We would introduce Pill Glide to hospitals pharmacies much earlier. Search QI Central Your search term. Home Resources Projects Collaboratives News.
Pill Glide Pill Glide was developed by a pharmacist to help make swallowing tablets and capsules easier for children. Suggestions for Further Implementation Whilst Pill Glide was originally developed to assist with swallowing tablets the strong flavouring of the liquid could be used to help mask the taste of liquid medication before administration.
The oil sucks the debris and toxins out of your mouth and creates a clean, antiseptic oral environment. Research shows that oil pulling can be used as an effective remedy in maintaining and improving oral health. It has shown to be just as effective as mouthwash at improving bad breath and reducing the microorganisms that may cause the buildup of bacteria in the mouth and white tongue.
Coconut oil is highly absorbable, and it has the power to kill candida. Oil pulling is simply done by swishing a tablespoon of coconut oil in your mouth for 10—20 minutes. Then spit the oil out in the trash, rinse your mouth with warm water and brush your teeth as normal. There are many benefits of sea salt , including its natural antibacterial activities, so by gargling and swishing sea salt with water, you can eliminate bacteria and debris that causes white tongue. Plus, the coarse texture of sea salt works as an exfoliant, helping remove the white coating on the tongue.
Start by combining sea salt and water to create a mouthwash. After using the mouthwash, brush your teeth and tongue with the sea salt. It also contains enzymes that help to remove dead cells and promote the regeneration of skin tissue. Research conducted at UCLA Medical School found that over different disease-causing pathogens were destroyed within minutes when exposed to small amounts of colloidal silver.
Another colloidal silver benefit is it reduces inflammation and boots cell recovery. To get rid of white tongue, simply swish a tablespoon of colloidal silver with equal parts water in your mouth for five minutes, twice daily. Oregano oil has antiviral, antibacterial, antifungal, antiparasitic, antioxidant and anti-inflammatory properties.
A study published in the Brazilian Journal of Microbiology notes that oregano oil has powerful antifungal activity against candida and may represent an alternative treatment for oral thrush, a major cause of white tongue.
Put two cups of bark into four cups of boiling water and let it sit for 20 minutes. Then remove the heat and let it cool for at least an hour. Strain the water and drink small portions throughout the day. One of the most important things you can do to prevent and treat white tongue is maintain proper oral hygiene. Make sure to brush your teeth and gums at least twice each day, including after meals.
You can also try tongue scraping, which is another practice of Ayurvedic medicine that can remove bacteria, debris and dead skin cells from the tongue. Tongue scraping helps get rid of white tongue and improves the smell of your breath too.
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Article of the Year Award: Outstanding research contributions of , as selected by our Chief Editors. Read the winning articles. Journal overview. Special Issues. Ahmed Nagy, 1,2 Catriona M. Steele , 1,3,4 and Cathy A. Academic Editor: Alberto Raggi. Received 16 Jan Revised 22 Feb Accepted 10 Apr Published 30 Apr Abstract Taste is a property that is thought to potentially modulate swallowing behavior.
Introduction The influence of taste on swallowing behavior is not well understood, although several studies in the literature point to the possibility that particular taste stimuli may have the potential to improve swallowing function in individuals with dysphagia. Table 1. Table 2. Figure 1. Relationship between tongue-palate pressures observed during liquid swallowing tasks and participant strength, measured as peak tongue-palate pressure during an effortful saliva swallowing task. Figure 2.
Diagram illustrating the path analysis used in this study. Table 3. Descriptive statistics for gLMS ratings of perceived intensity, shown by taste quality, stimulus concentration, participant age group, and genetic taste status. Figure 3. Three-way interaction observed for ratings of perceived intensity between stimuli with four taste qualities as a function of stimulus concentration and participant age group. Table 4. Descriptive statistics for H-gLMS ratings of palatability, shown by taste quality, stimulus concentration, participant age group, and genetic taste status.
Figure 4. Three-way interaction observed for palatability ratings of liquid stimuli as a function of taste quality, stimulus concentration, and participant age group. Figure 5. Three-way interaction observed for ratings of palatability for liquid stimuli as a function of taste quality, participant age group, and genetic taste status.
Table 5. Figure 6. Differences in strength-normalized measures of tongue-palate pressure amplitudes as a function of stimulus taste-quality and concentration in genetic nontasters and supertasters. References J. Logemann, B. Pauloski, L. Colangelo, C. Lazarus, M. Fujiu, and P. View at: Google Scholar C. Pelletier and H.
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