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Garlic: bad breath or bad press?

Eat the food that you love without the bad breath.

30 Jun 2011

It may not take up much space in your kitchen, but the humble garlic bulb has caused a big culinary stir over the centuries. In fact, despite its unmistakable ability to flavour a dish and its amazing health benefits, it took a long time for the rather smelly rose to truly win over the West. We take a quick look at why garlic is great, how to best use it and why you never need to fear its bad-breath after affects ever again!
Garlic’s goliath health benefits
Garlic has long been considered a herbal "wonder drug", with a reputation for preventing everything from the common cold to the Plague! There is also strong evidence that garlic can assist in managing high cholesterol levels and preventing blood clots. It’s an antioxidant and a natural antibiotic too (with 1% the potency of penicillin).
Cooking with garlic – some great tips
In general with garlic, the finer the chop the stronger the taste. Crushed garlic has the strongest taste of all and if used raw, is even stronger still. When cooked whole, garlic has a much milder, sweeter taste. Garlic also mellows the longer it is cooked, so garlic added at the end of cooking will give a stronger taste than garlic added earlier. Here are a few other helpful tips to keep in mind:

  • Don’t microwave garlic as this kills its active ingredients.
  • Crushing or chopping garlic helps to best release its active compounds.
  • Garlic bulbs shouldn’t be stored in the fridge or a sealed container, but in a cool, ventilated place away from direct sunlight.

Beating bad breath
Garlic’s sulphorous compounds are a recipe for bad breath, but thanks to Clorets, this problem needn’t be an obstacle to you enjoying the foods that you love. Clorets will instantly freshen your breath and leave you confident to continue any dinner party conversation. That’s especially good news when you consider what you could win…

Read more on: garlic  |  competition  |  health  |  win

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