Garlic is an invaluable cooking ingredient.
It smells amazing when you sauté it.
And it makes food taste delicious.
But afterwards, there’s the dreaded garlic breath.
And it lingers, no matter what you do.
Here’s why: Chopping or crushing garlic creates four sulfur compounds, which are notoriously stinky—they’re behind such lovely scents as rotting eggs and skunk spray.
One of those compounds is allyl methyl sulfide, which takes a really long time for the body to break down.
Once the compound is absorbed by the stomach, it goes into the blood stream and travels all around the body.
It comes out in your sweat and your urine.
And it comes out through your lungs and in your saliva.
So enjoy your food—it’s going to be with you for a while!
(Actually you can eat some foods that will help—watch the Compound Interest video above to find out more).