These are the foods that can change how you smell down there 3 years ago

These are the foods that can change how you smell down there

There are plenty of reasons for things smelling a little bit funky down below.

The vagina is a beautiful but complex thing and if its environment is upset, you can be sure you'll know about it pretty quick.

While nasty smells can be down to yeast infections or hormone changes, they could also be rooted in your lunchbox.

But while some foods cause a strong odour, others are brilliant for keeping things sweet, so it's no harm to school yourself on the differences.

Here are three foods that have a major impact on your natural scent.


 

Natural yoghurt (yay)

Probiotic yoghurt is brilliant for replenishing your good bacteria and keeping yeast infections and vaginosis at bay.

Probiotics are known as "friendly bacteria" and are a great way to fight the nasties like the candida fungus which is bad news for your vagina.

Probiotics in the lactobacillus family are the most frequently used for this purpose, so next time you're in the dairy aisle keep an eye out for them.

Garlic (nay) 

We're often advised off consuming garlic before a date, for obvious reasons. But it's more than just your breath you need to worry about. While in the long run garlic is super healthy and a great anti-oxidant, the strong odour can affect the smell of your crotch sweat.

Family physician, Djinge Lindsay told Buzzfeed: “If you ingest foods with very strong odors like asparagus or garlic or curry, it’s possible that that can translate to a smell in your vaginal area."

Pineapple (yay)

If we're honest, the Kardashians taught us this one - but there is actually some truth behind it.

Although not scientifically proven, many women testify that eating pineapple makes them taste and smell sweeter down below.

However, Dr Lindsay emphasises that if things are smelling particularly pungent, don't just rely on the pineapple.

She says:

“Every woman’s vagina is going to be slightly different. The taste is also going to be different depending on who’s tasting it and their taste buds.”