“Do you know where your garlic comes from?
One of the most important reasons to grow your own is to avoid toxic chemicals and irradiation (that inhibit sprouting and extend shelf life).
A few years back I didn’t even think about the garlic I ate… but then I became interested in the story behind the food I was eating.
The majority of the world’s garlic is grown in China and is sprayed with chemicals and bleached white with chlorine during importation quarantine processes, not to mention the thousands of food miles clocked up.
But if you really want to gag on your garlic, according to the CEO of the Australian Garlic Industry Association, “some garlic growers over there (China) use raw human sewage to fertilize their crops, and I don’t believe the Australian quarantine regulations are strict enough in terms of bacteria testing on imported produce”… so you might want to think again before you reach for that perfect white bulb in your supermarket…”
