from the gut........... (so much for biological pathway analysis). Contagion is from the fecal-oral route? Contagion spreads among those with similar biome and diet?
Dental plaques forminngcalculus on the teeth can be due to the specific bacterial biofilm in the oral microbiom with staphylococcus or the such gram positive (i believe) bacterias..
Swishing a few table spoons (an ounce or such)
of fermented latic acid bacteria* can transform ypur oral microbiom to destroy or reduce the calculus forming biofilm and thus reduce the calcuöus/dentall plaques..
*to create great fwrments is super easy and normally comes from just adding "whatever carbs in water and a spoon of salt..
My way:
A "kwass" is easily made of a 5 deciliter jar (15 oz) a deciliter of oatflakes or whateever carns (rye flour workd great.. Chopoed apple pieces or veggies w some carbs.. the sky is the limit - not to much though so a third is carbs and fill up the rest with good quality wwater to the rim k(= 5 dl/15 oz total volume =roughly 500 gram/1 lb of weight (mass).
The salt content should be in the range of 1,5 % of the weight total..
An estimated 7-8 g/0.25-0.3 oz/approx a teaspoon will do..
Place a lid a top but not fully screwedd on in a warm spot and fermentation will be noticed failrly quick within days - after 2 weeks or less a fermention can be ready and judged by a cöealy fresh "soure" scented smell when inspecting wiffs of pdor from the ferment..
Amy sulfur or "rotten" bad smell on/min thejar is a bad sign..
The oxygen should not have free access to the jar but I tend to have the lid not 100 % screwed on in the initial starting of the ferment but eventually after observing the fermentation is progressing svrewing the lid tight is a good idea..
Help of natural latic acid nacteria to boost/secure a great ferment could be picked from leafy green veggies or fresh berry or fruit leafs or even peels of fresh nice fruit or berries fresh from your garden or nice ones from a shop bought and brought home..
Practicing ferments in smaller jars first and after practice/sucess scale up a bit.. A quart jar is great..
Once taking from a jar for usage the ferment should be "feed" a bit new dresh carbs to ferment and fill up with water and a pinch pf salt to heep it in the 1,5 % range or bad microbes will win out and destroy your ferment (a whithe film on the liquid or bad odor forming to show other bacteria took over and ruined the anaerobic latic acid bacteria culture..
Swishing this for 10-20 seconds morning and night will change your oral microbiom and breath and calculus and more will shift for a general much more nice and happy dental and oral health fresheur..
Something unteresting to consider..
Dental plaques forminngcalculus on the teeth can be due to the specific bacterial biofilm in the oral microbiom with staphylococcus or the such gram positive (i believe) bacterias..
Swishing a few table spoons (an ounce or such)
of fermented latic acid bacteria* can transform ypur oral microbiom to destroy or reduce the calculus forming biofilm and thus reduce the calcuöus/dentall plaques..
*to create great fwrments is super easy and normally comes from just adding "whatever carbs in water and a spoon of salt..
My way:
A "kwass" is easily made of a 5 deciliter jar (15 oz) a deciliter of oatflakes or whateever carns (rye flour workd great.. Chopoed apple pieces or veggies w some carbs.. the sky is the limit - not to much though so a third is carbs and fill up the rest with good quality wwater to the rim k(= 5 dl/15 oz total volume =roughly 500 gram/1 lb of weight (mass).
The salt content should be in the range of 1,5 % of the weight total..
An estimated 7-8 g/0.25-0.3 oz/approx a teaspoon will do..
Place a lid a top but not fully screwedd on in a warm spot and fermentation will be noticed failrly quick within days - after 2 weeks or less a fermention can be ready and judged by a cöealy fresh "soure" scented smell when inspecting wiffs of pdor from the ferment..
Amy sulfur or "rotten" bad smell on/min thejar is a bad sign..
The oxygen should not have free access to the jar but I tend to have the lid not 100 % screwed on in the initial starting of the ferment but eventually after observing the fermentation is progressing svrewing the lid tight is a good idea..
Help of natural latic acid nacteria to boost/secure a great ferment could be picked from leafy green veggies or fresh berry or fruit leafs or even peels of fresh nice fruit or berries fresh from your garden or nice ones from a shop bought and brought home..
Practicing ferments in smaller jars first and after practice/sucess scale up a bit.. A quart jar is great..
Once taking from a jar for usage the ferment should be "feed" a bit new dresh carbs to ferment and fill up with water and a pinch pf salt to heep it in the 1,5 % range or bad microbes will win out and destroy your ferment (a whithe film on the liquid or bad odor forming to show other bacteria took over and ruined the anaerobic latic acid bacteria culture..
Swishing this for 10-20 seconds morning and night will change your oral microbiom and breath and calculus and more will shift for a general much more nice and happy dental and oral health fresheur..