Fluoride Toothpaste vs Non-Fluoride Toothpaste – Which is Healthier?
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Our Verdict
When comparing fluoride toothpaste to non-fluoride toothpaste, we picked the fluoride.
Why?
Fluoride is indeed toxic; that’s why it’s in toothpaste (to kill things; namely, bacteria whose waste products would harm our teeth). However, we are much bigger than those bacteria.
Given the amount of fluoride in toothpaste (usually under 1mg per strip of toothpaste to cover a toothbrush head), the amount that people swallow unintentionally (about 1/20th of that, so about 0.1mg daily if brushing teeth twice daily), and the toxicity level of fluoride (32–64mg/kg), then even if we take the most dangerous ends of all those numbers (and an average body size), to suffer ill effects from fluoride due to brushing your teeth, would require that you brush your teeth more than 23,000 times per day.
Alternatively, if you were to ravenously eat the toothpaste instead of spitting it out, you’d only need to brush your teeth a little over 1,000 times per day.
All the same, please don’t eat toothpaste; that’s not the message here.
However! In head-to-head tests, fluoride toothpaste has almost always beaten non-fluoride toothpaste.
Almost? Yes, almost: hydroxyapatite performed equally in one study, but that’s not usually an option on as many supermarket shelves.
We found some on Amazon, though, which is the one we used for today’s head-to-head. Here it is:
However, before you rush to buy it, do be aware that the toxicity of hydroxyapatite appears to be about twice that of fluoride:
Scientific Committee on Consumer Safety Opinion On Hydroxyapatite (Nano)
…which is still very safe (you’d need to brush your teeth, and eat all the toothpaste, about 500 times per day, to get to toxic levels, if we run with the same numbers we discussed before. Again, please do not do that, though).
But, since the science so far suggests it’s about twice as toxic as fluoride, then regardless of that still being very safe, the fluoride is obviously (by the same metric) twice as safe, hence picking the fluoride.
Want more options?
Check out our previous main feature:
Less Common Oral Hygiene Options
(the above article also links back to our discussion of different toothpastes and mouthwashes, by the way)
Take care!
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Margarine vs Butter – Which is Healthier
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Our Verdict
When comparing margarine to butter, we picked the butter.
Why?
Once upon a time, when margarines were filled with now-banned trans fats, this would have been an easy win for butter.
Nowadays, the macronutrient/lipid profiles are generally more similar (although margarine often has a little less saturated fat), except one thing that butter has in its favor:
More micronutrients. What exactly they are (and how much) depends on the diet and general health of the cows from whom the milk to make the butter came, but they’re not something found in plant-based butter alternatives at this time.
Nevertheless, because of the saturated fat content, it’s not advisable to use more than a very small amount of either (two tablespoons of butter would put one at the daily limit already, without eating any other saturated fat that day).
Read more: Butter vs Margarine
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“Slugging” Skin Care Routine (Tips From A Dermatologist)
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Dermatologist Dr. Jenny Liu weighs in with advice!
Sometimes simplest is best
Slugging is a skincare trend involving applying petrolatum (e.g. Vaseline) as the final step to lock in hydration and repair the skin barrier. It’s particularly useful for dry, sensitive, or eczema-prone skin, and/or damaged skin barriers from overuse of actives or harsh conditions.
How it works: the waterproof layer reduces water loss (up to 99%) and facilitates repair the skin barrier. Thus, it indirectly hydrates the skin, supports natural exfoliation, and reduces fine lines. Best of all, it’s non-irritating, non-comedogenic, and safe for all skin types.
How to do it:
- Cleanse thoroughly to remove makeup and impurities.
- Apply a moisturizer or serum with humectants (e.g. glycerin, hyaluronic acid).
- Seal with petrolatum (e.g. Vaseline or similar).
- Skip areas with stronger active ingredients (e.g. retinoids) and active acne areas.
- Apply 30–60 minutes before bed to reduce product transfer.
- Use a gentle cleanser in the morning to remove residue.
For more on all of this, enjoy:
Click Here If The Embedded Video Doesn’t Load Automatically!
Want to learn more?
You might also like to read:
Castor Oil: All-Purpose Life-Changer, Or Snake Oil? ← skincare is one of the things it definitely does work well for, and can be used for slugging also.
Take care!
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4 Practices To Build Self-Worth That Lasts
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Self-worth is internal, based on who you are, not what you do or external validation. It differs from self-esteem, which is more performance-based. High self-worth doesn’t necessarily mean arrogance, but can lead to more confidence and success. Most importantly, it’ll help you to thrive in what’s actually most important to you, rather than being swept along by what other people want.
A stable foundation
A strong sense of self-worth shapes how you handle boundaries, what you believe you deserve, and what you pursue in life. This matters, because life is unpredictable, so having a resilient internal foundation (like a secure “house”) helps you to weather challenges.
