DANGER! GARLIC: HOW TO CHOOSE THE SAFE PRODUCT

Garlic is one of the best gifts of Nature to the humanity. It can save us from many diseases and treat sick people. But at the same time garlic can be real danger!

How is it possible?

The product is safe when it was planted according to all main rules of safe agriculture. Unfortunately, Chinese garlic can't be one of these products nowadays.

I don't want to offend this great country or its people, I like China and its culture, I use many Chinese products in my everyday life, but sometimes Chinese products are really great disappointment and even danger.

The statistics says that today 80% of all garlic in the markets is from China!

It looks fine, it's solid and white, the size is similar, the color is clear and very nice like it was painted not planted... Moreover, it doesn't rot! Never! And it doesn't give sprouts. Never. And it's the main problem.

Real organic plants can NOT be so ideal in its appearance, and it must be alive - it must give sprouts and just rot if conditions are wrong, it's natural processes! But Chinese garlic are too special...

Domestic garlic can be stored until the end of winter. And imported one - until the end of the summer. This would not have been possible if it had not been treated with chemicals that preserve products, in particular maleic hydrazite.

In order to prevent insects and bacteria in garlic, the Chinese treat it with methyl bromide.

All these manipulations with future garlic harvest make it nice and very big, but dangerous for our health...

HOW TO DISTINGUISH CHINESE GARLIC?

It's ideal: white and very nice
The size of all garlic is similar to each other

AND THE MAIN FEATURE: it has NO roots at all!

Our local garlic always has many roots and sometimes sprouts. Chinese one is "bald".

Do you have many Chinese garlic in your stores, friends?