Although you are probably not aware of the fact, there is a great chance that the garlic you purchase at your grocers or receive in your meal in a restaurant actually originated from China. What’s the deal, you wonder, everything is made in China nowadays. Well, the horrible thing is that some of the garlic produced in China is toxic.
According to recent reports, in 2014 USA imported almost one third of its garlic from China (this amounts to nearly 65,000 tons). Quality control has always been a problem of great concern, but the truly bad thing about this imported garlic is the way it is being cultivated.
In China, numerous farmers use pesticides that are forbidden by law in order to boost their production!Among other EXTREMELY TOXIC elements, they use phorate and parathion, which can seriously harm your health.
In order to avoid buying or consuming the toxic garlic that originates from China, you should pay attention to the following:
- Chinese farmers often remove roots and stem to reduce weight and save on shipping; if these are not removed, the garlic should be safe.
- Chinese garlic is lighter and less bulbous than the regular one
- Home-grown garlic is richer in taste than the one produced in China
With all of this in mind, the safest thing to do is to get your garlic from trusted local farmers or to start growing your own.
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By Eat Healthy Plans
Source: David Wolfe
