Foods that affect skin color and odor

There is an opinion that we choose partners in the sense of smell. Meanwhile, many products can affect the body odor and give it an unpleasant scent that will not overpower any expensive perfume.

Dairy produce

Some people’s sweat may smell like cabbage from consuming dairy products. And if you don’t metabolize leucine, isoleucine, and valine, your body fluids can smell like maple syrup.

Garlic and onions

Garlic and onions accumulate substances that are excreted through sweat and lungs, creating an unpleasant amber, almost the same as from the mouth after eating them.

Tomatoes

The relationship between the smell of sweat and tomatoes was revealed by the British scientist Charles Stewart. It’s all about carotenoids and terpenes that are found in fruits. After that, the researchers conducted a new experiment and found that the appearance of an unpleasant smell is also associated with the amount of tomatoes eaten, so you need to know when to stop.

Cabbage

Broccoli, cauliflower, and cabbage contain a lot of sulfur – the main suspect in flatulence and the culprit of the unpleasant odor.

Fibre

Abuse of foods containing fiber threatens the formation of gases: carbon dioxide, methane and hydrogen. They are guilty of the bad smell.

Fish

Some types of fish contain vitamin B4, which gives the natural human smell a fishy aroma.

Peas

Peas rank first among the foods that cause flatulence with all the consequences. You can neutralize the problem by soaking the beans for 8 hours before cooking.

Asparagus

Asparagus changes the smell of sweat and makes the aroma of body fluids more pungent. And when it is digested, methanethiol, the culprit of intestinal gases, is released.

Durian

Durian is an incredibly tasty and extremely smelly fruit. By touching it with your hands, you will not get rid of the smell for several more days. In many countries around the world, it is forbidden to eat durian in public places.

Tea and coffee

Coffee and black tea dry out your mouth, and without saliva, bacteria can quickly multiply there, contributing to unpleasant odors.

Certain foods can give our skin reddish and yellow tones. They also stimulate the production of melanin and help us tan better. There are 5 main substances responsible for these processes.

1. The amino acids tyrosine and tryptophan stimulate the production of melanin, which gives the skin its tan.

2. Vitamin E is an antioxidant that protects against free radicals and premature aging.

3. Selenium protects against ultraviolet radiation, as well as against dry skin and sunburn.

4. Lycopene doubles the natural defense of the skin against free radicals, promotes the production of melanin.

5. Last, but not least, beta-carotene is the most important carotenoid. It protects the skin from free radicals, harmful sun rays, and burns. However, its main ability is to be deposited in the body and give the skin a golden hue and a beautiful texture.

In fact, carotenoids are natural dyes in food. It is thanks to them that the products have this or that color. Most of them are found in red and orange fruits and vegetables. After heat treatment, their number only grows.

Sources of carotenoids

Oils – argan, pumpkin, sea buckthorn, mustard, corn, camelina, walnut, palm red oil.

Herbs include turmeric, chili, cloves, saffron, fennel, and cumin.

Vegetables – carrots, asparagus, tomatoes, broccoli, sweet before, courgettes and eggplants, pumpkin, legumes, sweet potatoes.

Fruits – peaches, grapes, plums, apricots, persimmons, mango and avocado, passionfruit and papaya, guava.

Greens – scallions, parsley, spinach, wild garlic, arugula, lettuce, and watercress.

Animal products: fish and seafood, meat and liver.

Berries – watermelon and melon, black currant, sea buckthorn, rose hips.