It's better to avoid dishes with onions and garlic before important meetings and dates! These foods are known for their unpleasant aftertaste and smell. But what lies behind this phenomenon?
Is there any way to avoid this odor? Or at least mask it?
Onions and garlic belong to the same family of flowering plants known as Allium. These are monocotyledonous plants that include shallots, green onions, leeks, and many other wild species. Consuming any of these vegetables leaves a characteristic unpleasant odor in the mouth.
The so-called “garlic breath” is caused by sulfur compounds found in Allium plants. Additionally, garlic promotes the growth of certain microbes in the oral cavity, which also contributes to the unpleasant odor. This is why the smell of garlic is sharper compared to that of onions.
Among the various chemicals present in garlic, the main culprit is the sulfur compound allyl methyl sulfide. This organosulfur compound has two functional groups: allyl and sulfide.
Unfortunately, many compounds in garlic are metabolized and enter the bloodstream. As the blood circulates throughout the body, the strong odors “reach” almost every part of it. These substances are expelled from the body through breath or perspiration. Therefore, after consuming garlic, breath may remain stale for a long time, and sometimes the smell may linger on the fingers even if you did not cut garlic.
As you might have guessed, it is impossible to get rid of garlic odor immediately after eating. Experts recommend using dental floss, a tongue scraper, or a toothbrush to remove excess sulfur compounds.
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