Students invent cure for kebab
The mixture, which they're calling 'Papa Turk', includes ginger, cloves and chlorophyll as well as mint, tea and lemon.
Jan Plewinski and Roman Will came up with the idea after they'd be down the pub, obviously.
The first batch of kebab-cure tasted like "soup with old socks", so they roped in Tobias Balke, who was studying the science of drink, for some help.
After months of "frustrating" attempts, they now think they've nailed it and, after initial tests in a kebab shop in Bielefeld, the product has been deemed successful enough to have 10,000 bottles delivered to German takeaways.
So next time you have a kebab and pull, a bottle of Papa Turk might just be the tonic to stop your breath from making your amorous intention dry-heave in your face.