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Did you know there is a direct correlation between your bite and your overall health? When your teeth and jaws are not properly-aligned, it may affect your breathing, speech, and, in extreme cases, even affect the appearance of your face. As a result of malocclusion, also commonly referred to as “bad bite,” your teeth may become crooked, worn or protruded over time. Most people experience some degree of malocclusion, but it is generally not severe enough to require corrective measures. If your malocclusion is serious enough, however, orthodontic treatment may be necessary to correct the issue.

Malocclusion may also be referred to as an underbite, crossbite or overbite. So, what, exactly, is the difference between the three?

· Crossbites, which can involve a single tooth or a group of teeth, occur when your upper and lower jaws are both misaligned, and usually causes one or more upper teeth to bite on the inside of the lower teeth. Crossbites can happen on both the front and/or the sides of the mouth, and are known to cause wear of the teeth, gum disease and bone loss.

· Overbites, also known as “overjet,” occurs when your upper teeth overlap considerably with the lower teeth. Overbites can lead to gum issues or irritation and even wear on the lower teeth, and are known to cause painful jaw and joint problems. Overbites can usually be traced to genetics, bad oral habits, or overdevelopment of the bone that supports the teeth.

· Underbites, which occur when the lower teeth protrude past the front teeth, are caused by undergrowth of the upper jaw, overgrowth of the lower jaw, or both. Underbites can also be caused by missing upper teeth, which can prevent the normal function of front teeth ( molars). This in turn leads to tooth wear and pain in your joints and jaw.

Fortunately, we are able to treat bite problems. If you suspect you or your child has a bite misalignment, we encourage you to be examined at our office as early as possible. By starting early, you can make sure you or your child avoid years of pain and self-consciousness.

Many of our patients consider the beginning of a new year a time to not only reflect on the year that was, but also to set personal goals for the upcoming year. How are you planning to improve your health and happiness in 2013? Because it's never too early to start thinking about New Year's resolutions, we recommend that you make a New Year’s resolution to benefit your oral health!

It’s important that New Year’s resolutions are reasonable and attainable, and that they improve your overall quality of life—for example, did you know that flossing every day is the very best way to prevent periodontal, or gum disease during your orthodontic treatment? Using a straw when drinking sugary beverages can also help prevent cavities while you’re wearing braces. There are many small steps that you can take to prevent cavities, oral infections and bad breath.

Be sure to give us a call if you need a few suggestions on ways to improve your oral health. After all, oral health is about more than just a beautiful smile.

If your resolution is to attain a great-looking smile, we’d love to help! Please give us a call and schedule your initial consultation. We look forward to working with you and your family!

Happy holidays!

The Music City Chapter of Smile for a Lifetime recently selected 3 more scholarship recipients. As we enter the Holiday season, Dr. Benson is grateful for all of the support the community has shown in his 24 years of practice. The Smile For a Lifetime scholarship program is one of the ways that Dr. Benson gives back to the community that has supported him through the years. Happy Thanksgiving from Benson Orthodontics.

Cranberry and Cinnamon Tart

Ingredients

• 1 1/2 cups (5 1/4 ounces) fresh cranberries
• 1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
• 1 tablespoon water
• All-purpose flour, for dusting
• Pate Sucree
• 1 large egg white, lightly beaten
• 8 ounces cranberry jam or preserves
• 10 tablespoons unsalted butter, room temperature
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Directions

1. Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
2. On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.
3. Preheat oven to 350 degrees. Prick tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, and brush crust lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes. Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
4. Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
5. Beat butter and remaining 1/2 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust.
6. Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan, and top with candied cranberries. Serve warm.

Pumpkin Cream Pie

Ingredients

For the Gingersnap Crust

• 1 1/4 cups ground gingersnaps (from about 25 cookies)
• 2 tablespoons sugar
• Salt
• 4 tablespoons unsalted butter, melted and slightly cooled

For the Pumpkin Cream Filling

• 2 cups whole milk
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• 1/2 cup sugar
• Salt
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
• 1 tablespoon unsalted butter, room temperature
• 1 1/4 cups heavy cream, whisked to medium peaks
• Garnish: freshly grated nutmeg

Directions

1. Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar , and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
2. Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar , and a pinch of salt to a simmer in a medium saucepan over medium heat. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
3. Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
4. Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.