Friday, October 17, 2008

Down in The Dumps

Eat Local Challenge Day 17
(Read What & Why I am Doing This Here)

picture photograph image all local ingredients 2008 copyright of sam breach've been having a problem with my tongue. My taste buds have been up and down and all out of whack. For the past 10 days I have felt as if I've had a constant burnt tongue and my sense of taste has diminished. The onset of this problem seemed to coincide with the opening of a new Crest Scope Whitening Gel. Yesterday I signed up with a new doctor who turned out to be pretty hopeless on the matter in my opinion. She was quite confident that it is a chemical burn caused by my toothpaste which will soon heal if I gargle warm water, avoid alcohol, spicy and acidic food. She also gave conflicting instructions to avoid salt whilst at the same time encouraging me to brush my teeth with baking soda [aka sodium salt!]. I am not really confident she knows what she is talking about, so I'll be finding a new, new doctor as soon as I can for a second opinion. In the meantime I am going to give her the benefit of the doubt and at least try cutting out the alcohol, acid and spice, the latter two of which definitely seemed to make the problem worse for me. Of course I will still be eating local wherever I can, but the menu will probably head more in the creamy/rich/dairy direction over the next few days. The soft, eggy, texture of the quiche I made on Thursday is definitely something you might be seeing more of.

Breakfast Day 17
All Local Quiche [source: see yesterday's post for the ingredients], salt & pepper.

Lunch Day 17
I poked around at some leftover pasta and ragu [source: see ingredients here], but my appetite was definitely down.

Dinner Day 17
Last night we dined outside at French restaurant, Cafe Bastille, who do not specialize in sourcing their ingredients locally. I plumped for the moules mariniere with frites, hoping the mussels hadn't travelled too far.

Drinks Day 17
Tap Water, Tea (1 Cup + 1 pot)

100% Local ingredient
Local Artisan using mostly local ingredients
Local Artisan using non-local ingredients
Totally Un-local
Pre-declared exempt
Restaurants which focus on local produce

© 2008 Sam
Down in The Dumps


  • At 18/10/08 11:48, Blogger Kitt said…

    Ouch! Having your taster out of whack is no fun for anyone, but you especially. Guess it's time for a new toothpaste. I used to use Co-op brand toothpaste that was very lightly flavored with anise and had no sweeteners, but they discontinued the formula, alas. Most of the mainstream brands are so harsh and sweet.

  • At 18/10/08 12:24, Blogger cookiecrumb said…

    Sam, dentists are very knowledgeable about oral health. I know you love the dentist who built your crown...
    Good luck.

  • At 19/10/08 00:38, Blogger Jenevieve said…

    Hey, just to pipe in with my 2p, baking soda is sodium bicarbonate, not sodium chloride (aka table salt). Though it does contain sodium, it is not in a molecular structure similar to salt, and thus would react differently to your poor wee tongue.

    So the GP may still be a quack, but not totally self-conflicting. :)

  • At 19/10/08 14:57, Blogger ChrisB said…

    They actually put bicarb into toothpaste to remove stains and freshen breathe!
    It has many uses in my book on bicarb so it's worth giving it a try!

  • At 21/10/08 20:00, Blogger FaustianBargain said…

    baking soda whitens and cleans(micro granules) can also clean teeth with 50-50 baking soda and sea salt. i think she meant that you should avoid too much salt on your taste buds...

    when in season, half strawberries are good for whitening teeth..for real!

    you could also try boiron's homeodent toothpastes...sans mint and sugar. gentle and effectve. they have anise and lemon flavours.

  • At 23/10/08 17:52, Blogger Jennywenny said…

    Oh dear, get well soon. I was just thinking today about my sense of smell as I cycled past a bakery and realised how lucky I am.

    Anyways, I was going to add my chemists opinion too, maybe its the chloride in the salt thats bad. Sodium in bicarb and sodium in salt are exactly the same though, as they are both ions...


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