The way you swallow can be precisely determined using fluorescence technology. With this so-called Payne technique (according to Dr. Everytt Payne), you can determine if the tongue tip comes addentally or interdentally during a swallow. It is also shown whether or not the dorsum of the tongue is well aspirated against the palate: a condition for a good swallow. If the tongue is placed properly during the 1,500 to 2,000 times that someone swallows each day, this has a major influence on a correct transversal development of the upper jaw. Almost everybody with a low tongue position at rest and a deviate swallow has a disturbed transverse relationship and cricket theeth can be seen.
Pasta with the thickness of mustard
Payne paste (peppermint flavor or strawberry flavor), a disposable spatula, a mouth mirror and a Payne lamp are used for the Payne technique. In order to be able to carry out the Payne technique properly, it is important that the Payne paste contains the right consistency. Not too thin and certainly not too thick. A correct consistency corresponds to the thickness of mustard. Stir the Payne paste regularly well, to prevent the pasta from hardening. Dilute it if necessary with a few drops of water. You can use a pipette for this. In this way you prevent too much water being added at once and the Payne paste becomes too thin again. Do not leave the jar of Payne paste open too long, giving it the chance to dry out. Close the jar immediately after use.
Hard chunk
In the everyday practice, we notice quite often that the paste is too solid, which makes the Payne technique unsuccessful. With the extreme example the pasta in the picture, which has become one tough lump. If your Payne paste looks like this, it is better to purchase a new one. If you keep the consistency of the Payne paste optimal with the tips above, the Payne pasta will last you some years.
Payne paste and the other accessories for applying the Payne technique can be ordered in the webshop.
