Bad Breath – Foods to Avoid and the Reasons Behind

Were you aware that there are certain foods that may result in bad breath? That is because of volatile sulfur compounds – the culprit in causing bad breath!

By way of instance, if food sits out too long it could spoil. That spoiling action is due to anaerobic bacteria breaking down proteins in that specific food. In milk, the odor of sour milk is brought on by relatives of the bugs that create bad breath once they break down fats in the milk (and essentially in most dairy foods). A reaction takes place where ‘the bad breath bugs’ extract sulfur compounds from the amino acids in these proteins. Particularly, the amino acid Cysteine is converted to Hydrogen Sulfide (which has a rotten egg odor ) and Methionine becomes Methyl Mercaptan (which smells like a cross between old bread and garlic). The same analogy applies to meat if it stays out too long.

Everybody knows that onions and garlic will create bad breath. But do you understand why? It’s because the odorous molecules in garlic and onions are actually sulfur chemicals themselves known as Mercaptans. You’re all comfortable with the skunk. Its odor is made by a defense and/or attack mechanism. Skunk odor is made up of skatoles, which are naturally occurring sulfur compounds. In a similar manner, germs in your mouth generate the volatile sulfur compounds of terrible breath and taste disorders.

There are 4 food categories that will result in an increase in a sulfur generation because these groups have a stimulating effect on the germs which cause bad breath:

1. Drying Agents Dense Protein Foods Sugars Acidic Foods

Let’s look carefully at each one of these food categories and the way they provoke bad breath! Sault Ste Marie Dental Office | Dentist Sault Ste Marie Ontario

The most common drying agent in foods is alcohol. Alcohol, of course, is the cornerstone of “adult” beverages such as wine, beer, and hard liquor. It is also used, sadly, in many types of mouthwash, you see in the grocery stores, which only produces a bad breath problem worse.

Alcohol, known chemically as a desiccant, is used very often in laboratories to”dry out” hard to reach areas in test tubes and beakers. The same end result occurs from the oral cavity.

Although cigarettes are not really smoking, food is most likely the fastest way to dry out your mouth with alcohol being the second. If you smoke, then you are bound to have bad breath!


Dairy foods are renowned for producing bad breath. An article that appeared in the”Los Angeles Times” once noted that over 50 percent of the population in Southern California had been”lactose intolerant”. With respect to bad breath, many of these people (numbering in the thousands of millions) end up using more compact proteins available as bad breath fuel for the bacteria than those who have no problem with dairy foods such as milk, cheese, yogurt, ice cream, etc.. The end result is a buildup of amino acids, which can be easily converted to volatile sulfur compounds from the anaerobic bacteria located inside the surface of your throat and tongue.

To a lesser extent, individuals have the same problem with other types of food that are regarded as dense in protein like poultry, beef, and fish.

Another issue, thankfully rare, has to do with people who have an inability to break down certain proteins found in beans. This condition is named TMA (Trimethylaminuria) and can be called the”Fish Odor Syndrome,” since the odor produced is comparable to sterile fish. People with this condition have to abstain from beans and other types of food that are packed with protein.


Wouldn’t it be good if we can eliminate terrible breath by chewing on M&Ms? Or what if the cure for bad breath were Hershey Kisses?

That is what the makers of Altoids would have you think. Altoids and other products of the same ilk want to fool the general public into thinking that a strong”good” taste in your mouth is equivalent to the”freshness” of your breath. That is indeed anti-scientific it’s absurd! If you think about it for a moment, it really does not make any sense.

By using concentrated mint flavorings, your taste buds pick mint up as a taste. However, Altoids comprises two sorts of sugar which again, are a fuel for the bacteria to replicate and produce more sulfur chemicals – thus bad breath. In addition, the terrifying part is that other bacteria can remove the sugars and produce glycan strands, which then end up causing thick layers of plaque on the tooth of the teeth and around your gums.

As you can’t smell your own breath, you just go ahead along with that fantastic strong mint taste in your mouth, while others close to you are backing away – backing away from the increased bad breath, jagged teeth, and gross, swollen, bleeding gums!

Stay away out of candy, mints, and chewing gum if they contain sugar!

Foods with a high acidic material are an issue as well. PH is a term used to describe the acidity of an environment. The oral cavity has a typical pH of 6.5 (7 is deemed neutral). A few of the foods that you should keep an eye out for our coffee and many citrus juices. Both regular and decaffeinated coffee contain acids. But, tea is fine.

We all know that acids make the bacteria replicate much faster. To be able to decrease the production of odorous sulfur compounds, the acid environment needs to be neutralized.

What do you learn from all this? Avoiding foods that lead to, or even cause bad breath is essential if you want clean fresh breath. Even though this is a challenging undertaking, being aware of these halitosis-causing components is the first step in creating confidence in your breath. Additionally, it is very important to utilize oral care products that are free of alcohol, sugar, which also have a high pH level.