List of Foods and Drinks Causes and Removal of Mouth Odor

Have a problem with bad breath when you diligently brushing your teeth? Means your bad breath could appear because of food or drink you consume. Certain foods and drinks can “contaminate” your breath for a few hours, so your mouth smells unpleasant and disturbs others. But, there are also some foods that could be a solution to eliminate bad breath.

Food and beverages are usually the cause of bad breath

There are some foods and drinks that cause bad breath, namely:

1. Garlic and onions

Lisa Harper Mallonee, MPH, RD, professor at Texas A & M Health Science Center of Baylor College of Dentistry, said the two ingredients are the top list of causes of bad breath or halitosis.

“This is because the sulfur compounds in both onions are still left in your mouth and absorbed into the bloodstream, then released when you exhale,” says Lisa.

2. Coffee and alcohol

When you drink coffee and alcohol, you will create a good environment for bacterial growth in the mouth. Coffee and alcohol can also dry the mouth by reducing the flow of saliva and make the bacteria that cause the odor stay longer.

Food and drink that can eliminate bad breath

To eliminate bad breath, you should not only reduce or avoid foods and drinks that cause your mouth to smell.

There are some foods and drinks you can consume to eliminate and prevent the smell in your mouth. Anything?

1. Cheese and yogurt

Julie Linzel, dental hygienist in Charlottetown, Canada told you can eat a piece of cheese after a meal to neutralize some sour food that can be left in your teeth and make your mouth smell.

Linzel added, unsweetened yogurt can also help. A small study in Japan found that people whose mouth smell can be reduced to smell after eating yogurt twice a day. This is because yogurt reduces the levels of hydrogen sulfide, a compound that can cause bad breath.

2. White water

A spokesperson for the Academy of Nutrition and Dietetics, Amy Jamieson-Petonic, told Huffingtonpost that regular hydration can make your breathing better. This is because the water moistens the mouth and throat, and cleanses the bacteria that cause bad breath and food scraps.

Drinking water can increase saliva production, which works constantly as a cleansing agent and removes odorants in foods and beverages.

3. Sugar-free gum

Snacks that can increase the flow of saliva in your mouth, such as sugar-free gum, will reduce the smell in your mouth. Linzel said, the mint can mask the odor in the mouth. Another with cinnamon, he can stop the smell in the source of the smell.

4. Foods rich in vitamin C

Eating foods rich in vitamin C, such as red bell peppers and broccoli, is one way of losing bad breath. Vitamin C makes the environment so uncomfortable for bacteria that cause bad breath. When eaten raw, they are more potent against bacteria that make your mouth smell. Because it is more crunchy and can cause abrasion, the food can remove the remains of food that is still attached or hide in the teeth.

5. Apple

Crispy fruit like apples, which are also rich in fiber are a practical way of removing bad breath. Chewing apples can make the mouth produce more saliva. Apples can help reduce plaque and waste of food in the teeth, which is usually a source of bacteria that causes your mouth to smell.

6. Green tea

Flavonoids are good antioxidants for you. It is found in vegetables and green tea. Amy says, green tea is very useful to remove the odor-causing sulfur compounds, and bacteria in your mouth, making it effective to remove bad breath.…

5 Herbal Drinks to Treat Sore Throat

A sore throat can be an early sign of cough, or a side effect of a tense vocal cords or indications of something more serious like a sore throat. Before ingesting a chemical drug, you can overcome the complaint with something more natural. What is that? Here are five herbal drinks to treat a sore throat.

1. Honey tea

Tea mixed with honey can be a natural remedy for sore throats. Scientific studies have proven that honey is very effective in taming cough at night and sore throat. To treat your sore throat, you can add a tablespoon of honey to your tea.

2. Apple cider vinegar

Prepare a cup of warm water. Add a tablespoon of apple cider vinegar and one tablespoon of honey. Mix well and drink while still warm. This drink can be a natural remedy for your sore throat.

3. Cloves

Cloves are often used to help relieve pain in the mouth (toothache) and throat. You can prepare a cup of warm water, and then put some cloves into it. Drink this drink while warm because it can relieve your sore throat.

4. Chamomile tea

Chamomile tea is a natural remedy for sore throats. Compounds in this tea can kill bacteria and also can relieve pain. Chamomile tea has anti-spasmodic properties (helps relax muscles) that can help you to rest.

5. Ginger honey

Ginger can drive the pain in your throat. Ginger is also known as an expectorant that can help loosen and repel mucus from the respiratory system. Prepare fresh ginger along 3 cm, punch  and enter into a cup of warm water. Then add a tablespoon of honey. This drink can help you relieve sore throat and relieve respiration.

