It’s hard to resist garlic sometimes, but its pungent smell can often last long on the tongue and what better way to get rid of it than good old yoghurt? 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

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Max Verstappen’s invincible streak continued at the Belgian Grand Prix with another crushing win. The double world champion started sixth but took the lead at Spa Francorchamps on lap 17 of 44 before taking the chequered flag 22.3 seconds clear of his forlorn Red Bull team-mate Sergio Perez. Verstappen’s triumph was his eighth in a row – one shy of Sebastian Vettel’s record – and 10th from the 12 rounds so far. He leads Perez by a mammoth 125 points in the standings – the equivalent of five victories – heading into Formula One’s summer break. Pole-sitter Charles Leclerc took the final spot on the podium with Lewis Hamilton, who denied Verstappen a bonus point by setting the fastest lap, fourth. Fernando Alonso finished fifth for Aston Martin, one place ahead of George Russell with Lando Norris seventh. Verstappen qualified fastest on Friday evening but was demoted five places following a gearbox change. The Dutch driver was up from sixth to fourth at the end of the first lap while Perez blasted past Leclerc on the Kemmel Straight to take the lead. Oscar Piastri finished runner-up in Saturday’s 11-lap sprint race, but the Australian rookie’s Grand Prix lasted less than a lap after he collided with Carlos Sainz at the opening corner. Sainz turned into Piastri at La Source leaving the McLaren man with race-ending damage. Back up front and Verstappen was on the move. On lap six he breezed past Hamilton at 210mph along the Kemmel Straight. Three laps later, Leclerc became his next victim, after he outbraked the Monegasque man with a fine move around the outside of Les Combes. Perez was now three seconds up the road. In came Perez for new rubber on lap 12 but Verstappen wanted Red Bull to double-stack in order not to lose any time to his team-mate on fresher tyres. “So don’t forget Max, use your head please,” said Verstappen’s race engineer Gianpiero Lambiase. “Are we both doing it or what?” replied Verstappen. “You just follow my instruction,” came Lambiase’s response. “No, I want to know both cars do it,” Verstappen fired back. “Max, please follow my instruction and trust it, thank you,” said Lambiase. The following lap, Verstappen stopped for tyres and it only took a couple of laps before he was crawling all over the back of Perez’s Red Bull machine. Verstappen tracked Perez through the fearsome Eau Rouge-Raidillon section before applying DRS and roaring round the outside of his team-mate along the Kemmel Straight on lap 17. By the end of the lap, he had already pulled out a 1.6 sec gap over his team-mate. Verstappen was then on the radio, reporting rain, and the Dutchman endured a hairy moment through Eau Rouge as the back end of his Red Bull machine stepped out on him at 180mph. “F***, I nearly lost it,” said the championship leader amid the light drizzle. Lambiase was then back on the radio asking if Verstappen could make his tyres last with more rain due to arrive. “I can’t see the weather radar,” came Verstappen’s spiky response. On lap 29, Perez now trailing Verstappen by nine seconds, stopped for a second time with Verstappen following in on the same lap but it was not long before Lambiase was back on the radio lambasting his driver. “You used a lot of the tyre on the out lap Max,” he said. “I am not sure if that was sensible.” Verstappen responded by banging in the fastest lap of the race. Such is Verstappen’s stranglehold of Formula One, he was back on the radio joking if he should stop for a third time. “Should we push on and do another stop?” he said. “A little bit of pit-stop training?” “Not this time,” replied Lambiase, having previously calling on his driver “to use your head a bit more.” But Verstappen showed no sign of slowing down, delivering Red Bull’s 22nd win from the last 23 races and retaining the team’s unbeaten streak this season. Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Max Verstappen beats Oscar Piastri to sprint race pole in Belgium How Max Verstappen and record-breaking Red Bull compare to Formula One greats I held my breath – Lewis Hamilton enjoys ‘extraordinary’ run to pole in Budapest

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