AFP – Yogurt has long been lauded for its health benefits, from supporting bone health to enhancing gut microbiota. Now, emerging research highlights an additional advantage: its effectiveness in neutralizing garlic breath.
Garlic, a staple in diverse culinary traditions, infuses dishes like garlic bread, escargots in garlic butter, and spaghetti aglio e olio with its distinctive flavor. However, after indulging in these aromatic dishes, the lingering odor of garlic on one’s breath can be an issue—especially in social situations where fresh breath is desired.
The unpleasant smell is attributed to garlic’s chemical compounds. When garlic cloves are chopped, alliin is converted into allicin by the enzyme alliinase. Allicin is responsible for garlic’s strong aroma, as it decomposes into several volatile compounds with a pungent smell. While coffee, lemon, cloves, and cinnamon have been popular remedies for masking garlic breath, their effectiveness has often been limited.
Recent research from Ohio State University, published in the journal Molecules, offers a promising alternative: yogurt. The study indicates that yogurt, particularly varieties containing fat like Greek-style yogurt, can effectively neutralize the odor caused by raw garlic. The fats and proteins in yogurt appear to play a crucial role in this deodorizing process.
Previously, in 2010, the Institute of Food Technologists had recommended milk as a remedy for garlic breath, with whole milk being particularly effective due to its fat content. This latest research supports and expands upon these findings, suggesting that yogurt could serve as a more versatile solution.
In summary, next time you need to freshen up after a garlicky meal, a serving of fat-containing yogurt may be your best bet.
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