www.redmond-reporter.com[8] June 17, 2011

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Dr. ron Inge

For the Reporter

Thankfully, many of us have dental insurance al-lowing us to visit the dentist twice a year.

Most of us take advan-tage of this opportunity because it’s paid for by our employers. We go because we want our smiles bright and white. We go for the free toothbrush.

But now, we’re learn-ing there’s a much more important reason to visit the dentist regularly: our overall medical health.

Your mouth, teeth and gums are connected to your general well being in ways that you may not be aware. Dentists are increasingly becoming the first line of defense for many systemic diseases including, respira-tory diseases, heart disease and diabetes.

Over the past decade, Washington Dental Service and the Group Health Research Institute, both Seattle-based organizations, have teamed up to sponsor innovative research regard-ing the links between diabe-tes and periodontal disease. These studies, many of them conducted by the University of Washington, have proven that the two diseases have a symbiotic relationship

and neither can be solved without addressing the other.

One of the most signifi-cant discoveries has been the link between dental care and diabetes and with the number of Type 2 diabetes cases reaching epidemic proportion, dental health has to take an even greater part of our overall health.

The 21 million diabet-ics in the United States, along with the 57 million labeled “pre-diabetic,” face numerous long-term health consequences, including a greater risk of cardiovas-cular disease, chronic renal failure and retinal disease.

Not only are people with diabetes more susceptible to these diseases, but diabetes is a major risk factor for gum disease, which can affect blood glucose levels making it more difficult to control diabetes. In fact, a recent 2010 National Health and Nutri-tion Examination Survey concluded that periodontal disease led to poor glycemic control, thus increasing the chance of diabetes.

Warning signs for periodontal or gum disease include bleeding, swol-len or tender gums, loose permanent teeth, receding gums and changes in the way your teeth or partial dentures fit. Consult with your dentist right away if

you are experiencing any of these symptoms.

Thankfully, shared studies like the ones the Washington Dental Service and Group Health Research Institute are conducting have begun to push dentists and physi-cians to collaborate more on diagnosing and treating peri-odontal disease and diabetes. In 2007, the Seattle-based Institute for Oral Health convened a conference on diabetes and dental care.

Many of the papers delivered at the conference advocated for greater coop-eration between physicians and dentists and concluded that improved collaboration between medical and dental would not only positively affect patient care, but also provide employers with reduced healthcare costs while still providing their employees with increased wellness. The ability to diagnose diabetes or gum disease early will save more invasive and expensive treatments later.

Dentists are in a unique position to serve as the unsung hero in early diag-nosis. Most patients have the opportunity to visit a dentist twice a year, whereas visits to the doctor are less frequent and many people visit a doc-tor only when they have an immediate medical issue.

With this in mind, Washington Dental Service is educating its network of dentists to pay closer atten-tion to diabetes and general health warning signs and recognize the close correla-tion dental health has to overall well being.

For diabetics, dental treatment can help maintain blood sugar levels and re-duction of the gum disease infection can help diabet-ics reduce their number of adverse diabetic incidences.

What should you do? For starters, be proactive and keep brushing and flossing. Schedule, and keep, your twice-yearly visits to the dentist and make your den-tist and hygienist a critical component of your medical team.

The more we keep the mouth and body connect-ed, the better off all of us will be and we can hope-fully slow the rate of new diabetes cases. Dr. Ron Inge is Vice Presi-dent and Dental Director for Washington Dental Service and Executive Director of the Institute for Oral Health.

Dentists can help diagnose diabetes

www.redmond-reporter.com [9]June 17, 2011

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bchristianson@redmond-reporter.com

What started out as a search for kitchen equip-ment turned into an excit-ing new business venture for Gail Kurpgeweit.

And in the process, the Issaquah resident kept a popular Redmond � xture from closing its doors.

