Spotting the right clove
Garlic is a household staple in the modern kitchen. It’s used to garnish just about any kind of dish from red meats, to fish, to vegetables, and even salads. This vegetable belongs to the Allium (Onion) family where it shares its spot with shallots and leeks.
The use of garlic stretches back to the ancient civilizations including Egyptians, Babylonians, Greeks, Romans, and Chinese. Each chunk of storebought garlic is referred to as a clove.
There are roughly 10-20 cloves in a single garlic bulb.
Most benefits of garlic are produced when freshly cut or crushed, as it produces sulfur compounds.
These compounds enter the body and the digestive tract where it is able to promote its powerful biological effects like providing managanese, vitamin B6, Vitamin C, selenium, fiber, calcium, copper, potassium, phosphorus, iron, and vitamin B1.
While most of us carry a bundle of garlic to treat those unforeseen swings of the common cold, many of us are not aware that we may be purchasing garlic that is not suitable for a healthy lifestyle.
Internet foodie sensation Bobby Parrish made a short video on the importance of picking the right garlic.
In it, he helps people distinguish between fresh, healthy garlic cloves and those that are actually toxic to our health.
Bobby claims that it is imperative that you understand how to distinguish between the right garlic cloves since some can be grown in sewer water and can contain high levels of lead.
That’s alarming considering you don’t see this information written on the nutrition label.
So how does Bobby know how to pick the right ones?
He says to look at the roots of each clove and if you notice there are no roots, then it was likely grown in China or outside of the USA. He stresses that the farming process of these foreign garlics utilizes chlorine to bleach the garlic.
In addition, Bobby has emphasized that there are other farming chemicals and pesticides that are used in the growing process that are actually banned in the USA.
Like methylene bromide, used in fumigation to preserve garlic using a dangerous neurotoxin chemical.
When it comes to garlic that is pre-peeled or pre-cut, he argues that it is never as good as freshly cut. The reason being is the acidity of the cut garlic messes with the flavor.
Even more alarming is the process of how these types of garlic are peeled.
He claims that prisoners who cut these cloves at one point lose their nails and proceed to peel garlic with their bare teeth.
If that didn’t dissuade you from pre-peeled garlic, then consider the high content of metals that lurk within these products due to the conditions of packaging. It’s convenient for those who don’t have time, but it should be reconsidered considering the health risks involved.
After all, heavy metal isn’t known for doing wonders for your health.
Well, there you have it. Now you know how to tell the good garlic from the bad seeds when shopping at the supermarket. Make sure you spread the word by sharing the video to all your friends and family.
See the video below to get all the yucky but important details!
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