Science of Cheese

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Garlic Breath? Drink Milk

The Journal of Food Science writes that milk consumption before or with garlic consumption can reduce concentrations of compounds responsible for ‘garlic breath’. Drinking milk after ingestion had a lower counteractive effect.

Taking in food/drink with a high water and fat content (e.g. whole milk) is the key. Many fruits, vegetables, and beverages have eliminated elements responsible for "garlic breath" but milk helps counteract one of the major components - diallyl disulfide.