Did you realize that over 80 percent of the garlic offered worldwide originates from China? In truth, the majority of garlic we consume here in America is from China. The United States imported 138 million pounds last year. The majority of consumers think that their garlic was grown in California, the "Garlic Capital of the World," however, in reality, it was shipped from China. Even "organic" garlic is frequently imported from China, where organic accreditation can not be relied on.
Chinese garlic is bleached. According to Henry Bell of the Australian Garlic Market Association, garlic from China is sprayed with chemicals to stop sprouting, to lighten garlic, and to eliminate pests and plant matter. He also reports that garlic is grown in raw sewage, "Bell also calls into question some growing practices in China. "I know for a reality that some garlic growers over there utilize raw human sewage to fertilize their crops, and I don't think the Australian quarantine regulations are strict enough in regards to bacteria testing on imported fruit and vegetables," he says. "I also challenge the effectiveness of the Chinese methyl bromide fumigation procedures."
Chinese garlic is heavily fumigated with methyl bromide to get rid of any bugs. Methyl bromide is a toxic risk. Direct exposure to high concentrations can trigger damage to the respiratory and central nervous systems, even death. According to the UN it is 60 times more destructive than chlorine and is the base of CFCs (Chlorofluorocarbons).
Chinese garlic is likewise polluted with lead, sulfites and other highly toxic substances.
Chinese garlic may be treated with growth inhibitors and subjected to cold temperature levels, as well as over storage. Over storage is especially troublesome as levels of allicin, among the major constituents in garlic responsible for its health advantages, start to decrease in time.
Thankfully, you can quickly spot the distinction between California-grown fresh garlic and imported garlic.
Here's the best ways to identify a California-grown bulb:
American garlic has a few of the roots left on the bottom.
American garlic is heavier than imported garlic.
American garlic is a lot more tasty.
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