6 ms·

> The lozenge produces new enamel that is whiter than what tooth-whitening strips or gels produce. I wonder how white? I'm a bit nervous about having those ov

by Tempest1981 5y ago

> The lozenge produces new enamel that is whiter than what tooth-whitening strips or gels produce. I wonder how white? I'm a bit nervous about having those over-whitened glow-in-the-dark teeth, that you sometimes see. Memories of that Friends episode, too.

deleted 5y ago
[deleted]
bamboozled 5y ago
Who are you talking to?
redisman 5y ago
My coffee habit will make short work of any overly white teeth.
- gabereiser 5y ago
  Haha, I was just going to say this. My 4 cup habit a day has destroyed any chance of having white teeth. They aren’t bad, but they aren’t white.
  - jcims 5y ago
    I used to drink that much coffee. I got an espresso machine and started making americanos instead now I’m good with one cup a day. I don’t know what it is, clearly the caffeine is either higher or more bioavailabile or something, but it just sates my appetite for coffee. (Actually i started making cappucinos first and stopped when i started putting on weight from them lol)
    - jrockway 5y ago
      I don't think you're using units that could allow anyone to detect whether it's caffeine quantity or bioavailability that's at play. It depends on how you dose your espresso and drip coffee. I don't drink espresso but I think people are dosing something like 20 grams per shot, whereas for pourover they're dosing 18 grams of water per gram of coffee. For a standard "coffee cup" (which is 5 ounces of water that results in 4 ounces of coffee = 148 g of brew water), you're using 8g of coffee. Where I'm going with this is if your portafilter takes 40g of coffee for a double shot espresso, that is more coffee than 32g of coffee you'd use to brew 4 "cups", so you're just drinking more coffee. But, standard cups are a dumb unit (my coffee mug holds 400mL of water), so it's possible you aren't using that, and the espresso has a better caffeinating effect for the same amount of caffeine. We can't know because the words and units are conflated in so many ways (there's a cup, which is a drinking vessel, there's the cooking cup which is like 230mL, and there's the coffee cup which is 148mL of water in to get 118mL of coffee out). I'm not a stickler for metric vs. imperial (I use both), but "cup" is a terrible terrible unit that needs to die. Use grams for anything coffee-related.
      - OJFord 5y ago
        > "cup" is a terrible terrible unit that needs to die Yes. Or more to the point, all of them are; not least because of the existence of all the others. I know it's rarely going to actually matter that much even when I try to follow a recipe (which to the letter and quantity at least, I generally don't) whether '1 cup' is US legal, Imperial (UK but not common), metric, Canadian, US customary, or any of the other country variations, but it's still infuriating! I resisted owning any at all for a long time, but eventually gave in thinking it would be a handy way of having volumetric 1:1 ratios if nothing else (e.g. as much tomato as onion) and double as 'a cup' for following American recipes. But which 'cup' did I get? (Bought in the UK.) Nuts. I then realised I already had cup marks on a glass measure (that I'd only used ex ante for millilitres, like a sane person) - sure enough, different 'cup'.
        brigandish 5y ago
