GARLIC is an old favourite for protection against pesky colds and for adding a zing our meals.
But do you avoid eating it for fear of blasting people with your garlic breath?
Garlic can linger on our breath for longer than we’d like
A gut health doctor revealed why its pungent odour can linger in your mouth, sometimes for the whole day.
“As the garlic moves through your digestion, the by-products of garlic are absorbed into the bloodstream and carried to the lungs,” Dr Megan Rossi wrote in an Instagram post.
“This gives you a ‘repeat performance’ that chewing gum can’t quite get rid of,” she continued.
But she said there’s no need to skimp on the powerfully scented vegetable.
Dr Rossi revealed a simple trick for banishing lingering traces of it from your breath.
According to the gut health doctor, all you need to do crunch on a apple alongside any garlicky meals.
The plant chemicals in this refreshing fruit – which include quercetin – “have been shown to interact with the sulphur compounds in garlic, deodorising that particular whiff,” Dr Rossi wrote.
If apples aren’t your fruit of choice – or if they just don’t pair well with your meal – she suggested munching on some lettuce, spinach or parsley to freshen your breath.
Unsurprisingly, some fresh mint will also do wonders to the garlicky fumes emitting from your mouth, she added.
These breath-boosting snacks will also support your gut microbes, Dr Rossi said.
So, good news garlic lovers – you can continue adding lashings of the allium to your meals, without fear.
Luckily for you, the main active ingredient in garlic, which is allicin, can support your immune system to fight viruses, Dr Rossi said.
She referenced a 2001 clinical trial, in which people who took a garlic supplement daily were less likely to get a cold, and had shorter recovery times if they did catch one.
Dr Rossi had a tip for reaping the pungent bulb’s benefits.
If you’ve chopped up or crushed some garlic to add to a meal, she suggested letting it sit for 10 minutes before eating or cooking to allow more allicin to be produced.