Studies have found traces of carcinogenic chemicals in Chinese garlic used for bleaching and preservation.
Avoid garlic that looks unnaturally white or shiny, as it may have been chemically treated.
Chinese garlic lacks a strong aroma and flavor, which is a hallmark of fresh, locally grown garlic.
Locally grown Indian garlic often has small root remnants, unlike imported Chinese garlic with no roots.
Chemical-treated garlic has a longer shelf life but comes at the cost of health risks.
Always check for country-of-origin labels when buying garlic from supermarkets.
1. Supporting Indian garlic producers ensures you get natural, chemical-free produce.