I know this won't help those who already have problems, but for those thinking of getting braces for their kids or themselves, please consider this. My BIL is an orthodontist, and has put the regular rr type braces on me long ago, and then these, which are on as we speak. (I didn't wear my retainers faithfully and teeth shifted from first time-oops) I can tell you these not only work, they work fast. And I have looked through a book they put together of success stories that showed me many, many situations are eligible. Shocking what they can do with these on severe cases. Not all qualify, but you would be surprised. It is absolutely worth it to get a consultation. And naturally the benefits are obvious as far as aesthetics, cleaning, eating, and the unfortunate side effects you can avoid from the rr type that started this thread. We don't have to pay for ours, but I "think" the statement he gave me in the very beginning said cost was around 3000.00. Really sorry to read about those who have experienced the decalcification. I can only imagine how you feel. :/

Joanie--Where do you live? There is a craniofacial pain center at Tufts dentistry school in Boston that is terrific for TMJ. Unfortunately TMK falls between the cracks " of medicine, physical therapy, dentistry, etc. And as someone said above, it has many different causes. Some of the things that a place like Tufts might suggest: - A night guard, but one specifically for TMJ. They're different from the ones made for grinding, although they help with that too. The TMJ guards have a protuberance on top that holds your lower jaw in a certain position. - Manipulative physical therapy. These are the folks who actually lay hands on you. For TMJ, the physical therapist snaps on some latex gloves and actually massages pressure points inside your mouth. There are several jaw muscles that are hard to manipulate and cannot be relaxed through stretching etc. This can be a huge help. (If you can't find one of these professionals locally, at least buy a book about trigger points.) - Posture work. Someone can show you on a demonstration skeleton how a problem with back posture, shoulders, hips, knees or even feet can cause you to hold the jaw in a bad position. For example, tilt your hips, and y our shoulders have to tilt in the opposite direction. Then your neck tilts sideways to compensate. It's the way we're built. Computer work is a particularly bad offender when it comes to posture. - Relaxation techniques. As someone said above, stress isn't a particularly good word here. You can be happy as a clam and get terrible neck or TMJ pain from working at a computer without good eyeglasses. There is lots that can be done.

Getting teeth late is a slight problem because it can limit what they can eat/chew. But, it usually is good because they are later getting their permanent teeth and therefore are more responsible for caring for them. I think dentists begin to worry if they haven't gotten them by 16-18 months. My children were both over 12 months when they got their first teeth. My 6 1/2 year old has only lost 2 teeth and doesn't even have any more loose ones. Your dentist can do a quick x-ray to make sure they are coming in. Our dentist is a very close family friend and heard frequently from me that my son had no teeth yet. When he finally did get his first tooth, I printed up a birth announcement and sent it to the dental office. It said something like "John Joseph Smith, along with his parents Susan and Tom Smith are proud to announce the erruption of his first tooth, a bottom left front tooth on December 10 at 8am. No gifts please." I did it in fancy type and on the stationary that I used for birth announcements. The office loved it and said it was the first time anyone had received an announcement for a tooth.

How about a pot pie? Ina Garten's recipe is fabulous. The recipe is a lot easier than it looks and makes a lot. I have frozen hals the pies when it has been just the two of us. Chicken Pot Pie 2005, Ina Garten, All Rights Reserved Serves:4 individual pot pies Ingredients • 3 whole (6 split) chicken breasts, bone-in, skin-on • 3 tablespoons olive oil • Kosher salt • Freshly ground black pepper • 5 cups chicken stock, preferably homemade • 2 chicken bouillon cubes • 12 tablespoons (1 1/2 sticks) unsalted butter • 2 cups yellow onions, chopped (2 onions) • 3/4 cup all-purpose flour • 1/4 cup heavy cream • 2 cups medium-diced carrots, blanched for 2 minutes • 1 (10-ounce) package frozen peas (2 cups) • 1 1/2 cups frozen small whole onions • 1/2 cup minced fresh parsley leaves • For the pastry: • 3 cups all-purpose flour • 1 1/2 teaspoons kosher salt • 1 teaspoon baking powder • 1/2 cup vegetable shortening • 1/4 pound cold unsalted butter, diced • 1/2 to 2/3 cup ice water • 1 egg beaten with 1 tablespoon water, for egg wash • Flaked sea salt and cracked black pepper Directions Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Or maybe a Quiche and Salad? Or Pasta with Vodka Cream Sauce and a salad? Both easily prepared ahead and re\-heated. Linda