Ocala Periodontics & Dental Implants –
Dr. Amir has had extensive training in the field of Dental Implantology and Periodontology, including two years spent with world renowned experts in Dental Implantology, Dr.’s William Martin, James Ruskin and Dean Morton. “I was lucky enough to be able to watch hundreds of dental implant surgeries first hand and learn all the aspects of the restoration of dental implants before ever surgically placing a dental implant myself.”
According to Dr. Amir, he was taught a restorative driven approach, meaning that the exact position of the dental implant was calculated based on the planned position of the final tooth.
Dr. Amir uses his expertise to establish if procedures to build up lost bone volume and gum tissue volume are needed in advance of ‘ideally positioned’ dental implants. Bone grafting prior to or at the same time of dental implant placement is used to ensure the implant is placed in the right position for the final crown or bridge. Building bone may sound like a difficult task, but it’s a routine procedure in Dr. Amir’s practice. “We have a lot of options and techniques available to create a stable foundation for our dental implants.”
Dr. Amir uses a high end Cone Beam CT scanner to evaluate the jaw bones in 3D prior to surgery. “I chose my CT scanner because it allows me to take a scan of the whole jaw bone if necessary, or just a small area to minimize radiation exposure. It also has an ultra-low dose setting to further reduce the dose of radiation, while still allowing for accurate evaluation of the jaw bone dimensions so I know what to expect at the time of surgery.” Dr. Amir utilizes the University Of Florida College Of Dentistry’s Dental Radiology department to provide detailed reports on each scan taken.
Tissue around natural teeth actually attaches to the root of the tooth, which provides a very secure barrier to bacteria when the gums are healthy. Dental implants don’t have that same ability and instead rely on the quality of the gum tissue to be firm and rigid. This is the reason that gum tissue grafting around implants is so important. “If no plan is in place to rebuild the gum tissue, you can end up with loose mucosal (inner cheek) tissue around the neck of the implant, which is a poor barrier to plaque bacteria getting under the gum around the implant.” Bacterial invasion can cause bone loss around the implant and can lead to failure. “If needed, gum tissue can be grafted before placement of the implant or after the implant has been restored.”
Dr. Amir utilizes a team approach to dental implant treatment and works closely with his referring dentists to ensure an optimum result for their patients. Detailed reports are sent to the referring dentist after patient consultations and treatments to ensure close communication on every case. Dr. Amir is known in the dental community for his in depth reports and attention to detail.
Dr. Amir stays fully involved with his patient care at all stages of treatment. He likes to see his patients immediately after the implant restoration is completed and every year for a checkup after dental implant treatment is completed. “It is highly recommended to have a baseline evaluation after the implant treatment is complete, so that future examination results and X-rays can be compared to detect early problem signs.”
While dental implants are the closest thing dentistry has available to replacing a missing natural tooth, they are still an artificial replacement, not a real tooth. “Titanium implants are an amazing technology, but they are not without shortcomings. They have a lower success rate in smokers, diabetics, people with a history of gum disease and people who grind their teeth.” Dr. Amir stresses the importance of quitting smoking prior to treatment, as well as eating a healthy diet to ensure the best possible healing after surgery. Dr. Amir points out some other things that can affect the success of dental implant treatment. “There are many steps during the treatment process where small errors can be made that can lead to problems with the implant down the road. Overheating of bone during surgery, implants placed in the wrong position, cement trapped under the gum line when the final crown is cemented, failure to adjust the bite enough when the crown is placed, and failure to get regular cleanings and bite checks are all examples of possible problems that can lead to implant complications.”
As a periodontist, Dr. Amir says his primary job is to save teeth, not remove them to place implants. “There was a school of thought in implant dentistry that if a tooth had some bone loss and was a bit loose, then it should be extracted and replaced with a dental implant. This thought process is fatally flawed, as people who are prone to bone loss around teeth are prone to bone loss around implants also.” Dr. Amir helps his patients decide on what the best treatment is for them based on their particular situation. Sometimes that might mean he recommends a fixed bridge or a partial denture. “I’m very picky about who I place dental implants for, as I want my work to be as successful as it can possibly be, so my patients can leave my office happy.” Next time you consider dental implants as a treatment option, ask your dentist to refer you to Ocala’s dental implant expert, Dr. Jamie Amir.
Baked spaghetti squash
Plain yogurt
Cinnamon
Stevia or honey
Combine in food processor
Chop apples and cook in lots of water with cinnamon and stevia or honey. Place in food processor or mash. Leftovers can be stored in glass jar in the fridge.
Can of chickpeas
1 Tbsp of Tahini
Garlic
Lemon
Cumin
Combine in food processor.
4 tablespoons unsalted butter or Olive Oil
2 medium yellow onions, chopped
1 Vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)
1 tablespoon curry powder, plus a bit more for serving
1 pound carrots, peeled and chopped
1-1/2 pounds sweet potatoes (about 2 small), peeled and chopped
8 cups ( 2 cartons) chicken or vegetable broth broth
1 sweet apple peeled and chopped
1-3/4 teaspoons salt
Ground black pepper to taste
In a large pot, melt the butter over medium heat. Add the onions and cook, stirring frequently, until soft and translucent, add bouillon cube, and sauté about 10 minutes. Do not brown. Add the curry powder and cook a minute more.
