Most halitosis is caused by poor care of the gums, allowing small pockets of infection to breed bacteria that release noxious gases. The smell of fermenting food is combined with decaying flesh in bad cases.

Slow digestion may leave food in the warm acid of the stomach where bacterial action is unlikely but a certain amount of fermentation does take place. The gas produced may rise up the oesophagus and rarely cause halitosis. More commonly the lungs will eliminate noxious gases that have been absorbed into the bloodstream, as is apparent when garlic can be smelt on the breath many hours after ingesting the plant. The presence of bad bacteria or yeasts such as Candida, which produce gas as part of their metabolism, may reflect halitosis; enzymes may similarly be a reflection of halitosis.



Ensure regular visits to the dentist and ask their opinion of your breath. Friends and loved ones may be too embarrassed to mention a problem. Respectfully, ask the dentist to consider the possibility of small pockets of infection and have a tri-annual cleanse by a dental hygienist.

Obtain an Arnica fluid extract, dilute it one teaspoonful to one cup of water and use as a mouthwash three times a day. Avoid antiseptic mouthwash because this kills good bugs as well as bad, thereby diminishing the competition for food and encouraging bad bacterial growth in the long run.

Take zinc 5mg per foot of height before bedtime.

If bad breath comes and goes, reflect on the foods eaten up to 24hr previously and avoid any potential culprits.

Obtain a pancreatic enzyme and hydrochloric acid supplement and good quality yoghurt bacteria extract and use at maximum dosage for three weeks.

If none of the above techniques prove successful then consult a complementary medical practitioner to assess general health because a toxic system or poorly functioning liver may be the underlying cause.