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Beware Of Dangerous Bleached Garlic


If you love garlic and have been buying organic garlic for both its taste and health benefits, you are not alone! Most people believe that their garlic comes from the “Garlic Capital of the World” — California. Unfortunately, this is not true. A very large amount of the garlic we consume comes to us from China. In fact, America imported 138 million pounds of garlic from China just last year.


If you think that you are safe because you buy “organic” garlic, think again. Even garlic marked as organic cannot be trusted, as China has no official certification methods.

The Australian Garlic Industry Association has found that Chinese garlic is bleached. This garlic is sprayed with certain chemicals to make it stop sprouting, and turns it white, while killing insects at the same time. Some of the growing practices in China are also questionable. This same article states that Chinese garlic growers use raw human sewage in their fields to fertilize their crops. Henry Bell of the above Garlic Association also states that he believes Australian quarantine regulations are strict enough when it comes to testing imported produce for bacteria.

In China, garlic is heavily sprayed with a very toxic pesticide — methyl bromide — to kill insects. Exposure to this chemical alone is enough to damage both the central nervous system and the respiratory system.



 

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Discussion Starter #2

If garlic cloves from stores can be grown using the above method -- they're not bleached.

If they rot and die in water -- its an indication they probably are bleached.

As far as I know anyways. Can't say I put a ton of time and effort into testing this.
 
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