Did you know that there are specific foods that may lead to 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 will spoil. That spoiling action is a result of anaerobic bacteria breaking down proteins in that particular food. In milk, the odor of sour milk is brought on by relatives of those bugs that produce bad breath when they break down proteins in the milk (and basically in most dairy foods). A reaction takes place where’the bad breath bugs’ extract sulfur compounds from the amino acids in these cells. Particularly, the amino acid Cysteine is converted into Hydrogen Sulfide (which has a rotten egg smell) and Methionine becomes Methyl Mercaptan (which smells like a cross between old socks and garlic). The same analogy applies to meat if it stays out too long.
Everyone knows that onions and garlic will create bad breath. But do you know why? It is since the odorous molecules in onions and garlic are sulfur compounds called Mercaptans. Sulfur is nature’s way of producing scents. You are all comfortable with the skunk. Means of defense and/or attack mechanism creates its odor. Skunk odor is made up of skatoles, which are naturally occurring sulfur compounds. In a similar manner, bacteria in your mouth generates the sulfur compounds of terrible breath and taste disorders.
There are 4 food classes which will result in an increase in a sulfur generation because these groups have a stimulating effect on the bacteria which cause bad breath:
1. Dense Protein Foods
3. Drying Agents
4. Acidic Foods
Let us look closely at each one of these food categories and the way they stimulate bad breath!
Wouldn’t it be good if we could eliminate bad breath by chewing gum on M&Ms? Or imagine if the cure for bad breath were Hershey Kisses?
That is what the manufacturers of Altoids would have you believe. Altoids, along with 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. This is indeed anti-scientific it’s absurd! If you think for a moment about it, it really does not make any sense. cosmetic dental treatment
By using concentrated mint flavorings, your taste buds pick up mint for a taste. Altoids contains two types of sugar that are fuel for the bacteria to reproduce and produce more sulfur chemicals – hence terrible breath. Additionally, the terrifying part is that other bacteria may take the sugars and produce glycan strands, which in turn wind up causing thick layers of plaque onto the tooth of the teeth and around your teeth. This contributes to tooth decay and gum disease – and you guessed it worse breath than you started with!
Since you can’t smell your own breath, then you just go merrily along with this great strong mint flavor in your mouth, while others close to you’re backing off – backing off from your increased bad breath, jagged teeth, and gross, swollen, bleeding gums!
Stay away out of candy, mints, and chewing gum if they contain sugar!
The most typical drying agent in food is alcohol. Alcohol, of course, is that the basis of “adult” beverages like beer, wine, and hard liquor. It’s also used, sadly, in many types of mouthwash, you see. Southern Shore Dental
Alcohol, known as a desiccant, is used quite often in laboratories to”dry out” hard to reach areas in test tubes and beakers. The same result takes place in the oral cavity.
Although cigarettes aren’t actually food, smoking is most likely the quickest way to dry out your mouth, with alcohol being the next. You’re bound to have bad breath if you smoke!
DENSE PROTEIN FOODS
Dairy foods are renowned for creating bad breath. An article that appeared in the”Los Angeles Times” formerly noted that over 50% of the population in Southern California had been”lactose intolerant”. With respect to bad breath, a number of these people (numbering in the tens of millions) end up with more compact proteins accessible as bad breath fuel for the bacteria than those who have no problem with dairy foods like milk, cheese, yogurt, ice cream, etc.. The final result is an accumulation of amino acids, that are readily converted to volatile sulfur compounds from the anaerobic bacteria found inside the surface of your tongue and throat.
To a lesser extent, people have exactly the same problem with other kinds of food which are considered to be dense in protein like beef, chicken, and fish.
Another issue, thankfully rare, has to do with individuals who have an inability to break down certain proteins found in legumes. This condition is called TMA (Trimethylaminuria) and can be known as the”Fish Odor Syndrome,” since the odor generated is comparable to sterile fish. The odor includes sulfur compounds, and sulfur compounds (amines). People with this illness have to abstain from beans.
Foods with a high acidic material are an issue too. pH is a term used to describe the acidity of an environment. The oral cavity has a normal pH of 6.5 (7 is deemed neutral). A few of the foods that you should keep an eye out for our coffee and lots of citrus juices. Both regular and decaffeinated coffee contain acids. Tea is okay. One of the citrus juices, those with the greatest acidic content include tomato juice, orange juice, pineapple juice, and grapefruit juice.
We all know that acids make the bacteria reproduce much quicker. To be able to decrease the production of odorous sulfur compounds, the acidity environment has to be neutralized.
What do you learn from all this? Is essential if you want clean fresh breath. Being aware of these halitosis-causing components is the initial step in developing confidence in your breath while this is a challenging task. In addition, it is very important to utilize oral care products that are free of sugar, alcohol, which also have a high pH level.