Here’s What’s Making Your ‘Huuhaa’ Smell Funky

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You are what you eat, every part of your body speaks the language of the food you have fed it including the lady parts. Honey, it holds the evidence of the last thing you ate.

According to statistics, about 75% of women get at least one yeast infection in a lifetime. Health experts say it is important to note that what we eat affects vaginal health, and so the key to improving your intimate well-being lies in what you put on your plate.

There are certain types of food and drink are beneficial to lady parts, things like Greek yoghurt, salmon, green tea and garlic are among nutritional foods we should add to our diet.

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Dr Tlaleng Mofokeng, who is popularly known as Dr T, a consultant at Nalane Associates for Reproductive Justice, says it’s important to note that some vaginal smells don’t mean danger.

“Also, women should understand that the vagina has a natural odour. Just like our sweat smells differently, from person to person, it’s the same with the vagina.

“Vaginas smell differently, and a different smell might not mean a bad smell or a problem.”

However, Mofokeng says that when there is a smell that is out of the ordinary, it’s important to consult a medical professional to find out what is happening.

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Here are three things to avoid to achieve a good vaginal ph balance:

Alcohol

Excessive amounts of alcohol could produce a change in vaginal odour. You may have noticed a correlation between a not-so-pleasant odour floating up from your nether region and your frequent happy hour appearances.

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Too much sugar

A spike in blood sugar can cause yeast infections and build-up, which will cause a bad odour. Yeast will feed off the sugar, and that’s how infections grow. This includes bread, pies and other products filled with yeast.

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Red meat

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The smell and taste of food molecules we ingest can be released through secretions produced by glands and tissue, resulting in a noticeable difference in body fragrance and flavour. Eating red meat can throw out vagina pH levels.

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