It’s hard to resist garlic sometimes, but its pungent smell can often last long on the tongue. So what causes it, and how can we get rid of it? Garlic contains a compound called sulfur volatiles that can cause a bad odour after being eaten. Researchers wanted to better understand how yoghurt and its components can eliminate or reduce such strong odours. For the study, researchers from the Department of Food Science and Technology at Ohio State University, Columbus tested the garlic deodourising capabilities of yoghurt and its individual components of water, fat and protein to see how each stood up to the smell. As a result, the team found both fast and protein were effective at trapping garlic odours, leading the scientists to suggest high-protein foods may one day be formulated specifically to fight garlic breath. “High protein is a very hot thing right now – generally, people want to eat more protein,” said senior study author Sheryl Barringer, professor of food science and technology at the university. “An unintended side benefit may be a high-protein formulation that could be advertised as a breath deodorizer in addition to its nutritional claims,” she said. “I was more excited about the protein’s effectiveness because consumer advice to eat a high-fat food is not going to go over well.” In the lab experiment, researchers placed equal amounts of raw garlic in glass bottles and confirmed the smell of the garlic was released in concentrations that would be detected by the human nose. Scientists measured the levels of volatile molecules in gaseous form present before and after each treatment. It was revealed that garlic alone reduced 99 per cent of the major odour-producing raw garlic volatiles. When introduced separately, the fat, water and protein components of yoghurt also had a deodorising effect on raw garlic, but results showed fat and protein performed better than water. Looking at fat’s performance, a higher quantity of butter fat was more effective at deodorisation. The proteins which were studied included different forms of whey, casein and milk proteins, all of which were effective at deodorising garlic. This may be because of their ability to trap the volatile molecules before they are emitted into the air. A casein micelle-whey protein complex performed the best. “We know proteins bind flavour – a lot of times that’s considered a negative, especially if a food with high protein has less flavour. In this case, it could be a positive,” Barringer said. Additional experiments that involved changing the pH of the yoghurt to make it less acidic (4.4 pH to 7 pH) actually appeared to lower the yoghurt’s deodorisation effect on the garlic. However, changing the pH of water did not seem to make any difference on the water’s deodorization effect. “That’s telling me it goes back to those proteins because as you change pH you change the configuration of proteins and their ability to bind. That said we definitely should be looking at these proteins,” Barringer said. “It probably depends on the protein, as well, because different proteins react differently to pH. So that may be an important thing as we look at other proteins for their garlic deodorization effect.” The team also tested the deodorising effect of yoghurt and its components on fried garlic, in the process they found that drying garlic alone can significantly reduce garlic odour. Yoghurt and its individual ingredients neutralised a lower percentage of volatile compounds of fried garlic compared to raw garlic. Study authors think this may be because there were fewer volatiles to trap than were present in the raw cloves. The findings have provided a foundation for future studies on proteins that might help fight the garlic breath. In the meantime, Barringer predicts that Greek yoghurt, with a higher protein profile than the whole milk plain yoghurt used in the study, may be particularly effective at getting rid of garlic breath. Fruit-flavoured yoghurts will probably work, too, she said – and whatever is used, it must quickly follow ingestion of raw garlic. “With apples, we have always said to eat them immediately,” she added. “The same with yoghurt is presumed to be the case – have your garlic and eat the yoghurt right away.” The study was published in the journal Molecules. Read More 11 best mouthwashes that will keep your mouth minty fresh Women less likely than men to receive CPR from strangers, study finds Study finds toxic ‘forever chemicals’ may be ‘intentionally added’ to some period products Teenager’s death after drinking too much water was ‘preventable’ Could bats hold the secret to beating Covid and cancer? Groundbreaking migraine treatment offers ‘new hope’ for patients

Giorgio Armani closed Milan Fashion Week with good vibes and a front row that included Cate Blanchett, Juliette Binoche and Lily Allen. Australian actor Blanchett – a global ambassador for Armani Beauty – championed sustainable fashion by wearing an embellished black jumpsuit with a plunging neckline. The outfit comes from Armani Prive’s autumn/winter 2009 couture collection, and Blanchett is obviously a fan – she previously wore it to the Palm Springs Film Festival in January. Blanchett sat next to Chocolat actor Binoche, who kept things simple in a black leather jacket and black wide-legged trousers. Singer Lily Allen was also on the front row, sporting a sleek blunt cut bob and a pink and black ensemble. Armani’s spring-summer 2024 collection mirrored a sky’s shifting colours and light at dusk – an idea conveyed with changing colours on the back wall of the showroom in his historic, central Milan headquarters. The 89-year-old designer employed translucent, diaphanous fabrics alongside silks and satin to create lightness and movement. The palette captured the mood, moving from bronze on silvery grey to jewel blue, green and purples which bled together, and back to dusky shades of grey and silver which faded to white. “No beige,” Armani joked after the show. The collection conveyed elegance but also practicality: clothes that put the wearer at ease in any context and without prodding toward overt, revealing sexiness. Satiny trousers anchored many of the looks — jackets, transparent blouson layers, shimmering tops and off-shoulder chiffon dresses. “Vibrations, that means colours, that means movement, that means a structure that moves on the body,” Armani said. To demonstrate his vision, a model in a shimmering long dress and a diaphanous cape danced down the runway. Flat shoes finished all of the looks. “Women should not be enslaved to height or to a feline nature, being sexy at all costs,” the designer said. “There can be also a normal woman but who hopefully has a twinkle in the eye.” Armani for years has lamented a Milan fashion scene that tries too hard, focusing on novelty instead of what he sees as the essence of fashion: dressing women to express themselves. The designer said he sensed a change in this season’s Fashion Week, which ended on Sunday, with less frivolity. “Finally, I saw collections, from the photos, with a lot of normality. There is also a little research, which has to be part of this craft.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live 7 gardening books you shouldn’t be without this autumn Kate Moss shares her wellness practices ahead of reaching milestone 50th birthday Naomi Campbell wears black lingerie on Dolce and Gabbana catwalk

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Kate Moss has admitted she is in denial about reaching the milestone age of 50 next year. The 49-year-old British supermodel rose to fame as one of the faces of the 1990s with more than 40 Vogue covers and stints as the face of major designers including Chanel, Louis Vuitton and Calvin Klein. Last year, the mother of one announced the launch of beauty and wellness brand Cosmoss by Kate Moss. Reflecting on her 50th birthday next January, Moss told The Sunday Times: “I’m not turning 50. No. I’m not thinking about it. I do not feel 50.” Asked if she had undergone any treatments such as fillers or Botox, Moss – whose daughter Lila turns 21 next week and is also a model – said: “No comment. Au naturel. Next (question).” The supermodel also revealed she has left the party lifestyle behind, saying: “I’m not really into it. When I do go out I leave at midnight – that’s my cut-off. “After that (time) people start repeating themselves.” The Croydon-born celebrity says she now enjoys moonbathing, a practice of lying under the night sky to absorb lunar energy, and says she also “charges” her crystals under moonlight. Moss has also left London for west Oxfordshire, where she told the newspaper she goes wild swimming “in a secret place, in the middle of lots of fields and only the villagers are allowed to use it”. She revealed she still smokes “occasionally”, adding: “I’ve heard that when you stop, you can really tell (by your skin). But I haven’t stopped… yet.” Her new brand is based on her own wellness journey, with the Cosmoss website describing the company as offering “wellbeing for soul and senses” which focuses on “holistic self-care and mindful beauty sourced in nature”. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live

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