3 Food the Queen banned in Buckingham Palace

We all know that what we eat affects our bodies and our health. But did you know that what we eat can also affect our breath? That’s right – the foods we eat can either help us avoid bad breath or cause us to have bad breath.

So if you’re looking to prevent bad breath, you might want to prevent these three everyday food items that the Queen has banned from Buckingham Palace.

3 Everyday food can avoid bad breath

1. Garlic 

We all know that garlic is an excellent ingredient for flavoring our food. But what many people don’t know is that garlic can also cause bad breath. That’s because garlic contains sulfur compounds released into our breath when we eat it. So if you want to prevent bad breath, you should avoid eating garlic.

2. Onions

Like garlic, onions are an excellent ingredient for flavoring our food. But onions also contain sulfur compounds which can cause bad breath. So if you’re looking to prevent bad breath, you should avoid eating onions.

3. Milk 

You might be surprised to learn that milk can also cause bad breath. That’s because milk contains lactose, a sugar that can feed the bacteria in our mouth and cause bad breath. So if you’re looking to prevent bad breath, you should avoid drinking milk.

Conclusion

So there you have it – 3 everyday food items that the Queen has banned from Buckingham Palace so they can prevent bad breath. So if you’re looking to prevent bad breath, you should also prevent these three food items.

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Sheer Khurma

Sheer Khurma is a decadent, traditional dessert of vermicelli pudding made during the festive occasion of Eid.
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Ingredients required
Ghee – 2 tbsp
Cashews – 1 tbsp, chopped
Almonds – 1 tbsp, chopped
Pistachios – 1 tbsp, chopped
Chironji – 1 tbsp
Raisins – 2 tbsp
Dates – 2, seedless and chopped
Sewaiyan (Whole Wheat Vermicelli) – ½ cup
Full Fat Milk – 500 ml
Dates – 3, seedless and chopped
Cardamom Powder – 1/8 tsp
Condensed Milk – 100 gms

How to make sheer khurma
1. In a pan, add the ghee. Once the ghee is hot, add the cashews, almonds, pistachios and chironji and fry till they start changing colour.
2. To this, add the dates and raisins and fry till fragrant. Remove some of the fried dry fruits from the ghee and keep them aside for garnish. Into the remaining, break the sewaiyan into smaller pieces and fry till it is fragrant and starts changing colour. Take this off the heat and keep it aside.
3. In a pan or a Kadai, add the milk. Let it come to a boil and add the dates. Cook the milk till it starts reducing and thickening.
4. To this, add all the fried ingredients and cook for a couple of minutes. Add the cardamom powder and condensed milk and cook it for another couple of minutes till the sheer khurma has thickened a little more. This will thicken further as it cools down. Turn off the heat and transfer to a serving bowl.
5. Garnish with the reserved fried dry fruits and serve.