13 Natural Foods That Whiten Teeth

Products and services that promise to instantly brighten your smile can easily be found on grocery shelves or at the dentist’s office. But before reaching for that home whitening kit or enduring another hour sitting on your dentist’s chair, consider these 13 natural, sometimes unconventional (but often delicious!), tooth-whitening alternatives:

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Health Benefits of Bananas

Children and adults alike love sweet, nutritious bananas. Since bananas come neatly packed in their own wrapper, they are very portable. They may be eaten in their whole form, sliced into fruit salad or mashed and added to muffin and bread recipes. Frozen bananas can be added to smoothies in place of yogurt or ice cream. A serving size is one peeled medium-sized banana, about 7 inches long.

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Family Bonds: Eating Together

Why should we eat together?

  1. Family bonding. Eating a family meal creates an environment that fosters family conversation.
  2. Eating at home saves money. “Restaurants are in the business to make money,” says Peterson. “Their labors, real estate and profit margin all cost. If they don’t make money, they don’t stay in business.”
  3. Home-cooked meals are healthier. Commercially prepared foods are notoriously high in sugar, starch and fat, although some restaurants do list low-fat items on their menus, says Peterson. She adds that home cooking allows a family to select healthy ingredients, tailor meals to suit its own particular nutritional needs and tastes, serve portions appropriate to age and activity level and monitor methods of preparation.
  4. Eating at home promotes both learning and a healthy lifestyle. Preschool children who eat with the family have better language skills, according to the Rockford Clinic. Eating together as a family can teach good communications skills such as listening patiently and expressing one’s opinion in a respectful manner.
  5. Eating together helps children appreciate family tradition. Food served at the family table helps to shape and give lasting meaning to our cultural heritage, says Katherine Carson, associate professor of food science at Pennsylvania State College.

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