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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 Dr. Ghenta have the last word on sugar science. During your next visit to our Dartmouth, MA office, talk to us about reducing unnecessary sugars in your diet for a future filled with the sweetest of healthy smiles.

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 Dr. Ghenta have the last word on sugar science. During your next visit to our Dartmouth, MA office, talk to us about reducing unnecessary sugars in your diet for a future filled with the sweetest of healthy smiles.

There are a few dental treatments that Dr. Ghenta and our team recommend for all patients to get if they wish to protect their oral health. Sometimes it’s hard for patients to decide which treatment plan would be best for their teeth. Learn about these three must-have treatments and how they can help protect your teeth in various ways.

Professional Cleanings

First, get a professional dental cleaning every six months. Regular cleanings can protect you from potential gum disease because they enable us to catch it early.

Cleanings also will get rid of plaque and tartar that have collected on your teeth over time. Oral health has been linked to your body’s overall health. We recommend scheduling your appointments in advance: Feel free to contact our practice’s Dartmouth, MA location if you forget when you scheduled your next visit. Our staff will be happy to assist you.

Periodontal Exams

We also recommend that all our patients at Ghenta Dental Group receive a complete periodontal exam each year. You can ask about this during your regular, scheduled cleanings.

It’s a quick and painless procedure in which our hygienist probes each tooth to make sure the bone and soft tissue are healthy. If there’s a sign of infection, we will be able to treat it effectively before painful symptoms kick in.

Many adult patients are unaware that they have periodontal disease, and they may suffer the loss of a tooth if it goes untreated. Make sure you schedule a periodontal exam each year and save yourself a lot of time and pain.

Sealants

We also recommend dental sealants, particularly to protect your molars. Many people assume this treatment is just for kids to prevent cavities, but it can be used for adults too!

Sealants provide a protective barrier on your teeth that can help block against the buildup of plaque in those hard-to-reach areas in the back of your mouth. If you received sealants as a child, chances are they’ve worn off over time.

So if you want to save dental costs over the long haul, we recommend getting sealants again for cavity protection.

Dr. Ghenta and our team hope you take our advice when it comes to your oral hygiene and schedule regular appointments for your dental cleanings. We look forward to seeing you at your next appointment!

Health gurus rave about replacing unhealthy food choices with healthy ones in your diet. If you want to maintain your beautiful smile as well as your waistline, choose foods that are good for your teeth and good for losing weight. This article will discuss some of the worst healthy foods for your teeth and gums, and what you can do to continue to enjoy them.

When watching your weight, snacks heavy in sugar and starch are the first target for elimination. You want to trade those empty calories for something with more nutritional value. A healthier snack is fruit and vegetables. When you are substituting empty calories with whole foods such as fruits and vegetables, consider a few implications for your dental health.

The most acidic fruits are grapes, grapefruit, and strawberries. Want to know the number-one worst healthy food for your tooth enamel? Apples! An apple a day may keep the doctor away but you may soon be calling your dentist.

Another healthy food often incorporated into dieting is salads. But consider what you put in those salads. Salad dressings are filled with vinegar and sweeteners. These make a salad very acidic and can change the pH of your mouth from alkaline, which is good for your teeth and gums, to acidic, which puts your smile at risk for erosion and decay.

Last but not least is diet soda. You might be cutting down on the calories but you are still putting your teeth at risk for decay. Though calories are reduced, the acid is not.

You do not need to eliminate any of these foods from your diet. Simply alter what you do after eating these foods to decrease the amount of acid your teeth are exposed to.

During your next visit to Ghenta Dental Group in our Dartmouth, MA office, we can discuss your diet. We may recommend using certain products to fortify your teeth or change the way you routinely care for your teeth.

Please enjoy the wonderful whole foods that are great for a healthy waistline. A healthy waistline and a healthy smile have a positive influence on your general health. A healthier you is a happier you. The happier you are, the more you smile. Keep your smile brilliant and beautiful with the care your teeth deserve at the practice of Dr. Ghenta.