What most people don’t know is that America is one of
the greatest importers of food in the world. Our food comes worldwide but
mostly we import it from China. Nowadays the rumor has it that garlic full with
chemicals is spreading on the market. The belief that our garlic is coming from
California is not true for many years because America imported around 138
million pounds of garlic only in the past year. Even the organic garlic is
coming from
China and we can’t be sure anymore if it is truly
organic.
Chinese garlic is bleached and full with chemicals
due to the process of fertilization and growing. It is sprayed with many pesticides
and toxins in order to kill insects, stop sprouting and whiten. There are also
reports that the garlic is grown in untreated sewage and human sewage is used
for ffertilization. Henry Bell, member of the Australian Garlic Industry, says
that this kind of garlic might contain bacteria and the Australian quarantine
regulations are not that great.
Also, he add that the Chinese methyl bromide
fumigation processes is very suspicious and unclear.
Bromide fumigation is used to kill any bugs and
pesticides. This is a very toxic chemical and if it comes into the human’s
bloodstream it may cause problems with the respiratory and central nervous
system. According to UN data this chemical is 60 times more dangerous than
chlorine and in some countries it is forbidden.
Chinese garlic also contains lead, sulfites and other
unsafe compounds which may cause many diseases and problems. Plus, it is
treated with growth inhibitors, kept in very cold temperatures and
over-storage. All of this factors decrease the health benefits of allicin, the
main component of garlic..
Good news are that it may be spotted and avoided.
Here are the most common differences between Chinese and
Californian garlic:
- True organic garlic has some roots left at the bottom.
- Californian garlic is heavier then Chinese garlic.
- American garlic is more flavorful and tastier.
Source: myfitmagazine.com
