Great part of the garlic sold round the world comes from China, even 80%. Last year, the United States imported 138 million pounds of garlic from this country. Some of you think it was grown in California, but it actually was shipped from China. Also, do not trust the organic certification methods in China when you see ”organic” garlic imported from China.
Why this should scare you?
Because Chinese garlic is bleached! It is sprayed with chemicals to stop sprouting, to become whiter, and to destroy insects. Moreover, this garlic is grown in untreated sewage and the effectiveness of the methyl bromide fumigation processes is unclear.
This garlic is greatly fumigated with methyl bromide, a very toxic substance, to destroy the bugs. This can lead to very serious health problem. It can damage the respiratory and central nervous systems, and may even cause death.
Other dangerous compounds in Chinese garlic are lead and sulfates. It can be treated with ground inhibitors and left in cold temperatures, or subjected to over-storage. Allicin, one of the greatest compounds in garlic starts to decrease when garlic is over-stored.
This is how you can spot the difference between California-grown fresh garlic and imported garlic:
American garlic has some of the roots left on the bottom.
American garlic weights more than the imported garlic.
American garlic has more flavor than Chinese garlic.