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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

These foods fight bad breath

By Gretel H. Schueller




Use them in your arsenal


JewishWorldReview.com | There's nothing worse than meeting someone and realizing that your breath smells like the tuna you had for lunch, stale coffee, or worse. What you eat and poor oral hygiene are the main causes of halitosis, or bad breath.

When you think about it, the mouth is a dirty worksite: More than 600 kinds of bacteria live in the average mouth. Many produce smelly gases as they digest the tiny food particles lodged between your teeth and on your tongue. Some of the most offensive gases produced by mouth bacteria are sulfur compounds, which are formed during the breakdown of proteins. Garlic and onion also contain many sulfur compounds.

A proper oral-hygiene routine, which includes brushing, flossing, rinsing, tongue cleansing and regular visits to the dentist, is an important first step to beating bad breath.

But even with good dental hygiene your breath can still stink. About $1 billion a year is spent on breath-freshening products like gum and mints. However, these only work to temporarily mask odors. Fortunately, there are a few foods you can add to your arsenal in the battle against bad breath. If halitosis is a persistent problem, talk with your doctor. It could be a sign of a more serious condition.

EAT YOUR WAY TO FRESHER BREATH

1. Tea
For tea-rific breath, try a cup of tea. Studies suggest that drinking unsweetened black or green tea may help ward off bad breath. Both types of tea contain antioxidants called polyphenols that can help destroy the growth of bacteria that cause bad breath, although green tea contains more because it's processed in a different way.

A study conducted at Pace University (New York, N.Y.), for example, found that green tea extracts were effective at fighting several types of oral bacteria by preventing their growth. Polyphenols also reduce those nasty sulfur compounds.

2. Probiotic yogurt
Recent studies show that eating 6 ounces of unsweetened yogurt every day can reduce the level of odor-causing hydrogen sulfide in your mouth. The reason is that active cultures in yogurt, such as Lactobacillus bulgaricus and Streptococcus thermophilus, compete with the bacteria in your mouth that contribute to bad breath.

Accumulation of plaque and development of periodontal disease were also reduced in the study's yogurt eaters. Eat a cup of plain yogurt with active cultures and make sure to avoid varieties with added sugars. (Sugars allow for bacterial growth in the body and especially the mouth.)

3. Water
Wet your whistle--often. Most odor-causing bacteria are anaerobic, meaning they thrive in a dry mouth. Therefore, drinking water helps flush out food particles and bacteria stuck in your mouth. Drinking water also promotes the production of saliva, which acts as a cleansing agent.

4. Parsley and basil
Nothing says stinky breath like garlic and onions. That's because there are roughly 33 different smelly sulfur compounds that naturally occur in garlic and onions; they linger in your mouth and are absorbed in the bloodstream and expelled when you exhale. Parsley and basil help kick garlic breath.

The polyphenols (compounds that act like antioxidants) in these herbs break down the sulfur compounds in garlic. For the biggest benefit, combine garlic and either basil or parsley in the same dish (think pesto!), though it may be possible to get the garlic-breath-fighting benefits of polyphenols by eating the herbs in dishes separate from the garlic, as long as they're consumed during the same meal.


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5. Apples and spinach
While we can't guarantee that an apple a day keeps the doctor away, research has shown that eating apples with garlic can mitigate garlic breath. (Think pork chops with apples and garlic-mashed potatoes. Or if the thought of garlic and apples together doesn't sound appealing, follow a garlic-heavy dish with an apple.)

The polyphenols found in apples break down the smelly sulfur compounds. Spinach is another polyphenol-rich food that's good at breaking down stinky sulfur compounds.

According to Sheryl Barringer, Ph.D., professor of food science and technology at Ohio State University, the polyphenols in foods like spinach and apples should be mixed with garlic to break down the sulfur compounds. Luckily, spinach and garlic are delicious together.

6. Cherries and lettuce
According to nutritionist David Grotto, author of "The Best Things You Can Eat" (Da Capo Press, 2013) cherries and lettuce can also beat back bad breath. Studies have shown that these two foods help remove the smell of methyl mercaptan, another odorous gas released by mouth bacteria as they digest bits of food.

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)

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