The price we pay for the natural sterilization of Campylobacter jejuni “The most prevalent cause of bacterial food-borne illness in the world.” (Xiaonan Lu) is something we despise in our friends and family yet seldom notice in ourselves. Don’t get too overwhelmed with fright. The villain referred to is no other than garlic odor! Simplicity solely lies in the solution as it goes much further beyond pieces stuck between your teeth or oil saturating your tongue. Garlic stench is a very real chemical side effect of ingesting one of nature’s best miracle drugs.
This smell actually occupies your blood after ingestion and is received by a disgruntled close encounter via your lungs, nostrils, mouth, and pores for up to several days. Studies interested in naturally neutralizing this odor explored the idea of cow’s milk as an ingestible deodorant. Research concurs that lactose has nothing to do with freshening your presence. Thankfully this time and money spent on researching such an obscure theory was not in vain.
Garlic is nature’s high blood pressure, high cholesterol, and cancer-risk reducer, not to mention its super-antibacterial abilities. Although dairy doesn’t cure the minute price-to-pay for this wonder drug, these milk obsessed scientists weren’t too far off. It was determined that drinking milk after ingestion did in fact reduce the presence of allyl mercaptan, diallyl disulfide, methyl mercaptan, and allyl methyl sulfide (the major volatile compounds responsible for garlic breath) in the nostrils and mouth. It was further determined that ingesting garlic mixed with milk reduced the presence of the aforementioned stench-causing compounds even moreso. Vigorous testing of isolated dairy characteristics indicated that lactose had little or nothing to do with these effects. Rather it was the water which makes up 80-90% of the volume in milk that did the trick. It was also noted that fat intake helps break down this odor so you stink less.
The study concluded that drinking plenty of water with your garlic intake will reduce odors significantly and furthermore that fat intake helps break down, in turn masking the more hydrophobic compounds such as allyl disulfide and allyl methyl disulfide which are also responsible for odor. In addition, scent-masking is more productive when water, fat, and garlic are ingested simultaneously, as opposed to water and fat intake post-garlic-ingestion, or a dose of garlic as an isolated part of your diet.
Read more at http://www.realfarmacy.com/what-you-need-to-know-about-the-side-effects-of-garlic