Garlic has been used for centuries in the kitchen and natural medicine. It is valued for its taste, intense aroma and health -promoting properties. For many people, it is a mandatory spice, therefore When shopping, he often lands in a shop basket. It is worth being aware, however, that garlic garlic uneven and unknowingly can be used on a daily basis, not a treasury of health and valuable properties, but a wealth of preservatives and chemicals unfavorable to health.
Garlic is an important element in the diet if it does not come from China. Many health and dietetics experts warn against Chinese garlic. Vegetables grown in Asian countries are often not subject to adequate control and restrictions, as is the case in Europe. The result of this is, among others Garlic, which leaves a lot to be desired with its composition and quality.
It is often grown there on a massive scale using a large amount of pesticides and chemicals. In addition, through practiced production and transport processes, it loses many valuable nutrients. Such a “packed” garlic with various preservatives and chemicals does not have the health properties that are generally characterized by garlic.
In addition In order to survive long transport from Asia to Europethis garlic is maintained by special chemicals to artificially extend its freshness. The chemicals used for this are not indifferent in the context of the quality of vegetables, as well as consumer health. So its quality does not follow the attractive price of such garlic from China.
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Garlic full of preservatives and chemicals can have a bad effect on the human body. Knowing that he is not a good choice, It is worth knowing the features that can be recognized on the store shelf and thus avoid it with a wide arc. First of all, such garlic is unnatural and uniformly white. In addition, it is larger and has more regular shapes.
There is no roots on the bottom through mechanical processing, so the lower part of the head is perfectly flat. It does not sprout, even with long storage. In addition You can recognize him by aroma, which is milder and less noticeable. The taste is also more delicate and even a bit sweet. Such garlic can also be easily known at the price because It is usually cheaper than garlic from Poland.
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In the case of garlic, it is worth following patriotism and Instead of imported garlic, buy a local. It is characterized by much better quality, including by cultivation conditions, as well as norms that vegetables are to meet in Europe.
It is also worth attention ecological garlic, which, though slightly more expensive, is a guarantee that the vegetable is free from pesticides and chemicals, And its taste and properties are at a high level. An interesting alternative is also increasingly appearing in the store.
Not only that when buying, pay attention to condition and freshness of garlic. If it is soft, it is probably broken. What’s more, Avoid garlic stored in improper conditions, because it can be infected with mold, which contains substances harmful to health.
