HOW DOES WHAT YOU EAT AFFECT BREATH?

Basically, all the food eaten begins to be broken down in your mouth. As foods are digested and absorbed into the bloodstream, they are eventually carried to your lungs and given off in your breath. If you eat foods with strong odors (such as garlic or onions), brushing and flossing -- even mouthwash -- merely covers up the odor temporarily. The odor will not go away completely until the foods have passed through your body.

There is no one treatment for halitosis. Treatment for halitosis will depend on it's cause.

Treatment include:

The most effective treatment is usually improving your dental hygiene. As part of your daily routine you should: 

• Brush your teeth and gums
• Floss in between your teeth
• Clean your tongue

For causes related to oral health, your dentist will work with you to help you better control that condition. Dental measures may include:

Mouth rinses and toothpastes: 

If your halitosis is due to a buildup of bacteria (plaque) on your teeth, your dentist may recommend a mouth rinse that kills the bacteria. Mouth rinses containing cetylpyridinium chloride and those with chlorhexidine can prevent production of odors that cause halitosis. Your dentist may also recommend a toothpaste that contains an antibacterial agent to kill the bacteria that cause plaque buildup.

Treatment of dental disease: 

If your dentist discovers that you have gum disease, you may be referred to a gum specialist (periodontist). Gum disease can cause the gums to pull away from the teeth, leaving deep pockets that accumulate odor-causing bacteria. Sometimes these bacteria can be removed only by professional cleaning. Your dentist might also recommend replacing faulty tooth restorations, which can be a breeding ground for bacteria.

Following this routine should ensure your dentures stay fresh and clean and will help prevent build-up of plaque which could cause halitosis.

Fresh breath tips

• Eat a healthy, balanced diet and avoid eating strongly flavoured or spicy food.
• Cut down on sugary food and drink because it can increase the amount of bacteria in your mouth.
• Reduce your alcohol intake.
• Stop smoking.
• Cut down on coffee.
• Drink plenty of water to help prevent your mouth becoming dry.
• Chew sugar-free gum after eating to stimulate the flow of saliva. This will help clean away any remaining food particles.

Your comments will be appreciated.

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 Have you ever been stuck inside the elevator with someone who has a bad breath?

Halitosis, the medical name for bad breath is is a symptom in which a noticeably unpleasant odour is present on the exhaled breath. It can result from poor dental health habits and may be a sign of other health problems. In most cases it originates from the gums and tongue. The odour is caused by wastes from bacteria in the mouth, the decay of food particles, other debris in your mouth and poor oral hygiene. The decay and debris produce a sulphur compound that causes the unpleasant odour.

Possible causes of Halitosis (Bad  breath) 

Halitosis has a number of possible causes:

1. Poor oral hygiene:

Poor oral hygiene is the most common cause of halitosis. If you do not brush and floss your teeth regularly, any food trapped between your teeth will be broken down by the bacteria, causing bad breath. The bacteria can also live in the rough surface of your tongue. Therefore, as well as brushing your teeth, cleaning your tongue can also help control halitosis.

2.Dry mouth:

Saliva helps cleanse your mouth, removing particles that may cause bad odors. A condition called dry mouth — also known as xerostomia (zeer-o-STOE-me-ah) — can contribute to bad breath because production of saliva is decreased. Dry mouth naturally occurs during sleep, leading to "morning breath," and is made worse if you sleep with your mouth open. Some medications can lead to a chronic dry mouth, as can a problem with your salivary glands and some diseases.

3.Smoking: 

Smoking is another cause of halitosis. As well as making your breath smell, smoking also causes staining and loss of taste and irritates your gums.

Smoking also increases your risk of developing gum disease which is another cause of halitosis. Stopping smoking will lower the risk of gum disease and help prevent halitosis.

4. Morning Halitosis:

Most of us find that our mouths are not as nice-smelling first thing in the morning, compared to later on during the day. Our mouths tend to become drier when we sleep. People who sleep with their mouths open will probably have a dry mouth when they wake up. Once we are up and start eating the flow of saliva increases, and with good dental hygiene the morning halitosis is usually temporary.

                                                                                                         to be continued

Your comments will be appreciated.

You can follow me on twitter @abolibot112 and also get more health tips on my facebook page 

FIRST AID TO FOOD POISONING

Yesterday I talked about food poisoning. Today we would be learning the A B C’s of first aid treatment of food poisoning. Food poisoning causes dehydration (during the process of vomiting and stooling you lose electrolyte, water and some other nutrients useful for the body). To avoid this, you need to know the basic steps to take to avoid weight loss and some other complications.

NOTE THAT:

Signs and symptoms of food poisoning vary with the source of contamination, and whether you're dehydrated or have low blood pressure. Generally they include:

·     Diarrhoea

·         Nausea

·         Abdominal pain

·         Vomiting (sometimes)

·         Dehydration (sometimes)

·         With significant dehydration, you might feel:

·         Lightheaded or faint, especially on standing

·         A rapid heartbeat

Antibiotics are usually not necessary or helpful for most cases of food poisoning, although for some severe infections, like shigellosis (a Shigella infection), and food poisoning caused by parasites, treatment is necessary. See your paediatrician if you think that your child has food poisoning, especially if he has bloody diarrhoea, high fever, signs of dehydration, or if he isn't quickly getting better on his own.

