Harmful chemicals like bleach and pesticides are used in Chinese garlic to enhance its appearance and shelf life.
Excessive pesticide residues in Chinese garlic pose long-term health risks, including cancer and kidney damage.
Chinese garlic often contains heavy metals like lead, which can accumulate in the body over time.
Its roots are usually removed to reduce export weight, making it distinct from locally grown garlic.
Chinese garlic is smaller, whiter, and has a smoother texture compared to Indian garlic.
Imported garlic is often cheaper, making it appealing to buyers but posing hidden health dangers.
Buying local, unprocessed garlic ensures better quality and supports sustainable farming.