Natural Sweet Solution for dry mouth symptoms like cracking tongue or mouth sores

Sweet and Simple Solution For Dry Mouth? Mouth Sores? Cracking Tongue?

Saliva is produced by our salivary glands and when they are clogged or not working properly, our saliva can be too acidic, resulting in dry mouth and sometimes mouth sores.

Saliva is alkaline. A good reason to be concerned about dry mouth is that when we chew our food, our saliva (which should carry a high pH), works in tandem with our teeth to break down or pre-digest our food before it goes into out stomach.

Antagonists of dry mouth may be smoking, or some medications, even allergy and antihistamines, plus sugary acidic drinks like soda, and of course acidic drinks like coffee and alcohol. We are mostly made of water and should really focus on keeping our water environment clean and healthy.

Why we should drink clean pure water ? Our body is made up of mostly water, at birth about 90%, as an adult we hover around 80% or more. If you think about stagnant water, it’s a clear picture of why we should drink clean, pure water everyday. We absorb nutrition from food and water, but today water is degraded and it is our individual responsibility to purify our drinking water for good health. Bottled water is not the answer for many reasons, and when you can purify up to a 1,000 gallons in a 4 stage $25 pitcher, or $100 countertop unit, why would you buy bottled water?

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While there may be a lot of different approaches to dry mouth, xylitol sweetened gum, mints, etc., offer a simple and natural solution to increase saliva flow naturally. You can now find many products made with xylitol over the counter at your local grocery, drug store, and of course big box stores, however most are corn based and made in China, so for the healthiest xylitol look for USA products who use domestic xylitol, made from birch trees. Basically, made in the U.S.A. to me, demonstrates a higher quality of xylitol at the same pricepoint.  Trident® Sugarless gum made with Xylitol are, Trident® fusion flavors, and Stride gum.
 
PURE Water

Hydration is Everything – Body Weight vs. Body Water

How much water should a person drink?  Take your body weight, divide by 2 and that tells you roughly how many quarts of water you are (each quart of water weighs about 2 pounds), example 100 pounds = 50 quarts. Then decide how much pure drinking water you should drink,  i.e., 8 glasses a day would be 2 quarts fresh water each day.  So if you are 150 pounds and drank 2 quarts of water a day, it would take 75 days to drink your body water, 3 quarts a day would take 50 days, ultimately having an impact on your level of hydration (cells), and water environment.

Note about Xylitol: In addition to gum, mints, etc., I like xylitol for some food preparation, especially (looks like sugar, tastes like sugar, and acts like sugar) for baking, sauces, and making berry jams. For a daily beverage sweetener I prefer concentrated stevia for making healthy drinks at home like lemonade, red tea, juice from concentrate, etc.

Raw (and easy) Apricot Butter Recipe

 

Contributed by Sara Pettitt L.Ac. , Pacific Acupuncture and Wellness Center

Apricot Butter
1 1/2 cups dried apricots, soaked overnight
1/2 cup macadamia nuts, soaked overnight
½ cup pine nuts soaked overnight
½ cup dried persimmons soaked overnight
¼ cup raw cocoa

In a food processor using the “S” blade, process the apricots, persimmons and macadamias, add in cocoa and pine nuts and continue to process to a smooth butter, or if you prefer, process just enough for a nutty chewy texture.

Sara Pettitt L.Ac.

Pacific Acupuncture and Wellness Center

Even without persimmons, this Raw Apricot Butter tastes pHabulous! Maraline
Yield: 1 1/2 cups. Keeps for up to 1 week in the refrigerator. Never lasts more than a night in my house
Sara Pettitt L.Ac.

Pacific Acupuncture and Wellness Center
14650 Aviation Blvd. Suite #225
Hawthorne, CA 90250

Helping our patients reach their optimal health with the ancient Chinese art of Acupuncture, and the best of modern alternative health care.

Non Dairy Vanilla Ice Cream d.e.l.i.c.i.o.u.s.l.y yours!

Base Recipe for your non-dairy  ice cream creations!

Shortcut for ice pops: If you can wait until your ice cream freezes by itself, a shortcut recipe I use for ice pops is pour coconut milk, a touch of stevia and vanilla into blender, puree 2 minutes. Drop a few berries into each ice pop (or pour in some fresh lemonade) then pour in your coconut milk puree – freeze for a few hours. Great creamy ice pops!

Non Dairy Coconut Milk Vanilla Ice Cream  Enjoy my YUMMY base recipe, no need to heat, or use an ice cream maker, easy to do in your personal blender  or Vitamix!

Average is 10 minutes to the table and so much pHealthy fun! Makes great ice pops for the kids as well! (Optional ingredients range from berries to carob chips and everything inbetween – some you might want to stir in whole or chopped, at the end, while others  you’ll want to toss in the blender.)

Ingredients

1 can  whole coconut milk (my preference is Native Forest)

1 cup (or less if your coconut milk is ice cold) crushed or cubes – depends on strength of your blender)

1tsp vanilla extract, or to your liking (another good option is almond, orange, or lemon extract)

Instead of Vanilla Extract try Vanilla Bean Scrapings right into the blender, your cream will be speckled with vanilla bean dots – very nice:)

1/8th tsp concentrated powdered stevia

pinch of sea salt which will bring out all the sweetness

Add about 1/2 cup frozen berries, optional  for berry ice cream, leave in the vanilla or vanilla bean scrapings.

All un-ice cream makings go in your Vitamix, puree on low for 2 min, and then high for 1 min- stir by hand, and then puree on high again 2 minutes. Eat right away for that “soft” ice cream treat, or pour into your  ice pops and freeze to enjoy on another day!

Healthy Sweet Treats! (is there such a thing?)

When you love chocolate the way I do, yikes, it’s critical to come up with some pHealthy ways to “create” and “indulge”, so I do and I did!!

Two sweet treats – one in the slow cooker (you heard me, or read me, correctly) and one right out of the slow cooker! HA! Gotcha.

pHresh Chocolates Naturally!

Break out your smallest slow cooker (hopefully you have a quart size and if not, I’ve used the larger one before, then saw a small one for $5 at a dollar store and it works even better).

Slow cooker – Rub inside of crock with coconut oil or oil of choice. Turn on medium (or high if you don’t have 3 settings), pour in a bag of carob chips and your favorite nuts, shredded coconut if you love it, and dehydrated fruit bits ( I use crushed almonds and goji berries or figs, scissor cut very small), really what you add is up to you. 

When chocolate is melted (keep an eye on it, doesn’t take as long as you think), THEN add a tiny bit of concentrated powdered stevia, a sesame size at a time, until your taster tells you “it’s perfecto”. At this time you can also stir in a touch of peppermint, vanilla or even almond extract (don’t use a lot because it will turn the mixture to loosey goosey)- most times I leave it alone!

Rub oil all around your silverware spoon. Dip the spoon into the chocolate mixture and drop it by spoonfuls onto either wax paper or parchment paper.

Allow to air dry and move chocolates to a zip lock bag, freeze….and break out anytime you want a treat!

pHresh Chocolate Lolli’s for the Kids (big or small)

SAME RECIPE WITHOUT THE “stuff”. I also use this recipe without the nuts, coconut, fruit or other add ins. to make “Chocolate Lolli’s), using  lollipop molds…eh, er….for my kids. I buy molds and lollipop sticks wherever they sell Wiltons, a roll of cellophane, scoop the sweetened chocolate mixture  into the molds, insert the lolli stick, let dry. Once they are ready, I cover each lolli with a 3 inch square of cellophane and tie that off with a ribbon! Simple, fun and walla, a holiday or birthday treat on a stick!