Re: Conventionally Grown Garlic Contaminated With Chemicals

Added to that and you will find that many areas of China still use human feces to fertilize their crops - particularly small plots which is great for garlic.  It is impossible to eradicate all the spores that get into the bulbs.

I use mainly Costco garlic - from the garlic capital of the U. S. A. - Gilroy California.  We also have a small local garlic festival not far from where I live so there is plenty of domestic garlic available in the U. S.  That said, there is a wide spread belief amongst alternative practitioners that chopped or pureed garlic in olive oil is a "good" tonic for such things as colds and flu.  Forget it, people have died from that concoction.

http://www.hc-sc.gc.ca/iyh-vsv/alt_formats/cmcd-dcmc/pdf/garlic_e.pdf

Garlic-in-oil is a mixture of vegetable oil and garlic, either whole, chopped or minced. When you make it at home and

use it right away, it’s a safe product. It’s also safe if you keep it refrigerated on a continuous basis, and use it within a

week.  The trouble starts if you store homemade garlic-in-oil at room temperature, or if you keep it in the fridge for too long.

These actions could result in contamination of the product by the bacteria spores that cause botulism.

The Link Between Homemade Garlic-in-Oil and Botulism

The bacteria spores that cause botulism – Clostridium Botulinum – are widespread in nature, but they seldom cause

problems because they can’t grow if they’re exposed to oxygen. If the spores don’t grow, then they can’t produce the

I either cook mine in oil and eat it that way, or most often, eat it raw.  It does kill cancer cells and has been shown beneficial for people with prostate and stomach cancers.

Don't throw the baby out with the bath water.