Mouthwash May Lead to Oral Cancer
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Mouthwash ingredients include thymol, eucalyptol, hexetidine, methyl salicylate, menthol, chlorhexedine gluconate, benzalkolnium chloride, cetylpyridinium chloride, methylparaben, hydrogen peroxide, domiphen bromide, fluoride, enzymes and calcium. There are also water sweeteners such as sorbitol, sucralose, sodium saccharine and xylitol. Some mouthwash has alcohol which takes up to 27% vol. The alcohol content gives an antibacterial effect. According to research, alcohol causes mouth to be dry. It also aggravates the condition of chronic bad breath. It decreases saliva, which naturally makes breath fresh.
A researcher from the Dental Journal of Australia published a report linking mouthwash to oral cancer. It concludes that there is enough proof that alcohol-based mouthwash increases the chance of having an oral cancer. Alcohol based mouthwash has acetaldehyde as its by-product. As Acetaldehyde is produced,
it builds up in the oral cavity. The researcher believes it is carcinogenic, thus causing cancer.
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Tags: Alcohol, carcinogenic, Dental Journal of Australia, Mouthwash, Oral Cancer, xylitol
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Alcohol Has No Food Value
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Alcohol has no food value and is exceedingly limited in its action as a remedial agent. Dr. Henry Monroe says, “every kind of substance employed by man as food consists of sugar, starch, oil and glutinous matter mingled together in various proportions. These are designed for the support of the animal frame. The glutinous principles of food fibrine, albumen and casein are employed to build up the structure while the oil, starch and sugar are chiefly used to generate heat in the body”.
Now it is clear that if alcohol is a food, it will be found to contain one or more of these substances. There must be in it either the nitrogenous elements found chiefly in meats, eggs, milk, vegetables and seeds, out of which animal tissue is built and waste repaired or the carbonaceous elements found in fat, starch and sugar, in the consumption of which heat and force are evolved.
“The distinctness of these groups of foods,” says Dr. Hunt, “and their relations to the tissue-producing and heat-evolving capacities of man, are so definite and so confirmed by experiments on animals and by manifold tests of scientific, physiological and clinical experience, that no attempt to discard the classification has prevailed. To draw so straight a line of demarcation as to limit the one entirely to tissue or cell production and the other to heat and force production through ordinary combustion and to deny any power of interchangeability under special demands or amid defective supply of one variety is, indeed, untenable. This does not in the least invalidate the fact that we are able to use these as ascertained landmarks”.
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Tags: Albumen, Alcohol, animal chemistry, Carbonaceous, food fibrine, hypothesis, Nitrogenous
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