The news of today reported by the journalists of tomorrow

The Beacon

The news of today reported by the journalists of tomorrow

The Beacon

The news of today reported by the journalists of tomorrow

The Beacon

Pinteresting: A How-To Guide

Admit it, everyone is on Pinterest. Its cholk-full of amazing ideas and simple crafts that cause everyone to take one look at the picture with the “it’s so easy!” description and declare, “I could do that.” After some severe craft fails (and successes), I , Anne Yoskoski, decided it was time to share these experiences with everyone, hopefully saving at least one oven, set of eyebrows, trip to the doctor for stitches and a carpet in the process.
Teeth Whitening

One of the most popular “beauty” posts is for homemade, inexpensive teeth whitening solutions. I decided to trust the top post and give it a try.

Ingredients:
• 3 teaspoons of baking soda
• 3 to 5 drops of 3 percent hydrogen peroxide

Directions:
• Mix the two ingredients together until a smooth consistent paste is formed, add a little water if needed.
• Apply to your teeth with either a toothbrush or if you prefer a q-tip.
• Leave the solution on your teeth for 5 minutes, rinse with water, brush your teeth with normal toothpaste and then rinse again with mouth wash.
• If you are not getting the results that you expected you should persist with this method but try for 10 minutes instead of 5 minutes for each application.

The website says once a week should be good enough, but I think once every two weeks should be enough.
It’s very important to make sure that the solution is well mixed and that it is applied evenly to all teeth. If the solution is uneven, some parts of your teeth could appear whiter than others, leading to a very unflattering effect.
I tried this and, believe it or not, it worked. I was wary of the ingredients, but my teeth are not sensitive afterward. No odd side effects at all.
The only unpleasant sensation was the taste. Try adding two or three drops of peppermint oil or possible some mint flavoring to tone it down a bit. Otherwise, the taste is very metallic in nature.
I’d give this recipe an A. It worked, wasn’t difficult and didn’t seem to leave any lasting sensitivity.

About the Contributor
Anne Yoskoski
Anne Yoskoski, Managing Editor
Annie Yoskoski is a double major double minor at Wilkes University. Pursuing degrees in English literature and communication studies with concentrations in rhetoric and public relations along with a minor in history, Yoskoski will graduate in May 2014 and then head to law school and possibly gain a masters. Yoskoski loves to read, spend time with her dogs and watch amazing TV.