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Blog 2008 03 Buy Organic

The way that your food is raised and grown might have a serious impact on your emotional and mental health, and even on our environment. Organic foods normally offer moreContinue readingBlog 2008 03 Buy Organic

Blog 2013 05 Hughes Maple Syrup

Organic farming is supporting carbon sequestration that helps in mitigating the rising atmospheric CO2 levels. The major benefit of organic livestock and crop production in comparison to traditional agriculture isContinue readingBlog 2013 05 Hughes Maple Syrup

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Consuming a balanced diet is beneficial to both the teeth and the body.

Food and drinks affect our health and the condition of our teeth. But which diet is healthy and which foods are bad for our teeth? We show how eating and drinking strengthens and protects our teeth, and when eating can make teeth sick.

Conscious nutrition with vitamins

Numerous vitamins have a positive effect on our dental health. No dietary supplements are required to eat and drink healthy teeth.

  • Vitamin A promotes the growth and renewal of a healthy oral mucosa. It is also found in smaller amounts in eggs, meat and fish. The body can also convert provitamins that are found in carrots, kale and spinach into vitamin A.
  • Vitamin B1  is found in all plant and animal foods. It’s important for our nervous system. Those who eat a healthy and varied diet are consuming adequate thiamine.
  • Vitamin B2  helps convert food into energy in the body. Deficiency rarely occurs. Two slices of whole meal rye bread or two glasses of milk cover the daily requirement of an adult man. Riboflavin is also found in broccoli and asparagus. Symptoms for the seldom occurring deficiency are torn corners of the mouth or an inflammation of the mucous membrane.
  • Those who eat fruit and vegetables regularly and in a balanced way have no deficiency in vitamin C. Vitamin C strengthens the immune system and is the starting substance of dentin. Since it is also required for the collagen formation of the gums, it supports the firm hold of the teeth. Vitamin C is particularly abundant in fresh berries, as well as potatoes and broccoli.
  • Vitamin D, the “sun vitamin“, stores calcium and phosphate in the bones. It stabilizes bones and thus preserves teeth. Instead of advice on healthy eating, medical professionals recommend taking a walk. When the sun shines on our skin, it causes our bodies to develop vitamin D. Up to 90 percent of the demand is generated by UV-B radiation.
  • Vitamin E protects cells and supports the immune system. It can only be made from plants and is found in cold-pressed oils, fruits, vegetables and nuts. The latter helps the teeth because the saliva is also stimulated. With one tablespoon of rapeseed oil, we consume around 20 percent of our daily vitamin E requirement.
  • Vitamin K is good for your bones. It’s found in kale and spinach. Those who eat a balanced diet do not suffer from a lack of vitamin K.

Watch the video to find out the  strong connection between good nutrition and oral health. But you might be surprised at which foods are best—and worst—for your teeth. 

Checklist “Healthy Food – Healthy Teeth”

Clean your teeth every time you eat sweets.

  • Choose tooth-healthy sweets that are marked with a tooth figure.
  • Avoid too frequent “snacking in between”. After a snack, it is advisable to stimulate the saliva with a sugar-free tooth chewing gum.
  • It is better to use mineral water instead of sugary lemonades and sugared fruit juices.
  • Always drink a sip of water after every glass of juice.
  • Eat a varied and balanced diet.
  • Eat plenty of solid foods like whole grain breads, fruits, and raw vegetables. Intensive chewing means gymnastics for the tooth bed. -Chew the food carefully. Chewing creates saliva, which cleans the teeth.
  • Consume plenty of foods that contain calcium.

Important nutrients

  • Vitamins: Fat-soluble vitamins (E, D, K and A); water-soluble B vitamins and vitamin C.
  • Minerals: sodium, chloride, potassium, calcium, magnesium, phosphate, sulfate.
  • Trace elements: iron, iodine, fluoride, zinc, selenium, copper and others.

By the way, these tips are not only good for your teeth, but also for your whole body.  It is very important to take care of our body and teeth like ‘Byte aligner review‘ it maintains the beauty of teeth.


Many of the following points may not be new to you food bloggers, as you write recipes almost daily and make them available to your readership. At first I thought that I didn’t have to worry too much about the structure of the recipe description, until I realized that the individual recipes are quite different and do not always follow a common thread. Making and printing your own cookbook is easy when you have ‘printers for black and white photos’ as it is cheaper than most printers nowadays.

On a blog, this is not so bad if you deviate from the pattern here and there and also bring some fresh air to your posts. Nevertheless, I always try to build certain parts the same way. Writing a cookbook is something else.

  • You have limited space and can’t run a recipe over multiple pages – that makes reading difficult. Cookbooks are, after all, workbooks that are supposed to act as a guide.
  • A book page is designed as a template – as a template. There will be several templates in the book for displaying recipes, but they will have all the limits: limiting the number and size of images, limiting the number of characters for ingredient lists, introductions and descriptions, and for captions and tips.
  • In the book, the text should be easy to read. Everyone knows the situation: one stands with the book in the kitchen and after the first steps desperately searches for the place where one must read further in the description. A small font, small line spacing and confusingly long texts frustrate.

So your recipes in the book should have the following elements:

  • A recipe title
  • An introduction
  • Indication of the number of people that can be served with the recipe
  • A list of ingredients
  • A task description
  • A picture, possibly a caption
  • Relevant glossary terms


  • Concise and precise. The title should not be too short but not too short, but nevertheless make curious. The title sells the recipe and fuels expectations. Example: “Saltim Bocca from the scallop on porcini risotto” and not “Jacob mussels with risotto”.
  • Trivialization should be avoided as these elements say nothing about the recipe. Example: “Uwe’s super delicious yummy-yummy Big Bang Burger”.
  • Uniform language style. Do not switch between recipes between ultra-short two-word information and more detailed descriptions. Either I always try to write titles like “Cordon Bleu” or “Stuffed butterfly schnitzel in a breadcrumb coat”.


  • Don’t laugh. No, don’t laugh. If there is no more than one precise sentence to say about a recipe, then do not artificially inflate.
  • Sell the recipe. The introduction should describe what makes up the recipe. Why you absolutely need to recook it. Or why I think it is appropriate for the recipe to be in this book.
  • Essential information should be provided. So if certain unusual utensils or ingredients are needed, you should mention this right at the beginning and show alternatives if necessary. The book is inspiration, guidance and solution in personal union.


  • The correct order. All ingredients should be listed in the order in which they are used and used.
  • Preparations and sub-recipes. It makes sense to list sub-recipes – such as the ingredients list for a vinaigrette – separately in the ingredients list.
  • Use meaningful units of measurement. Example: A small onion. 1-2 cm ginger.
  • Do not use unusual units of measurement. Stay stringent.


  • In a brief, i.e. Do not use debauchery descriptions, but also no telegram style.
  • Separate the work steps by paragraphs. Provides better readability and discoverability of the next step.
  • Stringency. Always use the same terms for certain work steps or utensils. Example: Either talk of “cream” or “sweet cream”. For this purpose, a list should be created against which the finished texts can be tested later (this can also be done automatically by a small script).
  • Keep the order. The task description should have a logical flow that takes into account all temporal components.
  • Descriptive language. Adjectives, examples and illustrative tips help to succeed the recipe. Example: Do not write “Bake at 180°C 10 minutes” but “Bake at 180°C approx. 10min until the biscuits are golden brown.”