The compounds in garlic that cause your breath to reek actually don't exist until you start chopping or crushing its cloves. When garlic's structure is damaged, compounds such as diallyl disulfide and allyl methyl sulfide are released; these are ingested when we eat, and later released from our mouths as we breathe. Luckily, there's an easy solution. If you don't want to scare people off with stinky breath, drink a glass of milk or chew on some parsley, the American Chemical Society suggests.
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