3,3′-Diindolylmethane (DIM) decreased the Streptococcus mutans biofilm, a leading contributor to plaque and cavities, by 90%.
A significant portion of the global population experiences persistent issues with dental plaque and cavities or will face them at some time. While toothpaste, mouthwash, and routine dental visits help in prevention, there’s always room for improvement.
Researchers from Ben-Gurion University of the Negev, in collaboration with teams from Sichuan University and the National University of Singapore, have identified that 3,3′-Diindolylmethane (DIM) – a naturally occurring molecule also referred to as bisindole – can reduce biofilms responsible for plaque and cavities by a remarkable 90%.
The molecule is also found to have anti-carcinogenic properties.
Their findings were recently published in the journal Antibiotics.
Your mouth is a great reservoir for bacteria such as S. mutans, which is believed to be one of the primary actors in dental cavities. S. mutans grows in the moist and sugary atmosphere of your mouth after food in a biofilm that coats your teeth. Biofilm generates plaque, attacks enamel, and causes cavities. The scientists found that the bisindole (DIM) disrupted that biofilm by 90% and therefore the bacterium was not given a chance to grow.
“The molecule, which was found to have low toxicity, could be added to toothpastes and mouthwashes to greatly improve dental hygiene,” says lead author Prof. Ariel Kushmaro of the Avram and Stella Goldstein-Goren Department of Biotechnology Engineering. He is also a member of the Ilse Katz Institute for Nanoscale Science and Technology and the Goldman Sonnenfeldt School of Sustainability and Climate Change.
Don’t cook too much, which means reading up on basic cookery and using a timer.
Top with a decent extra virgin olive oil and salt. This doesn’t have to be expensive, you only need a little. The bottle will be pricey but last a long time.
A trick I used to use when I didn’t like veggies but needed to eat them is to cook them more, puree, and mix into mashed potatoes.
I already buy olive oil regularly.
And pureed vegetables sounds absolutely disgusting. I can’t eat that.
Well I guess it’s only if you already like mashed potatoes (also known as pomme puree). Anyway, just an idea. I hope you figure out what works for you.
Now I wanna know what the French word for applesauce is.
I’ve tried mashed cauliflower before. It’s just not the same.
Agreed, it tastes like cauliflower no matter what you do and it’s hard to get the consistency right. We eat low carb but not keto so I’ll occasionally do mashed cauliflower with 1/3 potatoes if we’re having a roast or whatever with gravy.
The best way I’ve found for cauliflower is to air fry it.
Ah. Maybe I’ll invest in an air fryer after all