You are Most Likely Consuming Bleached and Chemical Laden Garlic from China. Here is How to Spot it.
One of the most beneficial vegetables in the world, garlic is abundant in medicinal properties especially in relation to heart health. Plus, it’s an efficient tool against fever, coughs, headaches, stomach aches, sinus congestion, gout, rheumatism, hemorrhoids, asthma, bronchitis, shortness of breath, low blood pressure, low blood sugar, and high blood sugar. In addition to this, it’s also known for its anticancer properties.
But, do you know the origin of the garlic you consume?
Unfortunately, the probable answer is China.
For one thing, China produces over 20 million tons or 40 billion pounds of garlic per year, which is approximately 81% of total world output.
This is a major cause for concern for Henry Bell, an executive officer at the Australian Garlic Industry Association, because China sprays their garlic with toxic insecticides, as well as bleach to make it look garden-fresh.
In an interview with reporter David Sutherland, Bell explained that “… some garlic growers over there use raw human sewage to fertilize their crops. I also challenge the effectiveness of the Chinese methyl bromide fumigation processes.”
According to Bell, you can tell poor quality garlic by its freshness.
“Whether you’re looking for taste and flavor or whether you’re looking for blood-science benefits… the key is freshness. And if you’re buying imported garlic then sometimes you’re even getting last year’s crop.” Bell insists that the best course of action is “to support local growers.”
So, make sure next time you buy garlic you check the label or ask where it comes from. If it was imported from overseas, it’s surely far from fresh or healthy.