You Are Most Likely Consuming Bleached And Chemical Laden Garlic From China. Here Is How To Spot It!
Have you known that more than 80 percent of the garlic sold in the world comes from China? Actually, a great amount of garlic we consume here in the U.S. comes from China. The U.S. brought in 138 million pounds last year. Most of the consumers here believe the garlic they use was grown in California, the ‘garlic capital in the world’. The truth is, it was shipped from China. Even the garlic that is being sold as ‘organic’ most frequently comes from China, whose organic certification methods cannot be trusted.
The Chinese garlic is being bleached. Henry Bell from the Australian Garlic Industry Association says that the Chinese garlic is sprayed with different chemicals in order to prevent sprouting, to make it whiter and to eliminate insects and plant matter. He also claims that the sewage where the garlic is being grown is untreated and that the growing practices in China are not that safe. He claims that some garlic growers there use raw human sewage for crops fertilizing, and that even the Australian quarantine regulations are not strict enough I terms of bacteria testing on imported products. The efficiency of the Chinese methyl bromide fumigation processes is also questionable.
The Chinese garlic is greatly fumigated with methyl bromide to eliminate any bugs and insects. This substance is highly toxic hazard. Exposure to high concentrations of methyl bromide can cause damage to the central nervous and respiratory systems, or it can even lead to death. The UN claims that it is 60 times more harmful than chlorine and that it is the base of CFC’s (Chlorofluorocarbons).
Chinese garlic contains lead as well, sulfites and other harmful compounds.
Chinese garlic is often treated with growth inhibitors, it is subjected to low temperatures and over-storage, which is especially problematic because the amounts of allicin, one of the main constituents in garlic responsible for its health benefits, begins declining in time.
Luckily, there is a way in which you can spot the differences between the fresh garlic grown in California and the brought in one.
Here’s how to spot a California-grown bulb:
– American garlic is heavier than the imported one
– American garlic has much more intense flavor
– American garlic has some of its roots left on its bottom.