Did you know that there are specific foods that could result in bad breath? This is because of volatile sulfur compounds – the reason in causing bad breath!
For instance, if food sits out a long time it will spoil. That spoiling behavior is because of anaerobic bacteria breaking down proteins in that particular food. In milk, the odor of sour milk is caused by relatives of the bugs that produce bad breath whenever they rot proteins in the milk (and essentially in most dairy foods). A reaction occurs where’ the bad breath or halitosis bugs’ extract sulfur compounds from the amino acids in these proteins. Particularly, the amino acid Cysteine is converted to Hydrogen Sulfide (which includes a rotten egg smell ) and Methionine becomes Methyl Mercaptan (which has the aroma of a cross between old socks and garlic). The same analogy applies to meat if it sits out very long.
Everyone is aware that onions and garlic can provide bad breath. But don’t you know the reason why? It’s because the odorous molecules in onions as well as garlic are in fact sulfur compounds themselves called 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 hit mechanism. Skunk odor is made up of skatoles, power bite supplement which are ever-present sulfur compounds. In a similar fashion, bacteria in your mouth creates the volatile sulfur compounds of bad taste as well as breath problems.
At this time there are four food groups that will lead to an increase of sulfur production because these categories have a stimulating affect on the bacteria that can cause poor breath:
1. Drying out Agents
2. Dense Protein Foods
3. Sugars
4. Sour Foods