Nov 17, 2015
By Linda Kauppinen
Oct 12, 2015
Believe it or not, the garlic you buy from the grocery store or is in the food you get at a restaurant is probably from China.
This is a very bad thing!
According to Epoch Times, “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.”
Our garlic isn’t coming from California anymore, it is being imported from China. Quality control is a big issue, but it pales in comparison to how and where this garlic is grown.
Many Chinese farmers use pesticides that are illegal to use for farming purposes in China. “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.” (Epoch Times) Both phorate and parathion have been labeled HIGHLY TOXIC POISONS.
China’s pollution problem and soil is also a cause for concern. “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.” (Epoch Times)
How to Spot Chinese Garlic
Everyone should be worried about consuming garlic from China. It just is not safe. So when buying garlic at a grocery store, look for these things:
If it has roots and a stem, it is safe. China will cut these off before they ship them to save weight.
Safe garlic is heavier and more bulbous. Imported garlic from China is lighter.
Garlic with a richer taste is more likely from California and not imported from China. According to Food Reference, California-grown garlic measured a 40 out of 40 in brix flavor measurement while Chinese garlic only measured 28 out of 40.
Be sure to watch the video on this page as well.
May 30, 2015
Sweet Garlic Pork Tenderloin
May 28, 2015
Asian Broccoli on the Grill
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I'm in the process of having a go at the moment ...I'm on day 2 of the venture (only 12 to go) and just thought I'd see if anyone else had done this and had any tips, suggestions, successes, failures (and if they knew why)...
I'm having a go with some cheaper garlic to begin with (just in case it's an epic failure LOL!!) but I am going to persevere as here in NZ it's $9 a bulb (that's about $7.50 US)...just for one little bulb....so I'm crossing everything that it will work.