Alarming warnings about Chinese garlic.

Recently, there have been many reports that Chinese garlic is sprayed with chemicals to prevent sprouting, bleached, and treated with other chemicals, affecting the health of consumers.

Chinese garlic is flooding the market.

Garlic is a commonly used spice in the daily meals of Vietnamese people. Although Vietnam has many garlic-growing regions such as Ly Son and Da Lat, Chinese garlic is still imported in large quantities into Vietnam. In fact, almost every market sells Chinese garlic because its price is much cheaper than domestically grown garlic.

Chinese garlic, garlic, Chinese spices, Chinese goods.

Chinese garlic has large, white cloves, looks appealing, and is easy to peel. It's also about one-third cheaper than some domestic garlic varieties. This makes it very popular with housewives, and sellers earn more profit from selling Chinese garlic.

Many eateries and restaurants prefer Chinese garlic because it is much cheaper than other types of garlic. Furthermore, Chinese garlic has large cloves that are easy to peel, can be stored for a long time without sprouting, making it a favorite choice for cooks.

Some warnings about the dangers of Chinese garlic.

According to US import and export statistics, over 80% of the garlic sold globally currently originates from China. Most of this garlic is sprayed with chemicals to prevent sprouting and is bleached. Chinese garlic may be irrigated with sewage water and sterilized with methyl bromide before export. This is a highly toxic pesticide that can damage the respiratory system and central nervous system, and even cause death.

The Age, citing a survey by the Australian Garlic Industry Association, warns that most Chinese garlic is sprayed with chemicals to prevent sprouting. Furthermore, the garlic has been bleached and treated to deter insects.

Chinese garlic, garlic, Chinese spices, Chinese goods.

American food inspectors have repeatedly discovered that garlic originating from China contains toxic chemicals. Chinese garlic is grown with high levels of growth hormones, then bleached and preserved with chemicals for extended periods. Changes in the taste of Chinese garlic are also one of the signs of toxic chemicals hidden deep within the cloves.

Currently, China's polluted environment and soil are also contributing to the increased contamination of garlic. An official US government report from 2014 indicated that nearly one-fifth of China's land is contaminated with heavy metals such as cadmium and arsenic, as well as other harmful pesticides and fertilizers.

According to the Law of Ho Chi Minh City