Next time you savor some garlic bread or a dish with a generous amount of the pungent bulb, you can enjoy its intense flavor and health benefits (including protection against cancer and cardiovascular problems) without worrying about the smelly aftereffects every time you exhale. Reason: We heard from Sheryl A. Barringer, PhD, a professor in the department of food science and technology at The Ohio State University, that drinking some milk with the meal can substantially reduce both the taste and smell of garlic on your breath.

Garlic contains large amounts of five volatile sulfur compounds, most notably diallyl disulfide, that are responsible for its odor and flavor. In Dr. Barringer’s study, on separate occasions, a volunteer ate garlic along with about seven ounces of water… or along with fat-free milk… or with whole milk… or with powdered milk proteins. Scanning equipment analyzed the concentration of the various sulfur compounds in the volunteer’s breath at regular intervals from three to 60 minutes after she ate the garlic. Results: Whole milk was most effective at neutralizing the sulfur compounds and minimizing garlic breath.

For maximum breath-freshening effects, it is best to drink milk along with the garlicky dish, Dr. Barringer said. But if milk isn’t your idea of a great accompaniment for, say, shrimp scampi, drink the milk right before or right after your garlicky meal.

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