Here are five herbal drinks to treat a sore throat and also help relieve your breathing. Good luck!…

Tips and Tricks to Treat the Good and True things to be Worthy of Consuming

Who does not know the innards? Innards is a part of the organs in animals or animals that have been slaughtered. For some people offal is a big enemy due to high cholesterol contributor. Indeed, in the innards that we consume lots of protein, vitamins and minerals needed by the body. But in consuming it must be wise.

Each person has their own assessment of this type of innards food because some people are very anti with this type of food because the assumption that the innards are the main source of diseases such as stroke, coronary heart disease, gout and so on.

Well for that you must read the following tips and tricks in consuming innards so you are healthy and not a source of disease, let us consider the following.

The most important thing to note is the “Heart”. The liver for living creatures is the main organ included in the animal body. Well in the hearts of animals need more attention with other organ innards, why is that? Because the liver has more toxic compounds than other innards, it is because the liver is the place where toxins are neutralized with the digestive system. To consume the heart of things that need to be done first, wash the heart many times until it is completely clean. Secondly, after being washed boiled is the heart of mature, this is the third is processed into food. It is very important to save a little danger that arises in one way in processing the heart. The definite features for the heart are brownish red, soft and very easily destroyed, but full of boiled hearts this will harden.
For the other offal is kidney, unlike the liver but also need to be considered before consumed, which surely is washed with completely clean newly processed. Some innards also have special features that are good to consume normally from its color. Kidney clothes are dark red, other than that other distinctive feature for young animals are usually very soft and distinctively flavored. this is different from the old animals are usually textured harder, bitter taste and stinging smell.
Next is the tripe, the freshest bats are usually gray-white or beige-green. Be careful if you see trips that are sold on the market is usually a clean white color, may have been the process of bleaching with chemicals, this if not paid attention will cause a bad thing for health.
The tongue is the main ingredient for the soup, which needs attention from its characteristics is pink or grayish and covered with thick and rough muscus membranes. Preferably before first processed remove the rough membrane with skinned.
Intestine, intestines are generally brownish color for cows and brownish yellow for chickens. The intestine is part of the organ that is very easily damaged and contaminated with germs, for it immediately returned from the rest of the dirt and not more than four hours after slaughter because the intestines are not feasible for consumption.

Well then the tips and tricks to process the innards are good and true to fit for consumption and healthy. Good luck and always creative.


The innards are very unsafe consumed by people with uric acid because of the high purine content.
For high cholesterol can still be balanced with vegetables and fruits, and because naturally fiber in vegetables and fruits can lower body cholesterol.…

Traditional Spanish Cuisine

What comes to mind when asked to mention traditional foods throughout the world? Of course that comes to mind you are the traditional foods in some countries just like Italy, China, Indonesia, and others. What about Spain? Did you know about traditional foods in Spain? Let’s take a look at traditional food in Spain.

Paella is a traditional Spanish dish from Valencia consisting of rice with meat, fish, seafood, and vegetables and turmeric that serves to give yellow color and unique flavors. This food dates from the mid-19th century near Albufera Laguna, the coast of Valencia. Broadly speaking this Paella dish is a Spanish national dish and regional cuisine of Valencia. Paella consists of three types, namely: paella

  • Paella Valencia contains rice, green vegetables, rabbits, chicken or duck, snails, nuts, and spices
  • Paella seafood contains rice, seafood / seafood, and seasonings
  • The mixed paella contains a combination of seafood / seafood, meats, vegetables, nuts, and seasonings.Paella’s original recipe consists of rice, beans, meat (chicken and rabbit), snails, and spices such as turmeric and rosemary, there is also artichokes. Paella Seafood itself meat is replaced with seafood and does not use nuts and green vegetables.Paella has become a dish always served during big gatherings in Valencia such as festivals, political campaigns, protests, and others. Valencia Restaurant owner Juan Galbis claims to have made the world’s largest paella on October 2, 2001. This paella can be eaten by about 110,000 people according to the Galbis website. Paella is even bigger than the previous paella made on March 8, 1992 that can be eaten about 100,000 people. To that end, Galbis has managed to break the paella record in the Guinness Book of World Records.

Jamón Serrano and Jamón Ibérico

Jamón Serrano and Jamón Ibérico is a dry Spanish ham that is sliced ​​thin and is a Spanish food. Typical of JaJamón ibéricomón Serrano is dried salted ham usually made of white pork and Jamón type which is generally served with thin slices or sometimes diced.

The majority of Serrano’s ham is made of a type of white pig and is much more expensive than jamón ibérico. The fresh ham is cut and cleansed, then stacked and smeared salt for about two weeks, then the salted ham is then washed and hung to dry for about six months, then hung to a cool place for 6 to 18 months depending on the climate, as well as the size ham. Jamón Serrano has been known for its delicacy since the Roman empire. Although the ham is not expensive in Spain and in the European Union, this ham is actually more expensive outside the EU because of the exchange rate of the currency.

