How to spot bleached and chemical-loaded garlic from China export worldwide

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China exports a lot of things around the world.However,most of the time, people have no idea about where do their products actually come from.

There was an article seen on the internet that contains about the products coming from China. In the article, it says something that most of us are unaware of. Over 80 percent of the garlic we consume throughout the world comes from China. Actually, Americans consume a large amount of garlic imported from China and most of them don't know about it because they believe that their garlic is from California, "Garlic Capital of the World". The U.S. brought 138 million pounds of garlic last year.

China even produces 'organic' garlic, however their organic certification methods are unreliable.



According to Henry Bell of the Australian Garlic Industry Association, garlic from China is bleached and sprayed with chemicals. The reasons are to stop sprouting, whiten it, and to kill insects and plant that may harm their garlic. Bell also questioned some growing methods in China. He said, in fact, he knows that some garlic growers in China use raw human sewage to fertilize garlic.He said that he doubts the Australian quarantine regulations have sufficient strictness in terms of bacteria testing on imported food. He also challenged how effective the Chinese methyl bromide fumigation processes.

Fumigation is a method of pest control that completely fills an area with gaseous pesticides or fumigants to suffocate or poison the pests within.

Chinese garlic do this process with methyl bromide to kill any bugs. Methyl bromide causes ozone-depletion and, can damage your respiratory and central nervous systems if exposed to its high concentrations. It is even 60 times more detrimental than chlorine and is the base of CFCs- Chlorofluorocarbons which contains gases used in in refrigerants and aerosol propellants. It is harmful to the ozone layer.

Chinese garlic comes with lead, sulfites and other unsafe compounds. Chinese garlic may be treated with growth inhibitors. It is also exposed to cold temperature, and over storage. Over storage is extremely difficult because the levels of allicin, a pungent oily liquid with antibacterial properties, start to lessen over time.

Fortunately, the article showed the way of spotting the difference between California-grown fresh garlic and imported one. It says that the California-grown bulb has some of the roots left on the bottom, is heavier than imported garlic and is much more flavorful.

Source: Living Traditionally

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How to spot bleached and chemical-loaded garlic from China export worldwide
China exports a lot of things around the world.However,most of the time, people have no idea about where do their products actually come from.
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