Did you fully grasp that there are certain foods that may result in bad breath? This’s because of volatile sulfur compounds – the cause in triggering halitosis!
For instance, if food sits out 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 brought on by relatives of the little bugs that create halitosis whenever they decompose proteins in the milk (and does prodentim work (www.tubetorial.com) basically in all dairy foods). A response happens where’ the halitosis bugs’ extract sulfur compounds from the amino acids in these proteins. Specifically, the amino acid Cysteine is transformed into Hydrogen Sulfide (which features a rotten egg smell Methionine and) gets Methyl Mercaptan (which has the aroma of a cross between older socks as well as garlic). Precisely the same analogy applies to meat in case it sits out very long.
Everyone knows that garlic and onions can provide bad breath. But do you know exactly why? It’s because the odorous molecules in onions as well as garlic are actually sulfur compounds themselves known as Mercaptans. Sulfur is nature’s way of making smells. You’re virtually all familiar with the skunk. Its odor is produced by a defense and/or hit mechanism. Skunk odor comprises of skatoles, which are naturally occurring sulfur compounds. In a similar fashion, bacteria in the mouth of yours makes the volatile sulfur compounds of bad breath and flavor problems.
Right now there are four food groups which will result in a rise of sulfur generation because these categories have a stimulating influence on the bacteria that can cause poor breath:
1. Drying Agents
2. Dense Protein Foods
4. Acidic Foods