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Finally, A Breath Mint That Does What It's Supposed To
By Dr. Harold Katz, Fri Dec 9th
One weekend you get together with friends for dinner at adelectable restaurant that serves cheese fondue, and you have amartini to cap it off. You want to make sure you have freshbreath, so after dinner you pop in an Altoids or other similarbreath mint. Although you may now have a cinnamon-like taste inyour mouth, what you've really done is made your bad breathproblem much worse. Let me explain... All the "breath mint candies" that you're used to seeing in thestores (Altoids, Tic-Tacs, Certs, Ice Breakers, etc...) allcommit some kind of fatal mistake in the documented science ofcreating fresh breath. You see, by now the academic halitosiscommunity knows the causes of bad breath...and we also know theexact conditions that create an oral environment in your mouththat is more likely to produce bad breath. A LITTLE BIT ABOUT SITUATIONAL AND WHAT TRIGGERS IT
A common type of that occurs in 99.9% of the worldpopulation, at one time or another, is situational bad breath.It happens when someone activates what is called a "trigger"which causes the oral environment in their mouth to become morelikely for the anaerobic bacteria to begin creating the volatilesulfur compounds (VSC's) that cause bad breath. In scientific terms, when your mouth encounters one of thesetriggers, it creates an oral environment that encourages theanaerobic bacteria to begin extracting sulfur compounds fromspecific amino acids. One amino acid called Cysteine, turns intoHydrogen Sulfide, which has a rotten-egg smell. Another aminoacid, Methionine, becomes Methyl Mercaptan which smells sort oflike dirty socks. What are the common bad
breath triggers? Theyinclude foods that are high in protein, alcohol, medication withdry mouth side effects, smoking, garlic, onions, coffee, citrusjuice, and sugar. WHY DID THE 'BREATH MINT CANDY' AFTER DINNER NOT WORK ATREFRESHING YOUR BREATH? During dinner you introduced two "triggers" to your mouth(protein and alcohol) that weren't previously there. Thesetriggers make your oral environment very eager to begin creatingfoul-smelling VSC's (volatile sulfur compounds). Thus, theprocess of producing began. Wouldn't you think that a breath mint would contain ingredientsthat make this oral environment less likely to happen? At thevery least, there shouldn't be anything in a breath mint thatwould make that oral environment worse right? SO, WHAT MAKES A BREATH MINT ACTUALLY NEUTRALIZE BAD BREATHPRODUCTION? First, you need a breath mint that does not contain sugar - yourbreath mint should NEVER have sugar as an ingredient. Rather,the ingredient xylitol should be used. Xylitol is a NATURALsweetener and has also been proven to have tremendous anti-decayproperties. Next your breath mint should also contain zinc gluconate. Thisingredient literally puts a "straight-jacket" around those badbreath producing anaerobic bacteria. Specifically, it blocks thereceptors on the anaerobic bacteria so that they don't bind withthe amino acids thus preventing the production of VSC's(volatile sulfur compounds), which causes bad breath! Remember, your breath mint should be free of aspartame,saccharin, and artificial colors or flavors. Do you see whereI'm getting at? The top breath mint fresheners on the market ALLcontain either sugar, or an artificial flavor that is designedto cover up rather than prevent and taste. WHAT'S THE BOTTOM LINE? WHAT BREATH MINTS DO I RECOMMEND? One such breath mint that contains none of these ineffectiveingredients but does contain all of the good ones, are ZOXbreath lozenges. With their patented combination of Zinc,Oxygen, and Xylitol they are literally the most effective breathmint available. About the author:Dr. Harold Katz is the worldwide expert on the topics of badbreath, halitosis, and dry mouth. Are you searching for asolution to stop bad breath? Receive his Fresh Breath SamplePackage for FREE visit:http://www.TheraBreath.com/web/art/L-Mint.asp
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