Another dentist question
8 years ago
last modified: 8 years ago
Featured Answer
Sort by:Oldest
Comments (18)
- 8 years ago
- 8 years ago
Related Discussions
sorry another question '' well a few more questions''
Comments (12)georgez5il, I can sympathise to a very limited extent with the way that you feel about this particular posting, but cannot agree with your conclusions regarding being unable to answer the query in its totality. I feel that some information is better than non, and that other posters' are subsequently given chance to pick up the slack so-to-speak. I am also in favour of group involvement and this post gives an excellent opportunity for precisely that. Apologies for sounding a bit "preachy" on this one. ;-)...See MoreDentist question
Comments (4)There is a difference between "deep cleaning" and just a dental cleaning. Scaling is always part of a routine dental cleaning to remove as much tartar as possible. A deep cleaning is a periodontal cleaning known as "deep cleaning, scaling and root planning". This is done for periodontal disease, or in the early stages of periodontal disease when it is called gingivitis. A true deep cleaning involves cleaning and scaling well below the gum line and can be painful, therefore the patient is given novacaine for the area that is being done in the mouth. Usually only 1 or at most 2 quadrants of the mouth are done at a time. Also done is what is called root planning, where it is determined how deep the pockets are around each individual tooth and if there is any bone loss in the jaw from any periodontal disease. This kind of cleaning is done in a periodontist office and his hygienists are usually specially trained in doing this type of cleaning and he/she does the cleaning after the periodontist administers the novacaine. It will be the periodontist that does the root planning after the deep cleaning is done. Once this type of cleaning and root planning is done, then a course of treatment will be discussed which could include gum surgery or just continued watching of the gums and the pockets around the gums. You will no doubt be told to have your teeth cleaned every 3 months, at first with the periodontist so that you can be monitored and if the situation is stable then you can do the same thing both my hubby and I do. alternate between the regular dentist and the periodontist. One of the first signs of early stage periodontal disease is bleeding gums when you brush your teeth. If you have none of that, I would be looking for another regular dentist and get another opinion as to whether you really need this type of cleaning. Usually dental insurance will pay for deep cleaning, scaling and root planning if done at a periodontist office. The reason they won't pay for it with a regular dentist is they are not fully qualified to deal with these issues. Once the deep cleaning is done, it is not done again and the peridodontist will bill under the code for after perio treatment and it is covered by insurance. Again i would talk with your dental insurance company for information on why it isn't covered and I would see another dentist to determine if you really do have early stage periodontal disease and need this type of teeth cleaning which is not what you get from a regular dentist and if you do, then you should, without question, be referred to a periodontist for this kind of care and treatment for your periodontal disease. Fran...See MoreAnother Sourdough Question(s)
Comments (43)Primer: Pre-ferment is a method by which a small dough is made of yeast, flour and water, to develop the activity and flavor of the yeast, usually overnight. "Ferment" refers to the yeast activity in the final bread dough. Biga (Italian) and levain (French) are pre-ferments. Usually, however not exclusively, bigas are made with commercial yeast, and levains are made with sourdough starter or saved levain starter. Those distinctions refer to the origins of the words. Many bakers use the words interchangeably. If you're not sure, just say "pre-ferment" and you're covered. Similarly, banneton, a woven basket, usually lined with cloth (French) and brotform, a coiled basket, less often lined with cloth (German) are used interchangeably for both types. In English, you can say "bread form" or "dough basket". Many people say "proofing basket", but I don't care for the word "proof" as a synonym for "rise". I'm not old, but I remember proving cake yeast before dry yeast was stable, but fresh yeast could have died. The yeast was proven (i.e., "proofed"), when the biga rose. The rises of the main dough were a given unless something really bad happened. Nowadays, people just toss in dried yeast and expect it to rise, and it does, so they proof in the baskets. This is a persnickety quibble that has no real meaning to anyone but me. :) Hydration refers to the weight of water in the dough based on the amount of flour, and is usually expressed as a percentage. The flour is always 100%. If there are different flours in the dough, then they have partial percentages, e.g., 95% unbleached white flour and 5% whole wheat (a substitute for European style bread flour). Add them up and they equal 100% because the flour is always 100%. This allows one to discuss, clearly, the amount of water in the dough, which can be more useful than adjectives such as loose, wet, sticky, tight, tacky, etc. If you have 1000g total of flour in your dough, and your recipe calls for 68% hydration, you would use 680g of water. If you have 650g of white flour, 120g of whole wheat, and 30g of rye flour, for a total of 800g flour, 68% hydration would mean 544g of water. These percentages