Treatment Regimen:

Fluid replacement is the treatment for dehydration.

Like vomiting and diarrhoea from a stomach virus, food poisoning treatments are usually aimed at preventing dehydration. As a first aider you should have this in mind. Remember you are not a doctor and PLEASE if there is no improvement after 24 hours of first aid treatment, CONSULT A PHYSICIAN. To prevent dehydration, you need to control Nausea and vomiting.

1. Control Nausea and Vomiting:

This is the most important step to take. To control Nausea and Vomiting, make a solution of SALT and WATER known as ORT (Oral rehydration therapy). In case you don’t have the ready to make Oral Rehydration Salt, you can easily make one yourself.

A basic oral rehydration therapy solution is composed of salt, sugar, and water in solution, made using a standard ratio. For example,

30 ml sugar: 2.5 ml salt: 1 litre water

6 tsp. sugar: 0.5 tsp. salt: 1 litre water

2 tbl.sugar: 0.5 tsp. salt : 1 quart water

Avoid solid foods until vomiting ends. Then eat light, bland foods, such as saltine crackers, bananas, rice, or bread.

Sipping soda may help prevent vomiting.

Don’t eat fried, greasy, spicy, or sweet foods.

Don’t take anti-nausea or anti-diarrhoea medication without asking your doctor. They may make some kinds of diarrhoea worse. Your doctor may give you anti-nausea medication if you are at risk of being dehydrated.

2. Prevent Dehydration

Drink clear fluids, starting with small sips and gradually drinking more.

If vomiting and diarrhoea last more than 24 hours, drink an oral rehydration solution.

3. When to Call a Doctor

Note:

Foodborne illness often improves on its own within 48 hours. Call your doctor if you feel ill for longer than two or three days or if blood appears in your stools.

Please take note that the use anti-diarrheal medications may slow elimination of bacteria from your system.

FOOD POISONING

Mummy my stomach! Ouch! Little Jessica groaned, rolling on the floor. I have been to the toilet seven (7) times today and there is blood in my stool, I feel very weak and am feeling dizzy too. Mummy i am in pains! Stella, Jessica’s mum was confused; she couldn't stand the pain her daughter was going through. Where is the key to my car she asked herself. Within 5 minutes she was already on her way to the hospital.

Stella, Jessica is suffering from food poisoning the doctor said.

Food poisoning? How come? Who poisoned my little angle? She was lost in thought

Ah! My enemies are at work again! Jesus! Have mercy on me

Calm down Mrs Stella, food poisoning is not a spiritual attack. It is a general term that refers to gastrointestinal illnesses (usually diarrhea and/or vomiting) caused by food that is contaminated with:

·         Parasites,

·         Viruses, or

·         Toxic substances.

Ignorance they say is a disease which kills faster than any other disease.

What is food poisoning?

Food poisoning might be described as a food borne disease.Food poisoning is any illness resulting from the consumption of contaminated food, pathogenic bacteria,viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms. Food borne illness usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness.

Those symptoms may be related only to the gastrointestinal tract causing vomiting or diarrhea or may involve other organs such as the kidney, brain, or muscle. Typically most food borne diseases cause vomiting and diarrhoea that tend to be short lived and resolve on their own, but dehydration and electrolyte abnormalities may develop. 

If you've ever experienced food poisoning, you'll know how unpleasant it can be, even for a fit and healthy person. Sometimes food poisoning can cause serious illness and even death. Most people assume that food poisoning comes from restaurants, cafes and fast food outlets, but research has shown us that you’re just as likely to get ill from food prepared at home.

So many events can cause food contamination. They include:

·           Food growing: The use of chemicals, fertilizers, manures etc, all have the potential to contaminate food as it is being grown. Never hold an expectation that an item is washed before it leaves the farm.

·         Environmental factors: Bacteria, parasites etc. travel happily in the wind, float in the water, hitch lifts with dust and reside snugly in the soil. They are part of nature's web of life and will always be a possible source of contamination if not dealt with appropriately as part of a consistent and dedicated approach to food hygiene.

·         Food processing: Whether in a large factory or in your own kitchen, food processing can be a major source of contamination. Areas used for processing need to be kept scrupulously clean or cross-contamination can easily occur, especially with meat products (natural bacteria residing in the intestines of animals are a major source of cross-contamination when mishandled).

·      Food storage: Food that is stored incorrectly (for instance an uncooked chicken thigh resting next to a bunch of grapes) can be a source of transferring bacteria and other contaminants from one food to another. This is a very tricky area because often people don't think that some foods could be a source of contamination but are unaware that cross-contamination has occurred.

