Garlic can make just about anything better, case in point fries and bread. Enjoy your garlic fries now but you’ll pay for it later when you can’t talk to anyone else the rest of the day because of your rank breath. It may be delicious and even good for you, but that indulgence comes at a pungent cost. Leave it to science to explain why can’t we just can’t shake that gnarly garlic breath.
A video from the American Chemical Society explains that there are four organic compounds that are found in garlic only after it’s cut: diallyl disulfide, allyl methyl sulfide, allyl mercaptan and allyl methyl disulfide. The main reason why you have some garlic lingering on your breath hours after you stuffed your face full of all the garlic things is because of allyl menthyl disulfide, this compound takes your body the longest to break down and gets all up in your blood stream which is why you reek of garlic when you sweat, breathe, or even pee. Gross.
Forget your toothbrush and mouthwash, nothing can save you now, garlic breath is immanent. There are a few remedies that you can try to ease your funk level such as chewing on some parsley or chugging some milk, but there’s no guarantees.