China now produces 80% of all the garlic in the world. But unfortunately garlic from China may not be suited for human consumption. Processing of garlic grown in China involves the use of chemicals that are toxic and which may remain long enough to reach your dinner table. LivingTraditionally.com has written an enlightening piece on the garlic exported from China and why you should avoid it.
Chinese garlic [is] heavily fumigated with methyl bromide to get rid of any bugs. Methyl bromide is a very toxic hazard. Exposure to high concentrations can cause damage to the respiratory and central nervous systems, even death. According to the UN it is 60 times more damaging than chlorine and is the base of CFCs (Chlorofluorocarbons).
Here is a video by Chef Marcus Guiliano who is an award-winning chef, green restaurateur and real food activist. He tells you even more about Chinese garlic and why you need to avoid it.
Source of original article: LivingTraditionally.com