雙語(yǔ)閱讀：有益牙齒的五種食物
導(dǎo)語(yǔ)：常聽朋友們說(shuō)“牙疼不是病，疼起來(lái)要人命”，那么該如何有效地保護(hù)牙齒呢?除了刷牙、潔牙、少吃有害牙齒的東西，我們還可以通過(guò)增補(bǔ)某些食物來(lái)提高牙齒的質(zhì)量哦~不妨隨小編一起來(lái)看看吧!
If you’re trying to score top marks at your next dental appointment, in addition to your brushing and flossing regimen, the food you put in your mouth plays a crucial role for overall oral health.
如果你想在下次牙齒檢查時(shí)得到高分，除了刷牙、用牙線養(yǎng)護(hù)牙齒外，你吃到口中的食物也對(duì)口腔的整體健康發(fā)揮著至關(guān)重要的.作用。
We know that there are many foods that sneak into the diet that can damage teeth. Sugar is the main culprit, especially added, refined sugar. Any food that increases your intake of refined sugar can feed harmful bacteria to cause tooth decay. Other harmful foods include acidic beverages like sodas and sports drinks.
我們知道許多食物都會(huì)對(duì)牙齒造成傷害。糖是罪魁禍?zhǔn)�，尤其是精制糖。任何�?huì)增加人體精制糖攝入量的食物都能讓有害細(xì)菌滋生，導(dǎo)致蛀牙。另外汽水和運(yùn)動(dòng)型飲料這類酸性飲品也對(duì)牙齒有害。
However, if you’re really trying to stay on top of your dental health, you want to make sure that you’re eating the right types of foods that assist your body in balancing and managing the oral environment. Here are five to add to your diet:
然而，如果你真的想讓牙齒保持健康，必須確保自己吃對(duì)東西，讓食物幫助平衡體質(zhì)并管理口腔環(huán)境。下面5種食物可以添加到你的日常飲食里：
Garlic
蒜
Not only for warding off vampires, garlic is known for its antibacterial properties. Rich in the compound allicin, garlic prevents the activity of a wide range of bacteria that can cause imbalance in the oral environment. Adding some chopped garlic to your stir-fries or even raw garlic to your salads is a great way to ensure your mouth bacteria stay in check. Watch out, though! Garlic is notorious for causing bad breath.
大蒜為人所知，不僅因?yàn)榭梢試樑芪�，還因?yàn)榇笏饩哂锌咕�。大蒜中富含蒜素，能夠預(yù)防許多細(xì)菌給口腔環(huán)境造成的不平衡。在炒菜里放點(diǎn)蒜末或在沙拉中放些生蒜，都是抑制口腔細(xì)菌滋生的好方法。不過(guò)你要小心!因?yàn)榇笏庖鹂谇划愇妒浅隽嗣摹?/p>
Cloves
丁香
Widely cultivated in the traditional Spice Islands like Indonesia, cloves have been known for their antimicrobial properties for centuries. Their remarkable properties can be attributed to the rich source of eugenol and oleic acid.A powerful spice with a sweet kick, cloves can be used in a range of cooking, such as curries and soups. However, cloves are also particularly useful as a sugar replacement for desserts like spice cakes and muffins.
在印度尼西亞這樣傳統(tǒng)的香料群島上，種植著大量的丁香。幾個(gè)世紀(jì)以來(lái)，丁香因其抗菌性揚(yáng)名在外，其極佳的抗菌性來(lái)源于丁香中豐富的丁子香酚和油酸。丁香這種強(qiáng)烈并帶有些甜味的香料在烹飪中用處多多，咖喱和煮湯都能用到。丁香同樣可以作為糖的替代品，在做香草蛋糕和松糕這樣的甜品時(shí)加入。
Turmeric
姜黃
For many years, this rich, yellow-colored plant has been used in India, where it has been consumed in spice form for thousands of years. Long believed to be a remedy for problems in the mouth, we now know turmeric to have its antimicrobial activity because of its primary active component curcumin. Turmeric is an excellent addition to curries and cooked meats. It's also great in your morning smoothie – simply add a teaspoon.
在印度，這種黃色的植物十分豐富，已被使用多年，而把姜黃作為香料食用也有幾千年的歷史了。一直以來(lái)，姜黃被看作解決口腔問(wèn)題的良方，現(xiàn)在我們知道，姜黃的抗菌活性是源于其主要活性成分姜黃素�？о褪烊饫锛尤虢S素是絕佳之選。早上的奶昔中加入姜黃素也是不錯(cuò)的選擇，加一茶匙就好。
Butter
黃油
While we were long told that butter is bad for our heart and arteries, we now know that it’s one of the most nutrient-rich foods that humans can eat. Packed with fat-soluble vitamins A, D, E, and K2 (if raised from grass-fed cows), it’s also rich in calcium and conjugated linoleic acid, which is a booster of the immune system. You can add butter to nearly any meal; however, it’s important to limit the amount of heating during cooking as the smoke point may cause it to burn.
很早以前就有人告訴我們，黃油對(duì)我們的心臟和動(dòng)脈血管有害，不過(guò)，黃油也是人類飲食中營(yíng)養(yǎng)最豐富的食物之一。黃油中除了含有脂溶性維生素A、維生素D、維生素E和K2(如果是用草喂養(yǎng)的牛)外，還富含鈣和共軛亞油酸，共軛亞油酸能夠增強(qiáng)免疫系統(tǒng)。你幾乎可以把黃油添加到任何菜里，但是在烹飪過(guò)程中控制加熱溫度非常重要，因?yàn)檫_(dá)到煙點(diǎn)后可能會(huì)著火。
Green Tea
綠茶
Steeped with a rich history in Chinese medicine where it was known for its wide-ranging health benefits, today there’s not much that green tea can’t do. Rich in the antioxidant EGCG, green tea has powerful antibacterial properties.
綠茶被用作中藥藥材，已有悠久的歷史，因其能夠給身體帶來(lái)諸多益處而聞名。今天，綠茶幾乎無(wú)所不能，由于富含抗氧化劑茶多酚，具有超強(qiáng)的抗菌性。
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