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The health benefits of a good tooth

The British "Daily Mail" recently concluded with a neat and clean teeth, not only related to the appearance, but also bring the following health benefits.

1. Low risk of heart disease. Researchers at the University of North Carolina in the United States found that those with gum disease have a double risk of dying from a heart attack. Oral bacteria will induce a large release of inflammatory cells called cytokines, interfere with cardiovascular contractions, impede blood flow.

Stroke less. According to the latest study released in the United States, stroke risk in adults with gum disease is twice as high as that in healthy gingiva, and the risk of stroke increases with the severity of gum disease.

3. Sexual harmony. The study found that men with periodontal disease risk of erectile dysfunction than normal men three times. The researchers think this is a chain reaction of periodontal infections that cause blood circulation problems.

Good memory The latest study, published in the American Journal of Psychiatry, points out that people with gum disease have poorer memory and cognitive ability than those with gums and oral health.

5. Slow down the progress of the fool. British researchers track obese patients 6 months later found that patients with gum disease, their cognitive decline is 6 times faster than those without gum disease. The researchers believe this is because the body response to gingival inflammation accelerates brain function degeneration.

6. Joint healthier. American researchers found that patients with periodontitis in the gingiva citrullinated protein levels are high, this protein will aggravate the condition of rheumatoid arthritis.

7. Protect the lungs. British dental experts published a study said the bacteria around the gums can enter the lungs, causing infection. It is recommended that patients with lung disease pay special attention to oral hygiene.

8. Help pregnancy well. Hormonal changes during pregnancy may lead to oral problems in pregnant women. A recent study shows that pregnant women with healthy gums have a one-third lower risk of preterm birth An oil vaporizer runs on oil vape pen battery which needs charging. Now imagine one that takes long hour to pre-heat! Isn\'t that irritating? So, it\'s always better to buy an oil vape pen battery from reputed online sites!. ▲

Posted by leoper at 17:53Comments(0)force


perfect palette for invention

I was recently part of a panel on France24 television to debate the subject: “The argument over French cuisine.” Rather than being a debate, though, it was more question-and-answer session once the cameras were rolling. But beforehand, the four of us on the panel had a very lively discussion in the lobby about the subject, which at one point, I stopped and told the producers that this was what should be captured by the cameras. All four of us agreed on a number of points, but came from different places, so each had our own ideas of what French cuisine is today, and where it is going. (And I had a few ideas of where it shouldn’t be going.)

Moving to the studio, I was seated next to Gregory Cohen, a French chef who’s lived in the United States. He’d brought several éclairs along from his shop, Mon Eclair, which they conveniently put right in front of me for the taping ecig accessory. It was hard to concentrate, sitting next to the beautiful creations, while we continued to chat. But when the cameras stopped, I dove right in.

Amazingly, a day after the show aired, one of my best friends in Los Angeles sent me an email. He’d seen the program and was a good friend of Gregory. I didn’t ask if he usually watched France24 in L.A., but found that pretty incredible he knew the personable fellow sitting to my left Sculptra. But I was equally interested in Gregory’s new concept of a pastry shop (where you design your own dessert), as I’ve been thinking a lot about how French cuisine will involve, and what it will it look like in the future.

While there are some extraordinary young chefs cooking in Paris today, most of the food reads to me like “global cuisine,” rather than being uniquely French. The ingredients may be sourced in France, but the chef may be Australian, French, Belgian, or American. So what makes a dish “French cuisine”? We apply that label to traditional foods from the past, but how do we define what’s assign provenance to a plate of bulots (sea whelks) tempura that I had at Pirouette two nights ago? Or the unforgettable crab salad with green tomato jelly with coral mayo I had at the Bristol? They hardly were typical “French” dishes, but made with French ingredients by French chefs. Still, if I was served them in Seattle or Tokyo, they would have felt right at home.

For the last couple of years, many of the trends in Paris took cues from outside of the country. But éclair is resolutely French and it’s the perfect palette for invention, and reinvention.


Posted by leoper at 12:56Comments(0)force


we will wait and see

The highlights of this first week of January have been a few:
A couple of lazy mornings, snuggled up tight with my babies under the red cashmere throw I got last Christmas. We make it work the 4 of us, because really you either share, or you get kicked out from under the goats, and believe me nobody wants to be that one youfind online.
The last handful of tomatoes and basil from the garden, before that freezing cold night took their breath away. But it was amazing while it lasted reenex cps.

A box of Belgian chocolates from my friend Julie: dark chocolate, sea salt and caramel swept me off my feet. Shocker ! Those were great for 2 days, while they lasted as well Web Vulnerability Scan.

A vintage European Christmas tree topper I found in clearance, charming winter silverish white with delicate specks of glittery dust. Speaking of trees, Ive been planning to undress it 3 days ago but It turns out I just can’t let go of the magic quite yet. Maybe tomorrow…or next week…not sure, we will wait and see..

Finally, this bowl of Shrimp Teriyaki Udon Noodles Stir-Fry. Usually it’s just the thing I throw together on a busy workday; when I find myself immersed in whatever it is I’m working on at the moment and I completely space out until 4 o’clock when hunger hits me like a ton of bricks. So i try to throw in there everything that screams healthy to me that might be renting space in my refrigerator drawers that day. Sometimes is just a few broccoli florets and a couple of mushrooms, crack an egg on top and load up on herbs from the garden. Yesterday I had everything tough, except a nice red chile pepper to slice up on top for extra spiciness, and my Batman killed all the leftovers.
As you can notice from the photos I was clearly hungry during the photographing stages, as i filled those bowls up to heavens. They are a pretty turquoise shade I love, in case you might be interested, I’ll do them justice in a future post. But for now, it’s all about those noodles!


Posted by leoper at 18:21Comments(0)force


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