THE WHITE DIET: WHAT TO EAT AFTER PROFESSIONAL TEETH WHITENING

After professional whitening, your teeth become slightly more porous for 24-48 hours. Acidic and dark coloured foods are more easily absorbed into your teeth immediately after whitening, which can cause discolouration. You don’t have to cut out these foods forever, but it’s recommended  to avoid these foods for about 2 days.

1. WINE
2. COFFEE & TEA
3. SOFT DRINKS – ALL COLOURS (TOO ACIDIC)
4. DARKLY PIGMENTED CANDY & CHOCOLATE
5. DARK FRUITS & BERRIES
6. SOY SAUCE, MARINARA SAUCE/TOMATO SAUCE
7. BRIGHTLY COLOURED SPICES LIKE TUMERIC, PAPRIKA, CURRY, CINNAMON ETC
8. RED VINEGRETTE , BALSAMIC DRESSING, RED VINEGAR ETC
9. DARK BEER
10. Anything that would stain a white t-shirt!!

FOODS & DRINKS YOU CAN HAVE AFTER TEETH WHITENING

Now that you know what foods you should avoid, here are the foods that are great to eat after having your teeth whitened.  Just as the name suggests, these are primarily white coloured foods that have low acidity and are free of the pigments and chemicals that can lead to stains.

1. FISH, CHICKEN, TOFU, TURKEY, SCRAMBLED EGGS/OMELETTE
2. SANDWICH- TUNA, TURKEY, CHICKEN, CREAM CHEESE & CUCUMBER
3. RICE, BREAD, BAGELS, PASTA (WITH BUTTER OR WHITE CREAM SAUCE)
4. MASHED POTATOES/BAKED POTATO, TURNIP, CAULIFLOWER
5. OATMEAL, BEIGE CEREALS
6. WHITE CHEESE AND YOGURT
7. FRESH FRUITS & VEGGIES (pears, bananas, apples, cauliflower, potatoes, mushrooms etc)
8. BANANA SMOOTHIE WITH WHITE PROTEIN POWDER
9. SALAD WITH ICEBERG LETTUCE, CELERY, CUCUMBERS, SLIVERED ALMONDS OR TOASTED SESAME SEEDS AND A BIT OF OLIVE OIL
10. WHITE CHIPS, PRETZELS, SALTINES, CASHEWS
11. COCONUT WATER, VODKA, TEQUILA, GIN
12. WATER

OTHER WAYS TO PROTECT YOUR TEETH AFTER WHITENING

1. TRY TO AVOID SMOKING FOR 24 HOURS. USE NICOTINE STRIPS OR E-CIGARETTES IF NECESSARY.
2. REGULAR DENTAL CHECKUPS AND CLEANING

HERE’S A HEALTHY AND FULL OF FLAVOUR MEAL IDEA FOR YOU:

Ingredients:

– 350g/400g Spaghetti
– 2 large Chicken Breasts, brought close to room temperature (approx 250g each)
– 150g Baby Button Mushrooms
– 180ml Chicken Stock
– 180ml Heavy/Double Cream, at room temperature
– 30g freshly grated Parmesan
– 2 Shallots, finely diced
– 2 cloves of Garlic, finely diced
– 1 tbsp Butter
– 1 tbsp Olive Oil
– 1/2 – 1 tsp Fresh Lemon Juice
– 1/2 tsp Salt plus more to taste
– 1/4 – 1/2 tsp Black Pepper, plus more to taste

Instructions:

– Fill a large saucepan with water, put the lid on, and bring to a boil over high heat. Add a good pinch of salt and once the water is boiling stir in the Spaghetti. Cook the pasta according to the packet instructions.

– Butterfly your chicken breasts right through the centre to make 4 even-sized breasts. Coat in 1/2 tsp salt and 1/4-1/2 tsp pepper and rub into the meat.

– In a large pan over medium-high heat add 1 tbsp butter and 1 tbsp olive oil. Add chicken breasts and fry both sides until golden, with the centre cooked right through. Remove and place to one side.

– Lower heat to medium and add Mushrooms. Fry until soft and then add in shallots. Continue frying until the shallots soften, then add garlic and fry for another 1-2mins.

– Pour in chicken stock and cream and give it a stir. Turn heat to low and gently simmer for 5mins, or until the sauce starts to thicken slightly. Stir in parmesan then add a very gentle squeeze of lemon juice and salt & pepper to taste. Don’t go overboard with the lemon, this is just to cut through the richness of the sauce. Give it a final stir and simmer for another couple of minutes until the sauce thickens.

– Add in chicken breasts and baste in the sauce. Serve up and enjoy!