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![](https://static.time.com/v3/assets/bltea6093859af6183b/blt38784613657e56fb/698696d3810bbb4be5c92186/garlic720.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9)


# Here's Why You Get Garlic Breath

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<!-- video src="https://cdn.jwplayer.com/manifests/SjeOdV0s.m3u8" -->
## Video: What Causes Garlic Breath?

[Watch (HLS stream): What Causes Garlic Breath?](https://cdn.jwplayer.com/manifests/SjeOdV0s.m3u8) (1:35)

![What Causes Garlic Breath?](https://cdn.jwplayer.com/v2/media/SjeOdV0s/poster.jpg?width=720)

_Published 2014-06-09. From the American Chemical Society_


by 

[TIME Video](https://time.com/author/time-video/)


## TIME Video


Jun 9, 2014 8:10 PM UTC

From the American Chemical Society 

by 

[TIME Video](https://time.com/author/time-video/)


## TIME Video


Jun 9, 2014 8:10 PM UTC

Garlic tastes good to eat, and it’s good for you — so how does it turn in to such a date-night killer after you’ve consumed it?

The folks at the American Chemical Society and chemistry blog [Compound Interest](http://www.compoundchem.com/2014/05/05/what-compounds-cause-garlic-breath-the-chemistry-of-garlic/) have done the research and narrowed it down to four volatile organic compounds.

Strangely enough, none of these compounds are present in garlic until it is broken down or chopped, but when garlic’s structure is damaged, enzymes convert the compound Allin to Allicin, which is responsible for the smell. Allin then breaks down in to the four compounds and one of those – Allyl Methyl Sulfide – breaks down much more slowly and as the compound gets in to your bloodstream, the only ways it can excrete are through urine, sweat, or breath.

There is a fix however – if you want to mask your garlic breath, your best options are milk, or parsley.


## Transcript

[00:05] This week on Reactions, we're talking garlic. And hey,
[00:08] it's good for your taste buds and good for your body
[00:10] but you gotta wonder, how can something that adds
[00:12] such a brilliant flavor to food leave you with such rank
[00:15] breath after you eat it? Our buddies over at Compound
[00:18] Interest have some answers for us. So sit back, get
[00:20] peeling and get ready for some hard chemistry facts
[00:22] about garlic. Garlic contains four major volatile organic
[00:26] compounds that are responsible for that notorious
[00:28] garlic breath. Interestingly enough, none of these
[00:31] compounds are present in garlic until it's crushed up
[00:33] or chopped. When garlic's structure's damaged,
[00:36] enzymes convert the compound Alliin to Allicin which is
[00:38] responsible for garlic's distinct smell. Allicin is then
[00:41] broken down to the four compounds that were just
[00:44] mentioned. Once you take your first bite, the allyl
[00:46] methyl sulfide compound is broken down in your body
[00:49] much slower than the rest of the gang. So it's mostly
[00:51] responsible for the garlic breath. This compound is
[00:54] then passed into your bloodstream and organs is
[00:56] excreted when you sweat, breathe, and when you have
[00:58] to pee. But, hey, if you're worried about garlic breath,
[01:01] try eating some parsley or drinking milk. These two
[01:03] foods are actually no one to reduce garlic breath.
[01:06] There's also more to garlic than its delicious flavor and
[01:08] accompanying bad breath. You may have heard
[01:10] people tell you that garlic is good for your health. Well,
[01:12] they're right. Garlic carries antibacterial properties and
[01:15] three come pounds in particular do the dirty work.
[01:18] Sulfur- containing organic compounds like these can
[01:21] penetrate the cell membranes of bacteria cells and
[01:23] combine with certain enzymes or proteins to alter their
[01:26] structure, which ultimately damages the cells. Also,
[01:29] along with this organosulfer bacterial assassins, allicin
[01:32] has similar antibacterial properties.

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