Kurpgeweit is the new owner of Savory Moment, a “chef-prepared meals” catering/pick-up business that o� ers entrees, appetiz-ers and deserts. But what sets Savory Moment apart from other food shops is that it � lls a growing need, o� ering gluten-free and dairy-free meals for people with special dietary needs, according to former owner Kay Conley.

Conley planned to close down Savory Moment last month because of the tough economy and met Kurpgeweit, who was look-ing to buy some kitchen equipment for her catering company, Taste of Amazing.

“I was looking for equipment and new space, so when I heard Savory Moment was closing, I con-tacted Kay about purchas-ing equipment,” Kurpgeweit said. “We got to joking around, and Kay suggested, ‘you might as well buy the whole kitchen.’”

In the end, that’s exactly what happened.

“I really saw potential for growth,” said Kurpgeweit, a former business man-agement and marketing consultant.

Kurpgeweit has kept the same sta� and chefs Conley had and the recipes are the same. She does plan to change the name to Taste of Amazing over the next couple weeks.

� e owner has changed, but the quality chef-cra� ed meals have not. And the company’s dedication to providing meals for people with special dietary needs has not wavered either, said Kurpgeweit.

Conley will stay on as a Kurpgeweit’s gluten-free consultant over the next

year and make sure the recipes are “staying within the gluten-free guidelines,” according to Kurpgeweit, who admits she is still learning about gluten-free cooking.

But Kurpgeweit is no stranger to the kitchen, saying she has always had a “passion for cooking and feeding people.”

She spent the previ-ous 15 years working in management consulting and marketing in which she would “help companies

turn around and get pro� table.”

� en last year, she decided she wanted to make her own pas-sion pro� table. She enrolled a Le Cordon Bleu Culinary Institute program last July and also started up Taste of Amaz-

ing at the same time.But the transition was

time-consuming and draining.

She would get up at 4:30 am., go to school from 6-9:30 a.m. and then go do her marketing job. At night and weekends she would use

her rented kitchen space and do all her baking and food preparation for her Taste of Amazing clients.

Kurpgeweit did her externship at Lisa Dupar catering, which is located right next to Savory Mo-ment and that is when she heard that Savory Moment was going to close. At � rst, she called Conley about buying some kitchen equip-ment and then Kurpgeweit realized she would buy the whole business.

“It’s a perfect extension of what I was building,” she said.

Savory Moment — soon to be called Taste of Amaz-

ing — will continue to o� er frozen meals for people to pick up, both gluten-free

and traditional. Kurpgeweit will also continue to o� er personal catering, from entrees to baked goods.

She said she will hire a certi� ed nutritionist who specializes in gluten-free foods.

“Savory moment is already an expert in gluten-free food,” Kurpgeweit said. “My job is to keep that expertise in place, keep that leadership position in the community.”

Conley was excited to see Savory Moment, which opened in 1999, keep its doors open. Conley said Kurpgeweit’s background in marketing will help turn “the best little unknown business in Redmond into a great business.”

Head chef Terry Kac-

zmarek agreed, saying “I de� nitely think her market-ing will only enhance the business. Right now, gluten-free items seem to be in great demand.”

Kurpgeweit said she plans to do a lot of social networking through Face-book and Twitter. In addi-tion, she wants to “really reach out to the medical community,” so patients with special dietary needs know about her business.

Savory Moment, located at 18005 NE 68th Street Suite A-115, is a “great local business that is here to stay,” Kurpgeweit said.

For more information, go to www.Facebook.com/TasteofAmazing.bakery.catering or http://www.savorymoment.com.

New owner, same standards at Redmond’s Savory MomentGluten-free food still o� ered as Kurpgeweit looks to expand business and change name

Gail Kurpgeweit bought Savory Moment in May and plans to continue o� ering gluten-free food and has expanded the business’ catering services. BILL CHRISTIANSON, Redmond Reporter

“Savory Moment is already an expert

in gluten-free food. My job is to keep that expertise in place, keep that

leadership position in the community.”

New owner Gail Kurpgeweit