Foods To Avoid That Cause Bad Breath by Dr. Harold Katz

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Foods To Avoid That Cause Bad Breath
by Dr. Harold Katz

Did you know that there are specific foods that may lead to bad breath? This is because of volatile sulfur compounds - the culprit in causing bad breath!

For example, if food sits out too long it will spoil. That spoiling action is due to anaerobic bacteria breaking down proteins in that particular food. In milk, the odor of sour milk is caused by relatives of the bugs that create bad breath when they break down proteins in the milk (and basically in all dairy foods). A reaction 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 has a rotten egg smell) and Methionine becomes Methyl Mercaptan (which smells like a cross between old socks and garlic). The same analogy applies to meat if it sits out too long.

Everyone knows that onions and garlic will create bad breath. But do you know why? It's because the odorous molecules in onions and garlic are actually sulfur compounds themselves called Mercaptans. Sulfur is nature's way of creating odors. You're all familiar with the skunk. Its odor is created by a defense and/or attack mechanism. Skunk odor is made up of skatoles, which are naturally occurring sulfur compounds. In a similar fashion, bacteria in your mouth creates the volatile sulfur compounds of bad breath and taste disorders.

There are 4 food categories that will result in an increase of sulfur production because these categories have a stimulating affect on the bacteria that cause bad breath:

1. Drying Agents
2. Dense Protein Foods
3. Sugars
4. Acidic Foods

Let's look closely at each of these food categories and how they stimulate bad breath!

DRYING AGENTS
The most common drying agent in food is alcohol. Alcohol of course, is the basis of all

Author's Biography:

Posted on: July 23,2005

Email: articles@drkatz.com
Website: http://www.freshbreath.com