·      Food preparation: A great deal of food contamination occurs during the preparation stage. A sick person can pass on germs, from 'flu to gastroenteritis. A chopping board used for meat that is not washed and then used for vegetables is another source of possible contamination. Unwashed hands, dirty kitchen spaces, insects and rodents in the kitchen etc. are all possible sources of food contamination.

It is advisable to wash fruits and vegetables with warm water and salt

Temperature – food poisoning bacteria grow best in the temperature range between 5 °C and 60 °C. This is referred to as the ‘temperature danger zone’. This means that we need to keep perishable food either very cold or very hot, in order to avoid food poisoning

High-risk foods

Food contamination is not just limited to foods you may consider risky,such as chicken or fish. Prepared fruits, vegetables and salads can also be potentially dangerous. Contaminated food will usually look, smell and taste normal. Food poisoning bacteria can grow and multiply on some types of food more easily than others.

Potentially high –risk foods include:

·         Raw and cooked meat, including poultry such as chicken and turkey, and foods containing these, such as casseroles, curries, etc

·         Dairy products, such as cheesecake

·         Eggs and egg products

·         Cooked rice and pasta

·         Prepared salads like coleslaw's, pasta salads and rice salads

·         Prepared fruit salads

·         Ready-to-eat foods, including sandwiches, rolls, and pizza that contain any of the foods above.

High-risk groups for food poisoning

Some people are more at risk of getting food poisoning than others. Take special care when buying, storing and preparing food for these people

Vulnerable groups include:

·         Pregnant women

·         The elderly

·         Young children

·         People with chronic illness.

Symptoms of food poisoning

The symptoms of food poisoning may vary depending on the type of bacteria causing the illness. Symptoms can range from mild to very severe. They can occur almost immediately after eating, or a number of  hours later and they can last from 24 hours to five days.

When you get sick, you usually experience one or more of:

·         Nausea

·         Stomach cramps

·         Diarrhea

·         Vomiting

·         Fever

·         Headaches.

If you think you have food poisoning

If you experience some of these symptoms and think you have food poisoning, see your doctor as soon as possible. It’s also a good idea to report your illness to your local council or the Department of Health, so that the causes be investigated.

This is particularly important if you think the illness is related to eating out at a restaurant or cafe, or to food purchased from a shop or take –away outlet.

How to prevent food poisoning

There are some simple rules you can follow to minimize the risk of food poisoning. You should take steps to:

·         Prevent food from being contaminated

·         Prevent the bacteria in the food from growing and multiplying.

BUYING FOOD

When you buy food:

·         Try to keep potentially high-risk foods outside the ‘temperature danger zone’ and buy hot and cold foods at the end of your shopping trip.

·         Keep hot foods and cold foods separate.

·         Avoid food past its use-by date and always check labels.

·         Avoid food in swollen, dented, leaking or damaged cans, containers or other packaging.

·         Don’t buy frozen or chilled foods that have been left out of the freezer, and only buy hot foods that are steaming hot.

·         Check that serving staff use separate tongs when handling separate food types, such as meats and vegetables.

·         Check that serving staff wear gloves when they handle the food, but not when they are cleaning surfaces or taking money.

·         Make sure that eggs in cartons identify the supplier, and never buy cracked or dirty eggs.

·         Take your shopping home quickly and store it immediately.

PREPARING FOOD TO AVOID FOOD POISONING

When you prepare food:

·         Wash your hands in warm, soapy water before preparing food.

·         Don’t use the same cutting board for raw food that will be used for cooked (meat) and foods that are served raw (such as salads). This reduces the chances of cross contamination of food.

·         Note that most food should be cooked to a temperature of at least 75 °C.

·         Check the cooking temperature with a thermometer. If you don’t have one, make sure you cook poultry until the meat is white, particularly near the bone. Cook hamburgers, mince, rolled roasts and sausages right through until their juices run clear. Cook white fish until it flakes easily with a fork.

STORING FOOD TO AVOID FOOD POISONING       

When you store food:

·         Separate raw food from cooked food, and store raw food at the bottom of the fridge to avoid juices dripping onto and contaminating other food.

·         Check your fridge temperature is below 5 °C and your freezer temperature is below -15 °C.

·         Allow cooked foods to cool to room temperature (about 21 °C) before storing in the refrigerator. (This should not take more than two hours – cooling will be quicker if you put the hot food into a number of smaller containers rather than leaving it in one large one.) This prevents the refrigerator temperature from rising and reduces the risk of bacterial growth in all food stored in the fridge.

·         Cover all food with lids, tin foil or plastic wrap.

·         Don’t store food in opened tin cans.

Things to remember

·         Food poisoning bacteria can multiply very quickly, particularly in certain conditions.

·         Pregnant women, young children, the elderly and those with an illness are more at risk of food poisoning.

·         Take care when preparing, storing or serving food, especially potentially high-risk foods.

·         See your doctor as soon as possible if you experience symptoms of food poisoning.