People who are fond of eating foods containing good amount of garlic often worried about the breath of garlic. New study has revealed that to combat the unsocial after effects of fragrant continental cooking, sipping milk with meal is an effectual counter gauge to garlic’s remaining aroma.
Milk was shown to considerably reduce the concentration of composites which provide garlic the strong enduring smell, shown the test done with raw and cooked cloves. One of the composites AMS (allyl methyl sulphide) cannot be broken down in digestion process. This chemical is released from the body in the breath and sweat.
The garlic is an exceptional source of minerals and vitamins and helps to lower cholesterol and blood pressure. The infamous strong flavor of garlic defers many people from including it in their meal. Earlier studies have revealed that even brushing teeth after fragrant continental meal failed to solve the problem.
But now it seems that people fond of garlic can breathe a fresh smelling sigh of relief. Drinking a small glass of milk can decrease the presence of AMS on the breath by up to fifty percent found food researchers from Ohio State University.
Full fat milk provides better outcomes than skimmed milk and it was also better to drank with meal rather than after the meal, reported the study published in the Journal of Food Science.