| PART I: THE SCIENCE OF HALITOSIS AND BACTERIA | | | | have less saliva, you have less oxygen, |
| IN YOUR MOUTHHalitosis, also more commonly | | | | thereby creating an anaerobic environment, |
| known as bad breath, is caused by anaerobic | | | | perfect for the bacteria to produce halitosis |
| producing bacteria which normally live WITHIN | | | | and sour/bitter tasting compounds.Post Nasal |
| the surface of the tongue and in the throat. | | | | Drip and HalitosisPost nasal drip is a |
| These bacteria are supposed to be there | | | | condition where mucous drains and coats the |
| because they assist with digestion by | | | | back of the tongue and throat. These |
| breaking down proteins found in specific | | | | locations of the oral environment are exactly |
| foods, mucous or phlegm, blood, and in | | | | where bacteria live. We have learned that |
| diseased or "broken-down" oral tissue. Under | | | | proteins contain amino acids, which in turn |
| certain conditions, these bacteria start to | | | | contain halitosis producing sulfur compounds. |
| break down proteins at a very high rate. | | | | Since mucous is made up of interlinked |
| Proteins are made up of amino acids, two of | | | | strands of protein, with the condition of |
| which (Cysteine and Methionine) are dense | | | | post nasal drip, the bacteria has a field day |
| with sulfur.When the "beneficial" bacteria | | | | breaking down the proteins into halitosis and |
| come into contact with these amino acids, the | | | | sour tasting sulfur type compounds. Strong |
| halitosis and "lousy-tasting" sulfur | | | | antihistamines will not provide any help |
| compounds are released from the back of the | | | | because of their drying effect.The Sinuses |
| tongue and throat. These halitosis compounds | | | | and HalitosisAfter personally treating nearly |
| are often scientifically referred to as | | | | 9,000 people worldwide, I have yet to see a |
| Volatile Sulfur Compounds (VSC's), where | | | | patient get rid of halitosis following sinus |
| volatile means vaporous and | | | | surgery. First of all, these anaerobic |
| effervescent.Because my original degree is in | | | | bacteria cannot live in the sinuses. When |
| Bacteriology, let me explain a very important | | | | someone has a sinus infection, one of the |
| fact about these "bugs". First of all they | | | | common symptoms are intense sinus headaches |
| are not infectious. Everyone in the world has | | | | caused by the pressure from the infection in |
| the same group of bacteria in their mouth. | | | | the sinus. If you don't have these powerful |
| You cannot "catch" halitosis from someone, | | | | headaches, you probably don't have a sinus |
| even through kissing. Since they are part of | | | | problem. The fact is that once someone has an |
| our normal oral flora, you cannot permanently | | | | elevated amount of these anaerobic bacteria, |
| remove them from your mouth either, not by | | | | they will create a halitosis problem from any |
| tongue scraping, not with antibiotics, and | | | | protein source, including mucous, phlegm, |
| not by using rinses which claim to "lift the | | | | etc. which drain down the back of your throat |
| bacteria off your tongue". The only | | | | into the area where these bacteria live.High |
| scientifically proven and clinically | | | | Protein Foods and HalitosisThose halitosis |
| effective method of halting halitosis is by | | | | causing bacteria love proteins, and certain |
| attacking the bacteria's ability to produce | | | | foods are packed with them such as dairy |
| VSC's, and by converting the VSC's into | | | | foods, fish, and even coffee.Milk and cheese |
| non-odorous and non-tasting organic | | | | and most other dairy products are high in |
| salts.Speaking about bacteria, there is one | | | | protein. A special note if you are lactose |
| other fact that you must understand about | | | | intolerant...I recommend you not eat or drink |
| them. They are classified as "anaerobic" | | | | these products! Since your system cannot |
| which literally means "without oxygen". They | | | | digest them properly, they are available to |
| thrive in an environment where oxygen is NOT | | | | the bacteria for an extended period of time. |
| present. That is why they do not live on the | | | | A research article from the Los Angeles Times |
| surface of your tongue. Instead, they live in | | | | (November 1996) on lactose intolerance |
| between the papillae (fibers) that make up | | | | revealed that nearly 67% of all Americans can |
| your tongue.These sulfur compounds are | | | | be classified as "lactose intolerant". This |
| actually by-products of anaerobic bacteria. | | | | is due to the fact that in a diverse |
| Everyone needs these bacteria because they | | | | population such as we have here, there is a |
| assist the digestion process. Unfortunately | | | | predilection for Asians, Hispanics, and |
| as of yet for some undetermined reason, these | | | | African-Americans to be lactose |
| particular bacteria are found in higher | | | | intolerant.Fish is high in protein as well. |
| numbers in those plagued by halitosis. There | | | | As many people tend to eat a high fish diet, |
| are various theories that attribute the cause | | | | logically, they make a halitosis problem |
| of halitosis to hormonal changes, a history | | | | worse.Coffee, with or even without caffeine, |
| of taking medications (usually antibiotics or | | | | contains high levels of acids which cause the |
| sulfa drugs because they create an imbalance | | | | bacteria that creates halitosis to reproduce |
| of oral bacteria), or even due to genetics | | | | more rapidly and create a bitter taste for |
| (halitosis disorders appear to run in some | | | | many people. Virtually any acidic type of |
| families). It is known however, that | | | | food will do this.PART III: WHAT WORKS IN |
| halitosis seems to be evenly split between | | | | SOLVING A HALITOSIS PROBLEMIn the search for |
| men and women.PART II: THE CONDITIONS UNDER | | | | products that help in solving halitosis, |
| WHICH HALITOSIS BECOMES WORSEThere are | | | | there is one particular ingredient I highly |
| certain conditions that exasperate a | | | | recommend, Oxyd-VIII. It is an active |
| halitosis problem such as dry mouth, post | | | | ingredient comprised of stabilized chlorine |
| nasal drip, the sinuses, and eating high | | | | dioxide that prevents the anaerobic bacteria |
| protein foods.Dry Mouth and HalitosisAlthough | | | | from creating the sulfide and Mercaptan |
| some cases of dry mouth are naturally | | | | compounds of halitosis. Oxyd-VIII does this |
| occurring, most cases are caused by one of | | | | by "adding oxygen" to the oral environment. |
| the following factors: prescription | | | | The end result is the formation of a |
| medications (usually prescribed for high | | | | "sulfate" which has no odor or taste (as |
| blood pressure or depression), | | | | opposed to sulfur which has an odor and |
| antihistamines, and adult beverages that | | | | bitter/sour taste). Most of the patients I |
| contain alcohol.When your mouth is dryer you | | | | treat start out with a starter kit that |
| have less saliva. Saliva naturally contains | | | | contains this active oxygen producing |
| oxygen, which keeps your mouth healthy and | | | | ingredient and work their way up from |
| fresh. The bacteria that cause halitosis are | | | | there.Dr. Harold Katz is the worldwide expert |
| anaerobic, which again simply means that they | | | | on the topic of halitosis. Are you searching |
| will thrive and make more sulfur in the | | | | for a solution to stop halitosis? |
| presence of little or no oxygen. Thus if you | | | | |