Dolkar Wellness & Longevity: WHAT YOUR MOUTH SAYS ABOUT YOUR HEALTH

Thursday, September 25, 2008

WHAT YOUR MOUTH SAYS ABOUT YOUR HEALTH

Here's one way to check your health: Open wide and say ahh.

Yup. Your mouth, more than any outward part of your body, speaks volumes about your well-being. Here’s what the state of your teeth and tongue can tell you.

Beyond Cavities: The Tale of the TongueTraditional Chinese medicine uses the tongue for most diagnoses. If it looks quite fat, you could have an overactive thyroid. A beefy, red tongue may point to anemia. Bumps that look like small hairs? Better work on your dental hygiene. Blisters? Might be a drug reaction)

And the Story Behind Unhealthy GumsRed, swollen, bleeding gums signal gingivitis, an early form of periodontal disease. And gum disease has been linked to a host of other health problems, from heart attacks to erectile dysfunction. Here’s why: Gum-invading bacteria may trigger an immune response that promotes body-wide inflammation and arterial hardening, which restricts blood flow.

A way to keep your gums healthy: YOGURT (containing live cultures) or a good Probiotic! Flossing and brushing your teeth daily can make your general health as well as make you look much younger.

- Real Age June, 2008

ROASTED PEAR-BUTTERNUT SOUP WITH CRUMBLED STILTON

Ingredients:
2 each ripe pears , peeled, quartered and cored
2 pounds butternut squash , peeled, seeded and cut into 2-inch chunks
2 each medium tomatoes , cored and quartered
1 large leek , pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic , crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt , divided
Freshly ground pepper to taste
4 cups vegetable broth or shitaki mushroom
seasoning, divided
2/3 cup crumbled Stilton or other blue-veined cheese
1 tablespoon thinly sliced fresh chives or scallion
greens

Instructions:

Preheat oven to 400°F.

Combine pears, squash, tomatoes, leek, garlic, oil, 1/4 teaspoon salt and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast,
stirring occasionally, until vegetables are tender, 40 to 55 minutes. Let cool slightly.

Place half the vegetables and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1/4 teaspoon salt. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among 6 bowls and garnish with cheese and chives (or scallion greens).