You’re Probably Eating Bleached Garlic From China. Here’s How to Spot It

Regrettably, although we frequently consume garlic, we know so little about this resourceful vegetable.

China produces about 80% of all garlic that is sold around the world, even as the amount of imported garlic by the U.S. grows every year. In 2014, we imported approximately 138 million pounds of garlic.

Therefore, the chances the garlic we consume is imported from China are enormous. Nonetheless, the issue is that this garlic is full of damaging pesticides, and is heavily bleached.

Many Americans believe that the garlic they eat has been grown in California. Without a doubt, Gilroy in California proclaimed itself as the garlic capital of the world, is the main supplier, but the Chinese less expensive production won.

The low prices made the U.S. import garlic as an alternative to producing it.

Nevertheless, the Chinese foods are controversial in terms of safety. In the case of garlic, they primarily use chlorine to bleach it, which is full of pesticides, grow it in dirty water, which is untreated, and might even be infected with lead.

Once the garlic is pulled out of the soil, it obviously has dirty stains, and the bleach is used to cover up them.

According to the Australian Garlic Industry Association Henry Bell, this method of bleaching stops sprouting, makes it whiter, and wipe out insects.

However, the fact is that the garlic is frequently decontaminated with methyl bromide, which is a deadly toxin. In high levels, it leads to damage to the CNS i.e. central nervous system and to the respiratory system.

According to the UN, it is up to 60 times more damaging and risky than chlorine.

There is no doubt that our health is more important than a bit lower price of the food we buy and consume. Therefore, we disclose three ways to spot American garlic and purchase it as an alternative to the imported Chinese one:

  1. Roots Leftover

The import policy that China has to pursue includes one which asks garlic to be with roots. For that reason, they remove it in order to put off some illnesses and soil- borne diseases. The Americans do not do this, so if your garlic has root leftovers, it is safe for consumption.

  1. Intense taste

The imported Chinese garlic has some metallic taste, owing to the allicin level, which contributes to its smell and taste.

  1. Heavier Weight

The American garlic encloses less water than the Chinese garlic, as it is around 42% percent solid, and the Chinese garlic is around 37%. Consequently, before you buy the garlic, squeeze it, and if it is firm, you can buy it right away.If possible, locate some local farmer and buy organic garlic from here, or ask for the origin of the garlic when you are at the market.

Sources and References:
Real Farmacy
The Hearty Soul
Washington Post
The Food Coach
The Age

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