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Some languages have many different words for love. Some have many different words for snow. One language even has different words for a tasty layered sandwich. Is that a hoagie or a hero you’re having? A sub? Grinder? Po’boy?

“Sugar,” though, is a single word which has taken on many meanings, from casual endearment to monosaccharide molecule. Today, we’re examining scientific definitions, with a short and sweet look at the science of sugar.

Chemistry

First, let’s get basic—all the way down to the molecular level.

Carbohydrates, fats, and proteins are the three essential macronutrients which keep our bodies running. Sugars are molecules made of carbon, hydrogen, and oxygen atoms, and all carbohydrates are made of these sugar molecules, from single unit structures to very complicated chains.

Sugars called monosaccharides are the most basic of the carbohydrates. “Monosaccharide” comes from the Greek words for “single” and “sugar,” and monosaccharides are the sugars we mean when we talk about “simple sugars.” Why are they simple? Because a monosaccharide is a single molecule which can’t be broken down into smaller carbohydrates.

While there are several types of monosaccharides, the three major simple sugars are:

• Fructose—the sugar we get from fruit.
• Galactose—the sugar found in milk.
• Glucose—the sugar our bodies use the most. It’s found in plants, and also produced when our bodies break down other carbs. Fun fact—this is the only sugar essential for brain cell function.

When two monosaccharide molecules join together, they form a disaccharide (not surprisingly, from the Greek for “two sugars”). Again, there are quite a few disaccharides, but we tend to concentrate on three in our diets:

• Lactose (glucose + galactose)—found only in milk and dairy products.
• Maltose (glucose + glucose)—the sugar chiefly produced by grains.
• Sucrose (glucose + fructose)—produced in plants. These plants include sugar cane and sugar beets, from which we get our refined table sugars.

The reason sugar molecules are so important is because of how our bodies use them.

Biology

Our bodies use the glucose in carbs for energy. As foods break down, first through digestion and then in the cells, the chemical bonds which hold glucose molecules together break as well. This action releases energy, and this energy fuels all our bodily functions.

But even though we need carbohydrates to keep our bodies going, and even though sugars are the easiest carbs to use for energy, there’s a reason no one recommends a diet filled with extra sugar.

Our bodies get all the sugar they need from the natural sugar in the foods we eat. Natural sugars are found in fruits, dairy products, even some vegetables and grains. Along with that sugar come vitamins, minerals, antioxidants, fiber, and/or protein.

Extra sugars added during baking or mixing or processing for flavor and sweetness provide none of these nutrients. These sugars are known as “added sugars,” and have more serious consequences than just empty calories.

Once we have the sugars we require, there’s no need for more. Extra sugars are stored in liver, muscle, and fat cells for later use. When we eat too much sugar, this carefully balanced system is upset, with negative effects for, among other things, weight, blood sugar, insulin levels—and our dental health.

Nutrition and Dental Health

You know that a sugar-filled diet often means a cavity-filled checkup. Why? Because it’s not just our bodies that break down sugar for fuel.

The oral bacteria in plaque also need sugars for food, which they use to make acids. An acidic environment in the mouth weakens and dissolves the minerals which keep tooth enamel strong. And these weak spots are vulnerable to decay. A steady diet of sugar-filled foods means that your enamel is constantly under acid attack.

Cutting down on added sugars is one of the easiest and best ways to cut down on added cavities. Reading recipes, checking out labels, learning to recognize added sugars—this is nutritional research which has sweet results.

How to recognize added sugars? Here’s where language gives us plenty of words to fill our linguistic sugar bowl. Whether the ingredients are called agave nectar, honey, molasses, syrups, treacle, or table sugar, they’re really just sugar. More specifically, they’re all sugars made up of glucose and fructose, with at best a trace amount of vitamins and minerals—and usually not even a trace!

To make our lives easier, labels on food packaging now let us know exactly how much of the sugar in any product is “added sugar.” You expect to find a high percentage of sugar on dessert labels, but you might be surprised to read how much sugar is added to foods like energy drinks, sports drinks, flavored yogurts, cereals, spaghetti sauce, and many more of the items in your grocery cart. Spend an extra minute examining the label, and save yourself many empty calories.

Monosaccharides, disaccharides, glucose, fructose, maltose, agave syrup, treacle, and on and on—so many words for so many kinds of sugar. When it comes to dental health, let Dr. Mark Goedecke have the last word on sugar science. During your next visit to our Mt. Pleasant office, talk to us about reducing unnecessary sugars in your diet for a future filled with the sweetest of healthy smiles.

In our continuing efforts to provide the most advanced technology and highest quality care available to our patients at Goedecke Family Dentistry, we proudly screen our patients for oral cancer. The fact is, every hour of every day in North America, someone dies of oral cancer, which is the sixth most common diagnosed form of the disease. The five-year survival rate is only 50 percent, and oral cancer is one of the few cancers whose survival rate has not improved.

Oral cancer can occur on the lips, gums, tongue, inside lining of the cheeks, roof of the mouth, and the floor of the mouth. Symptoms of oral cancer may include a sore in the throat or mouth that bleeds easily and does not heal, a red or white patch that persists, a lump or thickening, ear pain, a neck mass, or coughing up blood. Difficulties in chewing, swallowing, or moving the tongue or jaws are often late symptoms. While there is no way to predict exactly which individuals will get oral cancer, there are some potential causes we want you to know about. In some cases, it is possible to minimize these risk factors.

