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An image of Jurgen Klopp appearing to shush Newcastle United's assistant manager Jason Tindall has gone viral but there is a catch. Liverpool claimed what felt like an unlikely three points at St James' Park on Sunday in a thrilling 1-2 victory over the Magpies. The Reds had a torrid first half on Tyneside having gone down 1-0 in the 25th minute to a well-taken by Anthony Gordon. Liverpool's misery was compounded just three minutes later when their captain, Virgil van Dijk, was sent off for appearing to bring down Alexander Isak as the Swedish striker was bearing down on goal. Despite being under the cosh for the majority of the match and seeing numerous Newcastle shots rattle the woodwork, Liverpool somehow managed to win as Uruguayan striker Darwin Nunez scored twice in the final 12 minutes to secure the win for his side. However, the biggest talking point of the match was arguably the spat between Klopp and Tindall with the latter shushing the German coach at one stage by putting his finger to his lips. Tindall has made something of a name for himself in recent months by making himself the centre of attention at the club and this incident is unlikely to dampen his reputation. However, an image of Klopp appearing to return the shush has since gone viral on social media. Although it is very well made this is just a great bit of photoshopping. If you study the picture of Klopp, you can see the name 'Lewvissualss' tagged on one of the Liverpool coaching staff in the background of the shot. The Twitter account behind the hijinx also fessed up to the prank and provided the image that had been edited. In the build-up to Sunday's game Klopp had taken a swipe at Tindall suggesting that he might struggle with the new rules which prevent assistants from standing at the front of the area. The former Borussia Dortmund manager said: "It's like that in the Champions League anyway. I think it's only a problem for one team: Newcastle. Sorry!" Newcastle's Eddie Howe responded in the press conference before the game by saying: "I wouldn't say I laugh at the comments. Other people can have opinions. That's fine. I've got no issue with that. You just sort of roll with it, let it go and just talk about my team.” Liverpool now turn their attention to the visit of Aston Villa to Anfield on Sunday while Newcastle have an away trip to Brighton and Hove Albion to look forward to on Saturday. Sign up to our new Indy100 weekly newsletter Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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It’s hard to resist garlic sometimes, but its pungent smell can often last long on the tongue and what better way to get rid of it than good old yoghurt? Garlic contains a compound called sulfur volatiles that can cause a bad odour after being eaten. Researchers wanted to better understand how yoghurt and its components can eliminate or reduce such strong odours. For the study, researchers from the Department of Food Science and Technology at Ohio State University, Columbus tested the garlic deodourising capabilities of yoghurt and its individual components of water, fat and protein to see how each stood up to the smell. As a result, the team found both fast and protein were effective at trapping garlic odours, leading the scientists to suggest high-protein foods may one day be formulated specifically to fight garlic breath. “High protein is a very hot thing right now – generally, people want to eat more protein,” said senior study author Sheryl Barringer, professor of food science and technology at the university. “An unintended side benefit may be a high-protein formulation that could be advertised as a breath deodorizer in addition to its nutritional claims,” she said. “I was more excited about the protein’s effectiveness because consumer advice to eat a high-fat food is not going to go over well.” In the lab experiment, researchers placed equal amounts of raw garlic in glass bottles and confirmed the smell of the garlic was released in concentrations that would be detected by the human nose. Scientists measured the levels of volatile molecules in gaseous form present before and after each treatment. It was revealed that garlic alone reduced 99 per cent of the major odour-producing raw garlic volatiles. When introduced separately, the fat, water and protein components of yoghurt also had a deodorising effect on raw garlic, but results showed fat and protein performed better than water. Looking at fat’s performance, a higher quantity of butter fat was more effective at deodorisation. The proteins which were studied included different forms of whey, casein and milk proteins, all of which were effective at deodorising garlic. This may be because of their ability to trap the volatile molecules before they are emitted into the air. A casein micelle-whey protein complex performed the best. “We know proteins bind flavour – a lot of times that’s considered a negative, especially if a food with high protein has less flavour. In this case, it could be a positive,” Barringer said. Additional experiments that involved changing the pH of the yoghurt to make it less acidic (4.4 pH to 7 pH) actually appeared to lower the yoghurt’s deodorisation effect on the garlic. However, changing the pH of water did not seem to make any difference on the water’s deodorization effect. “That’s telling me it goes back to those proteins because as you change pH you change the configuration of proteins and their ability to bind. That said we definitely should be looking at these proteins,” Barringer said. “It probably depends on the protein, as well, because different proteins react differently to pH. So that may be an important thing as we look at other proteins for their garlic deodorization effect.” The team also tested the deodorising effect of yoghurt and its components on fried garlic, in the process they found that drying garlic alone can significantly reduce garlic odour. Yoghurt and its individual ingredients neutralised a lower percentage of volatile compounds of fried garlic compared to raw garlic. Study authors think this may be because there were fewer volatiles to trap than were present in the raw cloves. The findings have provided a foundation for future studies on proteins that might help fight the garlic breath. In the meantime, Barringer predicts that Greek yoghurt, with a higher protein profile than the whole milk plain yoghurt used in the study, may be particularly effective at getting rid of garlic breath. Fruit-flavoured yoghurts will probably work, too, she said – and whatever is used, it must quickly follow ingestion of raw garlic. “With apples, we have always said to eat them immediately,” she added. “The same with yoghurt is presumed to be the case – have your garlic and eat the yoghurt right away.” The study was published in the journal Molecules. Read More 11 best mouthwashes that will keep your mouth minty fresh Women less likely than men to receive CPR from strangers, study finds Study finds toxic ‘forever chemicals’ may be ‘intentionally added’ to some period products Teenager’s death after drinking too much water was ‘preventable’ Could bats hold the secret to beating Covid and cancer? Groundbreaking migraine treatment offers ‘new hope’ for patients

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