(Taken from somewhere on the Internet)
Garlic heightens the flavour of food, but it's one big drawback is that it's pungent odour lingers on your breath. Raw garlic has a stronger odour than cooked garlic which is often quite mild-tasting (but I prefer raw garlic so much, for example in gazpacho, mmmh, reminds me of a good old summer in Spain).
Chewing fresh parsley or fennel seeds or peppermints is said to neutralise the odour, but none of these really work. Individuals vary greatly in their retention of the garlic smell on their breath and perspiration.
The best way to avoid bad breath is to make sure everyone else eats garlic so no one will notice!