Posts Tagged ‘Food’

Finally, A Breath Mint That Does What Its Supposed To!

Monday, September 10th, 2007
  • Actually Removes Bad Breath and Taste
  • Stops Production of Volatile Sulfur Compounds (VSC’s)
  • Stimulates Oxygen-Rich Saliva Flow

by Dr. Harold Katz – Founder, California Breath Clinics

Since I started the California Breath Clinics in 1994, I have never recommended or endorsed any kind of breath mint. Simply put, there was nothing that I ever found that was truly a breath freshener.

All the “breath candies” that you’re used to seeing in the stores (Altoids, Tic-Tacs, Certs, Ice Breakers, etc…) all commit some kind of fatal mistake in the documented science of creating fresh breath. You see, by now the academic halitosis community knows the causes of bad breath…. and we also know the exact conditions that create an oral environment in your mouth that is MORE LIKELY to produce bad breath.

The first Breath Mint that is a REAL Breath Freshener So wouldn’t you think that a ‘breath mint’ should contain ingredients that make this oral environment less likely to happen? At the very least, there shouldn’t be anything in there would make that oral environment WORSE, right?

You can probably see what I’m getting at…. the top breath fresheners on the market ALL contain either sugar (which the bad breath bacteria absolutely feast on), or they contain an artificial flavor designed to cover-up rather than prevent bad breath and taste.

NONE OF THEM Contain Any Clinically Proven, Breath-Refreshing Ingredients.

ZOX mints are the first breath mint designed to remove bad breath instead of mask it.

Now first let me get one thing straight …. if you have chronic halitosis, then DON’T expect a breath mint to make the problem go away (although they are an excellent maintenance device if you are already using the TheraBreath system in the morning and night). My last 10 years have been spent helping people who mostly have had chronic halitosis problems – the type of condition that every time you talk with a person you detect an odor from their breath.

But there is a type of bad breath out there that is common to everyone that I’ve been largely ignoring for the last 10 years! I refer to this type as situational bad breath. Situational Bad Breath occurs in 99.9% of the world population at one time or another (statistically just about everybody, but my lawyers make me say it like that!). It happens when someone activates a ‘trigger‘ that causes the oral environment in their mouth to become more likely for the anaerobic bacteria to begin creating the volatile sulfur compounds (VSC’s) that cause bad breath.

In scientific terms, when your mouth encounters one of these triggers, it creates an oral environment that encourages the anaerobic bacteria to begin extracting sulfur compounds from specific amino acids. One amino acid (Cysteine) turns into Hydrogen Sulfide (the rotten-egg smell), and another amino acid (Methionine) becomes Methyl Mercaptan which smells sort of like dirty socks!

So Let’s Take A Real-World Example For A Minute…

You get together with some friends one weekend for bite to eat at a delectable restaurant that serves cheese fondue, with a strawberry daiquiri to cap it off.

You want to make sure you have fresh breath, so after dinner you pop in an Altoid or other such breath candy . . . . STOP!

Although you may have a cinnamon-like taste in your mouth, what you’ve really just done is made your bad breath problem MUCH worse. Let me explain:

During dinner, you introduced two ‘triggers‘ to your mouth (protein and alcohol) that weren’t previously there and made your particular oral environment very eager to begin creating those foul-smelling VSC’s.

Then after dinner, by sucking on that mint, you actually gave those bacteria a food source they LOVE (sugar) to help along the VSC production. Yes, it’s true you TASTE cinnamon or mint, but that’s only a temporary cover up and what people actually SMELL is usually a lot worse!

ZOX is The First Breath Mint To Actually NEUTRALIZE Bad Breath Production.

I created ZOX because I wanted to address the fact that almost all the other ‘breath mints‘ on the market DO NOT take into account the principles of halitosis prevention that I’ve been studying for the last 10 years! Most of them are created to TASTE GOOD and that’s about it. ZOX was created based on the same clinically proven Zinc/Oxygen/Xylitol principles used by the rest of the TheraBreath product line. It is literally bad breath prevention science packed into a roll of breath mints!

First, ZOX have no sugar – your breath mint should NEVER have sugar in it. ZOX uses xylitol which is a natural sweetener and has also been proven to have tremendous anti-decay properties.

Next, we added zinc gluconate for it’s ability to literally put a “straight-jacket” around those ‘bad-breath producing’ anaerobic bacteria. Zinc Gluconate blocks the receptors on the anaerobic bacteria so that they don’t bind with the amino acids. And if they don’t bind with the amino acids, then they don’t produce VSC’s!

ZOX contains no aspartame, no saccharin, and no artificial colors or flavors.

ZOX has been specifically created for the sole purpose of preventing bad breath, and removing metallic tastes, NOT for just covering them up. The longer you keep a ZOX in your mouth, the more volatile sulfur compounds it will neutralize.

Plus, each mint is only 5 calories, so you can have as many as you want.

The bottom line is that all-natural ZOX are the first and only breath mint to neutralize bad breath based on the clinically proven methods practiced by the California Breath Clinics over the past 10 years.

For control of ‘occasional‘ or ‘situational‘ bad breath there is nothing better than ZOX.


All my Best,

-Harold Katz, DDS

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The Effects of Various Foods to your Breath

Monday, September 10th, 2007

As mentioned previously in this website, the bacteria that create the volatile sulfur compounds of bad breath and taste disorders, react to various changes in their environment.

Of course, everyone knows that Onions and Garlic will create bad breath. But do you know why? It’s because the odorous molecules in onions and garlic are actually sulfur compounds themselves, called Mercaptans. (Sulfur is nature’s way of creating odors.) You’re all familiar with the skunk. Its odor is created as a defense and/or attack mechanism. Skunk odor is made up of sulfur compounds (skatoles, etc.) which are natural sulfur compounds.

