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  2. These Dentist-Approved Mouthwashes Will Zap Bad Breath and ...

    www.aol.com/dentist-approved-mouthwashes-zap-bad...

    This multi-tasking rinse will address many issues at once: bad breath, gingivitis plaque, and gum disease with the active ingredient sodium fluoride. Plus, it’s alcohol-free, so you won’t have ...

  3. 15 Easy Ways to Stop Bad Breath ASAP, According to a ... - AOL

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    Upgrade your oral hygiene routine to stop bad breath with these tips and tricks that include natural remedies that will keep your breath smelling good. 15 Easy Ways to Stop Bad Breath ASAP ...

  4. Bad breath - Wikipedia

    en.wikipedia.org/wiki/Bad_breath

    Estimated rates of bad breath vary from 6% to 50% of the population. [1] Concern about bad breath is the third most common reason people seek dental care, after tooth decay and gum disease. [2] [3] It is believed to become more common as people age. [1] Bad breath is viewed as a social taboo and those affected may be stigmatized.

  5. What Dentists Want You to Know About Bad Breath - AOL

    www.aol.com/dentists-want-know-bad-breath...

    Bad breath causes Medically, bad breath is known as halitosis, says Dr. Gastelum. It’s fine if it crops up after in the mornings or after eating a garlic- or onion-heavy dish, but otherwise, it ...

  6. Tonsil stones - Wikipedia

    en.wikipedia.org/wiki/Tonsil_stones

    Tonsil stones may produce no symptoms or they may be associated with bad breath. [1] In fact, many dental professionals argue that tonsil stones are the leading cause of bad breath in their patients. The smell may be that of rotting eggs. [11] Tonsil stones tend to happen most often in people with longterm inflammation in their tonsils. [12]

  7. Xylitol - Wikipedia

    en.wikipedia.org/wiki/Xylitol

    Xylitol has about the same sweetness as sucrose, [15] but is sweeter than similar compounds like sorbitol and mannitol. [10] Xylitol is stable enough to be used in baking, [18] but because xylitol and other polyols are more heat-stable, they do not caramelise as sugars do. When used in foods, they lower the freezing point of the mixture. [19]

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