Garlic is a unique versatile and healthy vegetable we use almost daily to add spice to food. The active ingredient is amino acid that has many health benefits. Garlic is good for treating high blood pressure, high cholesterol, and the common cold.
It’s known as the ‘stinking rose’ but its actually a member of the lily family.
Did you know that 80% of garlic sold worldwide is imported from China? California was always believed to be “the garlic capital of the world” but the sad reality is that it was, until a couple of years ago it has been imported from China. Even claims of organic garlic are mass-produced in China.
According to Henry Bell of the Australian Garlic Industry Association, Chinese companies apply chemicals such as bleach on the garlic to stop sprouting, keep insects and rot at bay. Most disturbing is that the garlic is grown in untreated sewage. Bell reported that some garlic growers use raw human sewage to fertilize their crops and challenges their methyl bromide fumigation processes.
Along with methyl bromide fumigation, lead, sulfates, and risky compounds are used to get rid of bugs and such.
Methyl bromide is a toxic chemical is believed to cause damage to the nervous and respiratory systems; noted by the UN, it says it is 60 times more damaging than chlorine.
However, there is a way to tell Chinese garlic from American garlic. American garlic usually still have its roots attached. American Garlic is more solid to the touch and is heavier than Chinese garlic which contains more water. There are two very distinct differences; the taste and aroma of genuine garlic are easy to detect. American garlic has a distinct taste and aroma whereas Chinese garlic tastes metallic and its smell is not as “garlicky.”