. Can you cite any studies that break out white vs. brown sugar? White table sugar is nearly 100% sucrose and water, while brown sugar has a tiny percentage of molasses and iron, and perhaps traces of other minerals. I'm skeptical that the tiny percentage of iron and molasses present in brown sugar is protective of arteries. Also, any sucrose in your blood is in solution, not crystaline. What's the mechanism for this "scratching", and why isn't it (as you imply) also present with brown sugar? I'm not saying you're wrong, but the most plain reading of your post suggests a mechanism (physical scratching, presumably from microcrystaline sucrose) that doesn't make sense to me. Does the sucrose form some large complex with some serum protien, where it's formation is inhibited by something in the molasses present in brown sugar? (Unless someone is massively iron deficient and consuming massive amounts of brown sugar, white vs. brown sugar should have no measurable effect on iron levels in the body.) Or, did you not mean to imply that brown sugar is any better for your arteries than brown sugar? At work, those times I put sugar in my coffee, I do use brown sugar, but I do it for the difference in flavor and recognize that when mixed into coffee, I'd likely fail a blind taste test. At home, I don't pay the extra cost of brown sugar.

ValentineC 9y ago

> Last note on the calcium build up in arteries (off topic a bit), but any build up in the arteries is now known to be a good thing, as it's keeping you alive by repairing a rip/tear in the artery. Even doctors are starting to admit this. It's a bandage, not a blockage. Do you have a source for this?

RobertRoberts 9y ago
>Do you have a source for this? From the Mayo Clinic. (world famous hospital where US presidents go) https://www.mayoclinic.org/diseases-conditions/coronary-artery-disease/symptoms-causes/syc-20350613 https://www.mayoclinic.org/diseases-conditions/coronary-arte... "Once the inner wall of an artery is damaged, fatty deposits (plaque) made of cholesterol and other cellular waste products tend to accumulate at the site of injury in a process called atherosclerosis. If the surface of the plaque breaks or ruptures, blood cells called platelets will clump at the site to try to repair the artery. This clump can block the artery, leading to a heart attack."

LinuxBender 9y ago

The tooth somewhat repaired, minus the enamel. There is still a divot that I must keep clean, but it is easy to clean. Bacteria is required in the gut, but AFAIK, it is not required in the mouth. I certainly replenish bacteria in my gut with 20 different cultures. Excess calcium in the arteries will build up and become blockage. In my younger years I ate many bad things and now I have to be careful not to add to the existing layers.

RobertRoberts 9y ago
I suspect that some bacteria from the mouth ends up in the gut? I have not researched this topic at all, so I am just surmising. >Excess calcium in the arteries will build up and become blockage. You may want to look into recent studies, they are finding that when an artery is "scratched" (white sugar can scratch arteries) deposits (plaque) are designed to cling to this damage and are a repair tool. If your diet is poor, it can cause damage (as it seems you already know) but also being overweight, lack of exercise, and other things can contribute to weak cellular structure so arteries are more easily damaged. (note, I got this info from friend who recently had a heart attack and went to the Mayo Clinic, and this is the info they passed on, and is confirmed elsewhere online)
- KMag 9y ago
  > (white sugar can scratch arteries) I don't doubt that white sugar is damaging to arteries and effects the microstructure of arterial walls, but I'm skeptical that there's a statistically significant difference between white and brown sugar for cardiovascular health. Can you cite any studies that break out white vs. brown sugar? White table sugar is nearly 100% sucrose and water, while brown sugar has a tiny percentage of molasses and iron, and perhaps traces of other minerals. I'm skeptical that the tiny percentage of iron and molasses present in brown sugar is protective of arteries. Also, any sucrose in your blood is in solution, not crystaline. What's the mechanism for this "scratching", and why isn't it (as you imply) also present with brown sugar? I'm not saying you're wrong, but the most plain reading of your post suggests a mechanism (physical scratching, presumably from microcrystaline sucrose) that doesn't make sense to me. Does the sucrose form some large complex with some serum protien, where it's formation is inhibited by something in the molasses present in brown sugar? (Unless someone is massively iron deficient and consuming massive amounts of brown sugar, white vs. brown sugar should have no measurable effect on iron levels in the body.) Or, did you not mean to imply that brown sugar is any better for your arteries than brown sugar? At work, those times I put sugar in my coffee, I do use brown sugar, but I do it for the difference in flavor and recognize that when mixed into coffee, I'd likely fail a blind taste test. At home, I don't pay the extra cost of brown sugar.