Did you know that there are certain foods that may lead to bad breath? This is because of volatile sulfur compounds – the culprit in triggering bad breath!
For power bite tablets instance, if food sits away too long it’ll go bad. That spoiling action is as a result of anaerobic bacteria breaking down proteins in that particular food. In milk, the odor of sour milk is caused by relatives of the pesky insects which produce bad breath if they decay proteins in the dairy (and basically in all dairy foods). A response takes place where’ the bad breath bugs’ extract sulfur compounds from the amino acids in these proteins. Specifically, the amino acid Cysteine is converted to Hydrogen Sulfide (which includes a rotten egg smell ) and Methionine gets Methyl Mercaptan (which smells like a cross between older socks and garlic). The exact same analogy applies to meat if it sits out too long.
Everyone is aware that garlic and onions can create bad breath. But do you know why? It is since the odorous molecules in onions as well as garlic are actually sulfur compounds themselves referred to as Mercaptans. Sulfur is nature’s way of making smells. You are almost all experienced with the skunk. The odor of its is made by a defense and/or hit mechanism. Skunk odor comprises of skatoles, which are naturally occurring sulfur compounds. In a similar manner, bacteria in the mouth of yours makes the volatile sulfur compounds of bad breath and flavor problems.
Right now there are 4 food categories which will contribute to a rise of sulfur production because these categories have a stimulating influence on the bacteria that create poor breath:
1. Drying out Agents
2. Dense Protein Foods
4. Acidic Foods