Add the carrots, sweet potatoes, chicken broth and salt and bring to a boil. Cover and simmer over low heat until vegetables are very tender, about 25 minutes. Stir in the apples and honey. Using a blender or food processor, puree the soup until smooth and creamy. Use blender in batches. Be sure to leave the hole in the lid open, and cover with a kitchen towel, to allow the steam to escape. Season to taste with salt, pepper. Note: As the soup sits, it will thicken up so you may need to add a bit of water to thin it out.
2 Tablespoons of butter or olive oil
1 butternut squash, halved
1 Small Onion, chopped
3 Cloves of Garlic, chopped
3 medium sweet potatoes, peeled and quartered
2 celery stalks, cut into big chunks
2 carrots, cut into 3 parts
1 vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)
1 carton (32 oz) chicken broth or vegetable broth
1 Tablespoon of Thyme
Set oven to 425 degrees. Place halved butternut squash face down, and drizzle with olive oil. Roast butternut squash for 45 minutes, or until it is soft.
Melt butter or add olive oil to the pot. Cook onion and garlic, vegetable bouillon cube, and add salt and pepper. Add chicken or vegetable broth, add potatoes, celery, and carrots. Bring to a boil. Reduce heat and let simmer for 40 minutes or until all veggies are tender. Once the butternut squash is ready, remove the seeds and remove the skin,and then add to the soup. Water may be added if the soup is too thick or all vegetables are not covered. Once everything is tender, remove from heat, and place in blender or food processor. This is why it doesn’t really matter how you chopped your vegetables, because it is going in the food processor anyways ? Taste for seasoning, add salt if necessary.
2 tablespoons olive oil
1 Vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)
1 pound carrots, peeled, 1/2-inch dice
1 large onion, 1/2-inch dice
4 celery sticks, 1/2-inch dice
3 medium Yukon Gold potatoes (or 6 small), 1/2-inch dice
3 garlic cloves, peeled and halved
3 cups chicken stock
2 bay leaves
3 sprigs fresh thyme (substitute: 1 teaspoon dried thyme)
salt to taste
Heat a large pot over medium-high heat, add oil. Add carrots, onions, celery, bouillon cube and 1/2 teaspoon of salt; cook 10 minutes until softened.
Add potatoes and garlic halves; cook 5 minutes.
Pour in chicken stock then add bay leaves and thyme. Bring soup to a boil, reduce heat to a simmer and cook 15 minutes until potatoes can be pierced with a fork.
Remove bay leaves and thyme stems then puree soup using an immersion blender, stand blender or food mill.
Taste for seasoning, add salt if necessary.
2 Tablespoons of butter or olive oil
1 butternut squash, halved
1 Small Onion, chopped
3 Cloves of Garlic, chopped
2 medium potatoes, peeled and quartered
2 celery stalks, cut into big chunks
2 carrots, cut into 3 parts
1 vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)
1 carton (32 oz) chicken broth or vegetable broth
1 Tablespoon of Thyme
Set oven to 425 degrees. Place halved butternut squash face down, and drizzle with olive oil. Roast butternut squash for 45 minutes, or until it is soft.
Melt butter or add olive oil to the pot. Cook onion and garlic, vegetable bouillon cube, and add salt and pepper. Add chicken or vegetable broth, potatoes, celery, and carrots. Bring to a boil. Reduce heat and let simmer for 40 minutes or until all veggies are tender. Once the butternut squash is ready, remove the seeds and remove the skin,and then add to the soup. Water may be added if the soup is too thick or all vegetables are not covered. Once everything is tender, remove from heat, and place in blender or food processor. This is why it doesn’t really matter how you chopped your vegetables, because it is going in the food processor anyways. Taste for seasoning, add salt if necessary.
2 tablespoons of olive oil or coconut oil
1 onion-diced
4 garlic cloves-chopped
3 chopped carrots
3 chopped celery sticks
1 tablespoon of Cumin
1/2 tablespoon of Cinnamon
1 Vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)
1 carton(32 oz) of vegetable broth or chicken broth
12 oz diced tomatoes ( I prefer to use my own tomatoes and put in the food processor)
2 cups of red lentils
Turn heat on medium, add olive or coconut oil. Add chopped onion and garlic. Sauté. Add salt and pepper, and continue to stir. Add chopped carrots and celery, along with the bouillon cube. Sauté for about 5 minutes. Add vegetable broth, more salt and pepper, cumin, and cinnamon. Bring to a boil, and add the 2 cups of red lentils. If it looks like more water needs to be added, just add two cups of water. Once it’s been brought to a boil, let simmer on low for 45 minutes to an hour. Taste for seasoning, add salt if necessary.
Place in food processor if needed or wanted for a nice, smooth soup.
2 tablespoons of olive oil or coconut oil
1 onion-diced
4 garlic cloves-chopped
3 chopped carrots
3 chopped celery sticks
1 tablespoon of Thyme
1 Vegetable bouillon cube ( I prefer the Rapunzel Vegetable and Herbs brand)
1 carton (32 oz) of vegetable broth or chicken broth
2 cups of red lentils
Turn heat on medium, add olive or coconut oil. Add chopped onion and garlic. Sauté. Add salt and pepper, and continue to stir. Add chopped carrots and celery, along with the boullion cube. Sauté for about 5 minutes. Add vegetable broth, more salt and pepper and thyme. Bring to a boil, and add the 2 cups of red lentils. If it looks like more water needs to be added, just add two cups of water. Once it’s been brought to a boil, let simmer on low for 45 minutes to an hour.
Place in food processor if needed or wanted for a nice, smooth soup!