A publication in the Journal of Food Science reveals that consuming fresh milk with a food rich in garlic significantly reduces the strength of the foul odor.
Both low-fat and whole-milk milks are effective in this regard by lowering the concentration of strong-smelling compounds in the mouth and nose, such as allyl sulfides. Although drinking a glass of milk after a meal also helps, taking it with garlic is much more effective.
Garlic is an excellent source of magnesium , vitamins B 6 and C, selenium and sulfur compounds , which are the main responsible for bad breath. In addition to this unpleasant side effect, it is a great immunostimulant , excellent for preventing and combating colds, flu and other viral diseases.
Another study conducted jointly by three British universities revealed that the potential benefits of daily milk consumption far outweigh the potential risks. A review of 324 studies on human milk intake showed that regular consumption reduced the likelihood of developing cardiovascular disease by more than 20% and colorectal cancer by 24%.
Professor Peter Elwood of Cardiff University focuses on the form in which milk is consumed. According to him, unpasteurized milk always, regardless of the control it passes, is in danger of contamination with salmonella, Escherichia coli or other bacteria. Pasteurization is a process of alternating strong heating and rapid cooling of food products in order to minimize the development of pathogenic microorganisms in them. This process differs from sterilization in that it does not kill all microbes, but only certain pathogens, such as bacteria , viruses , molds and yeasts .
The opinion of scientists, supported by data from over 300 studies, is that pasteurized milk is the safest for daily consumption.