How to spot toxic garlic: Essential tips for safer cooking
Did you know that the garlic in your cooking pot might be laden with chemicals? Imported bulbs, although inexpensive, often contain more pesticides than vitamins. Learn to distinguish between wholesome garlic and "poisonous" garlic, and your dishes will benefit both in flavour and safety. Four simple tricks will help you avoid making a mistake!
Garlic has long been seen as a natural antibiotic essential to a healthy diet. Its intense aroma and health-promoting properties encourage adding it to our daily meals. However, not all garlic available in shops is worth considering. It's essential to be wary of cheap, imported garlic, which may be packed with pesticides and other chemicals. How can you recognise it, and what should you look for when selecting a safe product for your health?
Imported garlic – a dangerous economy
Imported garlic, mainly from China, is increasingly found on shop shelves. While its price might be tempting, the low quality and excess of chemical substances make it a poor choice. Garlic imported from Asia is grown intensively with the use of pesticides and antibiotics. To endure long transport, it undergoes additional chemical treatment, which can negatively affect our health.
Consuming garlic full of pesticides can lead to digestive issues, weakened immunity, and even allergies. Moreover, the excess chemicals diminish the natural properties of this vegetable, causing it to lose its beneficial effects.
How to recognise imported garlic? Here are 4 key details
- External appearance Garlic from China is usually larger than local varieties. It has perfectly white skin without any discolouration or spots. Unlike naturally grown varieties, it lacks purple streaks or slight irregularities.
- Lack of sprouting If garlic does not sprout for a long time, it may be a sign of intensive chemical processing. Natural garlic starts to sprout after some time, especially when stored in a warm place.
- Taste and aroma Imported garlic typically has a less intense smell and a milder, slightly sweet taste. It lacks the sharpness and distinctiveness that characterise local varieties.
- Price A low price for garlic may indicate that you are dealing with a mass-produced and heavily preserved vegetable. It is better to choose local products, even if they cost a little more.
A healthy alternative to imported garlic
To avoid consuming unhealthy garlic, it's worthwhile choosing products from trusted suppliers. It's best to opt for domestic garlic, sourced from local farmers. It is not only safer but also more aromatic and richer in valuable nutrients.
If you have the opportunity, grow garlic yourself in the garden or on a balcony. It requires little care, and you can be sure it contains no harmful substances.
Garlic and health – when is it better to avoid it?
Although garlic offers many benefits, not everyone can consume it without limitations. People with sensitive digestive systems may experience discomfort after eating it, especially in its raw form. Garlic can also affect the action of certain medications, such as anticoagulants or blood sugar-lowering drugs.
For those who cannot eat raw garlic, a good alternative is to briefly sauté it or add it to a dish in roasted form – this allows you to retain some of its health properties with less strain on the stomach.