• Age (most patients diagnosed with oral cancer are over the age of 40)
• Tobacco use, either from cigarettes or smokeless chewing tobacco
• Excessive alcohol consumption
• Persistent viral infections, such as HPV16
• A diet lacking or low in fruits and vegetables

Finding out you have oral cancer can be devastating news. If you are concerned that you might be at risk for developing oral cancer, talk to us about screenings and other things you can do to reduce your risk. Through a routine visual inspection, Dr. Mark Goedecke and our team at Goedecke Family Dentistry can often detect premalignant abnormalities and cancer at an early stage, when treatment is both less expensive and more successful, and can potentially save your life. Ask Dr. Mark Goedecke and our team at Goedecke Family Dentistry about a screening at your next appointment!

When we think of sports and dental damage, we naturally think of hockey and football. But when it comes to the actual number of dental injuries suffered each year, vying for top seed is the game of basketball.

How is this possible? After all, football and hockey are categorized as “collision sports”! But along with the helmets, shin guards, and padding, these teams often require mouthguards—and this makes all the difference. Studies have shown that an increase in the number of players wearing mouthguards means a decrease in the number of oral traumas.

And while basketball isn’t considered a collision sport, it is a contact sport. Basketball is a combination of running, jumping, hard surfaces, and solid bodies. And elbows. We can’t forget elbows. So a broken or even a knocked out tooth isn’t, unfortunately, all that unusual when bodies in motion meet hard surfaces—or other players. But there are other dental dangers as well. Besides tooth injuries, oral injuries can involve:

• The ligaments and bone structures holding teeth in place
• Bones in the upper and lower jaw
• Delicate gum, tongue, and mouth tissue.

You need a solid defensive strategy to reduce the severity of oral injuries or to prevent them from happening altogether. The best play in your playbook? Wearing a mouthguard!

Choosing the right guard is key. There are three common options, and you can choose the model which works best for you:

• Stock guards, which are ready-made guards in pre-formed shapes and sizes. You can buy them over the counter in drug stores and sporting goods stores. Because these guards aren’t shaped to fit your teeth and mouth specifically, they can be less protective (and harder to speak around).
• “Boil-and-bite” guards can also be purchased, and can provide a closer fit. After warming the guard in hot water as directed, you place it in your mouth and bite down firmly to mold it to your teeth.
• Dr. Mark Goedecke can make you a mouthguard which is designed and crafted specifically for your use. Because this guard is custom-fitted, it provides better protection for your teeth and mouth. Patients often find custom guards much more comfortable and more durable as well.

Mouthguards are most effective when you wear them on the court and care for them off the court. This means avoiding a few flagrant fouls.

• Dirty play

All those moist nooks and crannies inside your mouthguard are a perfect environment for bacteria, mold, and plaque buildup. You should clean your mouthguard carefully every time you wear it, and let it air dry before popping it back in the case. Ask Dr. Mark Goedecke for advice on getting your guard and its case their cleanest.

• Failure to sub out in a timely fashion

Mouthguards don’t work if they’re damaged. If you notice any warping, breakage, or jagged or sharp edges, contact our Mt. Pleasant office for a replacement. If a guard doesn’t fit you properly, it doesn’t protect you, and sharp edges can irritate or injure delicate mouth tissue.

• Unnecessary roughness

Your mouthguard protects you, so don’t forget to protect it! Keep your guard in its case when you’re not wearing it to save it from dirt, damage, and disappearance.

If you know your basketball, you know your guard game can make all the difference. Even though a mouthguard might not be mandatory on your team, that doesn’t mean it’s not essential. Remember that basketball is a contact sport, and protect yourself with a mouthguard whenever you play.

Congratulations! Your child is beginning to leave her bottle behind and has started to use her first sippy cup. And the best training cup is one that makes the transition from bottle to cup an efficient, timely, and healthy one.

The Right Training Cup

While a “no spill” cup seems like the perfect choice for toddler and parent alike, those cups are designed much like baby bottles. The same valve in the no-spill top that keeps the liquid from spilling requires your child to suck rather than sip to get a drink. If your child’s cup has a top with a spout, she will learn to sip from it. Two handles and a weighted base make spills less likely.

When to Use a Training Cup

Children can be introduced to a sippy cup before they are one year old, and we suggest phasing out the bottle between the ages of 12 and 24 months. Use a sippy cup as the source for all liquids at that age, and only when your child is thirsty and at mealtime to avoid overdrinking. The transition from sippy cup to regular cup should be a swift one.

Healthy Sipping Habits

The best first option in a sippy cup between meals is water. Milk or juice should be offered at mealtimes, when saliva production increases and helps neutralize the effects of these drinks on young teeth. And don’t let your child go to sleep with anything other than water—falling asleep with a cup filled with milk, juice, or other sugary drinks means these liquids stay in the mouth overnight. Finally, while a sippy cup is convenient and portable, don’t let your young child walk and sip at the same time to avoid injuries.

When your child comes to our Mt. Pleasant office for her first visit, please bring any questions you might have about training cups. We would be glad to share ways to make the move from bottle to cup both successful and safe!