        Well, since the recipes you wanted to use were using volumetric ratios then it doesn't matter what size cup you use… until you have something like tsp or tbsp in the recipe, which are more standard (although, because I wrote it I thought I'd check and it turns out that Australian tablespoons are 25% bigger than UK/US/CA's!) For some recipes those kind of measures are helpful though, so I wouldn't get rid of them. I'll always have a cup handy (a British cup is, handily, the same amount most people would make for a nice cup of tea:) but I won't always have scales.
      - pizza 5y ago
        Maybe I'm being a bit cheeky but for me, the stochastic caffeination aspect is part of the fun.
    - eyelidlessness 5y ago
      If you switched from drip, the caffeine is actually lower! My guess is you’re just more satisfied with the coffee you’re enjoying.
      - jcims 5y ago
        Definitely enjoy it more. Brewed coffee started tasting like stewed coffee or something, the americanos just have a 'cleaner' hit...i don't know. The weird thing is I find pourover to be more like espresso than brewed in that way, so it's probably just all in my head lol. Anyway, point is I only drink one cup a day now and have become a closet coffee snob.
        eyelidlessness 5y ago
        Pourover is more like espresso too. Almost the same mechanism, but espresso also uses pressure. And even though snobs will disagree, french press will be closer in flavor but “muddier”. Drip is pretty much the worst because it starts reheating your already perfectly good coffee before it’s even done. Welcome to the snobbery! I went from “I refuse to order a coffee with more than two words” to super opinionated and picky, and now my rules are just don’t be insufferable and accept when my preferences aren’t reasonably available.
        Godel_unicode 5y ago
        This is all almost totally incorrect. French press "muddiness" is not invariant but rather a function of filter size and type. It's the equivalent of steak doneness, use the appropriate equipment for the result you want. Espresso is fundamentally different than pour-over. Pour-over is only using atmospheric pressure and espresso is about only not using atmospheric pressure. Pour-over is closer to drip than espresso. Drip coffee is actually just pour-over coffee made with a machine, and using a warming burner is not required. How good your coffee is depends not at all on the method used, and anyone telling you it does is just encoding their preference. Goodness of coffee is a combination of acidity, sweetness, bitterness, ratio of water to non-water compounds, time spent, and enjoyment of the experimentation. This combination is achieved by varying grind size, water temperature, bean roast, contact time, and experimenter time.
  - OJFord 5y ago
    They aren't 'supposed' to be white; pure white teeth are bleached teeth, it's not natural. (I suppose truly natural is also unhealthy, but my point is perfectly healthy teeth can be - and are, without other non-health-improving intervention - less than pure white.)
    - gabereiser 5y ago
      Yup. Little more egg shell a little less “primer white”.
    - fighterpilot 5y ago
      Almost all actors have bleached teeth. I think this creates a false sense of what teeth are supposed to look like.
    - znpy 5y ago
      indeed. just look at any random cat or dog teeth and they're going to be clean but mostly not "pure white".
sizzle 5y ago
I have an A1 shade teeth, keeping them any whiter is hard work.

