I love garlic. I cook with it, I put it in my Mediterranean salad and I also make sure it isn’t from China. That’s because garlic from China has long been determined to be absolutely disgusting.
Here is what Australian Garlic Producers have to say about Chinese garlic.
“In China, chemicals banned in Australia are still being used to grow garlic. Australia imports 95 percent of our garlic from China. Chinese garlic is gamma irradiated to prevent sprouting and is also sprayed with Maleic Hydrazide to extend shelf life. All imported garlic is fumigated with Methyl Bromide by AQIS on arrival in Australia,” Australian Garlic Producers said on their website. In addition, it is grown in sewage systems in China (disgusting, folks).
In the United States, the situation is similar, while California used to supply us with half of all our garlic, more recent stats indicate that cheap Chinese garlic accounts for roughly 80%.
In China, food safety isn’t a high priority (apparently neither is vaccine safety). China heavily uses chemicals during most all of its food production and enforces a set of weak food safety standards. Food from China is cheap for a reason and being that it is so cheap, it is spreading into our western system like wildflowers.
So how can one tell if their garlic is chinese human feces, chlorine bleached or California’s local version? We refer you to a wonderful Facebook post on Kankakee Foodlife’s page.
Always be aware of what you put in you and your family’s mouths, no matter how innocuous it may seem.