Why We Love Garlic But we Hate Garlic Breath?

Science

At least 5,000 years, people are enthusiastic about garlic food. Sharp taste, a little spicy pouring curry, pasta, french fries, and even occasional desserts. But this delicious dish can be accompanied by aftershocks: sometimes with disgusting garlic flavors that last for hours. Why do people like the taste of garlic, but do they hate garlic?

Wild garlic dissolves a mixture of chemical compounds called sulfides, said Cheryl Baringer, professor, Institute of Food Science and Technology at Ohio State University. This volatile molecule gives garlic “a sharp and distinctive black sound,” he said. In preparation of garlic, sulfide molecules rise into the air and fill the room with a pleasant aroma. Then “it’s in the mouth, the appearance of our nose is fleeting, [and] the smell really makes us like it,” said Barringar from Live Science.

The initial attraction of garlic may be related to potential health benefits, said Wilfredo Colon, a professor and chief chemist at Rensselaer Polytechnic Institute in Troy, New York. There is evidence that garlic compounds can lower blood pressure and have an antimicrobial effect. This benefit can make us unconsciously want garlic, according to Colon Live Science. At least until he reminds us.

Most halitosis caused by eating comes from food particles that break up into cracks in the oral cavity. But the actual garlic breath cannot begin until food enters your stomach, “said Barringer, where stomach juice further destroys garlic and releases sulfides and other vitamins and minerals, most of which are transferred to the intestine for further processing, but one – a small molecule called allyl methyl sulfide (AMS) – small enough to enter through the stomach and enter the blood.

AMS is just one of the many components of a typical garlic aroma. But this is the only one small enough to get blood so fast, Baroner said. When circulating in the lungs, AMS also flows smoothly through the membrane, allowing oxygen and carbon dioxide to enter and exit your body. When you breathe, release together with CO2 AMS garlic intake.

The effect can take up to 24 hours, Barringer said. But there are also some foods that can save you, he and his colleagues found. In an article from 2016 in the Journal of Food Science, Barringer and graduate Rita Mirondo said that apples, lettuce, or mint significantly reduced the concentration of byproducts that the person expended to eat. This food acts because it contains phenolic compounds that bind sulfides and make them too large to be released into the air.

Of course, there are other choices: just learn to understand unique phenomena. There is no smell of garlic smell, which makes it inherently unpleasant, Barringer said – we just don’t get out of the mouth people smell food, but don’t enter.

“This is not a bad smell, it is only out of context,” he said. Try to think of it as a small capsule from a delicious dish you have ever enjoyed.

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