Dolkar Wellness & Longevity: MOMS to be:GIVE YOUR GUMS SOME LOVE!

Friday, May 2, 2008

MOMS to be:GIVE YOUR GUMS SOME LOVE!

PREGNANT WOMEN WITH GUM DISEASE BEWARE: You’re at risk of developing gestational diabetes. The condition develops during pregnancy and usually ebbs after the baby is born, but it can increase your chances of developing type 2 diabetes later on.

According to a recent study, pregnant women who developed gestational diabetes had high levels of gum disease-causing bacteria and inflammation. Researchers speculate that gum disease may impair blood sugar control, leading to the development of diabetes. Published in the Journal of Dental Research, the study suggests that treatment of gum disease may help prevent gestational diabetes.

It’s important to monitor the health of your gums and schedule bi-annual dental check-ups, especially if you plan on getting pregnant. Take extra caution if your ethnic background predisposes you to both gum disease and diabetes, as seen in Hispanic, Asian and Native American female populations. Treating gum disease during pregnancy is safe and simple, and it could fend off both types of diabetes.

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Glyconutrients are the best way to care for gums and teeth. Dolkar Wellness can help you nurture your body, your baby, and your gums during pregnancy....and throughout your life!

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).