What did research by Parry et al. (2001) reveal about the erosive potential of sparkling waters?
Parry et al. found that most sparkling waters had very low erosive potential, significantly lower than that of soft drinks and fruit juices. The study indicated that flavored sparkling waters with citric acid posed a greater risk for enamel erosion than plain sparkling water.
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This is one answer. The complete system — the psychology, the biology, and the method — is in the book.
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