Garlic contains alliin, an odourless, sulphur-containing chemical that is converted into another compound called allicin. Allicin is one of the compounds that gives garlic its strong smell. Allicin does not get broken down in the stomach but is absorbed into the bloodstream and lungs and gives off the characteristic garlic breath and smell. The most effective way of completely neutralising garlic from the body is by sweating it out in a sauna. Some food combinations, such as mushrooms and basil, help neutralise it.
Chew green leaves, such as parsley, after eating garlic. Parsley contains a high level of chlorophyll, which is a natural breath freshener.
Gargle and then rinse your mouth with an alcohol-based mouthwash. Alcohol counteracts the smell of sulphur and is an effective way of neutralising garlic odour.
Sipping milk or eating yoghurt with or after you have consumed garlic helps neutralise garlic as the mixture of fat and water is a useful way of neutralising garlic.
Rub the juice from a piece of lemon or lime on your hands after preparing garlic. Wash with soap and water to effectively neutralise the garlic smell.