If we in this book previously mentioned in the contents of which will lead to a bad tone and taste SULFIDE disorder of the bacteria in their environment in a variety of changes. Many people know that onions and garlic will have adverse smell, but you know why? This is because the onions and garlic in the molecular You Qiwei itself is actually sulfide (sulfur smell is naturally produced), you are familiar with the Tao Yangui. It smells of the formation of a defense and / or offensive mechanisms, disgusted by the smell of natural composition of the sulfide (rotten-type, etc.).
Food will be too long if the release of deterioration, such a reaction is due to the destruction of some anaerobic bacteria in food proteins. Suanxiu milk in the milk of the flavor is associated with some of the guys have a bad odor caused. When they destroy lactic acid protein, to allow the release of the amino acids from necrosis gradually transformed into the volatile sulfide, which is a bad odour with the same material compounds, the same reasoning applies to placing the meat too long. There are thousands of food will lead to a massive sulfides, because these types of food on the bacteria will have a stimulating impact: 1, 2 dry things, high-protein food 3, 4 sugar, acid
Stem things
Food and dry in most of the things is alcohol. Of course alcohol is the main adult beverages such as beer: wine and spirits, unfortunately it also be used mouthwash - to the problem even worse. Because alcohol is drying things, will be used as a desiccant, he often will be used in the laboratory test tube and those dry-Koubei difficult to reach in the region, in oral and will also achieve the same effect.
High-protein food
Dairy products are produced in the notorious bad breath. In the Los Angeles Times in an article mentioned in southern California has 50 percent of the people is “lactose intolerance”, which means that there are tens of millions of people Bunengfenjie dairy protein in the lactose (milk, cheese, yogurt , Ice cream, etc.), the final result, adhesion through your tongue and throat on the role of anaerobic bacteria, amino acids can easily be transformed into a volatile sulfide. A low level that we see some patients to eat other high-protein foods also have the same problem: For example, beef, chicken, fish. Another problem: (fortunately rare) occurred in some Bunengfenjie beans in a number of specific protein in humans. This situation is called tma sometimes called “fish flavor syndrome”, because it generated much like the smell of rotting fish. This flavor, including sulfur compounds, and nitrogen compounds (amine), these patients must avoid eating beans and other high-protein food.