Onions and other similar foods don’t stay on your breath for as long as garlic, why?
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I looked it up myself since this thread is useless without an answer. I hope this is simple enough.
Body breaks down different chemicals it ingests at different rates.
The compound in garlic is volatile enough to evaporate out of the capillaries in your tongue and mouth.
The chemical stays in your blood longer, because the body breaks it down slowly.
This gives a longer period that the compound in garlic is evaporating into your breath.
As to why the smell stains your hands for so long, that seems to be a different mechanism.
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