In order to stop bad breath, you must stop the production of the Volatile Sulpher Compounds. The only safe and clinically-proven way to do so is to oxidize away the sulphur compounds and the bacteria that create this problem.

For several decades the large pharmaceutical companies have made commercial products that do not oxidize away the Odorous and Lousy-Tasting Sulphur compounds created by anaerobic bacteria. Many attempt to help the public, but merely rely on masking agents which essentially cover-up the malodour and sour, bitter tastes produced by the sulphur compounds with other stronger tastes (some medicinal and minty) and fragrances.

Worse yet, their chemists, in order to keep these masking chemicals in a pretty liquid solution found out that they needed to add alcohol, otherwise their product became turbid, or cloudy - which would not look nice to the consumers.

Alcohol:

The end result was a masking chemical + high levels of alcohol. Alcohol makes your breath worse. Alcohol, in chemical terms, is classified as a DESICCANT, or DRYING AGENT. As you know from information in this website and possibly your own personal problem, the dryer your mouth gets - the worse your breath gets.

CaliforniaBreath products do not contain: Alcohol, Saccharin, Sodium Lauryl Sulphate, Benzalkonium Chloride.

From Dr. Katz at the California Breath Clinic in Los Angeles.