Over 80% of the garlic we consume comes from China. The US imports quite a bit of their garlic from China, which last year was 138 million pounds.
Many will assume the garlic that they purchase in their local grocery stores is from California, which is dubbed the Garlic Capital of the world.
However, in most cases, this garlic comes from China, where even the organic garlic there can not be trusted.
Even if the garlic is labeled as organic, here are a few things that you should be aware of:
- Garlic from China is bleached. It is sprayed with chemicals to stop it from sprouting. These chemicals also whiten the garlic and kill insects. This garlic can be grown in untreated sewage.
- This garlic can be heavily fumigated with methyl bromide, which will get rid of any bugs. This is a very toxic ingredient. High exposure to it can cause damage to the central nervous system and the respiratory system and may even cause death. The UN states that methyl bromide is 60 times more harmful than chlorine, and is the base of CFCs.
- This garlic is also contaminated with lead, sulfites, and other compounds that are not safe.
- Garlic from China could also be treated with growth inhibitors and may be exposed to over-storage and cold temperatures. If the said garlic is treated like this, the allicin can be compromised. Allicin is the ingredient that is found in garlic and is responsible for many wonderful health benefits. If the garlic is overstored, it will begin to lose this property.
- American garlic will have some of the roots left on the bottom.
- American garlic has more flavor.
- American garlic weighs more than the garlic that is imported.
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