Almost 80% of garlic sold around the world comes from China.
WHY SHOULD YOU BE AFRAID?
Agricultural experts claimed that Chinese garlic is bleached, It is being sprayed with chemicals to stop sprouting, to become whiter and to kill insects. Chinese grown garlic is fumigated with methyl bromide, a substance used to kill bugs.
Methyl bromide is a very toxic hazard. According to the UN it is 60 times more damaging than chlorine. Exposure to high concentrations can cause problems in the respiratory and central nervous systems, or worst, death.
Also. this garlic from China has other dangerous compounds such as lead and sulfates, and other unsafe chemicals used in growing them.
Luckily, it is easy to spot a Chinese grown garlic.
You can tell the difference by looking at the bottom.
If the roots are all removed, leaving a concave, clean spot, it is Chinese.
If the roots are still there, as shown below, its a local produce garlic probably from Ilocos.
The difference in quality is the taste, Ilocos garlic are scores a higher BRIX scale rating (sugar content). While the Chinese garlic according to chefs has a metallic bitterness.