Garlic is celebrated worldwide not just for its bold flavor but also for its array of health benefits. However, not all garlic found at the grocery store is created equal. To ensure you’re choosing the best for your health, there are two specific types of garlic you might want to avoid buying. Let’s delve into which garlics to steer clear of and why.
1. Bleached Garlic
Yes, you read that right—some garlic is bleached. While strolling through the grocery store, you might notice some garlic bulbs are exceptionally white. This over-processed appearance can sometimes be due to bleaching, where garlic is treated with chemicals like chlorine to make it look cleaner and more appealing. While the bleach is used in minimal, ‘safe’ amounts, consuming these chemicals is not ideal for health. Bleached garlic also tends to have a milder flavor and fewer antioxidants compared to naturally cured garlic.
How to Identify: Look for garlic that isn’t unnaturally white and has natural, slight discolorations. These are normal and do not affect the quality or taste of the garlic.
2. Chinese Garlic
While not all garlic imported from China is bad, Chinese garlic has been under scrutiny due to the high levels of pesticides often used in its cultivation. These pesticides can remain on and in the garlic bulbs and pose health risks when consumed over time. Additionally, the environmental impact and the carbon footprint of importing garlic from such distances are worth considering if you’re trying to make sustainable food choices.
How to Identify: Check the label or ask the store where their garlic comes from. Opt for locally grown garlic or products labeled as organic, which are less likely to contain harmful pesticides.
Choosing the Right Garlic
When selecting garlic, opt for bulbs that feel firm and aren’t sprouting. The cloves should be tight and intact, with a dry outer skin. Local farmers’ markets or organic stores are excellent places to find high-quality garlic that hasn’t been treated with pesticides or bleach.
Conclusion
Being mindful of the type of garlic you purchase can make a difference in both your health and your cooking. By avoiding bleached and heavily pesticide-treated garlic, you can enjoy all the benefits this powerful ingredient has to offer without the drawbacks. Next time you’re at the store, take a moment to choose wisely—it’s a simple step that goes a long way for your health.