- Self-acceptance and compassion:
- Accept both your positive and negative traits with compassion.
- Don’t judge yourself harshly; allow yourself to accept imperfections without guilt or shame.
- Self-trust:
- Trust yourself to make choices that benefit you and create habits that support long-term well-being—especially if those benefits are cumulative!
- Balance self-care with flexibility to enjoy life without being overly rigid.
- Get uncomfortable:
- Growth happens outside your comfort zone. Step into new, challenging experiences to build self-trust.
- However! Small uncomfortable actions lead to greater confidence and a stronger sense of self. Large uncomfortable actions often doing lead anywhere good.
- Separation of tasks:
- Oftentimes we end up overly preoccupying ourselves with things that are not actually our responsibility. Focus instead on tasks that genuinely belong to you, and let go of trying to control others’ perceptions or tasks.
- Seek internal validation, not external praise. Avoid people-pleasing behavior.
Finally, three things to keep in mind:
- Boundaries: respecting your own boundaries strengthens self-worth, avoiding burnout from people-pleasing.
- Validation: self-worth is independent of how others perceive you; focus on your integrity and personal growth.
- Accountability: take responsibility for your actions but recognize that others’ reactions are beyond your control.
For more on all of these things, enjoy:
Click Here If The Embedded Video Doesn’t Load Automatically!
Want to learn more?
You might also like to read:
Practise Self-Compassion In Your Relationship (But Watch Out!)
Take care!
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What causes food cravings? And what can we do about them?
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Many of us try to eat more fruits and vegetables and less ultra-processed food. But why is sticking to your goals so hard?
High-fat, sugar-rich and salty foods are simply so enjoyable to eat. And it’s not just you – we’ve evolved that way. These foods activate the brain’s reward system because in the past they were rare.
Now, they’re all around us. In wealthy modern societies we are bombarded by advertising which intentionally reminds us about the sight, smell and taste of calorie-dense foods. And in response to these powerful cues, our brains respond just as they’re designed to, triggering an intense urge to eat them.
Here’s how food cravings work and what you can do if you find yourself hunting for sweet or salty foods.
Fascinadora/Shutterstock What causes cravings?
A food craving is an intense desire or urge to eat something, often focused on a particular food.
We are programmed to learn how good a food tastes and smells and where we can find it again, especially if it’s high in fat, sugar or salt.
Something that reminds us of enjoying a certain food, such as an eye-catching ad or delicious smell, can cause us to crave it.
Our brains learn to crave foods based on what we’ve enjoyed before. fon thachakul/Shutterstock The cue triggers a physical response, increasing saliva production and gastric activity. These responses are relatively automatic and difficult to control.
What else influences our choices?
While the effect of cues on our physical response is relatively automatic, what we do next is influenced by complex factors.
Whether or not you eat the food might depend on things like cost, whether it’s easily available, and if eating it would align with your health goals.But it’s usually hard to keep healthy eating in mind. This is because we tend to prioritise a more immediate reward, like the pleasure of eating, over one that’s delayed or abstract – including health goals that will make us feel good in the long term.
Stress can also make us eat more. When hungry, we choose larger portions, underestimate calories and find eating more rewarding.
Looking for something salty or sweet
So what if a cue prompts us to look for a certain food, but it’s not available?
Previous research suggested you would then look for anything that makes you feel good. So if you saw someone eating a doughnut but there were none around, you might eat chips or even drink alcohol.
But our new research has confirmed something you probably knew: it’s more specific than that.
If an ad for chips makes you look for food, it’s likely a slice of cake won’t cut it – you’ll be looking for something salty. Cues in our environment don’t just make us crave food generally, they prompt us to look for certain food “categories”, such as salty, sweet or creamy.
Food cues and mindless eating
Your eating history and genetics can also make it harder to suppress food cravings. But don’t beat yourself up – relying on willpower alone is hard for almost everyone.
Food cues are so powerful they can prompt us to seek out a certain food, even if we’re not overcome by a particularly strong urge to eat it. The effect is more intense if the food is easily available.
This helps explain why we can eat an entire large bag of chips that’s in front of us, even though our pleasure decreases as we eat. Sometimes we use finishing the packet as the signal to stop eating rather than hunger or desire.
Is there anything I can do to resist cravings?
We largely don’t have control over cues in our environment and the cravings they trigger. But there are some ways you can try and control the situations you make food choices in.
- Acknowledge your craving and think about a healthier way to satisfy it. For example, if you’re craving chips, could you have lightly-salted nuts instead? If you want something sweet, you could try fruit.
- Avoid shopping when you’re hungry, and make a list beforehand. Making the most of supermarket “click and collect” or delivery options can also help avoid ads and impulse buys in the aisle.
