Everyone, do you like garlic?
“I’m not good at smell,” “I want to eat well and eat, but I hate to think that I’m a quissy.”

Even though I know this is good for health, I think that many people refrain from eating garlic due to the smell.

“Why is garlic smell so bad?”

Aren’t there many people who once wondered about it?

This time, for such people, I will explain the cause of the smell of garlic.

■ Allicin is the cause of the smell of garlic

The cause of the smell of garlic is allicin.

Allicin is caused by the destruction of garlic cells. Garlic originally contains a component called Airin. And when this iin is broken with a knife or bitten in the mouth and broken down, it reacts with an enzyme called analyse and changes into a substance called allicin.

When allicin substances occur in garlic, the distinctive odor of garlic is generated for the first time.
The smell of garlic at restaurants and restaurants despite the smell of garlic at the supermarket is due to the difference in whether the garlic is broken or not.

■ 1 to 2 hours after eating garlic’s most stinky

Garlic begins to smell immediately after eating, and it is said that the mouth becomes the most stinky for 1 to 2 hours.
This is because, in addition to the garlic smell left in the mouth, the components that cause the odor generated during digestion are released from the mouth at the same time, and various odors are exchanged.

■ The smell of garlic does not disappear after several hours

I think everyone knows, but the smell of garlic does not disappear in a few hours.
I said earlier that eating it for 1 to 2 hours makes the smell tighter, but then the body produces a different odor source different from that of allicin.

Another new substance produced in the body spreads throughout the body and appears as a strong odor.
Therefore, eating garlic and smelling the next day is not only the smell of the mouth but also the body odor.

■Nourish and nutritious black garlic

Garlic is a healthy food like this, but the smell can not be avoided.
It is black garlic to recommend at such time. Black garlic does not smell when eaten, as allicin, which is the source of odor, disappears during the aging process.

It seems that when allicin is lost, the active ingredient of garlic is also lost, but instead of losing allicin, it produces another substance, so the nutrient is not changed, but rather changed to more nutrient rich garlic than ordinary garlic.

Why not try eating black garlic once with such benefits?