34 Jubilee Drive
079 5094 5106Contact Seller
Did you understand that there are certain foods which will result in bad breath? This’s because of volatile sulfur compounds – the culprit in triggering bad breath!
For instance, if food sits away very long it will spoil. That spoiling behavior is as a result of anaerobic bacteria breaking down proteins in that particular meal. In milk, prodentim soft tablets (full report) the odor of sour milk is induced by relatives of the pesky insects that produce halitosis if they decay proteins in the milk (and basically in all dairy foods). A reaction happens where’ the bad breath or halitosis bugs’ extract sulfur compounds from the amino acids in these proteins. Specifically, the amino acid Cysteine is converted to Hydrogen Sulfide (which has a rotten egg smell ) and Methionine gets Methyl Mercaptan (which has the aroma of a cross between older socks as well as garlic). The exact same analogy applies to meat if it sits out too long.
Everyone knows that onions and garlic will create bad breath. But can you know the reason why? It is because the odorous molecules in onions and garlic are in fact sulfur compounds themselves referred to as Mercaptans. Sulfur is nature’s way of producing odors. You are almost all experienced with the skunk. Its odor is made by a defense and/or attack mechanism. Skunk smell is comprised of skatoles, which are ever-present sulfur compounds. In a similar manner, bacteria in your mouth creates the volatile sulfur compounds of bad flavor as well as breath disorders.
Right now there are 4 food groups that will result in an increase of sulfur generation because these groups have a stimulating influence on the bacteria that cause bad breath:
1. Drying out Agents
2. Dense Protein Foods
4. Acidic Foods