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Onions and Garlic: Bad Breath Culprits and Breath Test Tools
The very best mouthwash for any one case of halitosis should go above and beyond addressing the basics of every-day breath problems and tackle the challenge brought on by onions and garlic. We've created our tests to analyze which mouthwashes can handle the heat, helping to indicate just how effective each product really is. Garlic and onions may be culinary favorites, but they can be bad breath red flags. Grown, eaten, and enjoyed in nearly every part of the world, garlic and onions are foods that taste great in a wide variety of dishes and have been used in herbal medicine for thousands of years. These foods are well-known for their taste and medicinal properties, but they are also renowned for their ability to affect the breath, and that's why we use them in our tests to get the scoop on mouthwashes and put their claims of effectiveness on trial. When we test the quality and bad breath blasting power of mouthwashes, we get straight to the point by eating both raw and cooked garlic and onions before swishing –and the halimeter knows whether a mouthwash can make the grade. People who suffer from chronic bad breath halitosis tend not to notice their own breath in much the same way that diners can't tell their breath has been overpowered by garlic and onions in a recent meal.
Garlic and Onions for Taste and Health Garlic and onions have also been shown to lend significant health benefits, especially when taken raw or in powdered form. One study has proposed that malignant tumors may be reduced through the use of garlic, and onions have been used to help treat everything from the common cold to osteoperosis –and some traditions consider them to be an aphrodisiac. There's a wealth of potential in these foods to improve human health and contribute to world cuisine, and the ability of garlic and onions to contribute to the science of eradicating bad breath makes them all the more valuable.
How these Foods Fail the Bad Breath Test After eating onions or garlic, either raw or cooked, people are likely to notice traces of the scent
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on their own breath, and others nearby are likely to notice as well, especially when talking or getting close. Discovering personal breath quality can be difficult, especially since some friends and loved ones don't talk about the problem –but modern technical instruments allow for accurate breath assessment. There's another way to tell that someone has been digging into the garlic and onions, and that's with the halimeter, the instrument used for determining bad breath by counting the number of VSCs, or Volatile Sulfur Compounds, per billion units. These VSCs contribute to bad breath halitosis, and the natural chemicals in onions and garlic produce their own sulfurous compounds, which are called mercaptans and can be detected by the halimeter. That's why we challenge dental hygiene and health products to wipe out the readings produced by these foods.
What's Worse: Raw or Cooked? Of course, raw garlic and onions are a lot more potent than when they're cooked; the raw foods may produce readings well into the upper hundreds of parts per billion, which signifies noticeably bad breath. Cooked garlic and onions, on the other hand, or even specially fermented “black garlic,� may keep breath within a tolerable range under one hundred parts per billion. We test garlic and onions in their raw states and cooked to help shoppers discover the products most suited to their individual needs.
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