really only apply to what's in the bowl. When you do your stretch and folds on additional flour, you're changing the percentage. When you wet your hands to do them, you're also changing the percentage. So they make it easier to talk about baking, but every baker is still going to have slightly different results. Factor in environment--flour absorbs humidity from the air, and also releases it and dries out. It also has a fat component, though much less with white flour, especially bleached. (Put your white flour in a half full, air tight container for a year (i.e., trapping in some air so oxidation will take place), and even the bleached stuff will smell rancid when you open it up (personal experience talking).) If you oil your surfaces, hands, etc., a trace of oil can also be added, mostly negligible, but sometimes a few drops can make a big difference. With all of those factors, as well, the percentages refer to the basic recipe, and the rest is whatever works for you. Like S&P to taste. Experience is king. Repetition is important. Getting a feel for it is crucial....See MoreDentist Question
Comments (42)Ask a dentist and that dentist will merely parrot forth what he or she learned in dental school, and what has been repeatedly reinforced by the salesmen that sell the fluoride dental varnish to the dentist for $0.77 to $4 per application. This article gives 50 Reasons to Oppose Fluoridation: http://fluoridealert.org/articles/50-reasons/ while it is obvious that the website is slanted against fluoridation and some of their reasons seem weak, unsupported or specious, some are at least compelling. Such as: 11) Benefit is topical not systemic. The Centers for Disease Control and Prevention (CDC, 1999, 2001) has now acknowledged that the mechanism of fluoride’s benefits are mainly topical, not systemic. There is no need whatsoever, therefore, to swallow fluoride to protect teeth. 12) Fluoridation is not necessary. Most western, industrialized countries have rejected water fluoridation, but have nevertheless experienced the same decline in childhood dental decay as fluoridated countries. 20) The highest doses of fluoride are going to bottle-fed babies. ... Even the American Dental Association (ADA), the most ardent institutional proponent of fluoridation, recommends that parents be advised that formula should be made with “low or no-fluoride water.” 41) The chemicals used to fluoridate water are not pharmaceutical grade. Instead, they largely come from the wet scrubbing systems of the phosphate fertilizer industry. These chemicals (90% of which are sodium fluorosilicate and fluorosilicic acid), are classified hazardous wastes contaminated with various impurities. Recent testing by the National Sanitation Foundation suggest that the levels of arsenic in these silicon fluorides are relatively high (up to 1.6 ppb after dilution into public water) and of potential concern (NSF 2000 and Wang 2000). 42) The silicon fluorides have not been tested comprehensively. The chemical usually tested in animal studies is pharmaceutical grade sodium fluoride, not industrial grade fluorosilicic acid. So yes the science is clear. Topically applied sodium fluoride does reduce cavities and is safe as long as you don't swallow it. Adding fluoride to water has basically zero benefit, isn't well tested, and is safe ... as long as you don't swallow it. ....See More- 8 years ago
- 8 years ago
- 8 years ago
- 8 years agolast modified: 8 years ago
- 8 years agolast modified: 8 years ago
- 8 years ago
- 8 years ago
- 8 years agolast modified: 8 years ago
- 8 years ago
- 8 years ago
- 8 years ago
- 8 years ago
- 8 years ago
- 8 years ago
- 8 years ago
Related Stories

REMODELING GUIDES9 Hard Questions to Ask When Shopping for Stone
Learn all about stone sizes, cracks, color issues and more so problems don't chip away at your design happiness later
Full Story
DECORATING GUIDES5 Questions to Ask Before You Design Your Dining Room
Set up your dining room with the colors, furnishings and artwork you love, and you'll never be hungry for style satisfaction again
Full Story
ORGANIZINGPre-Storage Checklist: 10 Questions to Ask Yourself Before You Store
Wait, stop. Do you really need to keep that item you’re about to put into storage?
Full Story
WORKING WITH PROS8 Questions to Ask Yourself Before Meeting With Your Designer
Thinking in advance about how you use your space will get your first design consultation off to its best start
Full Story
WORKING WITH PROS12 Questions Your Interior Designer Should Ask You
The best decorators aren’t dictators — and they’re not mind readers either. To understand your tastes, they need this essential info
Full Story
REMODELING GUIDES6 Tricky Questions to Ask When Planning Your New Kitchen
Addressing these details will ensure a smoother project with personalized style
Full Story
SELLING YOUR HOUSE15 Questions to Ask When Interviewing a Real Estate Agent
Here’s what you should find out before selecting an agent to sell your home
Full Story
DECLUTTERINGCan’t Figure Out What ‘Sparks Joy’? Try This Question Instead
If you can’t decide whether to keep something or let it go, shift your perspective to find the answer
Full Story
REMODELING GUIDESConsidering a Fixer-Upper? 15 Questions to Ask First
Learn about the hidden costs and treasures of older homes to avoid budget surprises and accidentally tossing valuable features
Full Story
DOORS5 Questions to Ask Before Installing a Barn Door
Find out whether that barn door you love is the right solution for your space
Full StorySponsored
Columbus Design-Build, Kitchen & Bath Remodeling, Historic Renovations
morz8 - Washington Coast