Chopping raw garlic releases a number of volatile sulfur compounds. Of these, allyl methyl sulphide is the main culprit.In addition, our body is bad at breaking down allyl methyl sulphide and more gets made after garlic is consumed. The compound is passed into the blood, and eventually will exit our body through our sweat and breath, leaving the notorious garlic breath.

Researchers have found the following foods/drinks are better at deodorising the breath than water: parsley, spinach, mint, raw and microwaved apple, soft drink, green tea, and lemon juice.

So next time,  prepare your favourite deodorising agent and enjoy the delicious flavour of garlic with reduced punishment!

————————————————————————–

Further Reading:

Deodorisation of garlic breath volatiles by food and food components. http://www.ncbi.nlm.nih.gov/pubmed/24592995

 

 

Posted by:bojushih

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s