You’re probably eating bleached garlic from China. Here’s how to spot it

We know very little about garlic, even though we consume it regularly. The main producer of garlic is China, which produces about 80% of all the garlic that is sold around the world.

The U.S. imported around 138 million pounds of it in 2014. That means that the chances that we buy garlic that is imported from China are huge. But that is not the main issue. According to the experts, this garlic is heavily bleached and it is packed with dangerous pesticides.

There are millions of Americans that believe that the garlic that they eat has been grown in California. California was once the biggest supplier of garlic in the world, but the Chinese have a cheaper production and they took over that title.

The low prices that China sets, even made the U.S. import this product, instead of producing it. But we all know that the Chinese foods are very controversial when it comes to safety. In this particular case, they bleach the garlic using chlorine, and they grow it in a sewage water which might be contaminated with lead. This water is untreated.

When they pull the garlic out of the soil, it has a natural dirty stains, and they use the chlorine to cover those stains up. The people from the Australian Garlic Industry Association Henry Bell say that this is a technique that makes the garlic whiter, destroys insects and stops sprouting.

But, the fact that the garlic is often times fumigated with methyl bromide (a deadly toxin) remains. When high levels of it, enters the human body, it can lead to problems with the respiratory system, and can damage the central nervous system.

According to the UN, this toxin is 60 times more dangerous and harmful than chlorine. There is absolutely no doubt that our health is way more important than the price of the food that we buy and consume.

We are going to show you three ways, that will help you spot and purchase American garlic, instead of Chinese one:

  1. Roots leftover

China has to follow some certain import regulations. They include one that asks that the garlic that they import must be without roots. The Americans on the other hand, do not do this and if you see a garlic that has root leftovers, you should know that it is safe for consumption.

  1. Intense taste

Because of the allicin levels that contribute to the taste and smell, the Chinese garlic has a distinctive metallic taste.

  1. Heavier in weight

The Chinese garlic contains more water and it is around 37% solid. The American garlic is 42% solid, which means that you can squeeze the garlic before buying it. If it feels firm you can buy it immediately.

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