Garlic elevates nearly every dish it graces, but its potent aroma can sabotage dates or key meetings. Where does this stubborn scent come from?
A whole bulb of garlic smells innocuous. Chopping, crushing, or pressing a clove unleashes the odor through allicin, sparking a rapid chemical reaction that releases enzymes and compounds.
Key culprit: allyl methyl sulfide. Your body metabolizes it slowly, allowing it to enter the bloodstream and escape via breath and sweat glands. That's the persistent garlic whiff—brushing teeth helps somewhat, but not fully.
Eaten garlic already?
Certain ingredients can neutralize garlic breath and odor.
