BEWARE of CHINESE GARLIC! You Are Most Likely Consuming Bleached and Chemical-Loaded Garlic from China Exported Worldwide. Here is How to Spot It!

About 80% of the garlic in the world comes from China. Just last year, the USA imported about 138 million pounds of garlic from China, although people think it’s from California. The “organic” brand of Chinese garlic is not organic as well.

Why should this scare you?

The worst thing about Chinese garlic is that it’s bleached, sprayed with chemicals to stop the sprouting and destroy insects. This type of garlic is grown in sewage and the methyl bromide fumigation process is improperly done.

Methyl bromide is applied to the garlic in order to eliminate bugs, but it can also cause numerous health problems, damage the respiratory and central nervous systems and in some cases it can even be fatal!

Chinese garlic also contains sulfates and lead. It’s often treated with ground inhibitors and left in subzero temperatures, while being frequently exposed to over-storage. Over-storing the garlic causes its active ingredient, allicin, to decrease.

Here’s how you can spot the differences between Californian and Chinese garlic:

• The Californian garlic has roots at the bottom;
• It has more flavor than the Chinese garlic;
• It weighs more than the Chinese garlic.

 

 

Source : http://www.justhealthylifestyle.com/