Garlic breath can be fixed by eating natural yogurt thanks to its neutralising proteins, scientists say

It’s normal to feel self-conscious after a particularly spicy garlic bread or chicken kiev.

But simply eating some natural yogurt can help get rid of the garlic stench on your breath, scientists say.

Researchers have found that proteins in full-fat yogurt work well at neutralizing the sulfur-containing compounds that cause the odor.

A team from Ohio State University placed equal amounts of raw garlic in glass bottles before adding yogurt with different fat, protein and water content.

They found that yogurt was 99 percent effective at reducing key odor-producing garlic compounds.

Analysis found that high-protein yogurt was most effective at reducing garlic odors, as was high-butterfat yogurt.

Dr. Sheryl Barringer, senior author of the study, said: ‘High protein is very popular right now. In general, people want to eat more protein.

‘An unintended side benefit may be a protein-rich formulation that can also be advertised as a breath deodorant in addition to the nutritional claims.

‘We know that proteins bind taste… in this case it could be positive.’

The researchers also tested the “deodorizing” effects of yogurt on fried garlic, but found that frying the garlic significantly reduced most of the odor-causing volatiles anyway.

Dr. Barringer and her team believe their research provides a good foundation for exploring various proteins that could soon be formulated to create the perfect product for garlic breath eradication.

Researchers found that yogurt was 99 percent effective at reducing key odor-producing garlic compounds

In the meantime, Dr. suggests Barringer, however, suggests that Greek yogurt—which has a higher protein value than regular whole-milk yogurt—may be the most effective way to get rid of garlic breath.

Flavored yogurt would probably also work and, whatever is used, should be consumed shortly after the garlic is consumed.

“Eat your garlic and eat the yogurt right away,” she added.

The findings have been published in the journal Molecules.