By Louise Allingham for Daily Mail Australia
06:27 05 May 2023, update 06:28 05 May 2023
- Dr. Megan Rossi said apples can deodorize garlic breath
- She suggests eating one with garlic dishes
A renowned doctor has shared a simple trick to get rid of garlic breath without having to brush your teeth.
Dr. Megan Rossi revealed that eating an apple is the most effective way to get rid of bad breath caused by garlic.
Adding it is much more effective than “deodorizing” your breath with peppermint gum because it stops the odor at the source.
Dr. Megan said garlic can stay on someone’s breath for up to a day and eat an apple with any food or side dish heavy on the vegetable.
“As garlic moves through your digestion, garlic byproducts are absorbed into the bloodstream and transported to the lungs,” she explained in an Instagram post.
“It gives you a ‘rehearsal performance’ that chewing gum can’t quite get rid of.”
She listed four other foods that can freshen your breath, including mint and parsley, as well as spinach and lettuce.
The doctor also recommended leaving chopped garlic aside for 10 minutes before cooking so that more allicin, an active ingredient that supports the immune system, can be released.
Hundreds of the popular scientist’s fans were excited to learn about the handy hacks and joked that they would start carrying an apple with them everywhere they go.
The doc said apples contain plant chemicals that have been shown to interact with sulfur compounds in garlic, which deodorizes breath and eliminates that garlicky smell.
Dr. Megan added that mint, parsley, lettuce and spinach are also useful foods to eat to deodorize breath while supporting gut microbes.
Even without eating the apple, Dr. Megan said the health benefits of garlic are well worth the risk of smelly breath.
“The main active ingredient is allicin, which supports our immune system to fight off viruses,” she said.
Five scientifically backed raw foods to deodorize your breath
“A 2001 clinical trial demonstrated that taking a daily garlic supplement reduced both the risk of catching a cold and reduced recovery time.”
Dr Megan said to make the most of the goodness of the tasty vegetable to leave the crushed or minced garlic for 10 minutes before eating or cooking.
Letting the garlic sit beforehand will allow the allicin to fully develop before the heat of cooking inactivates the enzymes.
‘What interesting advice! Definitely going to try that,” one follower replied.
“Doing God’s work so we can enjoy garlic without the side effects of breath,” agreed a second.
“My two teenagers smelled like this during the week!” Great hack,” one mum wrote.
However, not everyone will serve an apple alongside their garlic bread with a woman laughing, “Who cares? I have smelled garlic for 40 years. I just guess everyone does too.
‘This is so interesting, Megan!! But I weirdly like my garlic breath,” a second added.