deleted 5y ago

[deleted]

bamboozled 5y ago

Who are you talking to?

redisman 5y ago

My coffee habit will make short work of any overly white teeth.

gabereiser 5y ago
Haha, I was just going to say this. My 4 cup habit a day has destroyed any chance of having white teeth. They aren’t bad, but they aren’t white.
- jcims 5y ago
  I used to drink that much coffee. I got an espresso machine and started making americanos instead now I’m good with one cup a day. I don’t know what it is, clearly the caffeine is either higher or more bioavailabile or something, but it just sates my appetite for coffee. (Actually i started making cappucinos first and stopped when i started putting on weight from them lol)
  - jrockway 5y ago
    I don't think you're using units that could allow anyone to detect whether it's caffeine quantity or bioavailability that's at play. It depends on how you dose your espresso and drip coffee. I don't drink espresso but I think people are dosing something like 20 grams per shot, whereas for pourover they're dosing 18 grams of water per gram of coffee. For a standard "coffee cup" (which is 5 ounces of water that results in 4 ounces of coffee = 148 g of brew water), you're using 8g of coffee. Where I'm going with this is if your portafilter takes 40g of coffee for a double shot espresso, that is more coffee than 32g of coffee you'd use to brew 4 "cups", so you're just drinking more coffee. But, standard cups are a dumb unit (my coffee mug holds 400mL of water), so it's possible you aren't using that, and the espresso has a better caffeinating effect for the same amount of caffeine. We can't know because the words and units are conflated in so many ways (there's a cup, which is a drinking vessel, there's the cooking cup which is like 230mL, and there's the coffee cup which is 148mL of water in to get 118mL of coffee out). I'm not a stickler for metric vs. imperial (I use both), but "cup" is a terrible terrible unit that needs to die. Use grams for anything coffee-related.
    - OJFord 5y ago
      > "cup" is a terrible terrible unit that needs to die Yes. Or more to the point, all of them are; not least because of the existence of all the others. I know it's rarely going to actually matter that much even when I try to follow a recipe (which to the letter and quantity at least, I generally don't) whether '1 cup' is US legal, Imperial (UK but not common), metric, Canadian, US customary, or any of the other country variations, but it's still infuriating! I resisted owning any at all for a long time, but eventually gave in thinking it would be a handy way of having volumetric 1:1 ratios if nothing else (e.g. as much tomato as onion) and double as 'a cup' for following American recipes. But which 'cup' did I get? (Bought in the UK.) Nuts. I then realised I already had cup marks on a glass measure (that I'd only used ex ante for millilitres, like a sane person) - sure enough, different 'cup'.
      - brigandish 5y ago
        Well, since the recipes you wanted to use were using volumetric ratios then it doesn't matter what size cup you use… until you have something like tsp or tbsp in the recipe, which are more standard (although, because I wrote it I thought I'd check and it turns out that Australian tablespoons are 25% bigger than UK/US/CA's!) For some recipes those kind of measures are helpful though, so I wouldn't get rid of them. I'll always have a cup handy (a British cup is, handily, the same amount most people would make for a nice cup of tea:) but I won't always have scales.
    - pizza 5y ago
      Maybe I'm being a bit cheeky but for me, the stochastic caffeination aspect is part of the fun.
  - eyelidlessness 5y ago
    If you switched from drip, the caffeine is actually lower! My guess is you’re just more satisfied with the coffee you’re enjoying.
    - jcims 5y ago
      Definitely enjoy it more. Brewed coffee started tasting like stewed coffee or something, the americanos just have a 'cleaner' hit...i don't know. The weird thing is I find pourover to be more like espresso than brewed in that way, so it's probably just all in my head lol. Anyway, point is I only drink one cup a day now and have become a closet coffee snob.
      - eyelidlessness 5y ago
        Pourover is more like espresso too. Almost the same mechanism, but espresso also uses pressure. And even though snobs will disagree, french press will be closer in flavor but “muddier”. Drip is pretty much the worst because it starts reheating your already perfectly good coffee before it’s even done. Welcome to the snobbery! I went from “I refuse to order a coffee with more than two words” to super opinionated and picky, and now my rules are just don’t be insufferable and accept when my preferences aren’t reasonably available.
        Godel_unicode 5y ago
        This is all almost totally incorrect. French press "muddiness" is not invariant but rather a function of filter size and type. It's the equivalent of steak doneness, use the appropriate equipment for the result you want. Espresso is fundamentally different than pour-over. Pour-over is only using atmospheric pressure and espresso is about only not using atmospheric pressure. Pour-over is closer to drip than espresso. Drip coffee is actually just pour-over coffee made with a machine, and using a warming burner is not required. How good your coffee is depends not at all on the method used, and anyone telling you it does is just encoding their preference. Goodness of coffee is a combination of acidity, sweetness, bitterness, ratio of water to non-water compounds, time spent, and enjoyment of the experimentation. This combination is achieved by varying grind size, water temperature, bean roast, contact time, and experimenter time.
- OJFord 5y ago
  They aren't 'supposed' to be white; pure white teeth are bleached teeth, it's not natural. (I suppose truly natural is also unhealthy, but my point is perfectly healthy teeth can be - and are, without other non-health-improving intervention - less than pure white.)
  - gabereiser 5y ago
    Yup. Little more egg shell a little less “primer white”.
  - fighterpilot 5y ago
    Almost all actors have bleached teeth. I think this creates a false sense of what teeth are supposed to look like.
  - znpy 5y ago
    indeed. just look at any random cat or dog teeth and they're going to be clean but mostly not "pure white".

sizzle 5y ago

I have an A1 shade teeth, keeping them any whiter is hard work.