Fat And Fruit Are The Keys To Getting Rid Of Garlic Breath

If you've ever chopped garlic, you know the end result can all too easily leave your hands smelling quite pungent (though at least you can take Martha Stewart's advice for getting rid of the odor). And if you've ever eaten garlic, you know your breath will readily reek and no gum will be a cure. But have no fear. If you're a garlic lover, there is a trick to keeping your breath fresh, as eating foods rich in fats or biting into fruit are the keys to getting rid of garlic breath. For one, foods like milk and yogurt combat the sulfur compounds in garlic and essentially will deodorize your bad breath. Whole milk and whole milk plain yogurt, being higher in fat, will do a better job at getting rid of the stink. If you want to take it one step further, opt for Greek yogurt as it has a relatively high proportion of protein, which also plays a role in neutralizing the garlic smell. 

If dairy isn't something you have in your kitchen, fruit can also help in getting rid of garlic breath. A 2016 study published in the Journal of Food Science shows that raw apples may work well here. That's because they contain an enzyme that helps to break down the stinky compounds in garlic. Raw lettuce and mint were also found to be effective by the researchers (though juiced versions were less able to break down the odor-causing phenols).

Why is garlic so smelly, anyway? Garlic is an allium that contains sulfur compounds — which in turn give it a distinct flavor but also causes a release in gasses after you ingest it. Once garlic is absorbed into the bloodstream, it makes its way to the lungs from where it comes out in the form of bad breath. But that's not all. Garlic breath isn't just something your mouth ails from. The sulfur compounds can also be absorbed into the bloodstream and can be expelled through the kidneys and skin. This whole-body phenomenon explains why the odor can last for up to two days and why simple mouth-based remedies don't work.

The primary culprits behind garlic breath are volatile sulfur compounds. These compounds are not initially present in full garlic cloves but are formed when garlic is crushed, chopped, chewed, or otherwise physically broken down. The process begins with the conversion of alliin to allicin, which is responsible for garlic's distinct aroma. By cutting or chopping garlic, you are releasing these odiferous compounds that cause the intense smell. This is why many people opt to use fresh garlic to begin with, as once the garlic is minced and placed in a jar, it loses its full flavor.