odour

Garlic Breath

Garlic clovesGarlic breath has caused consternation for hundreds of years.  Some people are more affected than others and different forms of preparation will cause more of the flavour and odour to be present. As a rule, the stronger the garlic flavour, the stronger the effect on breath and body odour. Experiments have shown that the source of some of the breath odour is small particles of garlic retained in the mouth, and if this is the case then it is possible that mouthwashes, cleaning the teeth or the suggestions below will alleviate or mask the odour.

Early antidotes were raw beans, parsley and baked beetroot, chewed vigorously. Today the list is longer: parsley, spinach, celery, ginger, chervil, peppermint, fennel, cardamon or fenugreek seeds, coffee beans, angelica water, cloves, milk and various proprietary brands of mouthwash have all been suggested. Researchers at the department of Food Science and Technology at The Ohio State University discovered in 2010 that drinking a glass of milk can reduce the bad breath associated with eating garlic. Whole, full fat milk was the most effective and it was more effective if drunk during the meal, then after.

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