Food, if it sits out too long will spoil. That action is due to anaerobic bacteria breaking down proteins in that particular food. In milk, the odor of sour milk is caused by relatives of the bugs that create bad breath, when they break down proteins in milk (and all dairy foods). A reaction takes place where ‘the bad breath bugs’ extract sulfur compounds from the amino acids in these proteins. Specifically, the amino acid Cysteine is converted to Hydrogen Sulfide (the rotten egg smell) and Methionine becomes Methyl Mercaptan (which smells like a cross between old socks and garlic.) The same analogy applies to meat if it sits out too long. There are 4 categories of foods that will result in an increase of sulfur production because these categories have a stimulating affect on the bacteria:

1. Drying Agents
2. Dense Protein Foods
3. Sugars
4. Acids

Drying Agents:
The most common drying agent in food is Alcohol. Alcohol of course is the basis of all “adult” beverages such as Beer, Wine, and Hard liquor. It is also used, unfortunately in mouthwash, where it only makes the problem worse.

Alcohol is a drying agent, known chemically as a desiccant. It is used quite often in laboratories to “dry out” hard to reach areas in test tubes and beakers. The same end result takes place in the oral cavity.

To see a list of the alcohol content in Oral Products vs. Adult Beverages, check out the page: “Why Regular Products Don’t Work”

Although cigarettes are not really food, smoking is probably the quickest way to dry out your mouth, with alcohol the second. If you smoke, you are bound to have bad breath!

Dense Protein Foods:
Dairy foods are notorious for creating bad breath. An article in the Los Angeles Times once noted that over 50% of the population in Southern California was “Lactose Intolerant”**. With regards to bad breath, we have found these people (numbering in the tens of millions) end up with MORE dense proteins available as ‘bad breath fuel‘ for the bacteria than those who have no problem with dairy foods (milk, cheese, yogurt, ice cream, etc.) The end result is a buildup of amino acids, which are easily converted into volatile sulfur compounds by the anaerobic bacteria found within the surface of your tongue and throat.

To a lesser extent, we have seen patients who have the same problem with other dense protein foods such as: Beef, Chicken, Fish.

Another problem, thankfully rare, has to do with people who have an inability to break down certain proteins found in beans. This condition is called TMA (Trimethylaminuria) and is sometimes known as the “Fish Odor Syndrome”, because the odor produced is similar to decaying fish. The odor consists of sulfur compounds, plus nitrogen compounds (amines). People with this condition must abstain from beans and other dense protein foods.

Sugars:
Wouldn’t it be great if we could get rid of bad breath by chewing on M&Ms? Or what if the cure for bad breath were Hershey Kisses?

That’s what the makers of ALTOIDS would have you believe. Altoids, and other products of the same ilk, are trying to fool the public into believing that a strong “good” taste in your mouth is equivalent to the “goodness” of your breath. It is so anti-science, as to be absurd. If you think about it for a minute, it doesn’t even make sense.

By using concentrated MINT flavorings, your taste buds pick up MINT as a a taste. However, ALTOIDS, contains 2 types of sugar, which are Fuel for the bacteria to reproduce and create more sulfur compounds. In addition, and here’s the frightening part, other bacteria can take the sugars and produce glycan strands, which in turn end up causing thick layers of plaque on your enamel and around your gums. This leads to tooth decay and gum disease – and of course worse Breath than when you started.

But, since you can’t smell your own breath, you just go merrily along with that great strong mint taste in your mouth, while others close to you are backing away – backing away from your increase bad breath, decayed teeth, and gross swollen, bleeding gums!

Stay away from candies, mints, and chewing gum if they contain sugar.
As an alternative, we have created TheraBreath Oxygenating Chewing Gum. It releases Oxygen molecules directly in your mouth and also contains the antibacterial agent, Zinc Gluconate (found in many cold medications). In addition, as a sweetening agent we chose Xylitol, which is a natural ANTI-DECAY compound (Not SUGAR!) You can order TheraBreath Gum, by clicking the photo on the right:

Acidic Foods
Acidic foods are a problem as you’ll read below. Some foods you should watch out for are:

Coffee – both decaf and regular have acids (Tea is OK)
Tomato Juice

Citrus Juices:
Orange Juice
Pineapple Juice
Grapefruit Juice

pH is a term used to describe the acidity of the environment. (see table) The oral cavity has a normal pH of 6.5 (7 is neutral) which is in the acid range.

We know that acids make the bacteria reproduce much faster. In order to decrease the production of odorous sulfur compounds, we need to neutralize the acid environment. Our products are the only ones to be pH balanced in such a manner to do this most effectively. That is why our products do not leave a strange aftertaste like other products. As one patient recently told me: “I’m so glad I found your products. The taste of (a competitorĀ¹s product) was worse than having the problem.

**According to the NIH (National Institutes of Health), lactose intolerance is the inability to digest significant amounts of lactose, the predominant sugar of milk. This inability results from a shortage of the enzyme lactase, which breaks down milk sugar into simpler forms that can then be absorbed into the bloodstream. When there is not enough lactase to digest the amount of lactose consumed, the results, although not usually dangerous, may be very distressing. While not all persons deficient in lactase have symptoms, those who do are considered to be lactose intolerant. For most people, though, lactase deficiency is a condition that develops naturally over time. After about the age of 2 years, the body begins to produce less lactase. However, many people may not experience symptoms until they are much older. Between 30 and 50 million Americans are lactose intolerant. Certain ethnic and racial populations are more widely affected than others. As many as 75% of all African Americans and American Indians and 90% of Asian Americans are lactose intolerant. The condition is least common among persons of northern European descent.

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