Researchers find the fat and protein in yoghurt bind the odour-producing compounds in garlic if eaten directly afterwards
If you’ve ever skipped the garlic for fear of romantic rejection, take note: You can have your date and eat garlic – provided you follow up with a spoonful of yoghurt. Research suggests that the fat and protein that yoghurt contains prevents almost all of the smelly volatile compounds in garlic from escaping into the air.
Manpreet Kaur and Prof Sheryl Barringer at the Ohio State University in Columbus, US, tested the capacity of yoghurt – and the water, fat and protein in it – to neutralise the sulphurous compounds that give raw and cooked garlic its characteristic odour.
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