[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address Please contact the publisher to request reinstatement.
[Skip to Content Landing]
Other Articles
January 9, 1937


Author Affiliations

New Haven, Conn. Laboratory of Pharmacology and Toxicology, Yale University School of Medicine.

JAMA. 1937;108(2):136-137. doi:10.1001/jama.1937.02780020054022

This article is only available in the PDF format. Download the PDF to view the article, as well as its associated figures and tables.


To the Editor:—  We have followed with considerable interest the articles and correspondence on garlic breath odors that have appeared in The Journal in recent months (Haggard, H. W., and Greenberg, L. A.: Breath Odors from Alliaceous Substances: Cause and Remedy, The Journal, June 15, 1935, p. 2160. Blankenhorn, M. A., and Richards, C. E.: Garlic Breath Odor, Aug. 8, 1936, p. 409. Haggard, H. W.: Eliminating Odor of Garlic, Sept. 12, 1936, p. 895. Blankenhorn, M. A.: Garlic Odor to Breath, Oct. 17, 1936, p. 1321). No one can seriously doubt that a considerable part of "garlic breath" may be due to retention in the mouth of tiny particles of garlictainted foods. Furthermore, as a result of experiments to be mentioned, we can confirm Haggard and Greenberg's experience that chloramine will deodorize these mouth particles. It seems to us that the crucial question to be answered is "When garlic

First Page Preview View Large
First page PDF preview
First page PDF preview