Jamón Ibérico is made of black Iberian pigs and is often called jamón de pata negra (black nails) and is a type of ham that is preserved and produced mostly in Spain. In some areas the Portuguese ham is known as presunto ibérico. The salted ham is then dried for two weeks, after which the hams are rinsed and allowed to dry for 4 to 6 weeks. The preservation process is at least 12 months, although some manufacturers preserve jamón ibérico for up to 48 months.…

Getting to know Korean Traditional Food

Korea is now not only popular because of its K-POP waves alone. Through K-Pop and K-Drama we become aware of the culture of the birthplace of the singer Gangnam Style PSY. One of the things that became increasingly known was Korean food or so-called hansik.

The main characteristic of hansik is fermentation. The purpose of fermentation is to facilitate digestion because it is assisted with the use of “bacteria”. This is not to say because Korean people are lazy so rely on fermented food but for health reasons. The most famous fermented traditional food in Korea is kimchi. Although kimchi has hundreds of species but which is known even in the world of international culinary is a kimchi made of cabbage. The kimchi types favored by Koreans are kimchi with a mixture of salted shrimp and fermented for 1 year in jangdokdae (jars made of clay).

The four seasons experienced by Korea also provide a unique variety of hansik. The main elements of hansik are rice and grains. In addition to seasons, hansik characteristics are also determined from different areas or dwellings. Each region has different harmony and taste budgets.

There are at least 2000 types of hansik, each of which is very unique both in taste, presentation, and color. In addition, every typical Korean dish also contains important nutrients that help extend life and prevent various diseases.

One of the things that distinguishes hansik with cuisine from other countries seen from the main course and accompaniment dish. Rice is the main dish. There are two types of rice namely white rice and rice mixed with grains such as red beans. While the companion dish or side dish consists of soup or stew, kimchi, various types of sauces and other dishes such as meat, seafood and vegetables. The combination of main meals and complementary foods should be based on nutritional balance.

One restaurant that provides Korean menus is Hello Can – Garak Branch which is in Sonpa-gu, Seoul. The restaurant serves buyers for 24 hours. Except on Sundays they are only open from 10 am to 10 pm. To reach the location of this restaurant, you must ride Seoul subway line 3 or 8 to Garak Market Station through exit door number 3. Hello Can restaurant is located approximately 100 meters from Songpa-dearo 30-gil road.

Studying Korean culture is not only you can do through traditional food but can be from some other things such as staying in Hanok (traditional Korean house) like in Jeonju, following various Korean music at Jeonju International Sori Festival or learn about wearing hanbok.…

French Food Culture

Categories of cuisine

French cuisine has a way of cooking and serving consisting of several categories. Each of these cooking traditions represents the culture of eating the people and each has its own supporters and restaurant specialists.

Cuisine bourgeoise

(“classic cuisine”) is a type of culinary category that encompasses the type of classic dishes formerly a regional cuisine. This type of dish looks full of variety and uses a lot of cream sauce.

Haute cuisine or Grande cuisine

(“great cuisine”) is a classic type of cuisine served in a unique and extreme way. His trademark is elegant, crowded, and luxurious; tend to be heavy due to the use of many creams. The appearance of the dish was carefully observed, for example vegetables should be cut to the right size and uniform. The materials used are the best quality. This type of cuisine is known for its expensive price.

Cuisine nouvelle

(“new dishes”)
is a new culinary type that developed in the 1970s as a reaction against the classical cooking school. The cuisine served is simple and lacking in variety and does not recommend the use of too much cream sauce. The way of presentation is not complicated and shorter. The materials used are typical of regional and seasonal.

Cuisine du terroir

is a type of cuisine that focuses on the development of regional specialties. Characteristic of this cuisine is somewhat of a regional nature. The materials used are typical local products. At this time, Cuisine du terroir more interest French citizens so that experiencing rapid development.

Activities and eating habits

The French judge the importance of eating and enjoying their cuisine well, not in a hurry. They also enjoy outdoor dining and visit many restaurants, cafes and bistros, where they can drink coffee, smoke, greet friends or read newspapers. There are many other places where French people can socialize while enjoying food and drink, such as:

Brasseries, is a larger type of place that provides lunch and dinner.
Salons de thé, are taverns serving tea, snacks and pâtisserie (pastries).

During the day, French citizens usually rest up to 2 hours for lunch, especially in villages and small towns where many workers return home. In some areas, especially in the south, break times are even longer. Due to this break, shops close from lunchtime and reopen until 14:00 and continue operating until 19:00.