- At home, have fruit and vegetables easily available – and easy to see. Also have other nutrient dense, fibre-rich and unprocessed foods on hand such as nuts or plain yoghurt. If you can, remove high-fat, sugar-rich and salty foods from your environment.
- Make sure your goals for eating are SMART. This means they are specific, measurable, achievable, relevant and time-bound.
- Be kind to yourself. Don’t beat yourself up if you eat something that doesn’t meet your health goals. Just keep on trying.
Gabrielle Weidemann, Associate Professor in Psychological Science, Western Sydney University and Justin Mahlberg, Research Fellow, Pyschology, Monash University
This article is republished from The Conversation under a Creative Commons license. Read the original article.
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Glycemic Index vs Glycemic Load vs Insulin Index
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How To Actually Use Those Indices
Carbohydrates are essential for our life, and/but often bring about our early demise. It would be a very conveniently simple world if it were simply a matter of “enjoy in moderation”, but the truth is, it’s not that simple.
To take an extreme example, for the sake of clearest illustration: The person who eats an 80% whole fruit diet (and makes up the necessary protein and fats etc in the other 20%) will probably be healthier than the person who eats a “standard American diet”, despite not practising moderation in their fruit-eating activities. The “standard American diet” has many faults, and one of those faults is how it promotes sporadic insulin spikes leading to metabolic disease.
If your breakfast is a glass of orange juice, this is a supremely “moderate” consumption, but an insulin spike is an insulin spike.
Quick sidenote: if you’re wondering why eating immoderate amounts of fruit is unlikely to cause such spikes, but a single glass of orange juice is, check out:
Which Sugars Are Healthier, And Which Are Just The Same?
Glycemic Index
The first tool in our toolbox here is glycemic index, or GI.
GI measures how much a carb-containing food raises blood glucose levels, also called blood sugar levels, but it’s just glucose that’s actually measured, bearing in mind that more complex carbs will generally get broken down to glucose.
Pure glucose has a GI of 100, and other foods are ranked from 0 to 100 based on how they compare.
Sometimes, what we do to foods changes its GI.
- Some is because it changed form, like the above example of whole fruit (low GI) vs fruit juice (high GI).
- Some is because of more “industrial” refinement processes, such as whole grain wheat (medium GI) vs white flour and white flour products (high GI)
- Some is because of other changes, like starches that were allowed to cool before being reheated (or eaten cold).
Broadly speaking, a daily average GI of 45 is considered great.
But that’s not the whole story…
Glycemic Load
Glycemic Load, or GL, takes the GI and says “ok, but how much of it was there?”, because this is often relevant information.
Refined sugar may have a high GI, but half a teaspoon of sugar in your coffee isn’t going to move your blood sugar levels as much as a glass of Coke, say—the latter simply has more sugar in, and just the same zero fiber.
GL is calculated by (grams of carbs / 100) x GI, by the way.
But it still misses some important things, so now let’s look at…
Insulin Index
Insulin Index, which does not get an abbreviation (probably because of the potentially confusing appearance of “II”), measures the rise in insulin levels, regardless of glucose levels.
This is important, because a lot of insulin response is independent of blood glucose:
- Some is because of other sugars, some some is in response to fats, and yes, even proteins.
- Some is a function of metabolic base rate.
- Some is a stress response.
- Some remains a mystery!
Another reason it’s important is that insulin drives weight gain and metabolic disorders far more than glucose.
Note: the indices of foods are calculated based on average non-diabetic response. If for example you have Type 1 Diabetes, then when you take a certain food, your rise in insulin is going to be whatever insulin you then take, because your body’s insulin response is disrupted by being too busy fighting a civil war in your pancreas.
If your diabetes is type 2, or you are prediabetic, then a lot of different things could happen depending on the stage and state of your diabetes, but the insulin index is still a very good thing to be aware of, because you want to resensitize your body to insulin, which means (barring any urgent actions for immediate management of hyper- or hypoglycemia, obviously) you want to eat foods with a low insulin index where possible.
Great! What foods have a low insulin index?
Many factors affect insulin index, but to speak in general terms:
- Whole plant foods are usually top-tier options
- Lean and/or white meats generally have lower insulin index than red and/or fatty ones
- Unprocessed is generally lower than processed
- The more solid a food is, generally the lower its insulin index compared to a less solid version of the same food (e.g. baked potatoes vs mashed potatoes; cheese vs milk, etc)
But do remember the non-food factors too! This means where possible:
- reducing/managing stress
- getting frequent exercise
- getting good sleep
- practising intermittent fasting
See for example (we promise you it’s relevant):
Fix Chronic Fatigue & Regain Your Energy, By Science
…as are (especially recommendable!) the two links we drop at the bottom of that page; do check them out if you can
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5 Things You Can Change About Your Personality (But: Should You?)
