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

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Sky Sports F1 pundit Karun Chandok escaped unharmed after his car burst into flames during a race at the Goodwood Revival event on Saturday. The former Formula 1 driver, now a regular on Sky at grand prix weekends, was driving a Ferrari 250 GTO in the Lavant Cup at the exhibition event. Yet as the 10th lap of the race drew to a close, Chandok put his foot on the throttle before the rear of the car burst into flames. The Indian driver quickly turned his car off track, onto the grass, before rapidly leaving the vehicle. Chandok later revealed on X, formerly known as Twitter, that he was “lucky to get away with that with nothing more than a melted boot”, posted with a photo of his footwear. “Coming out of Lavant to the straight – I was in second and cruising – I heard a bang and the back wheels locked up,” Chandok said, reflecting on the incident a day later. “As I turned I saw flames, so I got right off the tracks safely to minimise oil going down and get out of the way. “Obviously I was shaken but the marshals, the owner, were all great. “The owner’s absolute first priority was that I was okay. He was extremely understanding.” There is not yet any clear explanation as to why the engine blew up in the dramatic manner it did. Read More F1 2023 season race schedule: When is the Singapore Grand Prix? Toto Wolff slams ‘moaning’ across F1 grid after Lewis Hamilton apology Alex Albon, James Vowles and the start of a Williams renaissance

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Always one of the most eagerly awaited events at London Fashion Week, the Burberry catwalk show attracts A-list celebrities, high-profile fashion editors and the biggest influencers from around the world. Last season, supermodel Naomi Campbell sat alongside Rosie Huntington-Whiteley and Jason Statham on the front row to watch chief creative officer Daniel Lee unveil his debut collection, and expectations are high for the designer’s second show, which takes place on September 18. Coveted by consumers across the globe, the luxury label is perhaps the most famous British fashion brand, but it hasn’t always been such a hot property. Ahead of London Fashion Week, which starts on September 15, we look back at the tumultuous history of Burberry… Adventurous origins The brand was founded in 1856 when 21-year-old former draper’s apprentice Thomas Burberry opened his first shop in Basingstoke, Hampshire. Focused on creating outerwear that shielded wearers from typical British weather, the founder invented gabardine – a water-resistant but breathable fabric – and patented it in 1888. “Prior to this, waterproof clothing was made of rubberised cotton which was cumbersome, not breathable and certainly not chic,” explains celebrity fashion stylist Miranda Holder. “In contrast, garbadine’s individual fibres were waterproofed before the weaving process, creating a lighter, more fluid and comfortable piece.” In early examples of celebrity endorsement, Norwegian explorer and zoologist Dr Fridtjof Nansen wore Burberry gabardine when he sailed to the Arctic Circle in 1893, while famed British explorer Sir Ernest Shackleton chose the outerwear for three expeditions in the early 1900s. The war years The now-iconic Burberry trench coat was invented during WWI with a range of features designed for military use – including the gun flap and D-rings to carry grenades – many of which remain today. “Each classic Burberry trench is composed of 90 individual, specially shaped components,” says Savile Row tailor Alexandra Wood, founder of Alexandra Wood Bespoke. “The key design elements include its double-breasted front, shoulder epaulettes, beige colour, belted waist, buckled cuffs, storm flap, and a checked lining that the brand has become synonymous with.” The distinctive beige Burberry ‘nova check’ was introduced in the 1920s and is still used as a lining now, with the ever-popular trench coats retailing from around £1,500. “The appeal of the Burberry trench has to be largely due to its adaptability,” says Holder. “The coat’s pale beige colour perfectly lends itself to a myriad of different outfit options, and the flash of luxury lining – nova check or not – makes it instantly recognisable as a luxury piece.” The royal seal of approval In 1955, Queen Elizabeth II granted Burberry a royal warrant as a weatherproofer, and by the Swinging Sixties business was booming, with the brand saying it made one in five coats exported from Britain. The nova check graduated from discreet lining to designer status symbol, with coats, scarves and umbrellas in the beige print proving popular with shoppers in the Seventies. In 1990, Burberry secured its second royal warrant, as an outfitter, from the now King. Noughties notoriety After decades of success, the Burberry shine was tarnished when a more mainstream audience embraced nova check in the late 1990s, snapping up entry-level items and causing the brand to discontinue sales of baseball caps. “The pattern soon filtered down to the high streets and eventually the football terraces – it remains one of the most copied counterfeit designs today,” says Holder. “As a result Burberry’s star fell hard, the brand losing any exclusivity it once had, being unable to control who wore the label.” Paparazzi photos of Eastenders actress Danniella Westbrook in head to toe nova check were seen as the final nail in the coffin, she adds: “Danniella was getting a lot of very negative publicity at the time, relegating the designer to the bins of bad taste.” The catwalk comeback Attempting to rehabilitate the brand as the new millennium dawned, Burberry opened its first store on upmarket Bond Street in 2000 and brought in 29-year-old Christopher Bailey as design director the following year. “Christopher Bailey made a significant impact during his tenure as creative director by modernising Burberry’s image, introducing digital innovations, and collaborating with artists and musicians,” says Wood. “It made Burberry fresher and more relevant and helped to make the brand have an edge, whilst remaining sympathetic to its crisp, British design aesthetic.” Scaling back production of nova check, Bailey brought glamour to the brand and staged blockbuster catwalk shows with live music from artists such as Tom Odell and James Bay. “He updated the classic trench, putting new twists on the heritage design and bringing in supermodel Kate Moss to give it a new lease of life,” Holder says. “Bailey successfully repositioned Burberry as an industry leader and innovator, and as a result, tickets to their catwalk shows were some of the most sought after on the London Fashion Week schedule.” A-list appeal Following the departure of Christopher Bailey with a memorable rainbow-themed catwalk show, Italian designer Riccardo Tisci was appointed chief creative officer at Burberry in 2018. “Riccardo Tisci injected some younger, more contemporary energy into the aesthetic, which was a roaring success,” Holder says. “Influenced by streetwear, his collections attracted younger fans who appreciated his edgier styles, despite critics pointing out a lack of continuity with the brand’s more traditional heritage.” Tisci enlisted model friends such as Kendall Jenner and Irina Shayk to walk the runway and dressed stars including Nicki Minaj and Kate Moss for the Met Gala. He also reintroduced nova check, much to the delight of celebrities and a new generation of Burberry fans. Bradford-born Daniel Lee took over from Tisci and made his debut at London Fashion Week in February 2023. The autumn/winter collection – which didn’t feature any beige trench coats – teamed sweeping coats and chunky knitwear with irreverent accessories like a woolly hat shaped like a duck and hot water bottles carried like clutch bags.