The Benefits of Bad Breath

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Egyptian pyramid builders took garlic to increase their stamina, and Roman legionaries ate it to maintain their fighting spirit.  Now studies of the substances contained in garlic and onions show that their history of reported health benefits is well founded.

Garlic and onions have similar chemistry.  The various sulphur compounds in garlic that cause bad breath, give the more pleasant smell of fried onions.  Some of these sulphur compounds are toxic in large quantities.  But like many substances, when taken in small quantities they have a number of well-documented health benefits.

Surprisingly, garlic bulbs that remain undisturbed and intact don’t smell strongly and display little physiological activity.  It is the act of crushing the bulbs that releases the pungent substances we associate with these plants.

Many of the sulphur compounds released by garlic and onions have unwelcome side effects.  Cut onions produce a tear inducing substance, and eating garlic leads to bad breath.

On the positive side garlic shows powerful antibiotic activity, functioning as an antibacterial, antiviral, antifungal and antiparasitic agent.  In addition it contains compounds that improve our cardio-vascular health by increasing our blood fluidity and reducing platelet aggregation.

So next time you may have to choose between your social popularity and your health.