Garlic, one of the healthiest, and most popular foods on the planet. There is no denying the wonderful health benefits that garlic holds, it is a traditional remedy for high blood pressure, high cholesterol, and even the common cold.
But there is something about garlic that you probably do not know, over 80% of the garlic sold worldwide comes from China. In fact, last year the U.S. alone imported 138 million pounds. Although most consumers assume that their garlic was grown in California, the “Garlic Capital of the World,” in reality, it was shipped from China. Even “organic” garlic is often imported from China, where organic certification cannot be trusted.
Chinese garlic is bleached. According to Henry Bell of the Australian Garlic Industry Association, garlic from China is sprayed with chemicals to stop sprouting, to whited garlic, and to kill insects and plant matter. He also reports that garlic is grown in untreated sewage, “Bell also calls into questions some growing practices in China.
“I know for a fact that some garlic growers over there use raw human sewage to fertilize their crops, and I don’t believe the Australian quarantine regulations are strict enough in terms of bacteria testing on imported produce,” he says. “I also challenge the effectiveness of the Chinese methyl bromide fumigation processes.”
Chinese garlic is heavily sprayed with methyl bromide to get rid of any bugs. Methyl bromide is a very toxic chemical. Exposure to high concentrations can cause damage to the respiratory and central nervous system, even death. According to the UN, it is 60 times more damaging that chlorine and is the base of CFCS.
Garlic from China is also sprayed with lead, sulfates, and other unsafe compounds.
So the next time you are in the grocery store you might want to think about this article. Thankfully, Chinese garlic is easily spotted.
California garlic has some of its roots left on the bottom and it is heavier than imported garlic.