How to remove the strange smell in the mouth caused by garlic? Research and discover that the solution is actually very simple

The food you should know

Garlic is a love and hated existence in the spice world. The unique aroma can increase the cuisine several times unique and delicious. The strange flavor left in the mouth after eating is quite impressive. To this end, scientists have made new discoveries about removing the odor of garlic. This antidote to eliminate garlic may have unexpectedly simple ingredients, and it is even now in your refrigerator!

Although we live in the AI ​​era, many diets are still difficult to solve, and the chemical reactions caused by food entering the body are very sophisticated and complicated. Today, let us talk about garlic, a lovely and hateful spice, which can be more delicious with roasted aromas, leaving a slight odor in the body and mouth, making it one of the foods that many office workers deliberately avoid. In addition to the methods that have been passed on among the community in the past, a research report released by Ohio State University will reveal another effective way to remove garlic flavor for us, and this "anti medicine" is likely to be placed in your refrigerator!

{9 9} Whole-fat original flavor quality is the most effective way to reduce the odor of garlic.

In September 2023, the Ohio State University research team released the initial results of this study, published in the international academic journal Molecules, and described that "the original flavor quality of whole-fat milk can prevent almost all the odorous compounds that garlic has irritating odors from spreading into the air."

During the research process, the team placed three major ingredients of the quality: water, fat, protein, and raw garlic in the same glass jar, and then tested it through human smell to determine which ingredient can produce the best inhibitory effect on the garlic flavor. The final conclusion is: the synthesis of three ingredients can reduce 99% of the main odor-relieving compounds of raw garlic.

Sheryl Barringer, a well-established researcher and professor of food science and technology at the team, shared on Ohio University's official website, "Protein diet is very popular now, and most people want to eat more protein. In addition to the nutritional value announced by many parties, this new discovery of deodorization can add another benefit to the high-protein diet formula."

The results of this research are likely to become a reference for more detailed research in the future, further analyzing how different proteins inhibit the odor of garlic, and how to make an anti-odor formula that everyone can easily use. At present, Professor Balingjie suggests that the public should choose Greek qualities as the best choice, because their protein content is relatively higher, up to 1 times more than the average qualities. It is the best time to eat 1 large spoon of garlic immediately after eating garlic.

Potential forces that neutralize garlic flavor. Common ingredients such as apple and mint are all on the list. Interestingly, Professor Balingjie seems to have a unique sense of mission to find "removing garlic flavors and relieving the flavors". She once published her early research results in 2019 and proposed a way to neutralize the flavors by taking another ingredient at the same time, including apple, mint, and borage. Those who like Italian pasta or garlic bread may wish to refer to it.

1. Green mint and lettuce:

contains phenolic compounds, which can reduce the impact of sulfur compounds that cause garlic odor. It is recommended to eat it with garlic, or eat it immediately after eating garlic.

2. Fresh apple:

cut apples will oxidize and turn brown over a period of time. This is because the chemical reactions produced by the polyphenol oxidase of the flesh are exposed to oxygen, which is a natural deodorizer of garlic.

3. Add lemon juice:

is especially effective for raw minced garlic. Alliinase is an enzyme produced by crushing raw garlic and is the cause of odor. The acidity contained in lemon can neutralize this odor.

Reduce the garlic flavor and keep it. It is also a method to use less amount and avoid crushing.

Christopher Kimball, a American gourmet who loves Italian cuisine, believes that following the traditional Italian cooking techniques, the garlic flavor will not be retained. He observed in Roma that Roma's chefs prefer to use red-skinned garlic, about half the size of the garlic, and only use 1 to 2 cloves per time. After frying until browned, the garlic is taken out and only uses oil with slightly garlic aroma to cook.

Then, avoid using garlic presses, because the crushing action will start the development of allicin. Japanese cuisine researcher Machiyama Chiho once shared in the media that people can eat ingredients that have a certain anti-odor effect before, during and after meals. These are: milk, apples rich in polyphenols, strange fruits, blueberry, celery, and green tea containing sausage. Some Indian restaurants will produce "mukhwas" at the rear of the meal, which is generally made of different colors of sugar-coated fennel seeds and other spices (such as coriander seeds and cardamom). In addition to keeping the mouth fresh, it also aids digestion.

Removing garlic taste is wonderful. Drinkers can apply it to design meals

Next, food operators may ask themselves: How to use this to design favorable marketing? The advantages of Greece style on the market have been increasingly recognized by more and more people. If the advantages of removing garlic flavor are added, it may help increase sales. In addition, the Ice Island premium "Skyr" that is known to less people contains higher protein quality. According to MyFoodData data, 100 grams of Skyr contains 19 grams of protein, and the same amount of Greek premium contains 9 grams of protein. Judging from the current filtering conditions that are high in protein, the Ice Island style quality may have unexpectedly eroded..

Other ingredients proposed by Professor Balinger may also be used in restaurants and applied to side dishes, such as the common appetizer garlic cream bread, which can be paired with borage salad, or mixed with green mint into a sauce; the Italian pasta sauce is added with lemon juice to neutralize the garlic flavor. The three time points before, during and after meals are all the festivals that restaurants are worth thinking about and design, so as to take care of diners' difficulties more carefully.