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Tuesday, January 10, 2017

You're eating bleached, chemical filled garlic from china! Here's how to spot it.

Unluckily, we should inform you that the garlic that you buy at the local market, or the nearest supermarket, is probably imported from China.


“64,876 tons of dried, fresh, or chilled garlic were imported from China in 2014… About a third of the garlic in the United States comes from China.” – claims the Epoch Times.

This means that we are probably not consuming garlic produced in California anymore, but garlic which is imported from China, where the control of the quality is one big problem. Also, the origin of the garlic and the method of its production are unknown.

A lot of farmers in China use a lot of pesticides which are illegal to use in farming purposes. “An undercover magazine reporter investigating in the area found that many vegetable farmers used phorate and parathion, two pesticides banned by the government, to irrigate the crops to save time and effort.”

– reported Epoch Times again.

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THOSE TWO CHEMICALS ARE KNOWN TO BE HIGHLY TOXIC. ALSO, SOME OF THE MAJOR ISSUES IN CHINA ARE THE SOIL AND POLLUTION.

“An official government report in 2014 showed that nearly a fifth of China’s soil is contaminated by heavy metals like cadmium and arsenic as well as unhealthy amounts of pesticides and fertilizers.
Severe pollution has tainted all of China’s major rivers with large amounts of industrial chemicals and household waste.”

Because of all this, it is very important to learn and to know how to recognize the garlic which comes from China. So, the next time when you go to the grocery store, in order to buy garlic, remember to pay attention to the following things:

The safe garlic is more bulbous and heavier, while the Chinese one is lighter;

In order to save weight, Chinese cut the roots and stems of the garlic, so the one that has these parts is safe for consuming;

If the garlic has richer taste, it is an indicator that it is produced in California. It has been reported in Food Reference that California-grown garlic measured 40 out of 40 in brisk flavor measurement, and the imported Chinese garlic only measured 28 out of 40;

So, we recommend you to buy your garlic from a local farmer that you know, or to grow it on your own, in order to be on the safe side.


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