Typical French can generally consist of café au lait (coffee with hot milk), hot coffee served in a bowl with a croissant, brioche or toast spread with jam. Other variations can be steak (bifteck) and French fries (pommes frites). In addition, they also like soups, omelets and various dishes from eggs and various types of ham and sausage.


Lunch in France is called déjeuner. Lunch begins with hors d ‘oeuvre (“appetizers”) consisting of cold dishes such as cuts of bacon, anchovies, olives, and fresh mushrooms soaked in oil. Other variations can be quiche (egg pie), Croque Monsieur (open sandwich fillet of ham and melted cheese) or crêpe (pancake fill) Or can also be céleri rémoulade or fresh celery with mayonnaise, capers (spice), pieces of pickles, and shallots, then turnips with butter and crunchy bread . Some specialty restaurants serve a very diverse menu of horse d’oeuvre while others serve only one or two types of luncheon dishes such as fish, poultry, meat, omelets, with purée (rice porridge), potatoes and Chestnut Vegetables can be either cauliflower or broccoli with cheese sauce or Hollandaise sauce. Desserts or snacks can be flan (pie), fruit and cheese. Generally at lunch most French people eat, but now many families who consume the main meal at night Snacks on the sidelines of eating activities are not common in France.


For dinner called dîner, the menu is presented almost the same as the lunch menu, except with the meal replaced with soup. Servings of soup (pot-au-feu) in France are divided into two types, the first is broth, and the second is a thick soup. Dinner dishes can be more varied than lunch. A family may enjoy variations consisting of crudités or charcuterie, followed by pièce de résistance (main meal), then salad, and lastly cheese and dessert Outside France, generally cook…

Italian Cuisine, Symbol of Family Warmth

“A tavola non si invecchia” At a dinner table with family and friends, you will not grow old. – Italian proverb.

Growing since hundreds of centuries ago, Italian cuisine becomes a part of the world’s culinary wealth. Typical taste is the result of the influence of Western and Middle Eastern culinary such as Greek and Arabic.

Finding the characteristics of authentic Italian cuisine in Indonesia is not as easy as finding a regular pasta or pizza restaurant. Many Italian restaurants in Indonesia, but not all authentic, because it is basically Italian cuisine more properly called the village cuisine or home cooking.

Yes, Italian cuisine is not developed by a chef or a famous chef. Most Italian dishes are developed by grandma or housewife. This is what causes Italian cuisine so easily adopted by anyone.

The ease of cooking and preparing also makes this culinary evolve and spread so quickly. No need to complicated prepare a lot of material, just 4 to 8 ingredients and spices, then you or anyone can prepare Italian dishes at home. What matters is the quality of each ingredient, as it affects every dish.

Different areas of different flavors

Speaking of Italian cuisine cannot be far from the culinary history of the capital of the pasta country, Rome. Two thousand years ago Roman cuisine is better known as the cuisine of the poor or ‘la povera cucina’ (poor kitchen). While the Roman nobility preferred to eat a variety of meat from various types of poultry and drunk by wine (wine) their pride.

The poor are cooking simple dishes from their own vegetable granaries. Fresh vegetables and fruits are the main ingredients, producing the simplest dishes commonly eaten on the sidewalks. This way of eating will evolve into what they call a trattoria (stall) and osteria (bar).

Trattoria and osteria itself is managed by families in Italy. They serve simple but perfectly cooked dishes. What they eat at the dinner table is served to the guests. This is the basis of true Italian cuisine and hospitality.

The real advantages of Italian cuisine lie in the freshness of the spices and the ingredients they use. Like the ancient Romans, they still use natural ingredients in nature. Cheese from pet sheep milk, vegetables from the fields themselves, or fruit from the garden itself is characteristic. In addition to herbs and ingredients that are natural and fresh, they prioritize cooking when the food will be eaten. So that the dishes are served more fresh and warm when eaten.

But over time, Italian cuisine began to be influenced by the culinary-culinary brought by immigrants. Culinary in an area is slowly changing and has their own characteristics. Northern Italian cuisine, for example, uses more butter, cream and livestock such as chicken, beef and lamb, due to French and German influences. While the southern regions such as Sicily or Sardinia is fonder of using tomatoes and fresh produce of the Italian seas.

But the taste characteristics are not only divided into two north and south only. Each city or region in Italy also has its own uniqueness. Roma cuisine for example uses lots of pecorino or cheese from lamb and offal. While in the Tuscan region for example, many dishes using grains, meat, and white bread.

Pizza that is championed as Italian national cuisine is also different in each region. In Rome, pizza bread has a thinner shape and it feels crispy making it easy to eat. While in Neapolitan and Sicily, pizza bread is thicker. Culinary in Sicily even has a more interesting taste as it is heavily influenced by Arabian culinary and uses many lemons and pistachio nuts.…