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There are many personality-typing systems that, with varying degrees of validity*, aim to describe a person’s personality.
*and often pseudoscience:
- sometimes obviously so like astrology
- sometimes dressed up in clinical words like the Meyers-Briggs
- sometimes openly, per “this is not science but you may find it useful to frame things this way”, like the Enneagram
There is currently one kind of personality-typing system (with some minor variations) that is used in the actual field of clinical psychology, specifically under the umbrella of “trait theory”, and that is…
The “Big Five” personality traits
Also called the OCEAN or CANOE model, based on its 5 components:
- openness to experience: inventive/curious rather than consistent/cautious
- conscientiousness: efficient/organized rather than extravagant/careless
- extroversion: outgoing/energetic rather than solitary/reserved
- agreeableness: friendly/compassionate rather than critical/judgmental
- neuroticism: sensitive/nervous rather than resilient/confident
The latter (neuroticism) is not to be confused with neurosis, which is very different and beyond the scope of today’s article.
Note that some of these seem more positive/negative than others at a glance, but really, any of these could be a virtue or a vice depending on specifics or extremity.
For scientific reference, here’s an example paper:
The Big Five Personality Factors and Personal Values
Quick self-assessment
There are of course many lengthy questionnaires for this, but in the interests of expediency:
Take a moment to rate yourself as honestly as you can, on a scale of 1–10, for each of those components, with 10 being highest for the named trait.
For example, this writer gives herself: O7, C6, E3, A8, N2 (in other words I’d say I’m fairly open, moderately conscientious, on the reserved side, quite agreeable, and quite resilient)
Now, put your rating aside (in your phone’s notes app is fine, if you hadn’t written it down already) and forget about it for the moment, because we want you to do the next exercise from scratch.
Who would you be, at your best?
Now imagine your perfect idealized self, the best you could ever be, with no constraints.
Take a moment to rate your idealized self’s personality, on a scale of 1–10, for each of those components, with 10 being highest for the named trait.
For example, this writer picks: O9, C10, E5, A8, N1.
Maybe this, or maybe your own idealized self’s personality, will surprise you. That some traits might already be perfect for you already; others might just be nudged a little here or there; maybe there’s some big change you’d like. Chances are you didn’t go for a string of 10s or 1s (though if you did, you do you; there are no wrong answers here as this one is about your preferences).
We become who we practice being
There are some aspects of personality that can naturally change with age. For example:
- confidence/resilience will usually gradually increase with age due to life experience (politely overlook teenagers’ bravado; they are usually a bundle of nerves inside, resulting in the overcompensatory displays of confidence)
- openness to experience may decrease with age, as we can get into a rut of thinking/acting a certain way, and/or simply consciously decide that our position on something is already complete and does not need revision.
But, we can decide for ourselves how to nudge our “Big Five” traits, for example:
- We can make a point of seeking out new experiences, and considering new ideas, or develop strategies for reining ourselves in
- We can use systems to improve our organization, or go out of our way to introduce a little well-placed chaos
- We can “put ourselves out there” socially, or make the decision to decline more social invitations because we simply don’t want to
- We can make a habit of thinking kindly of others and ourselves, or we can consciously detach ourselves and look on the cynical side more
- We can build on our strengths and eliminate our weaknesses, or lean into uncomfortable emotions
Some of those may provoke a “why would anyone want to…?” response, but the truth is we are all different. An artist and a police officer may have very different goals for who they want to be as a person, for example.
Interventions to change personality can and do work:
A systematic review of personality trait change through intervention
There are many ways to go about “being the change we want to see” in ourselves, and yes there can be a degree of “fake it until you make it” if that works for you, but it doesn’t have to be so. It can also simply be a matter of setting yourself reminders about the things that are most important to you.
Writer’s example: pinned above my digital workspace I have a note from my late beloved, written just under a week before death. The final line reads, “keep being the good person that you are” (on a human level, the whole note is uplifting and soothing to me and makes me smile and remember the love we shared; or to put it in clinical terms, it promotes high agreeableness, low neuroticism).
Other examples could be a daily practice of gratitude (promotes lower neuroticism), or going out of your way to speak to your neighbors (promotes higher extraversion), signing up for a new educational course (promotes higher openness) or downloading a budgeting app (promotes higher conscientiousness).
In short: be the person you want to be, and be that person deliberately, because you can.
Some resources that may help for each of the 5 traits:
- Curiosity Kills The Neurodegeneration
- How (And Why) To Train Your Pre-Frontal Cortex
- How To Beat Loneliness & Isolation
- Optimism Seriously Increases Longevity!
- Building Psychological Resilience (Without Undue Hardship)
Take care!
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