We all have our go-to beverages that we look forward to having every day—whether it's a steaming cup of coffee in the morning, a refreshing soda with lunch, or a comforting glass of wine in the evening. While these drinks can bring moments of satisfaction and relaxation, they may also be causing unseen damage to your oral health.
What should you drink, and what shouldn’t you drink?
We asked our favorite RDH, Aimee Higdon, to give us some tips on what to choose and what to stay away from when we want to hydrate and wet our whistle–but keep our mouth and oral microbiome safe from sugars, alcohol, and acids. Here are some info and suggestions she gave us:
Consumption of sugary and acidic beverages can increase the risk of tooth decay and invite opportunistic bacteria into the mouth.
The pH of a liquid is the level of acidity or alkalinity of a solution. A Ph of 7 is neutral, lower values are more acidic, and higher numbers are more alkaline. Tap water is usually around pH 7.2, coffee 5.11, energy drinks average 3.13, and some colas can go down to 2.3 (the most acidic). If you are going to make acidic selections, drink mindfully. Don’t sit at your desk and sip these leisurely throughout the day. Length of exposure to the acidity matters.
Proper hydration is key, so it's best to start with good quality, filtered water and build flavors that can give you the satisfaction that sodas or energy drinks can, but keep your mouth health in mind.
With Aimee’s guidance, we’ve put together four recipes so you can enjoy the flavor, keep your mouth hydrated, and the pH at safe levels.
1. Green Tea and Mint Infusion
Ingredients:
1 green tea bag
3-4 fresh mint leaves
1 cup hot water
1/2 tsp honey (optional)
Instructions:
Boil water and let it cool slightly before pouring over the green tea bag in a cup.
Add fresh mint leaves and let it steep for 3-5 minutes.
Remove the tea bag and mint leaves.
Add a teaspoon of honey if you like a little bit of sweetness. You can use an alternative sweetener like alluose.
Enjoy warm, or let it cool and serve over ice.
Healthy Hydration Bonus: The polyphenols in mint and green tea can help deodorize the mouth by reducing the volatile organic compounds that cause bad breath and help reduce harmful microbial activity and acid production that can lead to cavities.*
2. Chamomile Lavender Tea
Ingredients:
1 chamomile tea bag
1 cup hot water
3 drops of lavender extract (Angel Bake is a good choice)
1/2 tsp honey (optional)
Instructions:
Boil water and pour it over the chamomile tea bag in a cup.
Add the drops of lavender extract to the cup.
Let the tea steep for 5-7 minutes.
Remove the tea bag.
Stir in honey if desired.
Serve warm and enjoy
Healthy Hydration Bonus: This soothing tea is perfect for promoting relaxation, thanks to the soothing and calming effects of chamomile and lavender.25
3. Peach White Iced Tea
Ingredients:
1 white tea bag
1 cup hot water
1-2 thin slices of fresh or frozen peach
1/2 tsp honey (optional)
Fresh mint leaves for garnish
Instructions:
Brew the hibiscus tea by steeping the tea bag in hot water for 5 minutes.
While the tea is steeping, muddle the peach slices in a glass.
Remove the tea bag and pour the hibiscus tea over the muddled peach.
Add honey if desired and stir well.
Fill the glass with ice and garnish with fresh mint leaves.
Healthy Hydration Bonus: White tea (the least processed of all the teas) is rich in antioxidants and can help protect your teeth from bacteria, support healthy insulin response, and promote heart and bone health.3
4. Cucumber and Basil Detox Water
Ingredients:
1/2 cucumber, thinly sliced
5-6 fresh basil leaves
1 cup water
Lemon wedge for garnish
Instructions:
Add cucumber slices and fresh basil leaves to a cup of water.
Let it sit in the refrigerator for at least 30 minutes to infuse.
Serve chilled with a wedge of lemon for added flavor.
Healthy Hydration Bonus: Basil contains terpenes and other extracts that are beneficial for supporting immune activity and reducing oral microbes known to contribute to plaque and cavity formation.4
Sip, be hydrated, and enjoy!
References:
1 Munch R, Barringer SA. (2014). J Food Sci. 2014 Apr;79(4):C526-33. doi: 10.1111/1750-3841.12394. Epub 2014 Mar 4. PMID: 24592995.
2 Srivastava JK, Shankar E, Gupta S. (2010). Mol Med Rep. 2010 Nov 1;3(6):895-901. doi: 10.3892/mmr.2010.377. PMID: 21132119; PMCID: PMC2995283.
3 Unachukwu UJ, Ahmed S, Kavalier A, Lyles JT, Kennelly EJ. (2010). J Food Sci. 2010 Aug 1;75(6):C541-8. doi: 10.1111/j.1750-3841.2010.01705.x. PMID: 20722909
4 The National Academies, Report (2013). Institute of Medicine (US) Food Forum. ISBN-13: 978-0-309-26585-0ISBN-10: 0-309-26585-1
5 Koulivand PH, Khaleghi Ghadiri M, Gorji A. (2013). Evid Based Complement Alternat Med. 2013;2013:681304. doi: 10.1155/2013/681304. Epub 2013 Mar 14. PMID: 23573142; PMCID: PMC3612440.
