Welcome to the official Blog for Wentz Orthodontics. Our team is led by the dynamic brother and sister duo of Dr. Ed Wentz and Dr. Holly Reeves. They have been creating smiles in an atmosphere that is easy for parents and fun for kids for over 25 years. We want our patients to live life smiling!
If you're like most people, you've probably been curious about whether or not you should use an electric toothbrush or a manual one. Don't worry, you're not alone in this common question. To most surprise, both of these types of toothbruses actually get the job done just fine. Though, there are perks to each one. Remember, it's not the type of toothbrush that keeps your mouth healthy and smile beautiful, it's the habit of brushing and flossing regularly.
Know the Differences
Manual Toothbrush Benefits:
Can help brushers feel they have more control over the brushing process
Allow brushers to respond to twinges and reduce the pressure applied to sensitive teeth and gums
Are more convenient for packing when traveling
Are cheaper and easier to replace than the electric versions
Electric Toothbrush Benefits:
Provide power rotation that helps loosen plaque
Are great for people with physical limitations
Are popular with kids who think the electric brushes are more fun to use
Can come with variable speeds to help reduce pressure on sensitive teeth and gums
Uses timers to ensure you brush evenly across the four quadrants of your mouth and for the optimal two minutes each session
Both types of toothbrushes have their advantages but both types will get the job done as far as removing plaque.
At Wentz Orthodontics, we like to say the best brush is the one you’ll use. So if you prefer manual, go for it. If you prefer electric, turn it on.
Join our Pumpkin Decorating Contest by bringing your decorated pumpkin to our Lubbock office no later than Thursday 10/27 @ 6pm! Fill out an entry slip to be entered in our contest for a chance to win 1 of 6 prizes! We will have 2 winners from each of our 3 categories! #WentzOrthodontics
Fall is here! With this new season comes fun Halloween festivities, Breast Cancer Awareness, National Orthodontic Health Month, as well as PUMPKIN flavored EVERYTHING! Are you a fan of pumpkin flavor or scent? If you answered no, we're sorry, you probably won't enjoy this blog! If you answered yes, then you're in luck because we've done some research to find you a brand new spooktacular pumpkin recipe. PUMPKIN CARAMEL POKE CAKE RECIPE
one 16.50-ounce box spice cake mix
one 15-ounce can pumpkin puree (not pumpkin pie mix)
1 large egg
1/3 cup canola or vegetable oil
2 teaspoons pumpkin pie spice
one 12-ounce can sweetened condensed milk
one 12-ounce jar caramel sundae topping
one 8-ounce container whipped topping, thawed
1/2 cup toffee bits
1/2 cup mini semi-sweet chocolate chips
1/3 cup salted caramel sauce (storebought or homemade, regular caramel sauce or caramel sundae topping may be substituted)
Preheat oven to 350F. Line a 9x13-inch pan with aluminum foil and spray with cooking spray; set aside.
In a large bowl, add the cake mix, pumpkin puree, egg, oil, pumpkin pie spice, and beat with a handheld electric mixer on high until smooth and combined, about 3 minutes, stopping to scrape down the sides of the bowl as necessary.
Bake for about 27 to 30 minutes, or until cake is set in the center, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter.
While the cake bakes combine the sweetened condensed milk, caramel sundae topping, and whisk to combine; set aside.
Remove cake from the oven when it's done and use the blunt end of a wooden spoon to poke holes all over the cake.
Slowly pour the sweetened condensed milk and caramel mixture over the cake, taking your time to evenly distribute it. Place cake in the fridge for about 15 minutes to cool slightly before adding the whipped topping so it doesn't melt.
Remove cake from the fridge, evenly spread the whipped topping over the surface, evenly sprinkle with toffee bits, chocolate chips, and evenly drizzle with salted caramel sauce. Cover cake and refrigerate for at least 2 hours (overnight is best) before slicing and serving.