Scientists identify the best way to beat garlic breath – and it’s probably hiding in your fridge

A study shows that YOGURT could be the key to fighting garlic breath.

According to US researchers, plain yogurt made from whole milk helps prevent 99 percent of the chemicals responsible for the most unpleasant garlic pongs from entering the air.

Eating yogurt could help reduce the risk of garlic cloves, according to a study

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Eating yogurt could help reduce the risk of garlic cloves, according to a studyPhoto credit: Getty

Proteins and fats in the breakfast staples helped trap the smells of the vegetables.

Greek yogurt, which has a higher protein content than most other yogurts, may be particularly effective, researchers say.

And we could see special protein-rich yogurts sold to combat the smell of garlic in the future, they added.

Professor Sheryl Barringer from Ohio State University said: “High protein is a very hot thing at the moment – ​​generally people want to eat more protein.

“An unintended side effect could be a high protein formulation that could be promoted as a breath deodorizer in addition to its nutritional information.

“I was more excited about the effectiveness of the protein because advising consumers to eat a high-fat food is not going to be well received.”

Professor Barringer has previously shown in a separate study that apples, mint and lettuce can help reduce the smell of garlic.

She said: “With apples we always said to eat them straight away.

“The same probably applies to yogurt – take your garlic and eat the yogurt immediately.”

Their latest study, published in the journal Molecules, examined how yogurt interacts with garlic odors in a laboratory.

The researchers placed 1mm-thick slices of raw garlic in glass vials and added 100ml of whole yogurt to them to see how this affected smell levels.

They also tested how water, milk protein and butterfat affected smell to find out which parts of the yogurt caused the effect.

A special mass spectrometry device was used to determine the levels of sulfur chemicals released into the air, which are responsible for the garlic’s smell.

The whole yogurt reduced the composition of raw garlic by 99 percent and of fried garlic by up to 94 percent.

Both the protein and fat components resulted in similar reductions, while water contributed less.

Aila Slisco

Aila Slisco is a Dailynationtoday U.S. News Reporter based in London. His focus is on U.S. politics and the environment. He has covered climate change extensively, as well as healthcare and crime. Aila Slisco joined Dailynationtoday in 2023 from the Daily Express and previously worked for Chemist and Druggist and the Jewish Chronicle. He is a graduate of Cambridge University. Languages: English. You can get in touch with me by emailing: ailaslisco@dailynationtoday.com.

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